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Sous vide bugers!

nico.beemster

Chefsteps buns, 56C sous vide patties, rather traditional topping with baby spinach, plum tomato, red union, pickles, bacon, jalepeños, kewpie mayo and homemade rubard BBQ sauce.

Awesome. All. The. Time.

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Comments

wattzzz

I will be making these buns soon. Any tips you have to make the experience go smoother?

nico.beemster

Watch out with the amylase, strength varies by brand, I fucked it up a couple of times.

From my comments at the recipe: https://www.chefsteps.com/activities/brioche-burger-buns

I use high-protein flour (14,7%) Makes a lot of difference compared to the 11% I used before. Also, I scaled the amount of amylase to 40% of the original amount (so in the standard recipe use 2g instead of 5g). (this brand: https://www.amazon.co.uk/gp/product/B00DPGNI8M)

Resting the dough for 2 hours works ok-ish but the dough still is a bit sticky then. It was a lot easier to handle when I left it in the fridge overnight, but this obviously depends on the temp of your fridge.

I proof the buns for about 2,5 hours, until they almost reach the perimeter of the baking rings.

For oven spring I use two deep baking trays which I fill with 2-3cm of boiling water. Put it in the oven, wait until it starts boiling again. Keep in the oven with the buns for about 3m45

If you eat them "fresh" they are great! If you let 'em rest in a bag for 1-2 days they are truly amazing.

Good luck!!