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Ingredients for Making Rustic Bran Buns
- Wheat flour 430 grams
- Wheat bran 55 grams
- Dry yeast granulated 7 grams
- Sugar 2 teaspoons
- Salt 1 teaspoon
- Olive oil 2 tablespoons in a dough, 1 tablespoon for a baking sheet and 2-3 tablespoons for hands
- Pure pasteurized water 375 milliliters
- Chicken egg 1 piece
- Pasteurized whole milk 50 milliliters
- Main Ingredients Eggs, Milk, Flour
- Serving 8 servings
- World Cuisine
Inventory:Measuring cup, Teaspoon, Tablespoon, Plate, Knife, Stewpan, Deep bowl - 2 pieces, Plate, Fine mesh strainer, Deep bowl, Whisk, Kitchen towel, Oven, Baking tray, Baking paper, Plastic wrap, Fork, Baking brush, wooden toothpick, large flat dish
Making rustic bran buns:
Step 1: prepare the dough.Pour the right amount of clean distilled water into the measuring cup, then pour it into the saucepan, put the container on the stove, which is turned on to the middle level, and heat the liquid up to 38 - 40 degrees. Water should be warm, but by no means hot! Pour the warm liquid into a deep bowl, add granulated sugar into it, mix the ingredients with a tablespoon and introduce dry granular yeast into the sweetened water. Cover the bowl with a smaller plate and let the yeast rise for 10 to 15 minutes. While yeast is brewing, take a sieve with a fine mesh and sift through it the right amount of wheat flour into a deep bowl. After we add salt to it, bran and mix bulk products with a whisk until smooth. Now with a clean hand we make a deepening in the dry mass and across 10 - 15 minutes pour the raised yeast into it. During 10 - 12 minutes knead the dough, first in a bowl and then on the kitchen table. Then we transfer it back to the bowl, add to the test 2 tablespoons of olive oil and continue kneading for another 2 - 3 minutes. We roll a soft, elastic dough into a ball, cover the container with a kitchen towel and let the semi-finished product brew for 1 - 1.5 hours. During this time, turn on and preheat the oven up to 200 degrees Celsius. Cover the non-stick baking sheet with a sheet of baking paper and grease it 1 tablespoon of olive oil.
Step 2: form the rolls.
Step 3: bake the rolls.After the required time has passed, we drive a chicken egg without a shell into a deep bowl, add to it 50 milliliters of whole pasteurized milk and beat the ingredients with a table fork until light splendor. We arm ourselves with a baking brush and grease the rising buns with the resulting mixture from all sides. After optionally sprinkle them with a small amount of bran. We check whether the oven has warmed up to the desired temperature, put a baking tray with buns in it and bake them for 30 - 35 minutes. The readiness of flour products is checked with a wooden toothpick. We drive its end to one of the rolls and get it. If the toothpick is dry, then the rolls are ready. If the wooden stick is a little wet, then let the flour products reach full readiness even within 5 - 7 minutes and re-check. Using a kitchen towel, remove the baking sheet with ready-made rolls from the oven and place it on a cutting board previously laid on the kitchen table. Cool the flour products to room temperature under a kitchen towel. Then we transfer them to a large flat dish and serve for dinner, lunch or breakfast.
- - Dough should be prepared only on a warm liquid, otherwise the yeast will not rise.
- - Water can be replaced with pasteurized milk.
- - Instead of dry yeast, live yeast can be used. Opara insists on them a little longer, for 20 - 25 minutes.
- - Instead of olive oil, you can use odorless refined sunflower oil.
- - Instead of baking paper, you can use parchment paper, but it is worth soaking in a lot of oil.