Hamburger buns with organic diastatic malt flour.
Put wheat flour, wheat starch, sugar, milk powder and malt in the bowl of a food processor.
Dissolve the yeast in the water and add the egg to the flour mixture. Let the food processor knead 3 minutes on stage 1, then on stage 2 for 10 minutes. The dough will result to be relatively firm. Prepare the butter flakes and add them during the last 4 minutes of the processing, together with the salt. The dough now should be elastic and not of a too soft consistency.
Place the dough in a lightly oiled bowl, cover and let it work out to get twice of its original volume.
Put the dough on a lightly floured surface, cover and let it rest for 5 - 10 minutes.
Stab 12 pieces of dough of about 80 g (2,82 oz). Then turn them into round buns and squeeze them (flatten).
Put the buns on a baking sheet lined with baking paper, 3 rows of 4 columns each, and let the dough continue to rise while being covered by some cloth. After 3 / 4 of glaring gently brush with the egg wash and sprinkle with sesame seeds.
Let it rise a little more, then bake in a preheated oven at 190 degrees celsius (374 degrees F). Bake it with a little steam (put a bowl of water in the oven) about 25 minutes.
I'll try to post an additional recipe which will explain how to create diastactic malt flour, since I myself had the problem that I couldn't buy it at my hometown.
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 172 | ||
Calories from Fat: 34 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 24.2mg | 7 % | |
Sodium 2284.4mg | 79 % | |
Potassium 231.3mg | 6 % | |
Total Carbohydrate 30.5g | 9 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 24.9g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 172
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Diastatic malt
I recommend preceding it with this recipe
"I you need to make you own malt." — c_h_schroeder
What would you serve with this? Link in another recipe.