for love or burger buns
I’ve had such a craving for burgers. This isn’t the first time either.
In the past, I had tried to sate that hunger with a burger patty, a pickle & a blend of ketchup & spicy mustard. It never really did the trick though.
Whilst in Colorado last year, my mum took me to the most fantastic place that had gluten-free burgers on their menu. I was in heaven. I swear, I must have made her take me back there at least four times. Each time ordering the same thing. A truffle burger with swiss cheese & all the fixings. HEAVEN!
It’s been 2 months since those blissful, mouth watering, juicy burgers…. and the cravings are back.
Lucky for me, I’m getting better at making bread. Waaaay better.
Hello beauty…. come to mama!
Ingredients: – 12g sugar – 84g Brown Rice Flour – 70g Sweet White Rice Flour – 42g Tapioca Starch – 28g Sorghum Flour – 180g Potato Starch – 30 corn starch – 140g Almond Flour ——————– – 1 tbs Active Dry Yeast – 100g milk – 150g water ——————– – 1 tsp guar gum – 2 tbs unsalted butter, melted – 2 large eggs, beaten ——————– – 1.5 tsp salt ——————– – 1 egg, beaten – 2-3 tbs black sesame seeds (optional)
Directions: 1. in a large bowl, combine the sugar, brown rice flour, sweet rice flour, tapioca flour, sorghum flour, potato starch, corn starch & almond flour. Give these ingredients a really good whisk to make sure they are thoroughly incorporated & aerated. 2. transfer 150g of this mix into the bowl of your stand mixer & add the yeast to it. Reserve the rest of the flour for later. 3. combine the milk & water in a saucepan & bring it up to body temperature. No more than 36C (this can also be done in a microwave). Pour this into the bowl of your stand mixer & give the ingredients a good stir with a spatula. Cover the bowl with cling-film & leave in a warm place for 24 hours. 4. once the 24 hours have elapsed, remove the cling film & add the following to the wet mix: the rest of the flour blend from the day before, the guar gum, unsalted butter, 2 eggs & the salt. Fit your mixer with the dough-hook attachment & allow it to work until the dough comes together into a ball, this should take about 10 minutes. Stop the mixer & cover your bowl with cling-film again. Leave in a warm place & allow to rise for 3 hours. 5. preheat your oven to 220C & if you have a pizza stone, stick that in the oven as well whilst it’s preheating (if you don’t, don’t worry about it). 6. Once heated, you can divide your dough into 5 equal portions & roll them in the palm of your hand until each one forms a nice ball (If the dough is sticky, wet your hands before rolling). flatten the balls slightly with the palm of your hand, brush each one lightly with the egg wash & then generously sprinkle with sesame seeds. 7. place the balls on the pizza stone about 6cm apart & bake for 25-30 minutes. To test if the buns are done, pick one up and tap on the bottom of it, it should produce a nice hollow sound. Transfer to a wire rack to cool.
Tools/ Equipment/ Machinery/ Ingredients:
Electric Scale - Etekcity - http://amzn.to/2xkKpQk
Hand Mixer - Kenwood - http://amzn.to/2xkjowh
Stand Mixer - Kenwood - http://amzn.to/2yqXPiH
Food Processor - Cuisinart - http://amzn.to/2xkkZqK
Blender - Kenwood - http://amzn.to/2xXQgwU
Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw
Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK
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