If I say "hamburger", what comes to your mind? A nice browned meatball, crunchy on the outside and juicy on the inside? Well, when we decide to have dinner with a nice hamburger (and it doesn't matter whether it is meat, fish or vegetable!), One thing cannot be missing: soft, sweetish bread, with lots of sesame seeds. I am about to propose you will give a new life to your burger.
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Identity Card of the Recipe
- 268 KCal Calories per serving
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Ingrediants
For the leavening
- 60 g of Manitoba flour
- 60 ml of water
- 15 g of barley malt
- 2 g of dried brewer's yeast
To brush
- 2 tablespoons of water
- 20 g of sesame seeds
For the main pasta
- 12 g of salt
- 25 ml of extra virgin olive oil
- 25 g of butter
- 30 g of barley malt
- 100 ml of water
- 70 ml of milk
- 2 g of dried brewer's yeast
- 400 g of Manitoba flour
Materials Needed
- Bowls
- Scale weighs food
- Wooden spoon
- Baking plates
- Baking paper
- Rolling pin
- Brush
- Teaspoon
- Transparent film
- Ring or bowl-pasta with a diameter of 8 or 10 cm
Preparation
- First, devote yourself to the preparation of the leavening. In a bowl, sift the Manitoba flour and add the dehydrated brewer's yeast in the center. Warm the water and sweeten it with the barley malt. Combine the lukewarm water with the malt to the flour, then mix with a wooden spoon until you get a thick batter, not workable with your hands. Cover the bowl with a sheet of cling film, then leave to rise in a warm environment for at least one hour.
Did you know that
Dehydrated brewer's yeast can be replaced with 6 g of fresh brewer's yeast or with a dose of fresh yeast equal to 30% of the weight of the flour.
Barley malt is a fundamental ingredient for the preparation of sandwich bread because it gives the typical aroma of this particular bread. However, it can be replaced with the same amount of honey or brown sugar.- Once the leavening is ready, start preparing the main dough. In a large bowl, sift the Manitoba flour. Heat the water and the milk, then melt the butter and the remaining barley malt in them. Add the liquid part to the flour. , adding the extra virgin olive oil, the leavening and the dry brewer's yeast. Knead quickly and add the salt as the last ingredient.
- Mix the dough with your hands for at least 10 minutes, taking care to beat the dough on the work surface to encourage the development of gluten.
- Gather the dough in the bowl, cover with cling film and leave to rise in a warm environment for 20 minutes: during this time, the dough will not rise very much, but the dough will be able to relax, consequently the drafting will be very easy.
The ideal place for leavening
To facilitate leavening, it is advisable to let the dough rest in a warm environment (eg oven off but with the light on, or oven preheated to 180 ° C for 2 minutes, then turned off, or near a radiator), but at the same time away from drafts: for this purpose, it is recommended to cover the bowl with a sheet of transparent film.- After the necessary time has elapsed, remove the dough from the bowl and, avoiding kneading, place it delicately on a work surface lined with baking paper. Open the dough with your hands to form a thin layer (1 cm). To even out the surface, roll out the dough with a rolling pin, avoiding excessive pressure.
- With a round pastry cutter with a diameter of 8 or 10 cm, make circles. With the remaining dough, form balls with your hands and flatten them. The circles must have a thickness of 1-1.5 cm and a diameter of 8 or 10 cm: with these doses, 6-8 sandwich loaves are obtained.
- Place the rolls on two plates lined with parchment paper and leave to rise in a warm environment for 2 hours.
- Preheat the oven to 180 ° C.
- Brush the surface of the rolls with water, then finish with sesame seeds.
- Place in the oven and bake at 180 ° C for 20 minutes.
- Remove from the oven and allow to cool before consumption. Slice the buns horizontally and fill with meat burgers or veggie burgers.
- Sandwich rolls can be frozen.
Alice's comment - PersonalCooker
These sandwiches are delicious for trapping our burger - we will give it a new life! And then imagine an evening with friends and presenting a sandwich prepared entirely with your hands: you will surely make a great impression and leave everyone amazed! Let it bet?Nutritional values and Health Comment on the recipe
Hamburger Buns are baked goods.
They have a medium-sized energy intake, provided above all by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, unsaturated fatty acids and peptides of medium biological value.
Cholesterol is irrelevant and fiber is high.
Sandwiches for Hamburgers must be included with portions contained in the diet against obesity, in the diet for type 2 diabetes mellitus and for hypertriglyceridemia.
They are contraindicated for lactose intolerance and celiac disease.
They meet the criteria of the vegetarian but not vegan diet.
The average portion varies according to the overall composition of the diet. For a sandwich, 50-60g (135-160kcal) is sufficient.
