I've been a bit skeptical of water rouxs, side by sides I've done along with some tests comparisons online I've seen it seems to show it dries out the dough. However I still use it as I find it just makes the dough at very high hydration levels fairly manageable and cuts down on folds/kneading. Def going to look into trying a side by side with the ingredients you suggested to see the effects. Awesome video, always nice to see some unusual approaches.
You could also sub the water roux out for mashed potatoes or a mix of potato and roasted veggie puree. To be honest any pre gelatinised starch preparation would work. Which is all it is. One word of advice do not add pure amylase or beta amylase. It’s sold as part of shop bought bread improver that’s already scaled and mixed with flour.
I have baked them today and the moment I took the dough from the fridge I knew they gonna turn out great. I have tried more than 20 recipes of burger buns from UA-cam for the last couple years, as well as experimented with my own, and finally found this recipe and it’s perfect (although a bit sweet to my taste, but that can be changed). The result is gorgeous: fluffy like a cloud, yet sturdy enough to hold the meat, sauce and veggies. Thank you very much, sir! This is my go to recipe now. Next I gonna experiment with the mashed potato powder instead of tanzohng. Subscribed!
Happy you found it useful bro! Use freshly made mashed potatoes instead. I tried powdered and for some reason it becomes too sticky. I think it’s because of the easy to access starch content reacting with the amylase in the dough improver. But with freshly made mashed potatoes it works beautiful 🍻
It would be cool to have an explanation of why as well as a demonstration of how. I've used what you call a "water roux" to increase hydration while keeping the dough firm enough to handle, but details of what the gluten, and gum are doing would be helpful. After all, you can't transfer the skill if you don't understand why you're doing it.
The gluten makes it stronger to hold more air. The gum stabilises the mix so the air bubbles are even. Always happy to explain to those who are interested. Problem is, most folks just want the recipe and not too much technical details. While we at it. The bread improver is there to aid the yeast and of coarse fermentation. It consists of flour, an enzyme that turns some of the starch into easily fermentable sugars for the yeast. Some vitamins and minerals for the yeast so it can stably ferment at an even pace. Especially useful for enriched dough like this. Which is essentially a hybrid brioche/ sandwich bread. Hope that helps.
Chef best buns I ever made and tasted. But I can’t get the caramelization like yours. Is it my home oven. I followed the recipe to the T. Superb just a bit light in color please help me would mean a lot to me
I really like your buns and I really want to make them but ill be honest here,,,, I suck at baking so I think it would be best for your reputation if you come to my house and make them for me just so i know they turn out just right 😉😉😘
I made this recipe and have to say, it was the very best burger buns I've ever made or tasted. Its just about perfect. thank you for your fantastic instructions. a brilliant recipe.
380 g flour 8g salt 12g bread improver 6g wheat gluten 0.2 g xanthan gum 6g dry yeast or 12g fresh 180g milk or water 45g powdered sugar 1 egg 120g water roux or mashed potatoes 25g butter or oil of your choice For water roux mix and whisk while bring to a boil: 25g flour with 130g water
that stand mixer.... the link says kitchen aid - it doesnt appear to be a kitchen aid - with the twin dough hook thing - what is the actual one from the vid?
My kitchen aid finally gave up on me after 8 years of hard labour. This is a stand in cheapo costs about $100. Depending on where you live they brand them under different names.
))))) kitfort. Type in double dough hook mixer and you’ll find them from $80-$100. They are however very flimsy, plastic and well, shit. To give you an idea. While shooting this video, I had to put this thing on the floor and press it down for 10 minutes while it was mixing.
Hey, In regards to 'breadtopia sourdough starter" (i know that is another recipe), do you still recommend this brand? I was looking for a starter to make your wheat and flax bread recipe. I like no yeast breads.
@@PantsDownApronsOn Thanks. I figured you made your own batch. Good to know. You have an online recipe for wheat and flax bread, and there is a link in the recipe that takes me to the amazon page with that starter.
Here’s the video where I make this puppy ua-cam.com/video/jy1L31wOzBI/v-deo.html. Best to make your own. The dry ones still need reactivating and feeding anyway….
Man, watching your videos I really want to give all those recipes a try but since having moved out from home I don't even have an oven anymore. I also do not understand how your videos only have so few views.
This is one of the most underrated channels on UA-cam
Made these today. They are fantastic. Thanks a lot.
Welcome ! Enjoy
Надо к вам в ресторан заглянуть 😁
Давайте! Ждем. Carte Blanche. Москва
@@PantsDownApronsOn да, да, уже нашел😁
Great looking buns!
I've been a bit skeptical of water rouxs, side by sides I've done along with some tests comparisons online I've seen it seems to show it dries out the dough. However I still use it as I find it just makes the dough at very high hydration levels fairly manageable and cuts down on folds/kneading.
Def going to look into trying a side by side with the ingredients you suggested to see the effects. Awesome video, always nice to see some unusual approaches.
You could also sub the water roux out for mashed potatoes or a mix of potato and roasted veggie puree. To be honest any pre gelatinised starch preparation would work. Which is all it is. One word of advice do not add pure amylase or beta amylase. It’s sold as part of shop bought bread improver that’s already scaled and mixed with flour.
I have baked them today and the moment I took the dough from the fridge I knew they gonna turn out great. I have tried more than 20 recipes of burger buns from UA-cam for the last couple years, as well as experimented with my own, and finally found this recipe and it’s perfect (although a bit sweet to my taste, but that can be changed). The result is gorgeous: fluffy like a cloud, yet sturdy enough to hold the meat, sauce and veggies.
Thank you very much, sir! This is my go to recipe now. Next I gonna experiment with the mashed potato powder instead of tanzohng.
Subscribed!
Happy you found it useful bro! Use freshly made mashed potatoes instead. I tried powdered and for some reason it becomes too sticky. I think it’s because of the easy to access starch content reacting with the amylase in the dough improver. But with freshly made mashed potatoes it works beautiful 🍻
@@PantsDownApronsOn thank you for saving me some time, will do! 🤜🏼🤛🏼
@@PantsDownApronsOn I've published a short video ("shorts") of the result on my channel :) I've referred your recipe and channel there.
It would be cool to have an explanation of why as well as a demonstration of how.
I've used what you call a "water roux" to increase hydration while keeping the dough firm enough to handle, but details of what the gluten, and gum are doing would be helpful.
After all, you can't transfer the skill if you don't understand why you're doing it.
The gluten makes it stronger to hold more air. The gum stabilises the mix so the air bubbles are even. Always happy to explain to those who are interested. Problem is, most folks just want the recipe and not too much technical details. While we at it. The bread improver is there to aid the yeast and of coarse fermentation. It consists of flour, an enzyme that turns some of the starch into easily fermentable sugars for the yeast. Some vitamins and minerals for the yeast so it can stably ferment at an even pace. Especially useful for enriched dough like this. Which is essentially a hybrid brioche/ sandwich bread. Hope that helps.
@@PantsDownApronsOn Thank you! I love the more detailed/technical explanations, but I also understand why you don't include all of it in the videos.
Great video ! いいね！
I LOVE this! You rock, sir!
for lactose in tolerant, can you replace milk with non milk products?
Just use lactose free milk
Thank you
Chef best buns I ever made and tasted. But I can’t get the caramelization like yours. Is it my home oven. I followed the recipe to the T. Superb just a bit light in color please help me would mean a lot to me
Replied to your comment in the community tab 👍
Is it the oven chef the reason for the light color?
Most likely. Increase temperature. Your oven might be running colder than it says
Also chef can I bulk proof the doe instead of going in the fridge or will it mess up the process?
This dough doesn’t like a bulk proof. You want to mix it, chill it, shape it, proof it then bake.
I really like your buns and I really want to make them but ill be honest here,,,, I suck at baking so I think it would be best for your reputation if you come to my house and make them for me just so i know they turn out just right 😉😉😘
))) comment of the year😎
Your videos never fail to make me smile!!! The list of ingredients was brilliant!!!
Good to know that our favourite South African /Russian chef has not been drafted yet 😊😂😎🌹
Some gun shops sell scales with 3 decimals...
I made this recipe and have to say, it was the very best burger buns I've ever made or tasted. Its just about perfect. thank you for your fantastic instructions. a brilliant recipe.
Happy you liked it!!
it is magnificent. can you please try bahn mi baguette recipe. I would love to know your take on it.
I think my upcoming white bread recipe will make a great bahn mi baguette. Just got to test the method.
I couldn't find the recipe. No link in description, no recipe on website.
380 g flour
8g salt
12g bread improver
6g wheat gluten
0.2 g xanthan gum
6g dry yeast or 12g fresh
180g milk or water
45g powdered sugar
1 egg
120g water roux or mashed potatoes
25g butter or oil of your choice
For water roux mix and whisk while bring to a boil: 25g flour with 130g water
Great, thank you!
Keep going, brother... You are very talented.
that stand mixer.... the link says kitchen aid - it doesnt appear to be a kitchen aid - with the twin dough hook thing - what is the actual one from the vid?
My kitchen aid finally gave up on me after 8 years of hard labour. This is a stand in cheapo costs about $100. Depending on where you live they brand them under different names.
@@PantsDownApronsOn ffs, what do they call them where you are (behind the boerewors curtain)?
))))) kitfort. Type in double dough hook mixer and you’ll find them from $80-$100. They are however very flimsy, plastic and well, shit. To give you an idea. While shooting this video, I had to put this thing on the floor and press it down for 10 minutes while it was mixing.
Thanks!
Welcome!! Thanks for the support!
Awesome video as always man! …why did the baker have brown hands?
Go on then))
@@PantsDownApronsOn Because he kneaded a poo!
))) ya nasty 😂😂
Hey, In regards to 'breadtopia sourdough starter" (i know that is another recipe), do you still recommend this brand? I was looking for a starter to make your wheat and flax bread recipe. I like no yeast breads.
I’ve never bought any starter. Always made my own. If it has lots of good reviews then go with it. Otherwise make your own little batch💪
@@PantsDownApronsOn Thanks. I figured you made your own batch. Good to know.
You have an online recipe for wheat and flax bread, and there is a link in the recipe that takes me to the amazon page with that starter.
Here’s the video where I make this puppy
ua-cam.com/video/jy1L31wOzBI/v-deo.html. Best to make your own. The dry ones still need reactivating and feeding anyway….
@@PantsDownApronsOn Kind of you. Can the rye be switched out for another type of flour? Sorry to take your time
Yeah sure man. Sub for white bread or wholewheat
Man, watching your videos I really want to give all those recipes a try but since having moved out from home I don't even have an oven anymore.
I also do not understand how your videos only have so few views.
Little secret. I don’t have an oven either. 😎