Vegan Burger Buns - Easy Buns Recipe
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- Опубліковано 8 лип 2024
- These Homemade Vegan Burger Buns are super soft, fast, easy and delicious! These Vegan burger buns look so good and even taste better. It is one of the best feelings when you eat them fresh out of the oven. These vegan milk bread burger buns are very easy to prepare at home with just a few ingredients
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Ingredients Vegan Burger Buns - Easy Buns Recipe
Yeast Activation
Plant Based Milk - 200 ml
Sugar - 2 Teaspoons
Yeast - 1 Teaspoon
Dough Preparation
All Purpose Flour - 400 Grams
Salt - 1 Teaspoon
Activated yeast milk
Melted Vegan Butter - 4 Tablespoons
Olive Oil - 1 teaspoon
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Timeline for Vegan Burger Buns - Easy Buns Recipe
00:00 Introduction
00:15 Activate the yeast
00:37 Prepare the dough
01:45 Let the dough rise
03:26 Bake
03:46 Serve
#veganburgerbuns #veganbuns #burgerbunsrecipe - Навчання та стиль
Let me know in the comments below what did you think about this easy Vegan Burger Bun Recipe?
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I tried today. It turned out very good. I put some some sesame on the top of the dough. Delicious!
Wonderful! Thanks a lot for trying :)
These look amazing! Thank you for sharing.
My pleasure :) glad you liked it
Love this recipe , thank you for sharing!!! 😃
Thank you so much for watching :) glad you liked it
Flavorful
Thank you so much
thanks for sharing the recipe 😋
My pleasure 😊
They look delicious :)
Thank you so much :)
Waiting
Just posted the recipe Rita :)
Great!! awesome presentation & excellent preparation 💜 looks yummy 💜stay connected💜Thanks for sharing 💜
Thank you so much :) glad you liked it
This looks delicious and I cant wait to try it! Could I substitute Oat Flour for the All Purpose Flour?
I haven't tried this with oats flour yet Mikie, but with the right amount of kneading it should work,might not give you the similar texture though. I will soon try to make it with oats flour and let you know :)
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Thanks for watching :)
I don't have all purpose flour, but rather the bread-baking flour (as I find the dough to be less sticky and easier to work with). Could the recipe be altered to account for the different kind of flour, or do you recommend that I go out and buy specifically all-purpose flour for this recipe?
That's even better :) you can use the bread baking flour for this recipe, you might have to adjust the consistency of the plant based milk slightly though :)
@@Foodotomic Okay, I will add it until it matches the consistency in the video.
Bread has some rules. You receipe it in percentages. For example 100% flour, 2% salt (never vary this), Sugar (none to no more than 2% unless making sweet bread) Fat is optional, but a little helps texture. I like ghee or olive oil. Again.. no more than 2% unless making a speciality bread. Bread improvers.. this is to help the yeast develop. There are two ways to make bread.. one is mix rest mould proof bake (no time dough) and the other is mix rest 4 hours, knock, rest 4 hours, knock back, short rest, mould and bake (Time dough). These additives in bread improvers used to contain bromine but that was dropped years ago so you can use the one improver to do both styles now. Water.. forgot water. This depends on the flour dampness. Normally in commercial places it can be as high as 68% but I find living where I do, I use about 55% water. Mixing: For a no time dough.. you need to mix it all the way past the glue stage into the no tacky stage where you start pulling stretching and pounding. Then you will see as you spread the dough.. it starts to clear up and get so stretchy you can start to see through it. But dont take it too far or it starts to feel tacky again like wet paint. Then you let it rest five or ten minutes.. mould it up let it rise and bake. For time dough you half mix it until you can see it is starting to develop. Then you let it rest with a damp towel over it and come back in 4 hours and smack it down.. quite satisfying actually. Check its development again by spreading it over your fingers. Clear enough ? Not yet ? Round back up into a ball, put back in the bowl and come back every hour to test it until you see the consistency you want. Now this later method will taste the best. Additives.. you can put a lot of things in bread. You can do a sour dough where half of your flour (I prefer a course semolina) is allowed to go completely sour with yeast sugar and water (the dry ingredients minus the bread improver and salt). Semolina works well because it ferments like flour but it takes a of time to break down the course ground wheat grain which means you get a lot of yummy fermentation going on without over developing the gluten and getting bread that does not rise (if you just sour ordinary fine flour). You also ideally want your dough to be around 27.5 degrees C to finish with. Proofing it.. drop a towel over it to stop it drying out. If you want it really shiny.. set your oven to 200c put a baking dray in the bottom of your oven whilst it is heating up.. and as you put bread in the oven. pour in half to a full cup of water. You want it to steam but for no more than 5 minutes (or it makes your bread into leather). That will shine your crust. If you want rustic.. lightly wet the dough and seed it as you mould it up to proof it before baking or just sprinkle flour on top. You can also bake bread on a greased tray, or sprinkle flour or semolina on the tray an bake the bread on that for a more rustic feel. So much you can do with bread. Ask me how to do a good fruit dough :-) Pizza dough is a little different too.
Can these be baked on a sheet?
Yes of course
Hey. If you want some good advice on bread making, I can give you the science for it or you can watch the UA-cam video I have on my own chan. I am a big believer in sharing knowledge. In my youth, I completed a 4 year trade as a baker (Bread manufacture) and learned with Greeks.
Thanks Brett, would check it out
I am always excited to learn a new vegan recipe! I am definitely going to try to make this! Thank you for easy to follow presentation. I love to cook and I make vegan cooking videos too. You taught me something new. I’d love it if we could support and learn from each other!
Thanks always for so much support :) Glad you liked the recipe and the format :)