Pains hamburger

Source: Livre The all-purpose baking cookbook, The King Arthur Flour

Notes : Commencer la préparation à 9h30 le matin pour obtenir des pains prêts à manger pour le dîner.

Aplatir davantage les pains.

On peut utiliser la même pâte pour faire des pains hot-dog.  Il suffit de faconner les pains en rouleau collés un à côté de l’autre pour la dernière levée.

Donne 8 gros pains (pourrait être divisé en 12 pains)

Ingredients

  • 1 cup water
  • 2 tablespoons butter
  • 1 large egg
  • 3 1/4 cup unbleached all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon instant yeast
  • 1 teaspoon onion powder (optional)
  • 1/2 teaspoon dried minced onion (optional)

Directions

  1. Combine all the ingredients and mix and knead them together – by hand or mixer – until you’ve made a soft, smooth dough.
  2. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour.
  3. Divide the dough into 8 pieces and shape each piece into a flattened ball.
  4. Place the buns on greased baking sheets, cover, and let it rise 30 to 40 minutes, until they’re quite puffy.
  5. Preheat the oven to 375 F.
  6. Bake the buns for 12 to 15 minutes, until they’re golden brown.
  7. Remove them from the oven and cool them on a rack.
  8. Split and use for burgers or sandwiches.  For burgers, butter the split sides and fry them, buttered side down, until they’re golden brown and warmed through.

 

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