Page 18 - NA_3_4_2009

Basic HTML Version

16 Pastry & Baking
North America
Regional Showcase
Hamburger Buns
Baker
www.thekneadforbread.com
www.cookingbread.com
Chuck Wingenbach
Ingredients
1
/
2
c instant mashed potatoes
1
1
/
2
c boiling water
1c cottage cheese
1
/
2
c sugar
2 tbsp oil
1 egg (beaten)
1 tsp salt
1
/
2
c bran
4-4
1
/
2
c all purpose flour
cornmeal for dusting
Egg Wash
1 tablespoon milk
1 egg (beaten)
sesame seeds ( optional )
poppy seeds ( optional )
1. Place the instant mashed potatoes into
a large bowl.
Add in the boiling water and stir with
a wooden spoon till smooth. Allow to
cool.
2. Once cool, add cottage cheese, beaten
egg, sugar, oil and salt. Mix together
till smooth. Add the bran, instant yeast
and 2 cups of flour. Mix with a wooden
spoon for about 5 minutes. Allow to
rest for 10 minutes uncovered.
3. Pour dough onto floured surface.
Sprinkle flour on top of dough and
begin to knead in the flour. Knead for
8 minutes slowly adding in more flour.
4. You want the dough to be a little on the
sticky side, but not sticking to your
hands. The dough will become smooth
and elastic. Add a tablespoon of oil to a
clean bowl and place the kneaded dough
into the bowl. Turn over a few time to
lightly coat all sides of the dough.
5. Cover with plastic wrap and allow to
rise until double in bulk – about 1
hour. Pour out the dough and knead
a few times to release the gas from the
dough.
6. Shape the dough into a log and cut
the dough into 9-10 pieces. You want
each piece to weigh about 4 oz.
7. Place some plastic wrap over the
pieces of dough and allow to rest for
8 minutes. After, take each piece of
dough and roll into a ball.
8. Place the dough on a flat surface and
place your palm on the side of the
ball. Now, roll the dough in a circular
motion until the dough becomes
tight and smooth. You may want to
use a very light flour if it’s sticking
to your hand. But, use very little or
it will not roll right. After all the balls
have been rolled cover again with
plastic wrap for another 8 minutes.
This will help the dough to relax.
9. Take a little fine cornmeal and
sprinkle on a flat surface.
Place the dough on the cornmeal and
press down with your hand.
10. Place the pressed dough balls onto
a parchment lined cookie sheet with
some cornmeal sprinkled on top.
Cover with plastic wrap and allow
to rest for 30 minutes. Remove
plastic wrap and lightly press down
on each ball of dough again.
11. Dust 3 cookie cutters (3”, 2”, 1”)
with flour and press the 3” cutter
first onto the top of the dough, about
half way through. Then the 2” cutter
and then the 1” into the center.
All of them only about half way. The
first one you do will be the most
difficult so be careful.
12. Brush the tops of the buns with the
egg wash and sprinkle the poppy
seeds and sesame seeds on top. Back
in a 350
º
F preheated oven for about
20 -25 minutes or until lightly
browned. Cool on a wire rack.
Your Notes
British Columbia