Mustard bun in the hair from chicory

Description

I love the cakes on the serum, she always light, delicate and airy. So as of now I'm testing the leaven of Orsik, upon receipt of the cheese I have formed quite a decent amount of the wonderful serum. Here are the cute buns I got!!! Help yourself!!!

Ingredients

Milk

1 l
Sourdough

3 g
Serum

300 ml
Chicory

1 Tbsp
Oil mustard

4 Tbsp
Salt

2 tsp
Brown sugar

2 Tbsp
Chicken egg

1 piece
Flour

1 l
Yeast

1 Tbsp
Sesame

3 Tbsp

Cooking

I made cheese from milk pasteurized 3.2% fat with the help of starter for making cottage cheese from Arsic. For fermentation of milk, I have used a thermos brand from Orsika. Warmed the milk to room temperature, poured into a special Cup from the thermos, added the yeast, closed the lid tightly and shook the glass for two minutes. Poured the boiling water into a thermos to the desired level, put in a thermos Cup and closed the thermos. Left on the stove overnight.

12 hours later I poured the contents of the Cup into the bucket, and the bucket was placed in a water bath. Clot that formed in the glass I cut along and across a grid. Heated the contents of the bucket to 50-60* for 10 minutes. Serum was actively separated.

Made the colander, cotton fabric, down put the bowl and carefully poured the contents of the bucket into a colander. Waited a couple of minutes separating the bulk of the whey, tied the cloth and hung to drain the whey and forming the cheese.

Here's a gorgeous serum I did. For buns I poured 300 ml, the rest is put into the refrigerator.

For the dough I used my favorite x/n. you put the ingredients according to the instructions for x/p, close the lid and put the "dough". Half an hour later the dough is a perfect fit.

Spread the dough on a silicone Mat, lightly covered with flour. Well obmenu dough. Weight test was 1040г. I decided to split into 15 rolls, each about 70g.

Roll sausage and divide into 15 parts. Allow the rolls to come about 20 minutes or a little more, depends on temperature, quality of yeast and other conditions.

Cover a baking sheet with baking paper. Include warming up the oven to 180*. Pour sesame seeds on a comfortable plate. Grease hands with mustard oil, roll in the hands of the bun, slightly obmena her and giving a more regular shape. Dunk a bun on one side in sesame seeds and spread the rolls on a baking sheet at a distance of 3-4 cm from each other, or if you want to tear the bread, on the contrary, at a distance of 2 cm.

Leave the buns for proofing for 30-40 minutes.

The rolls should increase in volume almost in 2 times. Send a baking sheet in the preheated oven for 15-20 minutes!!! Be guided by Your oven!!!

Buns ready!!! Put them on the grill, cool and enjoy gentle, soft and fragrant rolls!!!

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