Traditional recipes

Fluffy buns

Fluffy buns

1. I learned the commode, so I prepared the dough for the bread machine, the kneading and leavening program (the pizza one).

The milk is left to infuse with garlic, and for this step it needs to be boiled beforehand. After the milk cools down, put the ingredients in the car tank as follows: flour and salt, yeast mixed with sugar and honey (dissolved in a little warm water), the rest of the warm water and the milk from which I took the garlic cloves.

2. When the dough is ready, divide it into 8 equal pieces, on a work surface, lined with flour. The buns are formed to form a kind of ball. that is, pull the dough down, and that part will sit with its bottom on the tray.

3. Place the buns in a tray lined with baking paper, leave to rise for another 15 minutes, covered with a napkin.

4. Grease with milk mixed with oil, then sprinkle your favorite seeds, pepper flakes or dried herbs.

5. Bake the buns in the preheated oven. Bake for about 20 minutes, until golden brown. A goodness!


Buns for burgers

Nothing compares to home cooked food and bakery products are no exception.

Immediately sprinkle sesame seeds on each.

Baking buns for burgers

Put the tray in the preheated oven at 200 degrees Celsius and bake them for 20 minutes until nicely browned. Let them cool before serving.

I got some fluffy, brown buns, perfect for making burgers or sandwiches, perfect for appetizers, instead of bread. I recommend you try the milk bun recipe, which is at least as delicious as these, but also the yogurt bread recipe, another very easy delicacy to prepare. & # 128578

And if you've been trying the burger bun recipe, I'll leave you with the homemade hamburger recipe, which you can accompany with some french fries.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea. Maria is living proof that a young woman can not only be beautiful and smart, but also cook very well.


Fluffy buns for burgers

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Because burgers have become very popular in our country and because in our city we can't find one that suits our taste, in fact we can't find it at all, we looked for how to make the fluffiest buns. And not only that, I wanted them to be better than the ones in the store.
And so, I found the recipe here, which became my basic recipe when I needed buns for burgers or sandwiches.

The steps of the recipe involve preparing mayonnaise, kneading the dough, leavening, forming buns and baking.
When preparing mayonnaise you can use an envelope of dry yeast or a cube of 25 g of fresh yeast. For some time now, I've only been using the dry one.
Kneading the dough can be done by hand or with a robot. Add 520 grams of flour and if necessary add the rest.
I tried the recipe with only 1 tablespoon of sugar and the buns were very good.

How to leaven the dough

The best way to leaven the dough is in a closed place away from the current. I usually put the bowl of dough in the microwave (not turned on, of course). It can be covered with a kitchen towel or food foil.
If you happen not to grow the dough, for various reasons, I'll share a trick I saw with Jamie Oliver. Take a cloth kitchen towel, wet it, squeeze it well and place it over the bowl, which should be in a place away from electricity.
After shaping the buns, leave them to rise.
The buns can be greased with the mixture of egg and milk, but you can replace the latter with 75 gr butter.
The oven must be preheated to 180 degrees.

I also recommend the poppy bars of childhood. Do you remember them?


Top 5 simplest recipes for particularly delicious buns & # 8211 these quick recipes even the busiest housewife will manage to prepare!

We present you the top 5 simplest recipes, with the help of which you will get some particularly delicious, fragrant and fluffy buns. Choose your favorite recipe and enjoy your loved ones with homemade cakes prepared with much love, which will surely please everyone. These buns can be prepared with poppy seeds, dried fruit or shit, as well as with sesame, onion, greens or aromatic herbs. Experiment with your favorite ingredients and prepare a new culinary masterpiece every time.

Recipe No.1 & # 8211 Yogurt-based buns

INGREDIENTS

& # 8211 1 tablespoon vegetable oil

METHOD OF PREPARATION

1. Mix the sifted flour with the salt, baking powder and sugar.

2. Mix the yogurt with the oil. Gradually add the flour and knead the dough.

3. Arrange the dough on the work surface, sprinkled with flour. Divide it into 8-10 equal sized portions. Form the buns and arrange them on a baking tray lined with paper. If desired, you can pass the buns through the sugar.

4. Bake the buns in the preheated oven at 210-220 ° C for 20-25 minutes, until golden brown. Baking time depends on each oven.

Note: If you want sweet buns, you can add dried fruit, poppy seeds or vanilla to the dough. You can also prepare savory buns with aromatic herbs and sesame seeds.

Recipe No.2- Milk-based buns

INGREDIENTS

METHOD OF PREPARATION

1. Preheat the oven to 220 ° C.

2. Mix the sifted flour with the baking powder and salt. If you want sweet buns, add sugar. If not, you can add herbs from Provence.

3. Gradually add the milk and oil. Knead the dough. Form from the dough a round cake, with a height of 3-4 cm. Cut the buns using a special shape or a glass. Arrange them on a baking tray lined with paper.

4. Bake the buns in the preheated oven for about 20 minutes until golden brown. Baking time depends on each oven.

Note: If you have prepared sweet buns, sprinkle them with brown sugar.

Recipe No.3- Buns based on kefir and butter

INGREDIENTS

& # 8211 175 g of soft butter (at room temperature)

& # 8211 1/2 teaspoon baking powder

& # 8211 1/2 teaspoon baking soda

METHOD OF PREPARATION

1. Preheat the oven to 220 ° C.

2. Mix the sifted flour with the baking powder, baking soda and salt. Add the soft butter (at room temperature) and rub it with the flour until you get a crumbly mixture. Pour the kefir and mix. Knead a homogeneous dough.

3. Divide the dough in half. Give a half of the dough a round shape, then press it a little. Get a cake. Cut 6 buns with a glass or a special shape. If desired, you can cut the cake obtained into 6 triangles. Repeat the process with the remaining dough.

4. Arrange the buns on a baking tray lined with paper. Bake the buns in the preheated oven for 15 minutes, until golden brown. Baking time depends on each oven. If desired, you can grease the buns with kefir and sprinkle with sugar.

Recipe No. 4- Bread dough with yeast

INGREDIENTS

& # 8211 20-25 tablespoons sifted flour

& # 8211 1.5 teaspoons of dry yeast

METHOD OF PREPARATION

1. Dissolve the yeast in water. Add 2 tablespoons of flour and mix. Leave the mayo in a warm place. If desired, you can put the glass of prepared mayonnaise in a bowl of warm water.

2. Preheat the oven to 200 ° C.

3. In a larger bowl, mix the mayonnaise with the milk, oil, sugar and salt. Gradually add the flour and knead the dough. Get a soft, non-sticky dough.

4. Divide the dough into small balls of 50 g each. Press ball buns so that you get a cake 2 cm thick. Arrange the buns on a baking tray, pre-greased with oil. Cut them on top and leave them at room temperature for 5 minutes.

5. Bake the buns in the preheated oven for 12-15 minutes, until golden brown. Baking time depends on each oven. Grease the hot buns with cold water and cover them with a towel.

Note: These buns can be prepared without sugar, with grated onions, greens or spices.

Recipe No. 5- Buns with sugar

INGREDIENTS

& # 8211 3/4 glass of soft butter (at room temperature)

METHOD OF PREPARATION

1. Preheat the oven to 240 ° C. Line the baking tray with paper.

2. Mix the sifted flour with the salt, baking powder and sugar. Make a hollow in the obtained mixture and pour the butter into it. Knead the dough.

3. Beat 3 eggs with the milk. Pour the resulting mixture into the dough bowl and mix.

4. Arrange the dough on the work surface, sprinkled with flour. Spread the dough in a 2.5 cm thick worktop. Cut out the buns and arrange them on the baking tray.

5. Beat an egg. Grease the buns with beaten egg and sprinkle with sugar. Bake the buns in the preheated oven for 12-15 minutes, until golden brown. Baking time depends on each oven. Let them cool.


How to prepare fluffy and wonderful homemade buns

I made today's buns with pastry flour, type 000, not with flour type 650 as I have used so far for bread. The dough also contains butter and milk. I greased them with egg and sprinkled them with poppy seeds and cumin seeds before putting them in the oven. This time, because I wanted soft, fluffy buns with a thin, shiny crust, I didn't bake them in the steam bath, as I did with rye bread, for example, but I baked them normally, like on a cake. , at 180 degrees.

Out of 600 grams of flour, 10 small buns came out, but I could have made 12 a little smaller. I think next time I would choose to make them a little smaller. They are perfect, wonderful for a package, for sandwiches or for any meal of the day. At least in the morning, when you see them on the table brown and shiny, with a cup of milk, butter and jam, I give you a state of comfort, from home and a beautiful new day can begin


How to prepare fluffy and wonderful homemade buns

I made today's buns with pastry flour, type 000, not with flour type 650 as I have used so far for bread. The dough also contains butter and milk. I greased them with egg and sprinkled them with poppy seeds and cumin seeds before putting them in the oven. This time, because I wanted soft, fluffy buns with a thin, shiny crust, I didn't bake them in the steam bath, as I did with rye bread, for example, but I baked them normally, like on a cake. , at 180 degrees.

Out of 600 grams of flour, 10 small buns came out, but I could have made 12 a little smaller. I think next time I would choose to make them a little smaller. They are perfect, wonderful for a package, for sandwiches or for any meal of the day. At least in the morning, when you see them on the table brown and shiny, with a cup of milk, butter and jam, I give you a state of comfort, from home and a beautiful new day can begin


Buns for hamburger & video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of hamburger buns which I present to you today is insane. I did it last week salmon burger, extremely tasty and also healthy. I realized too late that I should have shown you how to make buns because the ones in the shops are full of all the nonsense. I really challenge you to read the label. Every time I do this exercise in stores, it scares me. Instead, the homemade ones are not only much tastier but also much healthier because we know exactly what ingredients we used to prepare them.

I discovered this recipe one day when I had guests and I wanted to make them salmon burgers. Because we hurried and because I almost never make my list, I forgot to buy buns. My husband came up with the saving idea: & # 8221 Leave it, like you do at home. They are easy to make & # 8221, he says like a popcorn, because he just didn't have to make them :)) Willingly or unwillingly I started hamburger buns, together with my girlfriend, Ioana.

I wanted to get a soft but non-sticky dough to get some very fluffy buns. The result was more than we expected! I got some hamburger buns, great. Beautifully grown, browned and very fluffy. Not to mention how good the salmon burgers turned out with these buns. From the whole composition you get about 8-10 buns, depending on how big you make them, but enough for 2 families.

If necessary, you can freeze them and they will only be good for any occasion. These hamburger chfiles are suitable for any kind of grilled dish. Whether it's a fish burger, chicken or beef, I sincerely hope you try this recipe with the salmon burger and I hope you like it.


How to prepare fluffy and wonderful homemade buns

I made today's buns with pastry flour, type 000, not with flour type 650 as I have used so far for bread. The dough also contains butter and milk. I greased them with egg and sprinkled them with poppy seeds and cumin seeds before putting them in the oven. This time, because I wanted soft, fluffy buns with a thin, shiny crust, I didn't bake them in the steam bath, as I did with rye bread, for example, but I baked them normally, like on a cake. , at 180 degrees.

Out of 600 grams of flour, 10 small buns came out, but I could have made 12 a little smaller. I think next time I would choose to make them a little smaller. They are perfect, wonderful for a package, for sandwiches or for any meal of the day. At least in the morning, when you see them on the table brown and shiny, with a cup of milk, butter and jam, I give you a state of comfort, from home and a beautiful new day can begin


Fluffy buns with potatoes & # 8211 video recipe

Fluffy buns with potatoes & # 8211 video recipe, presented step by step, for some airy and tasty buns, ideal for sandwiches or burgers.

I won't pay much attention to your stories, I'm just telling you this: the buns are sensational! There is no environmental air freshener that smells better than these wonders while baking. Theoretically, right now, in the introduction, I should also tell you that these potato buns last longer. Logic urges me to believe this, because any bread is made from potato dough lasts fresh longer. Practice, but what to say? I have already done them three times and they never got the next day, they are too red, they are too tempting and the lustful souls fall too easily into the sin of greed!

The recipe is in video format and at the end you will find the steps recorded in a text explained in detail! Oh, there's something else! Do not be discouraged by the long preparation time, most of it is inactive, you can use it to do anything. It's just that this dough for buns with potatoes and a little yeast will need a little extra babysitting, to have a beautiful structure and the buns to come out perfect.


Homemade buns

Put enough water and milk on the fire to warm up, and then dissolve the yeast in the liquid with the sugar.

Mix the flour and salt, make a hole in the middle and pour the milk with the yeast, soft butter and egg. Mix and knead a homogeneous dough.

Let it rise for about an hour. Then, the dough is worked a little on the work table sprinkled with flour.

From it form balls for future buns. Squeeze them a little and let them rise for another 10 minutes.

Then moisten each bun a little and sprinkle with sesame or poppy seeds (optional, of course).

Put the buns in the baking tray lined with paper and bake them for about 20 minutes.

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Breads & # 8230pits & # 8230breads

I made bread at home several times, with good results. I made it in the gas oven, old and modest, I also made it on the gas grill, which also has a lid and behaves like an oven. I was satisfied every time. Towards the end of last year I tried to make bread in an electric oven, the one in the restaurant. Good hard shell core to give with it in demonstrators. Or in squatters, don't think I'm on someone's side. I researched, I asked people more skilled than me in the art of baking and I drew some correct conclusions, it seems, since I can show you the breads made by Dragos, one of the boys in the restaurant kitchen. The recipe is very simple, I used the classic pizza mix, ie a kilogram of flour, 500 milliliters of water, 10 grams of fresh yeast put to & # 8222 blossom & # 8221 in a cup of water with a little sugar, a little oil and a little salt.

Dragoș kneaded all this for ten minutes, manually, so that enough air enters the dough (manual kneading also leads to the faster appearance of gluten, the protein that gives elasticity to the dough & # 8211 well, gluten should not appear, he is already there, only he needs help to act). He covered the dough and let it rise for an hour, in a place away from drafts, which are the enemies of the leaven. The dough resulting from the growth was soft and elastic.

He then modeled spheres weighing 50 grams each, which he placed in a tray on baking paper. He let them warm for another ten minutes, to grow a little more. I notched each sphere, to unravel it easily. Then Dragos put the tray in the oven already heated to 200 degrees Celsius. Breads were baked for 12-13 minutes. So far, I've done just like the last time I got the bun-looking stones. What have I changed this time? I put a pan of water in the oven, right from the preheating phase of the oven, so that a warm and humid atmosphere was formed inside.

After baking, the breads sat under a towel for about 20 minutes. They cooled slowly and were very good, with a thin crust, slightly crunchy, with a soft, fluffy and fragrant core, maybe even from the spoonful of dried oregano that reached the dough in the kneading phase.

That's the story of the loaves. If you have any questions, I am at your disposal. Stay healthy.


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