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You know those fancy burger buns you get from fancy "burger bars"? The brioche kind of burger bun.. This is that bun, but better, and really easy to make. This is a combination between a brioche and Japanese milk bread dough, that to me creates the ultimate burger bun. It's light and airy, glossy, and has a nice fluffy inside that gets a great toast and absorbs juices without going soggy. Plus these buns can be used for all sorts of things other than burgers, like the most amazing breakfast sandwich, or a fried chicken sandwich. It's all good, and just in time for that summer grilling. Recipe: 🤍 Fermentation Station (bread proofer): 🤍 Fermentation Station Amazon Link: 🤍 Bench Scraper: 🤍 Good Grips Stainless Steel 11 lb. Pull-Out Display Food Scale: 🤍 Pyrex® Prepware Glass Measuring Cup: 🤍 KitchenAid - KP26M1XNP Professional 600 Series Stand Mixer - Nickel Pearl: 🤍 Brod & Taylor Folding Proofer & Slow Cooker: 🤍 Ateco 1303 Bowl Scraper Set, 6-Pieces, Flexible Food-safe Plastic: 🤍 FOLLOW ME: Instagram: 🤍 Twitter: 🤍 Facebook: 🤍 -
How to make super soft and fluffy brioche buns at home. This super easy and simple recipe can help you to make the best brioche hamburger buns at home. These brioche burger buns are super fluffy and buttery. They are super light and can stay soft for days. 📌 Please don't forget to turn on SUBTITLES in your language when watching the video !! If you like this video. Please give it a LIKE, SHARE and hit SUBSCRIBE button so you won't miss my future videos . I'd be so happy and your simple mouse click would made my day 🥰❤️ SUBSCRIBE HERE-🤍 Thank you for watching 🥰 Ingredients: 330g bread flour 150g milk (lukewarm) 30g sugar 5g yeast 1 large egg (room temperature) ½ tsp salt 70g unsalted butter If you're already subscribed? ▶ Don't forget to TURN ON the bell button to stay informed of my new videos! #briochebuns #briocheburgerbuns #homemadebriochebuns
In this video, I show you an easy recipe for homemade brioche buns. These buns are a perfect way to take your burgers and sandwiches to a whole new level with minimal extra time and effort! VIEW THE FULL RECIPE ON MY WEBSITE 🤍 CHECK OUT MY MERCH 🤍 DOWNLOAD MY FREE SOURDOUGH QUICK START GUIDE 🤍 Includes everything you need to know to bake your first loaf of sourdough bread! CHECK ME OUT ON INSTAGRAM 🤍 VISIT MY WEBSITE 🤍 CHECK OUT MY OTHER CHANNEL (Stock Market Focused) 🤍 EQUIPMENT USED IN THIS VIDEO Kitchenaid Ultra Power Plus 4.5 Qt Stand Mixer: 🤍 Cambro CamSquare Container: 🤍 Flexible Bench Scraper: 🤍 Nordic Ware Baking Tray: 🤍 VIDEO EQUIPMENT USED Camera (Canon 90D DSLR): 🤍 Lens (Canon EF-S 24mm f/2.8 STM): 🤍 Lens (Canon EF-S 40mm f/2.8 STM): 🤍 Lens (Canon EF-S 35mm f/2.8 Macro IS STM): 🤍 Lens (Canon EF 100mm f/2.8L IS USM Macro Lens): 🤍 Boom Mic (Rode VideoMic Pro+): 🤍 USB Mic (Blue Yeti Pro): 🤍 Lights (Neewer 700W Softbox Lighting Kit): 🤍 Intro Music by Prod. Riddiman This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support!
Thanks to Future for sponsoring this video. Get your first month for $19 with my link 🤍 I've been working on a version of this burger bun recipe for 12 years and I can confidently say that this one is IT. My PERFECT burger bun. With the use of a simple secret ingredient, this recipe reaches new levels of soft squishiness previously unknown to my home kitchen. ☕Like this content and want to show support? Buy me a "coffee" here: 🤍 📸INSTAGRAM: 🤍 🔪MY GEAR: DOUGH CONDITIONER: 🤍 BOOS BLOCK CUTTING BOARD: 🤍 ESCALI DIGITAL SCALE: 🤍 HALF SHEET PAN + RACK: 🤍 IMMERSION BLENDER: 🤍 KITCHEN AID MIXER: 🤍 MY FAV STAINLESS BOWL: 🤍 RECIPE* (makes 12 buns) *I HIGHLY recommend using measurements in grams to make this recipe. Volumetric measurements are less accurate. ▪200g or 3/4c warm water (86F/30C) ▪70g or 1/3c sugar ▪1 large egg ▪75g or 5 1/2Tbsp melted butter (not hot) + extra for brushing ▪8g or 2 1/2Tsp instant yeast ▪15g or 1 3/4Tbsp dough conditioner ▪150g riced baked potato (or about 1c of baked potato before it’s riced) ▪625g or 5c all purpose flour ▪12g or 2tsp salt ▪Egg wash (1 egg + splash of water) Add ingredients to mixing bowl and mix with dough hook on medium speed for 8-10min. The dough will look loose at around 4-5 minutes before it comes together into a nice ball that’s no longer extremely sticky. Use a soaking wet hand and a grab and round in a 10 & 2 motion to tuck the dough into a taught ball. See video 🤍3:18. Cover and ferment at room temperature for 30min. The dough should have gassed up quite a bit. Aggressively degas the dough so that you can perform a strength building fold (as shown 🤍3:50). After the strength building fold and another 10-2 rounding, cover the dough again and allow to ferment at room temp for another 30min. It will have risen a lot again after the second ferment, so aggressively degas it. Divide into 12 equal pieces (about 100g each). Shape and roll each piece of dough as shown 🤍4:38 and place onto a baking sheet lined with oiled parchment. Don’t crowd buns. I recommend using at least 2 trays. Spritz with water and cover with a damp towel to proof for 60-90min. The buns are well proofed when they can take a poke and slowly bounce back. Brush top and sides of buns with egg wash (1 egg + splash water) Load into preheated 400F/205C, spritz the oven with 10-15 sprays of water, and bake for 15-18min until golden brown, rotating halfway through for even browning if needed. Brush tops with melted butter. 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: 🤍 CHAPTERS: 0:00 Intro 0:35 Mixing 3:18 Fermenting and shaping 5:28 Working out with Future (ad) 6:46 Baking 8:53 Putting it to the test 9:16 Let’s eat this thing #burgerbun #burgerbunrecipe #breadrecipe DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
►SUBSCRIBE for 2 new videos per week:🤍 Ever had a burger or sandwich with a sad burger bun that left you with a disappointing experience, secondary to a soggy, and shapeless, flattened bun? This is your recipe! You’ll never buy the store version ever again because, this recipe yields 12 perfect brioche style buns that have a solid structure, with ability to withstand absorption of sauces, takes on an even, good toast, and a pile of condiments, vegetables, protein, etc, elegantly. I must mention too that, these brioche burger buns are fluffy, light, and delicious 🤩 INGREDIENTS: * 650 g / 5 cups bread or all purpose flour * 8 g / 1 tbsp active yeast * 80 g / 6 tbsp granulated sugar * 8 g / 1 tsp salt * 80 g / 5 tbsp / 75 ml melted butter (unsalted) * 2 whole eggs * 2 egg yolks * 240 ml / 1 cup warm milk (temperature must allow for dipping your finger without burning) * glaze ingredients are 1 egg and a 1/2 tbsp of whole or evaporated milk whisked together * * Bake at 380 degrees Fahrenheit for 15-17 mins. Check on them at the 15 minute mark * Useful tools Presto 06300 Dehydro Electric Food Dehydrator - 🤍 Vitamix 5300 Blender, Professional-Grade, 64 oz - 🤍 Shun Classic 8” Chef’s Knife Handcrafted in Japan 🤍 Shun Classic Knife Block Set (5-Piece) 🤍 Coconut Meat Remover - 🤍 ✔Please email BUSINESS ONLY inquiries to write2nanaaba🤍gmail.com ✔Facebook - Facebook.com/nanaabaskitchen ✔Twitter - twitter.com/nanaabaskitchen ✔Instagram - 🤍 ✔Click HERE to SUBSCRIBE - 🤍 ♦ MORE VIDEOS ♦ Cold pressed coconut oil: 🤍 HOW to make Chicken Fried Rice: 🤍 The best Vegetable Fried Rice: 🤍 BEEF and VEGETABLES STIR FRY video : 🤍 How to make butter bread : 🤍 How to make the best CHICKEN Soup: 🤍 Wet Ghanaian doughnut Bofrot Boflot Puff Puff: 🤍 How to make the best SHITO: 🤍 How to make Dinner Rolls: 🤍 Check out the rest of Nanaaba's kitchen channel: 🤍 Disclosures: All opinions are my own. Sponsors are acknowledged. Some links in the description are affiliate links that if you click on one of the product links, I’ll receive a commission at no additional cost to you. As an Amazon Associate I earn a small commission from qualifying purchases.
For Today's Cook I share with you the best hamburger bun recipe ever, this recipe has been tweaked many times to insure perfect results for you every time. I have made this recipe so many times and it is always a big hit with everyone! Hope you enjoy Guga's buns - AKA Bread OK!? - SUBSCRIBE to this Channel 🤍 - Subscribe to my Other Channel 🤍 - * Guga MERCH * Cups & Boards: 🤍 - My SOCIAL MEDIA, Let's connect! Facebook: 🤍 Instagram: 🤍 - * MAIL TIME Want to send something? P. O. Box 960808 - Miami, FL 33296 Important note: I can NOT accept food products * Guga's HAMBURGER BUNS Recipe * Flour (463g) 🤍 Yeast (14g) 🤍 Sugar (31g) 🤍 Nido (30g) 🤍 Salt (9g) 🤍 Melted Butter (41g) 🤍 Lukewarm Water (220g) One Large Egg Sesame Seeds: 🤍 * Guga's Rub: 🤍 HOW TO COOK BAKE GUGA'S HAMBURGER BUNS I baked it for about 20min 🤍 (425°F / 218°C) * Awesome meat by Grand Western Steaks Their Website: 🤍 Use Code "SVE" for 10% Off any purchase, no restrictions! * For Personal Touch Speak to Rep. Emilio (305)310-0559 F.Y.I. They have picanha, TELL HIM GUGA SENT YOU! * Best Weber Accessory (Slow n Sear) 🤍 * My Wireless Smart Thermometer MEATER: 🤍 * My Knives * Everyday Knives: 🤍 Chef Knives: 🤍 Strong Knives: 🤍 Fancy Knives: 🤍 * FOGO Premium Lump Charcoal - The First Ingredient. Fogo Charcoal: 🤍 * OFTEN USED EQUIPMENT * Mixer: 🤍 Food Scale: 🤍 Baking Tray: 🤍 Roasting Rack: 🤍 Thermometer: 🤍 Cast Iron Plates: 🤍 My Salt: 🤍 Heat Gloves: 🤍 Flamethrower: 🤍 Mini Food Processor: 🤍 Steak Cast Iron Plates: 🤍 BBQ Large Tongs: 🤍 Burger Mold: 🤍 Tongs Tweezers: 🤍 Food Grade Gloves: 🤍 * BBQ Equipment * Best Portable Grill: 🤍 My Stove: 🤍 Charcoal: 🤍 Fire Starter: 🤍 Smoke Gun: 🤍 Smoke Dome: 🤍 Smoker: 🤍 Wood Pellets: 🤍 Weber Grill: 🤍 Slow N Sear: 🤍 SNS for Portable Grill: 🤍 Heat Resistant Glove: 🤍 Otto Grill: 🤍 * Sous Vide Equipment * Joule Sous Vide Circulator: 🤍 Anova Precision Cooker WiFi: 🤍 Sous Vide Container: 🤍 Sous Vide Container Cover: 🤍 Cheap Suction Sealer: 🤍 Suction Bags: 🤍 Bag Holder: 🤍 Mini Weight: 🤍 Grate Inside Container: 🤍 (mine is 10x15) Steak Rack System: 🤍 (Choose the right size for you) * The link below has EVERYTHING I USE * 🤍 * VIDEO EQUIPMENT * Main Camera: 🤍 2nd Camera: 🤍 Slow Motion Camera: 🤍 Drone: 🤍 Pocket Drone: 🤍 Gimbal: 🤍 Main Lens: 🤍 Zoom Lens: 🤍 Large Travel Camera: 🤍 Microphone: 🤍 Slider: 🤍 Tripod & Fluid Head: 🤍 Voice Over Mic: 🤍 Acoustic Isolation: 🤍 * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #Hamburger #Bread #Baking
Today we are making brioche burger buns except all by hand. Most brioche recipes will have you bust out the mixer, but brioche bread can still be made by hand. It does take a little bit of elbow grease, but having perfect pillows of brioche buns for your hamburger to rest upon are well worth it in my opinion. ► Support on Patreon: 🤍 ► BRIOCHE RECIPE: 🤍 ► Baking Sheet: 🤍 ► Connect with me on social: - Instagram: 🤍 - TikTok: 🤍 - Twitter: 🤍 - ► CHEAP, but useful Kitchen Gear - Whetstone for sharpening: 🤍 - Scale: 🤍 - 8-inch Chef's knife: 🤍 - Nicer 8-inch Chef Knife: 🤍 - Cast iron: 🤍 - Baking Sheet: 🤍 - Wire Rack: 🤍 - Saucepan: 🤍 - Wood cutting board: 🤍 - (NOT cheap) Amazing Pan: 🤍 - MISC. DETAILS Music: Provided by Epidemic Sound Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4 Voice recorded on Zoom H4n with lav mic Edited in: Premiere Pro #Brioche #Bread Sources / Inspiration: - 🤍 - 🤍 - The Professional Chef by the Culinary Institute of America Affiliate Disclosure: Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Brioche Burger Buns 奶油漢堡麵包 ｜Apron Lukewarm milk 溫鮮奶 120ml+- Instant yeast 即溶酵母 5g / 1/2Tbsp Bread flour 高筋面粉 300g / 2,1/8cup Caster sugar 细砂糖 20g / 3Tbsp Sea salt 海鹽 2.5g / 1/2tsp Whole egg 全蛋 1(55g+- per egg) Unsalted butter 無鹽奶油 30g / 1/8cup sesame seeds as needed 芝麻適量 Bake at 200°C / 390°F for 10-13 minutes 摄氏200 / 华氏390 烘烤 10-13分钟 Please leave a LIKE and SHARE this video 【SUBSCRIBE】my YouTube Channel for more videos and clicked the bell so you don't miss any of my videos My Channel 🤍 Blog 🤍 All my videos will only be uploaded to my YouTube channel Prohibit unauthorized theft, secondary editing and re-uploading of videos on YouTube and other platforms #Bread #麵包
Brioche buns are not like regular buns. They are rich and buttery yet soft and fluffy. They are pretty much the ultimate burger buns. Perfect with a thick juicy patty or crispy fried chicken. But honestly, I can eat these buns as is or with some butter and jam. They are that good! Do let me know how you found this recipe. Subscribe for ore videos! Follow me on instagram- 🤍realmoodychef #briochebuns #burgerbuns #softandflugffybuns
汉堡面包选用的是布里欧修/brioche 面团，它最大的特点就是有很多鸡蛋和大量黄油。这个面团比较有意思，因为它有穷，富和中产阶级之分。区分穷富面团的主要标准就是面团中黄油的含量。富人面团中黄油和面粉的比例可以到达80%以上。中产阶级面团黄油面粉比例大概是50%, 而穷人面团黄油面粉比例只有20%-30%。考虑到汉堡面包中间都会搭配很丰富的配料，所以选用穷人面团做汉堡面包。 汉堡面包 （布里欧修面包）食谱： 可以做12个汉堡面包 鸡蛋：4个 牛奶：120克 酵母：2 小勺 糖：25克 盐：4克 高筋面粉：400克 无盐黄油：120克 蛋液：适量 预热好的烤箱400°F / 205°C, 烤13-15分钟 brioche burger bun recipe: For making 12 brioche burger buns Eggs: 4 Milk: 120 g Yeast: 2 tsp Sugar: 25 g Salt: 4 g bread flour: 400 g Unsalted butter: 120 g Egg wash as needed Preheated oven 400°F / 205°C, bake for 13-15 minutes 背景音乐：Misericorde by Lo Mimieux 汉堡面包, 奶油汉堡面包, 汉堡包, 汉堡面包做法, brioche burger buns, burger buns, burger bun recipe,
Soft, rich, and buttery, you will be obsessed with this foolproof Brioche Bread recipe! Made with pantry staples, this sweet bread is so airy and will melt in your mouth. This fluffy bread is so easy to make and is perfect on its own or with some butter or jam. PRE-ORDER MY BOOK! 🤍 🤍 🤍 I'm beyond excited to announce that my book is available for preorder today!! I want to thank all of you for the support over the years that let me make this dream come true. This book has so many special family recipes as well as delicious seasonal dished adn special projects to do at home. Save your reciept because we'll be doing a lot of fun giveaways and contests! RECIPE: 🤍 SUBSCRIBE ►🤍 ADD ME ON: Tiktok: 🤍 Instagram: 🤍 Pinterest: 🤍 Website: 🤍 Amazon: 🤍 Facebook: 🤍
How to make an easy Brioche Buns with no machine needed, no overnight proofing but so rich and flluffy. Here's what you'll need: 2 whole eggs (large, room temp) 1 egg yolk 1/2 cup warm milk (125ml) 3 tablespoons sugar (45g) 2 tablespoons honey (25g) 2 teaspoons instant yeast (6g) 3 cups all purpose flour (375g) or bread flour in same weight (plus more for the counter) 1/3 cup unsalted butter(75g) adjust salt if using salted butter :) 1 teaspoon salt(5g) Eggwash: 1 egg yolk and 2 tablespoons of milk Bake in a (15 minute) preheated oven at 350F/180C for 22 minutes for convection 25 minutes for conventional oven on middle rack Notes: Please note that flour has different protein content, please add more up to 1/4 cup if you need to. You can use a standmixer too, please set at speed 2 for 8-10 minutes or until dough is smooth and elastic. PORTUGUESE: Aqui está o que você precisa: 2 ovos inteiros (grande, temperatura ambiente) 1 gema de ovo 1/2 xícara de leite morno (125ml) 3 colheres de sopa de açúcar (45g) 2 colheres de sopa de mel (25g) 2 colheres de chá de fermento instantâneo (6g) 3 xícaras de farinha multiuso (375g) ou farinha de pão no mesmo peso (mais mais para o balcão) 1/3 xícara de manteiga sem sal (75g) ajuste o sal se estiver usando manteiga com sal :) 1 colher de chá de sal (5g) Lavagem de ovo: 1 gema de ovo e 2 colheres de sopa de leite Asse em forno pré-aquecido (15 minutos) a 350F / 180C por 22 minutos para convecção 25 minutos para forno convencional na prateleira do meio Notas: Por favor, observe que a farinha tem diferentes teores de proteína, por favor, adicione mais até 1/4 de xícara se necessário. Você também pode usar um misturador padrão, defina a velocidade 2 por 8 a 10 minutos ou até que a massa fique lisa e elástica. My Dear Darlings, I appreciate you all so much. Thank you for showing love and support in everything I do and that I will work hard to give you the best and easy to make recipes. I hope you will enjoy this recipe. Please let me know and comment down below. Don't forget to subscribe and hit the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~ Weng 💙💙💙 Always choose love and kindness! All rights and ownership reserved to Savor Easy. Unauthorized use of my videos or 2nd edit and re-upload is prohibited. Some of my best recipes here: Soft And Fluffy Condensed Milk Bread 🤍 Beautiful Garlic Bread: 🤍 Raisin Bread 🤍 Brioche Bread 🤍 Honeysoft Buns 🤍 Buttersoft Buns 🤍 Please subscribe here 🤍 My Son's YouTube channel 🤍 FOLLOW ME ON: Facebook: 🤍 Instagram: 🤍 LIVE.LOVE.BAKE! Food for the soul: Isaiah 6:8 Then I heard the Lord asking, "Whom should I send as a messenger to this people? Who will go for us?" I said, "Here I am. Send me." #Brioche #EasyBreadRecipe #SavorEasy
Thanks for checking out my Brioche loaf + roll video. To get 20% OFF JuneShine PLUS Free Shipping click: 🤍 and use code: CHEF20 JuneShine Hard Kombucha is the most insanely delicious, better-for-you-alcohol. It’s ridiculously refreshing, low sugar, easy on the gut, gluten-free and full of probiotics. ☕Enjoy this content and want to show support? Consider buying me a "coffee" here: 🤍 📸INSTAGRAM: 🤍 🔪MY GEAR: APRON: 🤍 BOOS BLOCK CUTTING BOARD: 🤍 LOAF PAN: 🤍 BREAD KNIFE: 🤍 PLASTIC DOUGH CARD: 🤍 ESCALI DIGITAL SCALE: 🤍 HALF SHEET PAN + RACK: 🤍 KITCHEN AID MIXER: 🤍 MY FAV STAINLESS BOWL: 🤍 RECIPE: ▪100g or 1/4c warm water ▪10g or 1Tbsp instant yeast ▪60g or 1/3c sugar ▪2 large eggs ▪460g or 3 2/3c AP flour (11.7% protein) ▪11g or 2tsp salt ▪230g or 16Tbsp of softened butter (unsalted, grass fed), cut into chunks Add water and yeast to bowl of stand mixer and stir to combine well. Add in sugar, eggs, flour, and salt. Mix on low with the dough hook attachment for 3-4 minutes or until dough has come together into a dry mass + give the dough an additional 30 seconds or so of mixing before beginning to add in butter, one chunk at a time (mixer still on low speed). When all butter has been added, increase mixer to high speed and mix for about 15 minutes, pausing to scrape down sides at least once. Once the dough has begun to form and slap around the bowl, continue mixing for another 3-4 minutes to develop more gluten. Transfer dough into a bowl and round into a ball as shown 🤍3:01. Cover and let rise at room temperature for about an hour. Transfer to the fridge for 2-24 hours. TO SHAPE, BRAID, AND BAKE THE BRIOCHE LOAF see video 🤍5:08. Once the loaf is shaped, place into a sprayed or oiled 1.5lb loaf pan, cover and allow to proof at room temp for 3 hours. Brush top of loaf with egg wash (1 egg + 15g water mixed) and bake in 350F/175C preheated oven for 45 minutes or until golden brown. TO SHAPE AND BAKE THE BRIOCHE ROLLS/BUNS see video 🤍7:47. Once buns are shaped, place onto a parchment lined, oiled baking sheet, cover and allow to proof at room temp for 3 hours. Once buns are shaped, brush with egg wash and bake in preheated 350F/175C preheated oven for 20-25min until golden brown. #brioche #briocheloaf #briochebuns #briocherolls || MUSIC || –––––––––––––––––––––––––––––– bensound.com –––––––––––––––––––––––––––––– DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Ingredients are here : ^^ Brioche Bun｜Apron Whole egg 110g+- | 2 Fresh milk 50ml Instant yeast 3g | 1tsp Bread flour 200g｜1cup+5Tbsp Sugar 15g｜2Tbsp Salt 2.5 | 1/2tsp Unsalted butter 60g｜1/4cup Hello everyone! Thank you for visiting my channel Please turn on the caption for more details. Thank you for watching the video. Have a Happy Baking.^^ #Brioche
Brioche slider buns recipe/Brioche Buns recipe will help you make super soft and delicious brioche buns in less than two hours. Complete written recipe :Easy Brioche Slider Buns |Burger Buns Recipe:🤍 This Brioche buns recipe is amazing. We need only seven basic ingredients to make this Brioche burger buns. The brioche buns are golden in colour, soft and light…they are super delicious. For this quick and easy brioche slider buns recipe, we don’t need to proof the dough two times.So we can save a lot of our time. How to make brioche slider buns or brioche burger buns We can make easy brioche slider buns in 4 simple steps. 1.Prepare the burger bun dough 2.Divide and shape the brioche bun dough 3.Proof the brioche bun dough 4.Bake the brioche buns Hope you like this brioche buns /brioche burger buns recipe. Hope you will make this at home and enjoy! Complete written recipe :Easy Brioche Slider Buns |Burger Buns Recipe:🤍 WHAT CAN I USE INSTEAD OF MILK IN THIS EASY BRIOCHE BUNS RECIPE You can use equal amount of plain water instead of milk in this easy brioche buns recipe. You can also use vegan options like almond milk or soy milk instead of milk in this brioche slider rolls recipe. HOW TO STORE BRIOCHE SLIDER BUNS/BRIOCHE BURGER BUNS? Once the mini brioche slider buns are completely cooled,place the brioche rolls in a plastic storage bag, or wrap in foil and store at room temperature. Properly stored, these light brioche buns will last for about 3-4 days at normal room temperature. In extremely warm, humid temperatures, the mini brioche sliders should be frozen for longer-term storage. Popular Videos on our channel Soft Homemade Pita bread Recipe with step by step instructions:🤍 Quick and Easy Recipe for Soft and Fluffy Dinner rolls(only one rise):🤍 Fluffy Swiss Roll Recipe in Three Simple Steps:🤍 Easy No knead Dinner Rolls Recipe :🤍 Best Homemade Croissants:EASY METHOD:🤍 Soft and Delicious Marble Sponge Cake Recipe:🤍 * PRODUCTS I USE TO FILM MY VIDEO(Amazon affiliate) My Camera : 🤍 My Camera Lens :🤍 My Mic :🤍 My Music :🤍 FOLLOW ME FACEBOOK :🤍 PINTEREST:🤍 INSTAGRAM:🤍 * CONNECT WEBSITE: 🤍
#Shorts #briocheburgerbuns My CookBook is Now available; Cooking with Shereen from Scratch.. Because you Can! Amazon: 🤍 [Anywhere outside the US; it's available on Amazon (your country)]. SUBSCRIBE to my channel and press the bell button to get notifications every time I post a new recipe ▶️ 🤍youtube.com/c/cookingwithshereen?sub_confirmation=1 More Recipes: ▶️ 🤍 Follow my Socials for More Content: ▶️ Instagram: 🤍 ▶️ TikTok: 🤍 ▶️ Facebook: 🤍 ▶️ Twitter: 🤍 About Shereen Pavlides: ▶️ 🤍 KITCHEN GEAR: ▶️ Dalstrong chef's knife - 🤍 [for 15% off, directly through the link] 🔔Subscribe for more FREE Youtube RECIPES: ▶️ 🤍 and Please turn ON the 🛎(to receive notifications, that way, you don't miss a meal). Share this Video: ▶️ 🤍 DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide, I may receive a small commission, there's no charge to you, of course. Thank you for all your support! I look forward to sharing my free Homemade made Easy recipes and videos, each week!
Burger Buns are often not given as much thought as the other elements of the burger. We're going to rectify that today with how to make the ultimate burger bun recipe. Big love and stay safe! ❤️ x Hit that 🔔 for more videos! Don't forget to subscribe to 🤍Al.Brady. : 🤍 #burgerbun #briochebun #burgerbuns EQUIPMENT I USE: 🤍 If you liked this video please: COMMENT, LIKE & SUBSCRIBE! 🤍 SLIDE INTO MY DM'S: Website - 🤍 Instagram - 🤍 Facebook - 🤍 FIND THE RECIPE HERE: 🤍 (*working on it) Ingredients: For the Tangzhong: 20g strong white bread flour 100g whole milk For the dough: 300g strong white bread flour 30g sugar 6g salt 7g dry instant yeast (or 15g fresh yeast) 10g dry milk powder 110g whole milk 1 large egg 100g unsalted butter Egg, beaten Sesame Seeds Unsalted butter, melted
Anna bakes classic Brioche. Subscribe for more video recipes: 🤍 Anna Olson Books: Buy Back to Baking with Anna Olson Recipe Book on Amazon: 🤍 Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: 🤍 Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: 🤍 Buy In The Kitchen with Anna Recipe Book on Amazon: 🤍 Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: 🤍 Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: 🤍 - Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 - Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍
Mach deinen Burger zu etwas besonderem! Die besten Brioche Burger Buns die du je gemacht hast, sind nur ein kleines Rezept von dir entfernt. Es gibt sogar zwei Rezepte für die perfekten Buger Buns. Nicht vergessen: Burgerbrötchen selber machen ist keine Wissenschaft :) Viel Spaß bei den kein Stress kochen Burger Buns. ➡Merch und Schürze gibt es hier 😉: 🤍 Rezept "simple" Brioche Burger Buns: 500g Mehl (Type 550 oder glattes W700, mind. 12g Eiweiß!) 250 ml Milch (mind. Zimmertemperatur, nicht direkt aus dem Kühlschrank) 1 Ei plus eines zum bestreichen, Zimmertemperatur 1 Pkg Trockenhefe (7g) 3/4 EL Salz 2 EL Zucker 2 EL Butter, Zimmertemperatur DAS BESTE Brioche Burger Bun Rezept: 375g Mehl (Type 550 oder glattes W700, mind 12g Eiweiß!) 40g Zucker 10g Salz 1 Pkg Trockenhefe (7g) 75g Milch, Zimmertemperatur 100g Butter, Zimmertemperatur 170g Ei (ca. 3 Stück M), Zimmertemperatur Plus ein Ei zum bestreichen #burgerbuns #homemadeburger #burger * Introsong: 🤍 Go to his Soundcloud and give him some credit!❤
Diese super-leckeren Brioche Buns (Hamburger-Brötchen) schmecken einfach traumhaft und warten darauf gefüllt zu werden! Rezept: 🤍 🍪 🍪 🍪 REZEPT ZUM NACHBACKEN 🍪 🍪 🍪 Dieses und viele weitere Rezepte zum Nachbacken findest du auf 🤍 für spezifische Rezepte einfach die Suchfunktion verwenden 🧊🧊🧊 hello sweety - Der Zucker der Zukunft 🧊🧊🧊 hello sweety ist ein kalorienreduzierter und zahnschonender Zuckerersatz. Schweiz: 🤍 Deutschland und Weltweit: 🤍 👨🍳 👨🍳 👨🍳BACKEN LERNEN WIE EIN PROFI 👨🍳 👨🍳 👨🍳 Werde zum Meisterbäcker und teste Gratis alle Inhalte und Kurse auf 🤍 🥖🥖🥖MEINE MÜHLE DES VERTRAUENS 🥖🥖🥖 Mehle in super Qualität, perfekte Packungsgrössen und online bestellbar 🤍 📒📒📒HOL DIR MEIN BACK BUCH 📒📒📒 80 Rezepte mit Tipps und Tricks vom BÄCKER-KONDITOR Meister für alle aus CH 🤍 und für alle aus DEU und AUT 🤍 🍰🍰🍰 STÖBERE IN MEINEM ONLINESHOP 🍰🍰🍰 Meine Werkzeuge und eine grosse Auswahl an Profi Backzubehör findest du in meinem Onlineshop 🤍 🎂🎂 UMRECHNUNSTABELLE FÜR TORTEN SICHERN 🎂🎂 Hol dir Gratis die praktische Grössen Umrechungstabelle für Kuchen und Torten 🤍 🍭🍭🍭 MEIN BACK STUDIO🍭🍭🍭 Besuche die tolle Küchenwelt von Käppeli Küchen in Merenschwand : 🤍 🥐🥐🥐WER STECKT HINTER EINFACH BACKEN 🥐🥐🥐 Mein Name ist Marcel Paa, Diplomierter Bäcker-Konditor-Meister aus der Schweiz. Nicht lange Fackeln, «Einfach Backen»! Ist das Motto dieses Kanals und meine Leidenschaft ist das unkomplizierte, leckere und gelingsichere Backen - Jede Woche teile ich mit Euch Rezepte, Back Geheimnisse, Tipps und Tricks rund ums Backen. Lasst Euch von meiner Leidenschaft inspirieren, ich freue mich auf Euch! Liebe Grüsse Marcel 🍩 🍩 🍩VERBINDE DICH MIT MIR 🍩 🍩 🍩 - Homepage/Blog: 🤍 - Onlineshop: 🤍 - Facebook: 🤍 - Instagram: marcelpaa_einfachbacken - Pinterest: 🤍 #briochesbuns #hambuger #buns #hellosweety #backen #einfachbacken #backenmachtspass #meisterbäcker #rezepte #schweizeryoutuber Marcel Paa GmbH Luzernerstrasse 21 5643 Sins Aargau Schweiz
INGREDIENTS AND INSTRUCTIONS OF THE RECIPE IN ENGLISH : 🤍 Enjoy your meal ❤️ 🌸Subscribe to the channel here: 👇👇 🤍 🌸Instagram page: 👇👇 🤍 ALL RECIPES FROM DESSERT RECIPES 👇: 🤍 Comments are constantly monitored in order to maintain a positive environment. Comments deemed negative, offensive, harmful and with the sole purpose of annoying will be removed. If you have any questions or doubts, write me in the comments and like if you liked the recipe. If you are not yet subscribed to our channel, subscribe above👆 and activate the i🔔 to stay up to date. #brioche_sfogliato #brioches_without kneading #sweet_recipes
Claire is back with the third installation of Try This At Home, a series where she guides you through different baking projects and techniques. And, fittingly, she’s got three recipes for you — all made with the same dough. Read the story: 🤍 Get the full recipes below! All-Purpose Enriched Bread: 🤍 Hamburger Buns: 🤍 Pistachio Morning Buns: 🤍 0:00 - 0:44: Intro 0:44 - 1:17: What is enriched dough? 1:17 - 2:44: Make the tangzhong 2:44 - 7:00: Make the dough 7:00 - 9:22: Windowpane test + 1st proof 9:22 - 14:14: Prepare and proof loaves 14:14 - 15:05: Egg wash and bake 15:05 - 17:49: Perfect hamburger buns 17:49 - 22:05: Pistachio morning buns 22:05 - END: Taste! VISIT NYT COOKING: 🤍 SUBSCRIBE to NYT COOKING: 🤍 A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: 🤍 INSTAGRAM: 🤍 FACEBOOK: 🤍 TWITTER: 🤍 PINTEREST: 🤍 About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).
Visit ChefSteps for the full recipe: 🤍 A bun that's rich in flavor, moist, and eggy, while also durable enough to hold up to a big, fat juicy burger. At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts. Visit ChefSteps.com for more videos, recipes, classes, and techniques. 🤍 Become a member and be the first to know about new recipes, special offers, and goings-on around the kitchen. 🤍 Like us on Facebook to stay updated on our latest projects. 🤍 Follow us on Instagram 🤍 and Pinterest 🤍 for peeks inside the daily workings of our Pike Place Market kitchen lab. Read our blog for inspiring ideas and behind-the-scenes updates. 🤍 Follow us on Twitter to stay up to speed on what's cooking in the ChefSteps kitchen. 🤍
I have said it before, and I will say it again – brioche is the most versatile dough. You can make anything with it. And if you did not know that then check out the Brioche playlist where I have plenty more delicious recipes using this soft and buttery dough. But burger buns are a great introduction to it. Brioche buns are arguably the best burger vessels ever created. The sweetness of the bun balances the savoury filling, and the texture makes it effortless to bite through and get your teeth right into the burger. You can fill these buns with what ever you like if you do not want to mess around making the Korean fried chicken, but if you have never tried it, I would strongly suggest giving it a go. The sauce is spicy, sweet, sour, and sticky and the best part is that the chicken stays nice and crispy. The other fillings like the slaw and pickles compliment it well cutting through the sweetness and fattiness. It is a well-balanced and crazy delicious burger! 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. CHAPTERS 0:00 Intro 1:01 Ingredients & equipment 2:36 Marinating the chicken 2:54 Making the sauce 3:40 Mixing the brioche dough 7:40 Chilling & folding the dough 8:42 Diving, shaping & cold proof of main dough 10:03 Dividing & preshaping of burger buns 10:54 Resting & final shape 11:44 Final proof, glazing & adding sesame seeds 12:43 Baking & cooling 13:12 Frying the chicken & coating with sauce 14:58 Mixing the slaw 15:37 Toasting the buns & final assembly of burgers #Bread #Baking #ChainBaker
Chicken Burger Rezept: 🤍 Instagram: 🤍 Lumami Kanal: 🤍 Meine Pfanne: 🤍 Mein Pizzastein: 🤍 Der Perfekte Brioche Burger Bun: 140 ml Milch 320 g Mehl (Weizen, Allzweck) 45 g Zucker 5 g Vanille Zucker 1 Ei 1 Eigelb 50 g Butter 9 g Salz 20 g Hefe *Meine Kamera: 🤍 *Mein Objektiv: 🤍 *Mein Mikrophone: 🤍 *Mein Stativ: 🤍 *Mein festes Stativ: 🤍 Die mit * gekennzeichneten Links sind sogenannte Affiliate-Links, die mit dem Partnerprogramm von Amazon verknüpft sind. Kommt über einen solchen Link ein Einkauf zustande, werde ich mit einer Provision beteiligt. Für Dich entstehen dabei keine Mehrkosten. Wo, wann und wie Du ein Produkt kaufst, bleibt natürlich Dir überlassen.
A combination of rich flavor and light texture; that’s a perfectly baked brioche for you. Learn this essential recipe with Chef Martin in today’s video! Ingredients: Sponge 1 cup all-purpose flour (125g) 3 tsp instant yeast (10g) 1/2 cup fresh milk (125g) Dough 3 cups all-purpose flour (375g) 1/2 cup sugar (95g) 2 tsp salt (11g) 5 pc large eggs 1 cup unsalted butter (225g), softened Egg Wash 1 pc egg 2 tbsp water A combination of rich flavor and light texture; that’s a perfectly baked brioche for you. Learn this essential recipe with Chef Martin in today’s video! We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello🤍thefatkidinside.com The Fat Kid Inside Studios Erwan Heussaff - Founder Kashka Gaddi - Content Producer Eamonn Quizon - Cinematographer Edel Cayetano - Story Producer Julius Rivera - Videographer Steven Sune - Editor Lorraine Santos - Editor Dana Blaze - Editor Ivan Christian Cocjin - Editor Trist Bagano - Content Manager Chester Velasco - Production Assistant Sofia Paderes - Graphic Designer Roanne Salvacion - Accountant Christiana Manuel - Graphic Artist Social Media: 🤍 🤍 🤍 🤍 🤍
This buttery brioche bun recipe is so fluffy and perfect for any burger or sandwich. The moment you sink your teeth into the brioche rolls you’ll fall in love! ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ _ For the 🖨 PRINTABLE RECIPE 🖨 visit my blog HERE: 🤍 👩🏻💻🍳📸💻🎙🔪🎬⤵️👩🏻💻 SHOP SIMPLY HOME COOK'S AMAZON AFFILIATE STORE HERE: 🤍 🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰 1 cup whole milk 1/4 cup sugar, divided 2 tsp dry active yeast 4 1/2 cups all-purpose flour 2 tsp salt 4 eggs 1/2 cup unsalted butter, softened 📃📄📃📄📃INSTRUCTIONS 📃📄📃📄📃📄 1. Warm 1 cup of milk to about 110 degrees Fahrenheit and add 1 tbsp sugar and 2 tsp of dry active yeast. Give it a good stir and let it become frothy in a warm place for about 15 minutes 2. Meanwhile combine 4 1/4 cup of all purpose flour, 3 tbsp sugar, and 2 tsp salt in your beat bowl and make a well with a spatula. 3. Pour the yeast mixture and 4 eggs into the flour and beat it slowly with the hook attachment. Then pick up the speed to high. 4. When no more patches of flour appear add in the sliced 1/2 cup of softened butter. 5. Continue to beat the dough for another 10 minutes until it’s formed its shape. 6. Now place it on a lightly floured surface. It will be very sticky. She put into a ball and place it into a greased bowl. 7. Cover The bowl with plastic wrap and keep in a warm place for one hour. 8. Form the dough into a log and divided into eight equal pieces. 9. Shape each piece into a ball and place it on a baking sheet lined with parchment paper to proof. This should take about 30 to 50 minutes. 10. Brush each bun with egg wash and sprinkle with sesame seeds. Bake at 350 degrees Fahrenheit for 25-30 minutes or until they are golden brown. 💚WEBSITE: 🤍 💜INSTAGRAM: 🤍 💙FACEBOOK: 🤍 ❤️PINTEREST: 🤍 #simplyhomecooked #brioche #buns
Homemade brioche buns are so easy and so good. This no-knead dough seriously comes together in 10 minutes (or less!), and the buns can be ready to shape in 2-3 hours. You also can let the dough rise overnight in the fridge, which is what I typically like to do. Find the full recipe here: 🤍
Burger Buns I don’t know what about you, but when I eat burger I celebrate it. I chop the meat for the burgers patty, use 🤍zikkitikki pickles, and obviously make the buns myself. This recipe contains roux which means cooked flour and liquid until thickening. It results in incredibly soft buns. Like a cloud. Next time you have a burger night with your pals, make these buns. You will be the centre of the party. YESSS. Ingredients: For the roux: - 50 gr water - 50 gr whole milk - 20 gr white flour For the dough - 300 gr of white flour - 110 ml of whole milk - 1 tablespoon of instant yeast - 50 gr of sugar - 50 gr of melted butter - 1 egg - A pinch of salt Preparation: 1. To make the roux you will cook the water, milk and flour in a pan on low heat until it gets thick. Remove from the heat and let it cool down. 2. To make the dough: in that order add the ingredients to stand mixer’s bowl: flour, sugar and yeast. Mix well, then add the roux, melted butter, milk and the egg. 3. Mix on slowest speed all the ingredients until combined, then add the salt. 4. Mix on second slowest speed for about 10 min. 5. Round it and let it rest for 15 min in a bowl covered with a towel. 6. After this short rest, give the dough a nice fold and cover it again with the towel. At this point, let it rest for about an hour or until doubled in size. 7. Using a scale, divide the dough into 100 gr pieces and roll them into a ball shape. 8. Cover the balls and let them proof for about 45 min. Preheat the oven to 350°F (180°C). 9. Brush the buns with egg yolk whisked with a sip of milk. Bake them for about 25 minutes. *Create a steam in the oven by pouring boiling water on an empty preheated tray* 10. You can brush them with melted butter once they are out. Not that necessary, they are gorgeous anyway. 11. Fill them up with mustard, ketchup, tomatoes, onions, pickles, lettuce, cheese burger, close. 12. YO !!! You can find me on Instagram 🤍bengingi Or on Tiktok 🤍bengingi #breadmaking #artisan #artisanal #artisanbread #baker #fermentation #food #homemade #homebake #fresh #recipe #easyrecipe #short #shortvideo #baking #homebaking #BenGingi #bengingibaking #bengingibaked #bensimantov #shorts #youtubeshorts #burger #buns #burgerbuns
It doesn’t get much better than crispy and juicy fried chicken on a toasted Turano Brioche Roll. Follow along as Chef Jen shows us how to make this easy and delicious fried chicken recipe at home! 💯 Full recipe: 🤍 Follow Turano Bread on Facebook: 🤍 Instagram: 🤍 Twitter: 🤍 Pinterest: 🤍 Buy Turano Bread at Turano Store Locator: 🤍 Your Local Aldi: 🤍
This is my Favourite Brioche Burger Bun Recipe. It is extremely soft and airy and also super tasty. This bun is perfect for a hamburger or a fried chicken burger. The best part about this dough is that it is really easy to make and is so easy to work with! I hope you enjoy making this recipe and feel free to comment and ask me any questions. For a Free 30 Day Trial to Skillshare (Watch my Professional Baking Classes for Free) 🤍 Udemy Discount Link to My Bread Baking Masterclass 🤍 Instagram: 🤍 Pinterest- 🤍 Facebook- 🤍 Timecodes 0:00- Intro 0:25- Making the Dough 2:07- 1st Fermentation (Bulk Fermention) 2:20- Dividing and Shaping the Buns 3:30- Proofing and Baking the Buns 4:21- Final Result - Recipe 400 Grams Plain Flour 8 Grams Instant Yeast 8 Grams Salt 30 Grams Sugar 200 Grams Milk 1 Egg (or use 40 Grams Milk if not using egg) 50 Grams Butter (Softened) 1. In a bowl add 400 Grams Plain Flour 2. Add the Yeast, Sugar and Salt. Make sure the Salt and Yeast don't touch each other 3. Add the Milk and an Egg and knead into a rough dough 4. Add the butter and knead into a smooth dough 5. First Proof for 2 Hours or until double in size 6. Portion and shape into 6-8 equal balls 7. Second Proof for 1-2 hours or until double in size 8. Preheat Oven to 200C 9. Egg Wash the Buns and Bake for 12-15 mins
🍔#1 Buns For Smash Burgers! Smash Burger Brioche Buns Recipe - What is the best bun for a smash burger? Is it the smash burger brioche buns that we are making or is it a potato bun? What is the best bun for a hamburger? Today we are making a smash burger bun recipe, an easy brioche bun recipe. This is how to make smash burger hamburger buns at home. Home made hamburger buns recipe. I think George Motz would approve of these buns Ingredients: 55g (80 mL / ⅓ cup) all-purpose flour 445g (750 mL / 3 cups) bread flour 10 mL (2 tsp) instant yeast 30 mL (2 Tbsp) sugar 7 mL (1½ tsp) salt 45g (45 mL / 3 Tbsp) butter, softened 2 eggs (1 whole and 1 separated) 250 mL (1 cup) body temp water 45 mL (3 Tbsp) body temp milk Fixing KitchenAid Pro 600 Stand Mixer Teardown & Rebuild Of Gearbox: 🤍 Method: Mix all ingredients; minus 1 egg white, in a stand mixer with the dough hook. Save the 'extra' egg white for later Once the dough forms a ragged ball; knead 15 minutes or so. Cover bowl and let rise in a warm place 45 minutes. Stretch and fold the dough 6-8 times, recover and let rise another 45 minutes. Transfer dough to an unfloured bench and divide into 8 - 10 equalish pieces. Shape each into a tight ball and place on a parchment covered baking sheet. Cover loosely with a couche or tea towel and let rise for 1 to 2 hours (doubled in size). Preheat oven to 200ºC (400ºF). Beat saved egg white with 1 Tbsp water and brush on top of buns. Bake, about 15 minutes. Transfer to a rack to cool completely. 0:00 Welcome to how to make a Brioche Smash Burger Buns Recipe 0:50 Brioche Smash Burger Buns Recipe ingredients 2:44 Mixing the Brioche Smash Burger Buns Recipe 3:23 Kneading the Brioche dough 4:03 What the Brioche Dough looks like after kneading 4:39 Folding Brioche Dough after first rest 5:31 End of Brioche Dough rise 6:00 Portioning the Brioche Dough into buns 6:26 Shaping the Brioche Dough into buns 7:00 Resting the Brioche buns 7:37 Egg wash on the Brioche buns and baking 8:00 Cooking Smash Burgers for the Brioche Burger Buns 10:27 Taste Testing the Smash Burger Brioche Burger Buns #LeGourmetTV #GlenAndFriendsCooking Glen & Friends Cooking,brioche burger bun recipe,brioche burger rolls recipe,best bun for a hamburger,best bun for smash burgers,best bun for chicken burger,best bun for burger,easy brioche recipe,easy brioche bun recipe,easy brioche burger bun recipe,homemade buns,brioche burger buns recipe,how to make burger buns,smash burger bun,smash burger bun recipe,#1 Buns For Smash Burgers!,how to make smash burgers cast iron,george motz smashburger
Yudane is a Japanese bread improver. It is made by scalding a portion of the flour in a recipe with boiling water. This method gelatinizes the starch which then makes the crumb of the bread soft and fluffy and makes it stay softer for longer. This is not my first ‘Japanese’ style burger bun recipe. One of my most viewed and popular recipes which I made when I first started off on YouTube was a Japanese milk bun recipe. But I mistakenly made the dough with another bread improver called Tangzhong, which is in fact a Chinese style bread improver. So, this recipe is here to fix my past mistakes. Unlike Tangzhong which is a roux made of milk and liquid that is then cooked in a pan until thickened, Yudane is made by simply mixing flour and boiling water at a 50/50 ratio and leaving it to sit for several hours. I left mine in the fridge to cool down completely. There are other recipes that use a similar method called scalding. Flour and other ingredients are mixed with boiling water and the mix is kept at a steady temperature for several hours to gelatinize the starch. It is the same principle, but yudane takes less time. Perhaps a yudane could also be kept at a steady higher temperature to gelatinize the starch even more. But it works just fine the way I demonstrate in this recipe without spending too much time. I use the stretch & fold method for kneading this dough. Not because of the hydration (which is not high), but because the dough is quite sticky. This kneading method makes it easy to knead. You will get 4 large burger buns from the given ingredients. To make more simply multiply the amounts. You can also shape this into a loaf and bake it in a tin to make a super soft sandwich loaf. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🍞 Share your bread pictures here ⤵️ 🤍 Chapters 0:00 Intro 0:37 Ingredients & equipment 0:56 Making the yudane 1:22 Mixing the dough 3:57 Bulk fermentation 4:13 Dividing, pre-shaping & resting 5:17 Final shaping 5:57 Final proofing & baking 7:18 The result #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
This is how you make the best sourdough brioche burger buns on the world. The recipe works everytime, is step by step and easy for you to follow Imagine that fluffy buttery brioche dough, paired with slight sweetness and slight tang from the sourdough. Overall I would classify them as sourdough brioche buns. However, most of the leavening is not coming from the sourdough, the sourdough is mostly just for the taste. FOLLOW ME: Instagram: 🤍 Telegram Group: 🤍 Reddit: 🤍 Ingredients: * 700 grams of flour = ± 9 buns. Bread flour, high gluten content. * 55% hydration - milk * 10% sourdough * 20% butter * 10% sugar * 2% salt * 2% dry yeast or 6% fresh yeast * 1 large egg per 600 grams of flour * 1 egg yolk per 600 grams of flour Now - you might wonder what the heck are those percentages. They are called bakers math. This way you can scale up/down the recipe depending on your needs. Don't worry too much about the eggs. They just give it this extra bit of texture/consistency. You could also use 1 egg per 400 grams of flour. Your dough might be a little more sticky, but that shouldn't be a major problem. For baking bake with steam for around 15 minutes at 200°C. Then bake another 15 minutes or more until you have the desired color. This depends on how you like the buns. Edit: Since recording the video I upgraded the hydration to 55%. Some of you recommended me to do this in the comments. Definitely better. Furthermore I also upgraded the butter from 10% to 20%. Chapters: 0:00 Intro 0:12 Mixing ingredients 1:06 Bench kneading 2:00 Coil fold 2:48 Preparing the buns for shaping 3:17 Dividing the buns 3:52 Shaping the buns 4:58 Proofing the buns 5:18 Applying egg wash 6:40 Baking technique 7:55 The results
Watch the full video here: 🤍
Moist, fluffy brioche with a thin golden crust. A deliciously eggy and buttery taste that is perfect for breakfast, a snack or as a dessert For this recipe you will need: 500 g all purpose flour 150 g warm milk (35-38°) 8 g yeast 4 g salt 50 g sugar 150 g melted butter 3 eggs Tips: 1. Activate faster the yeast, by mixing it with the warm milk 2. Leave dough rest at least for an hour before placing it in the fridge 3. Better if you chill dough overnight 4. To make buns double in size faster, you can place them in a warm oven, not more than 40°C, spray with water in the oven to keep moist Thank you for watching and if you enjoyed the video don't forget to give it a thumbs up and subscribe to the channel for more new videos! See you next time ;) Follow me Youtube: 🤍 Instagram: 🤍 Twitter: 🤍 music: hip jazz and the jazz piano by 🤍 #burgerbuns #briochebuns #classicbriocherecipe
This bread is brioche with 30% butter. (๑•᎑•๑) Very soft texture and savory flavored bread. It is also delicious to eat with strawberry jam like morning rolls. I made a homemade burger by topping jamon and cheese. Mukgling's baking method uses the No Knead method. Using the minimum tools, seek bread making at home easily. Anyone can make bread easily. (B's (%) = Baker's Percentage = Bakers Percent) (Tr (g) = actual input amount = Truth Input) ■ Dough Formulation B's (%): 100.0%, Tr (g): 167.5g Strong Flour(Bread Flour) B's (%): 35.0%, Tr (g): 58.6g Whole Eggs B's (%): 30.0%, Tr (g): 50.2g Butter B's (%): 15.0%, Tr (g): 25.1g Sugar B's (%): 2.0%, Tr (g): 3.3g Salt B's (%): 2.0%, Tr (g): 3.3g Instant Dry Yeast B's (%):: 25.0%, Tr (g): 41.9g Water(33°C) ■ Process｜room temperature : 27℃ ■ Click the Subtitle button → Subtitles will be displayed in the video. 1. Put water in the bowl. 2. Add instant dry yeast and disperse in water. 3. Add the eggs and mix well. 4. Add sugar and salt and dissolve. 5. Add melted butter (36℃) and mix well. 6. After adding flour, Mix evenly until the flour is invisible. (Dough temperature: 25℃) 7. After 30 minutes of rest, the first fold(folding) 8. After 30 minutes of rest, the second fold(folding) 9. Refrigerated fermentation: 4℃, 9hours 10. After refrigeration fermentation, Place the dough at room temperature for 1 hours. (Dough temperature: 12℃) 11. Dough division: 80g 12. After rounding the dough, 20 minutes of rest 13. After rounding the dough one more time, Put the dough in the bakeware. 14. Second fermentation: 27℃, about 2 hours 15. After completion of the second fermentation, Spread eggs on top of dough. 16. Oven temperature 190℃ Preheating Preheat the lodge in a fully-heated oven for at least 20 minutes. (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart) 17. Put the dough into the preheated lodge 10-inch combo cooker floor 18. Cover the lid of lodge 10-inch combo cooker. 19. Put it in the oven 20. Baking for 12 minutes ■ Note: Always be careful when using the oven (It is very hot, so use it after wearing very thick oven gloves) #Brioche #CheeseBurger #homemadeburger #BriocheBreadRecipe #HomeBaking