Thursday, February 19, 2015

Home made Burger Bun

Ingredients :
  1. Active dry yeast -1 tablespoons
  2. warm water (110° to 115°) - ½  cup plus 1 tablespoons 
  3. vegetable oil - 3 tbsp 
  4. sugar - 1 tbsp 
  5. egg - ½  of 1 (reserve the other half to do the egg wash)
  6. salt - ½   teaspoon 
  7. all-purpose flour - 1 ½  to 1¾ cups
  8. Sesame seeds - 1 tsp

Directions :

In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. 
Do not let rise. 
Divide into 6 pieces; shape each into a ball. 

Place 3 in. apart on greased baking sheets.

Cover and let rest for 15 - 30 minutes.
 Brush with egg wash .
Sprinkle Sesame seeds on top.

Bake at 425° for 8-12 minutes or until golden brown. 
Place a bowl of hot water in an oven proof dish inside the oven while baking . It helps in forming a glossy soft crust that doesn't crack.
Remove from pans to wire racks to cool.

The science behind adding steam while baking - From Food Science Tips

Ever wonder how professional bakers get those beautifully domed loaves a bread with glossy brown crusts? The secret - at least one of them - is steam...
In the first few minutes of baking, loaves of bread will rise rapidly as the gases trapped inside expand and the yeast has a final burst of activity (this is called " ovenspring"). Steaming within this time helps keep the crust soft. This allows the bread to continue expanding freely.
The steam that has settled on the surface of the bread also dissolves sugars in the dough. As the bread stops expanding and the steam begins to evaporate, the sugars are  left behind to caramelize and create a glossy crust.
Steaming is really only useful during the first 5-10 minutes of baking while the yeast is still active and the internal structure hasn't set. After this time, the crust needs its own time to set and dry out.


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