I was always a very good baker and whenever I want to make something, either to lift up my spirits or to impress my loved ones or for some guest, I always wanted to bake something up.
But I never got a hang of baking yeasted breads, although I baked soda breads easily and quiet often. But yeatsed breads were making me think that I am doing something terribly wrong 🤔😕
It was most recently, a few years ago I found that it was not me but the yeast that I am buying !!! The tiny balls shaped dry yeast that we get in our departmental stores were to blame for all the frustration that happened. They never bloomed properly, so I thought may be the temperature of liquid is too cold or may be too hot 😐
It was quiet coincidental when this happened, that I didn't want to go to market and I ordered a few grocery items online, with it I ordered a pack of instant yeast.
When it came home I gave it a try immediately. I think I baked my beetroot whole wheat bread with it. Bread was awesome, chewy and so spongy.
Now I feel so happy. Now I am free to experiment with all the yeasted bakes I always wanted to try.
About yeast: As I have learned from my experience, there are 4 types of yeast that are easily available, the ball shaped one's, instant yeast, active yeast and fresh yeast.
I have worked with the former 2 types. And instant yeast have worked well for me so I never tried the other 2. Its easy to store, I opened the pack and divided in 2 containers. One for frequent use and other one I stored in freezer. It had been almost over a year and it is good and I am still using it.
I've also learned the amount of yeast to use in your bakes depends on the warm and humid weather conditions. More humid less yeast is needed.
Buns: some may think!! when we can get buns easily from the bakery why make it at home. But homemade is always preferred these days. So many homebakers are employed successfully, because of this same reason. People want homemade stuff because they use no harmful ingredients that bakeries use, like extra gluten, stabilizers, not to forget all the refined ingredients and fats to make the product look tempting and fancy.
Why this buns recipe is special: I made Veg-burgers out of these buns, made potatoes patties, spread some mayo and topped with some onion, tomatoes, lettuce and cheese. It tasted good, soft, chewy and tasty.
My hubby is mostly working out of town and comes home every fortnight. It was a weekend and we were celebrating something, me and kids try to party and find small moments to enjoy and cheer ourselves up.
What are other options: You can add some chopped spices and herbs and make masala buns.
There is a masala buns recipe on my blog you may watch it.
Video link of the recipe: Homemade whole wheat burger buns.
2. Dry instant/active yeast 1.5 tsp
3. Brown sugar 1 tbsp
4. Curd 1 cup
5. Salt to taste or 2 tsp
6. Melted salted butter 4 tbsp
7. Milk powder 1 tbsp
8. While wheat flour 4 cups
100% Whole Wheat Potato Stuffed Masala Buns text recipe
Serves: 8
Prep time: 2 hours including proofing time
Bake time: 20 minutes
Tools: Oven, Baking tray
INGREDIENTS
1. Milk 1 cup
2. Dry instant/active yeast 1.5 tsp
3. Brown sugar 1 tbsp
4. Curd 1 cup
5. Salt to taste or 2 tsp
6. Melted salted butter 4 tbsp
7. Milk powder 1 tbsp
8. While wheat flour 4 cups
9. Oil for coating and greasing 2-3 tbsp
METHOD
1. In a large mixing bowl put milk and brown sugar and yeast. Mix everything with a wooden spoon or a fork. Keep covered for 10 minutes.
2. Yeast will start to froth. If it doesn't become bubbly and frothy. Discard it and start with another batch of yeast. I have used instant active yeast.
3. Add melted butter, salt, milk powder and curd to the yeast mixture. Again incorporate everything with the wooden spoon.
4. Add wheat flour little by little and make a dough. It should be softer than a chapati dough. Use some more liquid , if needed.
5. Take the dough over to the kitchen counter and knead it for 10 minutes to make it smooth.
6. Grease the same bowl with 2 tsp of oil and coat the dough with it. Keep the bowl covered for 1 st proofing for 1 hour or till dough doubles in size.
7. After 1 hour, 👊 the dough and deflate the air. Take it back to the counter, flatten a bit and divide in 8 equal portions.
8. Pinch the dough and tuck it, roll with palms over the counter, to make smooth rounds. Repeat the same and make equal size rounds with all the dough balls.
9. Place on a tray, lined with parchment paper.
10. Apply oil on the buns and sprinkle with sesame seeds. Cover with cling film and finally with cloth. Let rest for 2nd Proofing for around 45 minutes to 1 hour.
11. Just as the dough is proofing and has risen. Preheat oven to 200 degrees centigrade for 10 minutes.
12. The dough must double in size. Mine took 45 minutes. Remove the cling film and place the tray into the preheating oven and bake for 20 minutes.
13. Remove the tray from oven and let the buns cool completely.
14. Slice and prepare burgers with tour favorite fillings and serve.
Thanks for visiting 😊
No comments:
Post a Comment