Description
American bestseller is a very soft bun that doesn't need to be.
Ingredients
-
Yeast
1 tsp
-
Flour
590 g
-
Water
380 g
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Salt
1 tsp
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Sugar
2 tsp
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Butter
45 g
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Dry milk
22 g
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Sesame
-
Milk
Cooking
Dough: 1/8 tsp yeast, 150 g flour, 100 g of water. Knead, leave to ferment at 18 to 22*C for 12-15 hours. You can leave for the night.
Vybroshennaya dough.
Dough: Entire sponge, 440 g flour, 1 tsp salt, 2 tsp sugar, 1 tsp dry yeast 45 g butter 22 g of powdered milk, 280 g of water. Mix all into a soft dough. Leave for autolysis for 15 minutes. You may have to add flour or water - look at the consistency of the dough, it should be quite soft and sticky.
Knead the dough until the gluten development - to a smooth elastic look. In the bread maker for about 30 minutes. Let it rise for 30 minutes. Then do alminco test.
To do this, put the dough on a floured work surface
Tie in a nearly rectangular formation,
Turn as the letter three times,
Then another three times. Cover and leave for another 30 minutes.
Divide the dough into 8-10 rolls. Allow them to rest for 20 minutes.
Formed buns. Each piece of dough roll out the cake and turn the edges to the center.
The seam neatly suscipiam.
Stacked buns for proofing on parchment, given to the rolls during the proofing work. For these purposes is ideal box for shoes.
Final proofing is 1 hour 30 minutes.
Put the buns on a baking sheet, sprayed with milk spray and sprinkle with sesame seeds.
Bake in preheated oven for 12-15 minutes at 200-210*C. the Finished rolls let cool to room temperature and then Packed in a package until further use. Be careful, the rolls are so soft and gentle, they like the fluff!
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