Ingredient Question

I'm curious about the Brioche Burger Bun recipe - https://www.chefsteps.com/activities/brioche-burger-buns

It calls for Amylase which is a yeast nutrient. Amazon no longer carries it, and there's some discussion if the stuff in my local homebrew shop is the right stuff.

Can you just add a little more sugar when you hydrate the yeast? If you omit the Amylase, what impact does that have on the yeast productivity?

Any help is appreciated!

Mahalo,

-DaG

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David_Grider_331223

UPDATE: I guess it's back in stock, but my question is the same

wolfiegirl

I've made the brioche buns using amalyse. They ended up in the trash bin. The interior crumb of the buns was mushy and disgusting. I later found out that amalyse is produced in varying potency so it's very hard to figure out exactly how much is enough/too much. Next time I make them I will NOT be using amalyse. Instead I will be using diastatic malt powder. The dough itself is a lovely, buttery brioche dough. The amalyse is supposed to help make a more tender bun. For me (and a couple of others who have commented in other threads) it didn't make so much a tender bun as it did a mushy, inedible bun. By the way, not using it will have absolutely no impact on the yeast. If your yeast is viable, it's gonna do it's happy dance just fine without amalyse. And if you don't have the diastatic malt powder, don't let that dissuade you either.

#bread

fisher23

As @Nancy_Byrd_47779 said it is supposed to make them more tender, the amalyse is an enzyme which is supposed to tenderize the dough and help the yeast. I found mine at a beer brewing supply store. I was not happy with my results with the amalyse on my first attempt. The next time I used diastatic malt powder, which has a high concentration of amalyse. I removed about 1/4 cup of the flour and added enough of the diastatic malt powder to make up that by weight. Those turned out great. I also made some without either, they were still very good, but the ones with the diastatic malt powder were my favorite of the three.

David_Grider_331223

Thanks for the info. Anyone make it WITHOUT the amalyse? would they be too tough?

wolfiegirl

I think if you'll re-read @John_Fisher_218893 you'll see he's made them with AND without. And no, the dough will NOT be too tough. I take it you don't bake much?