Perfect Burger Buns – How to Bake the Best Burger Buns Ever – Independence Day 2018 Special


Perfect Burger Buns - How to Bake the Best Burger Buns Ever - Independence Day 2018 Special
Author: 
Recipe type: Burgers & Barbecue
Cuisine: American
Serves: 24 x 100g
 
After a short holiday following episode 600, I'm back. Tangzhou milk buns have a supremely soft, light and feathery texture all their own, however they are actually too soft to be used as burger buns. I have adjusted the original tangzhou recipe, keeping the technique, to make a firmer bun with the same light and airy texture, that makes for the perfect burger bun. In addition, these buns have a much better shelf-life, and freeze exceptionally well too.
Ingredients
  • Group 1:!
  • 1.35kg All-purpose flour
  • 15ml Salt
  • 10g Active dry yeast
  • 30ml Sugar
  • Group 2:!
  • 375ml Water
  • 75g All-purpose flour
  • Group 3:!
  • 450ml Full cream milk
  • 3 Eggs, beaten
  • 90ml Sunflower oil
Instructions
  1. To start, place 1.35kg of all-purpose flour in your stand mixer bowl along with 15ml of salt, 10g of active dry yeast and 30ml of sugar.
  2. Give these a quick stir to combine.
  3. Add 75g of all-purpose flour to a medium size pot and pour in 375ml of water.
  4. Use a whisk to mix until smooth.
  5. Measure out 450ml of full cream milk, 90ml of sunflower oil and beat 3 eggs. Put these aside for later.
  6. Place the pot over medium low heat and gently heat the flour water mixture. Whisk the mixture continuously.
  7. As the mixture heats up it will start to thicken. Continue whisking to keep the mixture smooth.
  8. The mixture will soon thicken to a porridge consistency, and will become slightly translucent.
  9. Remove the pot from the heat and whisk in the milk.
  10. Pour in the eggs and whisk these in.
  11. And finally, whisk in the oil.
  12. Pour this mixture into the mixing bowl on your stand mixer.
  13. Start the mixer kneading on medium slow speed, and allow this to continue kneading for 15 minutes until the dough is nice and smooth.
  14. Remove the bowl from the machine, cover with clingwrap and allow the dough to rise in a warm place for 90 minutes until at least doubled in size.
  15. Turn the dough out onto you work surface. Do not dust the surface or dough with flour. It will not be necessary, and will actually harm the texture of the buns.
  16. Knead the dough briefly to knock any large air bubbles out.
  17. Using your scale, divide the dough into 100g portions for regular burger buns, 120g portions for large buns, and 150g potions for giant buns. I am making regular sized buns which are perfect for 100g or quarter pound patties.
  18. To form the buns, stretch the dough from the top of the portion of dough to the bottom, working around the edge of the dough.
  19. Circle the dough in your index finger and thumb and crimp the bottom of the bun together.
  20. Place the bun on the work surface, cup your hand over the bun and finish rounding it with a circular motion.
  21. Press the bun flat and transfer it to a baking sheet lined with baking parchment.
  22. Continue with the remaining buns, leaving about a half inch of space between each one.
  23. Cover the buns loosely with clingfilm and allow the buns to rise in a warm place for 45 minutes until they are touching as they are here.
  24. minutes into this rise, start preheating your oven to 200c or 400f.
  25. Brush the buns with beaten egg and sprinkle the tops liberally with hulled sesame seeds.
  26. Bake the buns in the center of your oven for 15 to 20 minutes until golden on top.
  27. Remove the buns from the oven and transfer them to cooling racks.
  28. If we cut one of these beauties open, we see the amazing light airy, feathery texture, with excellent oven spring and an improved firmness, making these buns the perfect burger buns.
  29. Thanks for joinig us today, please like, subscribe and share, and we'll see you again soon.

 

Grissini Sticks – Pencil Crackers – Pretzel Sticks – Thanksgiving Special 2017

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Grissini Sticks - Pencil Crackers - Pretzel Sticks - Thanksgiving Special 2017
Author: 
Recipe type: Bread
 
With Thanksgiving just days away, these grissini sticks make a perfect entre' to grace the start of your feast. Sometimes called pencil crackers or pretzel sticks, you can coat the snacks with salt, sesame seeds or poppy seeds, or any combination of these.
Ingredients
  • 500g All-purpose flour
  • 2 Tsp Sugar
  • 2 Tsp Salt
  • 2 Tsp Baking powder
  • 140ml Water
  • 60ml Sunflower oil
  • 2 Eggs (plus 1 for spraying)
Instructions
  1. To start, measure out 500g of all-purpose flour, 2 eggs, 2 teaspoons salt, 2 teaspoons sugar, 2 teaspoons baking powder, 140ml water and 60ml sunflower oil.
  2. Place all of these in your food processor.
  3. Pop the lid on and process on high speed for about 60 seconds.
  4. Tipping the processor from side to side helps to achieve a more even mix.
  5. You will end up with a fine crumbly dough that resembles cous cous.
  6. When pressed, the mixture will hold together very well.
  7. Tip the dough out onto your work surface and compress it into a block.
  8. Wrap the block in cling-wrap and allow this to stand for 30 minutes before continuing.
  9. After this time, unwrap the dough and cut it into 4 pieces.
  10. Working with 1 piece at a time, flatten a piece out.
  11. Run this through your pasta roller.
  12. Continue folding the dough after each pass and running it through on setting 1 until you have a tidy sheet. This will take 3 to 4 passes.
  13. Reduce the setting to 2 and run it through again.
  14. If the dough starts to feel sticky, sprinkle will flour and rub this into the surface.
  15. Reduce the setting to 3 and run the dough through twice on this setting.
  16. Square off the ends and continue with the remaining 3 pieces.
  17. The offcuts can be rerolled to make a fifth sheet.
  18. Run the sheets through the 6mm pasta cutter to cut the sheets into strips.
  19. Line 3 large baking sheets with baking parchment and arrange the strips on the trays with just a few millimetes between each strip.
  20. Whisk a large egg with 50ml of water and pour this into a misting bottle. Spray the egg wash over the pastry.
  21. Grind salt over the damp strips and you're ready to go.
  22. Here you can also use seeds as previously mentioned.
  23. Bake the strips in a preheated oven at 220c or 450f for 10 to 15 minutes until golden and crispy.
  24. Transfer the sticks to a tall pilsner glass to create a fantastic table display.
  25. Have a wonderful Thanksgiving, please like, subscribe and share and we'll see you again tomorrow.

 

How to Make Honey & Oat Bread – a Simple Homemade Health Bread

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How to Make Honey & Oat Bread - a Simple Homemade Health Bread
Author: 
Recipe type: Bread
 
Honey and oat bread is absolutely outstanding, with a magnificent texture, superb oven spring and a flavor from heaven. It is really simple to make as long as you stick to the steps and timings.
Ingredients
  • 520ml Warm water
  • 10g Active dry yeast
  • 80ml Honey
  • 850g All-purpose flour
  • ¾ Cup rolled oats
  • ½ Cup sunflower seeds
  • 45ml Vegetable oil
  • 2.5 Tsp Salt
  • 1 Egg beaten, for brushing
  • Extra rolled oats for topping
Instructions
  1. Honey and oat bread is absolutely outstanding, with a magnificent texture, superb oven spring and a flavor from heaven. It is really simple to make as long as you stick to the steps and timings.
  2. To start, dissolve 80ml of honey in 520ml of warm water.
  3. Add 10g of instant yeast and stir this in briefly.
  4. Cover the mixture and allow this to activate for 20 minutes.
  5. While the yeastmixture stands, measure 850g of all-purpose flour and pour this into your stand mixer bowl.
  6. Add 3 quarters of a cup of rolled oats and a half cup of sunflower seeds to the flour.
  7. In addition, you need 2 and a half teaspoons salt.
  8. Once the yeast has activated it will be very frothy. Add 45ml of cooking oil to the yeast mixture and stir to combine.
  9. Pour this into the mixer bowl.
  10. Fit the dough hook and close the mixer.
  11. Knead the dough for 12 minutes on medium slow speed.
  12. Once kneading has completed remove the bowl from mixer, cover with cling-wrap and allow the dough to rise for 60 minutes in a warm place.
  13. After rising, turn the dough out onto a lightly floured work surface and knead it briefly to knock it down.
  14. Weigh the dough and divide it into 2 equal portions.
  15. Working with one piece at a time, flatten the dough into a large oval shape.
  16. Fold the top edge down two thirds of the way. Fold the bottom edge up over this.
  17. Repeat this with the second loaf.
  18. Wipe the insides of 2 medium size loaf tins with oiled kitchen paper.
  19. Transfer the loaves to the tins and press them into the tins firmly.
  20. Cover the bread loosely with cling-wrap and allow this to rise for a further 30 minutes in a warm place.
  21. Halfway through this time, preheat your oven to 180c or 350f.
  22. Brush the loaves with beaten egg and sprinkle the loaves liberally with more rolled oats.
  23. Bake the loaves for 40 to 45 minutes until golden and they sound hollow when tapped.
  24. Remove the loaves from the oven and allow them to cool in the tins for 5 minutes before turning out onto a rack to cool completely.
  25. And there we have it... the perfect bread, with a lovely crispy crust, great texture, superb aroma and amazing taste.

 

Supreme Rye Bread – The Soft Rye Bread Everybody Will Love

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Supreme Rye Bread - The Soft Rye Bread Everybody Will Love
Author: 
Recipe type: Bread
Cuisine: German
Serves: 2
 
Today we're going to bake a unique rye bread that everyone will love. This bread has the amazing flavor of rye bread, but the light texture of a regular white farm loaf.
Ingredients
  • 625ml Warm water
  • 60g Black strap molasses
  • 30g Butter, melted
  • 30ml Brown sugar
  • 18g Soy lecithin (available at most health shops)
  • 20g Instant yeast
  • 600g Strong white bread flour
  • 300g Stoneground rye flour
  • 20ml Salt
  • 10ml Caraway or fennel seeds
Instructions
  1. To start, pour 625ml of warm water into your mixer bowl.
  2. Add 60g of black strap molasses and stir this in briefly.
  3. Pour in 2 tablespoons brown sugar, 30g of melted butter, 20g instant yeast and 18g of soy lecithin.
  4. The lecithin binds the oil in the melted butter to the water. This dramatically increases the shelf life of the bread. In addition, rye flour has a low gluten content and the lecithin replaces this shortage in order that rye loaf will rise as well as regular bread does.
  5. Use your stick blender to shear the lecithin into the liquids.
  6. Cover the bowl and give it 15 minutes for the yeast to activate.
  7. In the meantime, measure out 600g strong white bread flour, 300g stoneground rye flour, 4 teastoons salt and 2 teaspoons caraway or fennel seeds.
  8. Add these four ingredients to the yeast liquid.
  9. Place the bowl on your mixer with the dough hook attached and knead the dough on slow speed for 2 minutes. Increase the speed to medium slow for a further 8 minutes.
  10. You will have a beautifully smmoth dough that is only slightly sticky.
  11. Cover the bowl with cling-wrap and allow the dough to rise in a warm place for 60 minutes.
  12. While the dough rises, rub the insides of 2 large loaf pans with butter.
  13. Scatter flour over the inner surfaces of the pans and tip out any excess flour.
  14. As you can see this dough rises very well.
  15. Turn the dough out onto a lightly fliured work surface and knead it briefly to knock it down.
  16. Weigh the dough and divide it into 2 equal portions of around 850g.
  17. Working with one portion at a time, work the dough into a rectangle as with as the bread pan. Fold the top edge down two thirds of the way, then fold the botykm edge up over this.
  18. Place the rolled dough into the pan with seam side down. Flatten the roll to fill the bottm of the pan.
  19. Cover both pans and allow these yo rise for a further 30 minutes in a warm place.
  20. Once again, you can see clearly just how well this rises.
  21. Use a razor sharp knife to slash the tops of the loaves. Not only does this lokk cool, but it deflates the lids and prevents them from blowing while baking.
  22. Bake the loaves in a preheated oven at 220c or 430f for 25 to 30 minutes until the loaves sound hollow when tapped.
  23. Remove the loaves from the onen and turn them out onto a wire rack to cool.
  24. Allow the bread to cool for at least 30 minutes before cutting.
  25. Here we can see the beautiful light texture with incredibly good oven spring.
  26. Thats it for today folks, thanks for joining us, please like, subscribe and share, and we'll see you again tomorrow.

 

How to Make Coffee Burger Buns – Flavorful, Aromatic Burger Buns with a Difference!

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How to Make Coffee Burger Buns - Flavorful, Aromatic Burger Buns with a Difference!
Author: 
Recipe type: Bread / Burgers / Burger buns
Serves: 8 - 12
 
The flavors of coffee and beef work very well together whether incorporated in dry rubs or bastings. Today we're going to take this marriage to a new level by making a batch of amazing coffee burger buns.
Ingredients
  • 950g Strong white bread flour
  • 60g Butter grated
  • 15ml Sugar
  • 10ml Salt
  • 10g Instant dry yeast
  • 30ml Full cream milk powder
  • 600ml Espresso, cooled to 35c
  • 1 Egg whisked with 25ml water
Instructions
  1. To start, measure out 10g instant yeast, 1 tablespoon sugar, grate 60g of butter and run 600ml of espresso through your coffee machine. Allow the espresso to cool to 35c before proceeding.
  2. Pour the espresson into a bowl and add the sugar and yeast. Give this a brief stir, cover the bowl and set this aside for 10 to 15 minutes to activate.
  3. Measure 950g of strong white bread flour into your mixer bowl.
  4. Add 2 tablespoons full cream milk powder and 2 teaspoons salt. Stir this to combine.
  5. Add 60g of grated butter.
  6. Place the bowl on your mixer with the beater paddle attached.
  7. Mix the flour for about 60 seconds to cut the butter into flour.
  8. Add the yeast coffee mixture to the bowl and mix this until all of the liquid has been absorbed into the flour.
  9. Open the mixer and swap out the beater paddle for a dough hook.
  10. Close the machine and allow the dough to knead for 8 to 10 minutes on medium slow speed.
  11. You will have a beautifully smooth, soft dough that is not at all sticky.
  12. Cover the bowl with cling-wrap and allow the dough to rise in a warm place for 60 minutes until doubled in bulk.
  13. Turn the dough out onto a lightly flour work surface and knead briefly to knock it down.
  14. Roll the dough into a log and divide it into 8 equal pieces for large buns, 10 for medium and 12 for regular size.
  15. Working with one piece at a time stretch the dough from the edge down to the bottom all the way around the roll.
  16. Finish it off by cupping your fingers over the roll and rounding it using a circular movement.
  17. Place the rolls on a baking sheet lined with parchment.
  18. Cover the rolls with a clean dish towel and allow these to tise again for 30 minutes.
  19. After 30 kinutes the rolls will have doubled in size.
  20. Whisk and egg with 25ml of water and brush the tops of the buns.
  21. Use a razor sharp blade to slash the tops of the buns.
  22. Bake the buns in a preheated oven at 200c or 400f for 20 minutes until golden and well risen.
  23. Remove from the oven and transfer the buns to cooling racks.
  24. Allow them to cool for at least 15 minutes before cutting.
  25. And there we have a batch of beautifully textured and aromatic coffee burger buns.
  26. Thanks for joining us today, please like, subscribe and share, and we'll see you again tomorrow.

 

How to Make Bolillos – Mexican Baguettes

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How to Make Bolillos - Mexican Baguettes
Author: 
Recipe type: Bread
Cuisine: Mexican
Serves: 10
 
Bolillos are Mexico's version of the French baguette. With the trademark thin and crispy crust, these little rolls are every bit as good. Despite the long rising times, the recipe is really easy, and certainly worth the effort.
Ingredients
Ingredients for the starter:
  • ¾ Cup water
  • ½ Tsp Active dry yeast
  • 1 Cup all-purpose flour
Ingredients for the Dough:
  • 3 Cups all-purpose flour
  • 1.5 Tsp Active dry yeast
  • 2 Tsp Salt
  • 60ml Melted butter
  • 240ml Warm water
Instructions
  1. This recipe does require a starter, sometimes called a preferment or poolish. To make the starter, place a cup of all-purpose flour in your mixer bowl.
  2. Add a half teaspoon of active dry yeast followed by 180ml of water.
  3. Place the bowl on your mixer with the beater paddle fitted.
  4. Mix this on medium low speed until totally combined. This will take 30 to 60 seconds.
  5. Remove the bowl from the machine, cover with cling-wrap and allow this to stand overnight.
  6. The following day the skurry will be bubbly and active.
  7. Add a further 3 cups of all-purpose flour, 2 teaspoons salt, 1 and a half teaspoons active dry yeast, 60ml of melted butter and 240ml of warm water.
  8. Place the bowl on your mixer with the dough hook attached.
  9. Start the mixer on slow for the first minute then increase the kneading speed to medium slow and allow this to knead for 7 minutes.
  10. Once kneading is complete, cover the bowl with clingwrap and allow the dough to rise in a warm place for 2 to 3 hours until doubled in size.
  11. After the first rise, you will have a lovely soft dough that is only slightly sticky.
  12. Turn the dough out onto a lightly floured work surface.
  13. Weigh the dough and divide this into 10 equal potions.
  14. Roll each portion into a round by placing it in the palm of your hand. Cup the fingers of your other hand over the portion and using a circular motion, form the roll.
  15. Cover the dough balls with cling-wrap and allow these to rest for 15 minutes. This allows the gluten to relax in preparation for the next step.
  16. Working with one ball at a time, flatten the ball into an oval shape.
  17. Fold the top third of the dough downwards and press to seal.
  18. Fold the bottom edge of the dough up and over this. Press this to seal the edge.
  19. Hold your hands at angles to the edges and roll the dough to form the bolillo.
  20. Transfer this to a lightly floured baking sheet and continue forming the remaining rolls.
  21. Cover the rolls with cling-wrap and allow them to rise for a further 60 to 90 minutes in a warm place, until doubled in size.
  22. minutes before the second rise is completed, preheat your oven to 230c or 450f. Place a small roasting pan in the bottom of your oven at this time.
  23. When the oven is up to temperature, use a razor sharp thin blade to slash the rolls along the length.
  24. Open the oven, pour a cup of cold water into the roasting tin, and place the rolls in the center of the oven.
  25. Bake the rolls for 20 to 25 minutes until golden.
  26. Remove the rolls from the oven and transfer them to a rack to cool.
  27. And there we have it.... a batch of beautifully crispy and aromatic bolillos.
  28. Thanks for joinibg us today, please subscribe, like and share, and we'll see you again tomorrow.

 

How to Make Buttermilk Rusks – Crunchy Dunking Biscuits!!!

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How to Make Buttermilk Rusks - Crunchy Dunking Biscuits!!!
Author: 
Recipe type: Biscuits / Cookies
Cuisine: South African
 
In yesterdays episode we made a batch of thick, creamy cultured buttermilk. Today we're going to use this to make South Africa's traditional dunking biscuit, delicious buttermilk rusks.
Ingredients
  • 500g Butter
  • 500g Sugar
  • 1Kg All-purpose flour
  • 15ml Baking powder
  • 10ml Salt
  • 500ml Cultured buttermilk
  • 2 Eggs
Instructions
  1. To start add 500g of butter and 500g of sugar to a medium size pot. Place the pot over low heat and melt the butter.
  2. This recipe is on the sweeter side. You can reduce the sugar, or even replace a portion of the sugar with seedless raisins or any dried berries.
  3. While the butter melts, sift 1kg of all purpose, 15ml of baking powder and 10ml of salt into a bowl.
  4. Measure 500ml of the cultured buttermilk into a large jug. Whisk 2 eggs and add these to the buttermilk.
  5. Make a well in the center of the flour mixture and pour the buttermilk and egg into the bowl. Mixt this briefly until all of the liquid has been absorbed by the flour.
  6. Pour in the melted butter and sugar. Use your padfle to mix this into the flour mixture until no dry flour is visible.
  7. You will have a thick, lumpy batter.
  8. Pour the batter into an 11 by 14 inch baking tin and spread it out evenly across the tin.
  9. Bake the batter in a preheated oven at 180c or 350f for 60 minutes, and a skewers comes out clean when pressed into the center of the cake.
  10. Remove the pan from the oven and allow it to stand for 15 minutes.
  11. Use a long ruler and a thin blade to cut the cake into strips of about 20mm wide.
  12. Turn the pan 90 degrees and cut the strips into fingers.
  13. Use a lifter to remove these from the pan and spread the rusks out over 4 large racks.
  14. Place the racks in your oven set at 100c or 200f with door slightly ajar. Allow the rusks to dry out like this for 2 to 3 hours.
  15. And now you have a mountain of traditional rusks just ready for eating.

 

How to Make Zebra Bread Buns – No Artificial Colorants – All Natural Zebra Bread

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How to Make Zebra Bread Buns - No Artificial Colorants - All Natural Zebra Bread
Author: 
Recipe type: Bread / Baking
 
Today we're going to make delicious zebra bread buns. Unlike other zebra bread recipes, the dark part of the bread in this recipe does not result from food coloring, but a combination of cocoa powder and black strap molasses.
Ingredients
Ingredients
    For the White Dough
    • 475g Strong white bread flour
    • 30g Cold butter, grated
    • 20g White sugar
    • 5ml Salt
    • 6ml Instant yeast
    • 300ml Warm water
    For the Dark Dough
    • 475g Strong white bread flour
    • 30g Cold butter, grated
    • 50g Black strap molasses
    • 5ml Salt
    • 60ml Cocoa powder
    • 6ml Instant yeast
    • 150ml Warm full cream milk
    • 150ml Warm water
    Instructions
    1. You can make buns or loaves using this amazing recipe.
    2. To start, measure 300ml of warm water into a jug and add 20g of sugar.
    3. Stir this until the sugar has dissolved.
    4. Pour in 6ml or a slightly heaped teaspoon of instant yeast and stir this in.
    5. Cover the mixture and put this aside to prove.
    6. In another jug combine 150ml warm full cream milk and 150ml warm water.
    7. Pour in 50g of black strap molasses and stir this until totally combined.
    8. Pour in 6ml of instant yeast and stir this in.
    9. Cover this and put it aside to prove.
    10. Pour 475g of strong white bread flour into your mixer bowl.
    11. Add 5ml of salt and grate 30g of cold butter into the flour.
    12. Place the bowl on your mixer with the beater attached. Run the mixer briefly on low speed to cut the butter into the flour.
    13. Pour in the first yeast mixture.
    14. Close the machine and run it for 60 seconds to combine the liquid with the flour.
    15. Scrape down the beater paddle and swap it out for the dough hook.
    16. Start the mixer on low speed for 60 seconds, then increase the speed and allow the dough to knead for a further 7 minutes.
    17. Remove the white dough from the machine. It will be smooth, soft and elastic, but not at all sticky. Transfer this to a large bowl, cover the bowl and allow the dough to rise in a warm place for 60 minutes.
    18. For the dark dough, combine 475g of strong white bread flour with 60ml of cocoa powder and 5ml of salt.
    19. Grate 30g of butter into the bowl as well.
    20. Place the bowl on your mixer with the beater attached and mix this briefly to cut the butter into the flour.
    21. Add the dark yeast mixture and continue mixing until the liquid is incorporated into the flour.
    22. Remove the beater and replace it with the dough hook.
    23. Clove the machine and get it kneading on slow speed for 60 seconds. Increase the speed to medium slow and continue kneading for a further 7 minutes.
    24. Remove the dough from the machine, transfer it to a large bowl, cover the bowl and allow the dough to rise in a warm place for 60 minutes.
    25. After 60 minutes, punch the white dough down and turn it out onto a lightly floured work surface.
    26. Knead the dough briefly and roll it into a log. I am cutting this into 8 equal pies for extra large rolls. For burger buns, cut the log into 12, and for smaller buns, 16. Put these aside.
    27. Repeat this process with the dark dough.
    28. Take one piece of white dough and one piece dark dough and roll each one out to an oval 15cm or 6 inches log by 10cm or 4 inches wide.
    29. Place the one slab on top of the other and cut the stack into 4 pieces.
    30. Stack the four pieces on top of one another.
    31. Put the stack flat on the work surface and form it into a bun.
    32. Put this on a lined baking sheet and continue with the remaining buns.
    33. Cover the buns lightly with cling wrap and allow these to rise in a warm place for 30 minutes.
    34. After 30 minutes, combine a beaten egg with a tablespoon of water and brush this onto the buns.
    35. Bake the buns in a pre-heated oven at 200c or 400f for 20 to 25 minutes and the buns are well risen and golden.
    36. Remove the buns from the oven and transfer them to a cooling rack for at least 15 minutes before serving.
    37. And there it is, all natural zebra bread, with a beautiful light and open texture.
    38. Thanks for joining us today, please subscribe, like and share, and we'll see you again tomorrow.

     

    Salami, Mushroom & Cheddar Corn Bread – Quick & Easy Cornbread Recipe

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    Salami, Mushroom & Cheddar Corn Bread - Quick & Easy Cornbread Recipe
    Author: 
    Recipe type: Bread
    Cuisine: American
     
    Cornbread is an all-time favorite in North America, and this salami, mushroom and cheddar cornbread takes it to a whole new level.
    Ingredients
    • 100g Pizza salami, roughly chopped
    • 6 Button mushrooms, sliced
    • 1.5 Cups shredded mature cheddar cheese
    • 1 Cup yellow cornmeal
    • 1 Cup All-pupose flour
    • 2 Tbs Demarara sugar
    • 4 Tsp Baking powder
    • ½ Tsp Salt
    • 240ml Full cream milk
    • 1 Egg, beaten
    • 60ml Cooking oil
    Instructions
    1. To start, roughly chop 100g of pizza salami, slice 6 button mushrooms and grate 1 and a half cups of strong mature cheddar cheese.
    2. Measure out 1 cup of yellow corn meal, one cup of all-purpose flour, 60ml of oil, 240ml full cream milk, beat 1 egg, 2 teaspoons of baking powder and 2 tablespoons of demarara sugar.
    3. Add the sugar and baking powder to the flour and cornmeal, and mix this until combined.
    4. Pour in the milk, beaten egg and oil.
    5. Mix this in until you have a lumpy batter.
    6. Add the salami, musgrooms and cheese and mix these into the batter.
    7. Transfer the batter to a 9 inch baking tin and top this with the remainibg cheese.
    8. Season the top with a generous gring of cracked black pepper and salt.
    9. Bake the cornbread in a preheated oven at 220c for 18 to 20 minutes and the top is golden.
    10. Remove the bread from the oven, run a blade around the edge of the tin and turn the bread out onto a rack to cool for at least 15 minutes.
    11. You can serve this bread warm or cold, however, I do prefer mine cold.
    12. Thanks for joining us today, please subscribe, like and share, and we'll see you again tomorrow.

     

    How to Make Wheat Flour Tortillas – How to Make Cheesy Quesadillas – Homemade Tortillas From Scratch

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    How to Make Wheat Flour Tortillas - How to Make Cheesy Quesadillas - Homemade Tortillas From Scratch
    Author: 
    Recipe type: Tortillas
    Cuisine: Mexican
     
    Some time ago we made corn tortillas. Today we're going to make soft and chewy wheat flour tortillas which are the more popular version of tortillas in Northern Mexico. After making the tortillas, we're also going to make a couple of cheesy melted quesadillas.
    Ingredients
    For the tortillas
    • 300g All-purpose flour
    • 5ml Baking powder
    • 2.5ml Salt
    • 60g Vegetable shortening
    • 125ml Warm water
    For the quesadillas
    • 6 Tortillas
    • 200g Mature cheddar / Jack cheese grated
    • ½ Red pepper
    • 1 Large pickles jalapeno pepper
    Instructions
    1. To start, you will need 300g of all-purpose flour, 5ml or a teaspoon of baking powder, 2.5ml or half teaspoon of salt, 60g of vegetable fat or shortening and 125ml or a half cup of warm water.
    2. Place the flour, salt and baking powder in your food processor. Pulse this briefly to combine.
    3. Add the shortening to the bowl and machine this for about 10 seconds to cut this into the flour.
    4. Pour in the water and run the machine until the dough comes together and runs around the edge of the bowl.
    5. Tilting the machine from side while it mixes the dough helps to get a good even consistency in the dough.
    6. Turn the dough out onto your work surface and press it into a block. Wrap the dough in cling-wrap and allow it to rest on the counter for 30 minutes.
    7. After resting, divide the dough into 8 equal pieces and roll each piece into a ball.
    8. Place one of the balls on a lightly floured work surface and flatten it out into a disc of about 7 inches or 18cm.
    9. Use your rolling pin to roll these out until about 9 to 10 inches in diameter or 22 to 25cm. At this stage they will be about 1mm in thickness.
    10. Repeat this until all of the tortillas are formed.
    11. Heat a dry pan over high heat. When the pan is smoking hot drop a few of the tortillas into the pan.
    12. Toast them for 30 to 40 seconds, then flip them over and repeat.
    13. Remove these from the pan and continue with the remaining tortillas.
    14. You can keep your tortillas fresh for a few days in an airtight container or zip lock bag, or freeze them indefinitely.
    15. To make your quesadillas, dice a half a red pepper, and finely chop one large pickled jalapeño pepper.
    16. Mix these together in a bowl.
    17. Grate 200g of mature cheddar or Monterey Jack and place this in a bowl. Add the mixed peppers and mix these into the cheese.
    18. To make up the quesadillas, spread a generous dose of the filling over one side of a tortilla.
    19. Fold the open side over the filling and press it down to secure.
    20. Heat a pan over medium high heat and drop the quesadillas into the pan.
    21. Toast the quesadillas until the cheese is well melted, turning every 90 seconds.
    22. Remove the quesadillas from the pan, cut them through the center and serve immediately accompanied with sour cream for dipping.

     

    Fancy Dipping Crackers – How to Make Fancy Crackers for Cocktail Parties and the Big Game Barbecue!

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    Fancy Dipping Crackers - How to Make Fancy Crackers for Cocktail Parties and the Big Game Barbecue!
    Author: 
    Recipe type: Cocktail Snacks / Finger Foods
     
    Today we're going to make 3 different fancy dipping crackers that will be real hit at any cocktail party or big game. They are quick and easy to make, they look amazing and will certainly make an impression on everybody.
    Ingredients
    • 370g All-purpose flour (or cake flour)
    • 2.5ml Salt
    • 10ml Baking powder
    • 80ml Oil
    • 125ml Water
    Instructions
    1. To start, place 370g of all-purpose flour or cake flour in your food processor.
    2. Add 2.5ml or a half teaspoon of salt and 10ml or 2 teaspoons of baking powder.
    3. Pour in 80ml of oil and mix this all on high speed for 15 to 20 seconds. Tilting the machine back and forth while mixing helps to get a good even mix.
    4. Pour in 125ml of water and machine this on high speed until it starts to come together, about 30 seconds.
    5. You can test the dough by pressing it between your fingers. If it holds together it is ready.
    6. Turn the crumbly mass out onto your work surface and compress it into a block. Wrap the dough in cling-wrap and allow this to rest for 30 minutes at room temperature.
    7. After resting, unwrap the dough and cut it into 4 pieces. Flatten each piece into a rectangle.
    8. Working with 1 piece at a time, run these through your pasta roller starting on setting 1 and working to setting 4.
    9. As each sheet is rolled, dust them with flour, trim of the ends to square them up and put these aside until all 4 sheets are rolled.
    10. Attach the tagliatelle cutter to your pasta machine and run 2 of the sheets through the cutter.
    11. Leave the remaining sheets aside.
    12. Fir the twisted dipping straws, simply twist a strand of the cut pasta then transfer it to baking sheet lined with parchment.
    13. Repeat this until half of the cut pasta is used.
    14. To make the dipping spirals, cut rectangles of foil to 12cm by 20cm or 5 inches by 8 inches.
    15. Roll a piece of foil up on a long round object, like a spoon handle, or one of these bag closers.
    16. Twirl a strand of the cut dough at an angle around the foil.
    17. Remove the foil from the handle and transfer this with the pasta twirl to the baking sheet.
    18. Continue until all of the spirals are complete.
    19. For the dipping spoons, first dock the dough sheet by pricking holes in the dough. Cut the dough sheets into triangular shapes across the width of the sheet.
    20. Arrange the triangles on a baguette pan with the handles of the spoons, or the thin end draped ove the high ridge of the pan.
    21. Bake the crackers in a pre-heated oven at 250c or 480f for 5 to 7 minutes until crispy and lightly golden.
    22. And there we have it.... 3 different styles of dipping crackers to make your partly platters shine.

     

    Classic Big Mac Burger Buns Recipe – How to Make McDonald’s Burger Buns at Home – Quick and Easy!!!

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    Classic Big Mac Burger Buns Recipe - How to Make McDonald's Burger Buns at Home - Quick and Easy!!!
    Author: 
    Recipe type: Buns
    Cuisine: American
    Serves: 8
     
    Big Mac burger buns are quick and easy to make and that's what we're going to do today, and if you stay tuned to the end of the episode, I will show you a really simple trick to keeping your burger buns fresh for months.
    Ingredients
    • 30ml Dried yeast
    • 60ml Sugar
    • 340ml Warm water
    • 20ml Oil
    • 1 Egg
    • 5ml Salt
    • 520g Strong white bread flour
    • 80g Strong white bread flour
    • 1 Egg whisked with 50ml water
    • Sesame seeds
    Instructions
    1. To start, pour 60ml of sugar into your stand mixer bowl along with 30ml or 6 teaspoons of active dry yeast.
    2. Use a whisk to mix these together.
    3. Pour in 340ml of warm water and 20ml of oil.
    4. Whisk these together thoroughly, cover the bowl and allow this to stand for 10 to 15 minutes until very frothy.
    5. After this time, place the bowl on the mixer, pour in 520g of strong white bread flour, 1 egg and a teaspoon of salt.
    6. Fit the dough hook to the mixer and mix the dough on medium low speed for 7 minutes.
    7. Add a further 80g of flour and mix this for another 4 minutes.
    8. Scrape the dough hook down, remove it from the mixer, close the mixer and allow the dough to relax for 10 minutes. If your mach does not have a splash guard, cover the bowl with a damp tea towel.
    9. While the dough rests, cut 8 strips of baking parchment 40mm in width and 360mm in length. Cut them from the roll lengthways in order that they naturally curl into circles.
    10. Overlap the ends by 20mm and zap 2 staples top and bottom to secure. This is the rising collar. Continue until all of the collars are formed.
    11. Line a baking sheet with parchment and place the collars on the sheet.
    12. Turn the dough out onto a lightly floured work surface and roughly divide it into 8 pieces. Weigh the pieces and adjust each portions weight to 130g.
    13. To form the buns, smooth the tops by stretching dough from the top edge to the underneath around the edge of the bun.
    14. Place the bun on the work surface, cup your hand over the bun on roll in a circular motion to complete it.
    15. Flatten it slightly and place it into one of the collars.
    16. Continue until all 8 buns are formed.
    17. Cover the buns loosely with cling-wrap and allow them to rise for 30 minutes, or until they have almost filled the collars.
    18. Whisk 1 egg with 50ml of water and brush the tops of the buns.
    19. Sprinkle the tops with sesame seeds to garnish.
    20. Bake the buns in a preheated oven at 200c or 400f for 12 to 15 minutes and they are well risen and golden.
    21. Remove the buns from the oven and transfer them to a rack to cool, sliding the collars from the buns as you go.
    22. And there we have the tall Big Mac buns.
    23. As promised, here is how to keep them fresh for months....
    24. Slice your buns through the center. These buns will be sliced twice for classic McDonalds centerpiece.
    25. Butter all of the flat surfaces.
    26. These plastic film bread bags cost just a fraction of a cent each. For the McDonalds style bun, place the bottom of the bag on top of the base of the bun.
    27. Place the centerpiece on top of this.
    28. Fold the bag over the centerpiece.
    29. Place the lid of the bun on top of this.
    30. Open the bag and fold the remaining length of bag over the top and bottom of the bun to enclose the whole thing. Place your wrapped buns in a freezer tray and freeze indefinitely.
    31. Wrapping a single cut bun is even easier. Butter the flat surfaces and place the bottom of the bag over the base of the bun.
    32. Place the lid of the bun on top of this.
    33. Open the top of the bag and pull it over the bun to encapsulate it.... then off to the freezer.
    34. The plastic between the buttered surfaces make separating the buns instant, and you can quickly defrost the buns by toasting the flat surfaces in a pan over medium heat.
    35. That's all today folks, thanks for joining us, please subscribe to our channel, give us a thumbs up, share this with your family and friends and we'll see you again tomorrow.

     

     

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