Go to the Recipe: Slider Buns
I made these several times with regular instant yeast and they were fab.
Why is it not possible to just print this recipe, or am I missing something?
Does anyone know how the bread will be effected if you go with say 2% milk instead of whole, and also the other way if you went with 1/2 and 1/2 or whole cream instead of whole milk. Thanks for the knowledge.
My go to is always instant yeast Michael. It has more living yeast organisms per weight and is the most active and consistent. At the end of the day, yeast is yeast. ore details here, https://modernistcuisine.com/tag/yeast/
Is there a breakdown somewhere for the differences in the yeasts? I can get small amounts of bread machine yeast but I haven't found larger formats yet. If there's a replacement I'd love to try it out. Thanks for the help!
Just because it pulls away doesn't mean the gluten is fully developed. Dough should be smooth and shiny. You need to "pull a window" or what I call the bubble gum test. A small piece of dough should be pulled into a thin membrane and not break on the inside, looking like bubble gum stretched on your tongue blowing a bubble.
My dough pulled away from the sides into a clump in less than5 minutes. Do I really need to beat it for another 15 minutes?
You can freeze the bread and refresh it. The only downside is that the crumb structure will change slightly and is really only noticeable to a discerning pallet. I would only recommend freezing bread for up to a month, after that you will risk freezer burn or flavor absorption.
Will be trying these very soon! Question: Can they be stored for later use in the freezer? Say, two weeks in advance to be re-heated? Will they hold well?
they came out great without the amylase!!
This pandemic got me baking cooking - and of course The hyperextended happy hour hhh - I really want to make these without skipping steps - no malt and defiantly no amylase ... could I simmer down a malted beer to a syrup and use that?
Mine came out excellent! Bottoms were a little crispy, but probably should have moved them higher up in the oven!
Come oooon it's delicious! Used just a gram of diastatic malt. Proofed in fridge for 24 hours, baked this night. Amazing
Omg it worked! No amylase but I did use warm milk and activate the yeast before I started. Delish!!
Amazing Recipe.... I used Amalyse and worked normal.
i think you gave them too much space, they need to lean on to each other and to the pan walls to make the perfect shape, also use deeper pan and don't forget to cover them for the first 40 min of baking..
Turned out great! Thank you for sharing your recipe!
Think I got it right on the first go, sans Amylase. Good recipe layout and direction 👍🏻
FFS! What went wrong? These looked great proofing. Thought I shaped well too, getting lots of tension in. The only thing I did different to the instruction was to add a shallow pan of boiling water to get some humidity in the oven. Is it simple over proofing?? Or is the extra humidity to blame? The odd bit that looks a little risen is delicious but the rest is a very enriched mess.
Is there
A substitute for amylase?
Here you go ! Without amylase and without robot..Thanks for the recipe
Mine...without amylase but replace it with super cream. Thank you for the perfect recipe, it turn out so soft and fluffy!
Great recipe! Thank you! Bake with out amylase
Ayo the Amylase is an enzyme (-ase suffix) which breaks down the starch (glucose polymer) into a monomer that the yeast can eat, which then farts out gas and makes your bread fluffy. How does it do it? No idea, proteins are hard, enzymes are harder and for smart people who don't rip bongs for breakfast. BUT if you don't have any you can help out your yeast by feeding it a little glucose, adding a drop of lemon juice (literally a drop, she's all toey about pH) and waking it up in a little warm water first.
The ascorbic acid also does this funky thing where it stops the bread going stale as fast and there is some of that shit in lemon juice fuck yeah!, something to do with sugars rehydrolising and the acid stopping it, who knows exactly ...where's the bong gone...
For that other dude with the UFO buns; If your buns are going pancake try making the oven a little hotter, sometimes its just a case of the oven being warm enough to melt the dough so it goes all flat, but not having the heat to bake it and set them. The other thing is maybe you need to knead more (hehe need to knead) develop that gluten and give them buns more structure, or use a higher protein flour.
Yeast will have its own magic bullshit ways of breaking down carbs, but because enzymes need a super computer folding for years to understand and I'm to busy pulling cones I can't tell you the exact mechanism. But there is some bullshit in your water or flour that inhibits its own hydrolisation of the polymers. So what you can do is throw some protein powder or some skim milk powder in the mix, what ever it is denaturing your yeast's proteins is prolly doing it slowly so adding a bunch of "decoys" sometimes helps.
As for my man Michael you gotta stop smoking so much weed dude cause you definitely missed something, I'll pm you my address so you can send me your stash to dispose of it for you.
Bread making is a science, but science is hard so instead just add some simple sugar and acid and warm up your yeast. Then thrown in a teaspoon of protein in for gains.
If any of my tips helped you guys out consider donating to help me get my "its always 420 somewhere" tattoo removed.
(nah jokes I fucking love that tattoo, I'll just spend it on grass)
Excellent Sir, but Amalyse is not available in our Country, nor the malt extract... what is the best substitute? we have some pack that says bread improver, it spoils the dough, then we get a thing called "Aka" used by local bakers but same results, can you suggest an alternate? I do the window pane test, its fine... I tried the formula with a little flour and water paste, pre made and added later in the mix, but results are not satisfactory but a little dense end product. Thanks
Just a heads up for those wondering.. without amylase the recipe works great! no sticky dough. no need to refrigerate.. just mix according to the instructions. let proof on the counter covered in plastic wrap till doubled. then follow rest of instructions. I slightly warm my milk. and use instant yeast so just add it to the flour mixture..
What did we do wrong. We could not resist tasting the edges and they were delicious. Any thoughts?
Twenty minutes kneading? Really?
The point of sliders is having multiple, different, SMALL burgers... In most gourmet burger joints you can try out different burgers as sliders. For the 200g patties I'd recommend using the brioche burger bun recipe:
https://www.chefsteps.com/activities/brioche-burger-buns
yum
Note: Tiny buns!
I made one batch of the original 45g size buns and they just petite. With the next batch I doubled the weight and the buns now suit the 200g sous vide burgers wonderfully.
Yes that works as well. I guess you mean Gerstenmalzextrakt, the brown liquid-y stuff? Works wonderful.
3rd time is a charm. Have made these 3 times over the last two days. Followed the recipe exactly (used active dry yeast b/c did not have break maker yeast) with one alteration. I heated the milk to ~80 degrees and proofed the yeast in 1/2 cup of the milk + 1 tsp of sugar; waited 10 minutes to ensure yeast was fully active and then followed the recipe from there. This helped me identify the problem with my first two batches (only semi active yeast though just bought and opened 2 months ago and stored in fridge; must have been sitting on store shelves for some time even though it was a good year before the use-by date on the container). Bought new yeast and these turned out great. This 10-minute yeast check saved me from wasting 3+ hours
I made these a year ago without the amylase and they turned out wonderful! Needless to say, the pic here is from before the baking...next time I have to give them a bit more space, but that was the only part that I will change.
Would it be ok to replace the amylase for Diastatic malt extract?
Why it gets so fluffy?
