Go to the Article: Brioche Burger Bun Version 6
Whats's the role of diastatic malt powder in this recipe?
@andrestorrubia:disqus, diastatic malt powder contains active amylase, an enzyme that helps to break down complex sugars (such as starch) into simpler sugars (sucrose, glucose, fructose etc). Some of these sugars directly serve as energy sources for yeast which in turn produces CO2 that causes your dough to rise. simple sugars also work very good in the Maillard reaction (browning by heat due to reactions of sugars with amino acids) so they help your buns to get a nice coloured and crispy crust.
As an avid baker, I have some immediate thoughts re: tenderness and workability of dough. The first is switching to buttermilk or half buttermilk, which always adds a warmth and tenderness. To counteract the density of buttermilk, you can throw in a bit of leavener (like baking soda) to add more CO2. Another thought is to replace a couple of tablespoons of the butter with coconut oil, which has absolutely transformed my pie crust to be a melt-in-your-mouth, deathly experience. It's not so much that it alters the flavour of the crust, but it moistens things up and helps you to work with the dough because it stiffens so quickly in the fridge. I portion it all out, stick the portions in the fridge, and take them out one-by-one to shape. The other, somewhat traditional thought, is to add some steam into the baking process. Throwing a foil bake tin (the casserole or turkey type) over the whole tray for the first ten minutes sometimes helps with moisture and add beautiful colour. OR you can pour some boiling water into a cast iron pan and put it in the oven with your bread (only recommended if your oven is gas-powered). Not sure if that would disrupt the Maillard reaction in any way though. You've probably thought of this, but my two cents. I'll experiment in a couple of weeks and report back.
I'm quite an avid baker, and have some immediate thoughts re: tenderness and workability of dough. The first is switching to buttermilk or half buttermilk, which always adds a warmth and tenderness. To counteract the density of buttermilk, you can throw in a bit of leavener (like baking soda) to add more CO2. Another thought is to replace a couple of tablespoons of the butter with coconut oil, which has absolutely transformed my pie crust to be a melt-in-your-mouth, deathly experience. It's not so much that it alters the flavour of the crust, but it moistens things up and helps you to work with the dough because of its silky texture. I portion it all out, stick the portions in the fridge, and take them out one-by-one to shape. You've probably thought of this, but my two cents. I'll experiment in a couple of weeks and report back.
I found diastatic malt powder, but the suggested ratio written on the package is 1% of the flour weight (very similar to the ratio suggested by modernist pantry), where the recipe calls for a much higher ratio. Is that normal?
I used 5g amylase instead of the malt powder (since I didn't have any). took about 25 minutes to get my dough smooth at medium speed with a dough hook. The dough was very soft but not horribly sticky and I found managing it just fine. I've also used barley malt in the past. These buns are super soft. Can't wait to butter toast some up and slip a nice burger in one... If you know what I mean...
I just did these buns and had a very weird experience.
I did a 1/2 batch and used all the properly scaled ingredients (substituted the malt powder for flour instead, which was the only variation) and the dough was super moist even after mixing for 15-20 minutes. I ended up adding more flour in 25g increments till it came together as a very soft dough with a total of 150g extra.
The flavour was also very off until I added the extra flour, it was very salty and almost bitter. I'm not sure what happened but just sharing my expereince.
This is the result...bun was fantastic,thank's chefsteps
Bun was fantastic,this si the result
,thank's chefsteps
Do you think we could use buttermilk instead of milk for this brioche recipe? I have extra buttermilk left over from the chocolate cake recipe.
Only one way to find out!
