mini hamburger buns
The ingredients are for about 60 minipanes (you can freeze if too much or make half the recipe, which is what I did)
180 ml milk at room temperature 120 ml of water
600 grams of flour (I put 200g flour 100g force and wheat flour)
30 g butter 20 g fresh yeast 1 teaspoon sugar
4 grams of salt 1 egg, beaten
or black sesame seeds for garnish Preparation
:
Dissolve yeast in milk (hey, not much heat because it would kill the yeast bacteria that are making weigh). Put milk, water, butter melted and eggs in a bowl and add the flour, sugar and salt. Knead 10 minutes on a floured surface. Portion (35 g each) and put them on a baking tray or two paper or Silpat. Let stand covered with a cloth a minimum of an hour and a half (to me went up in less time.) Should increase its volume doubled. Preheat oven to 200 º (180 º I put all the time). Brush the balls with a brush soaked in water. Bake 20 minutes at this temperature and then 5 minutes at 250 degrees to brown. Remove from oven and let cool.
can keep a few days or freeze for later use.
Recipe: http://www.miblogdepintxos.com/2010/07/pan-de-hamburguesas-mini.html
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