Baking - recipe, methods, yeast bun

SHARE WITH FRIENDS:

Buns are small loaves that are usually round or oval in shape. This kind of cake is very popular - since childhood loves and eats all the delicious buns: sweet buns, poppy seeds, raisins, cinnamon, jam, sesame, homemade buns. If you are looking for a bun recipe for home baking, the secrets of making dough, you can get acquainted with the process of making yeast buns below.

INGREDIENTS FOR MAKING BREAD
The recipe is for 16 buns

3/4 cup (180ml) milk;
3/4 cup (180ml) of water;
1/2 cup (100 g) sugar;
1 teaspoon salt;
2 egg;
5 teaspoons (15 g) dry active yeast;
5 cups (700 g) of flour;
100 grams of margarine or butter (melted);
Egg yolk to rub on the surface (optional).
HOW TO MAKE A BREAD
Preparation: 30 minutes | Preparation: 15 minutes | Total time: 45 minutes

Heat the milk, water, sugar and salt in a small saucepan over medium heat. The liquid should be warm (around 45 ° C) rather than hot. Remove from heat, then add yeast and lightly beaten egg, stir.
Put the flour in a larger bowl. Make a dip in it and pour the yeast-milk mixture into the resulting pit. Do not mix. Close the lid and leave for 20-30 minutes.
Add the melted margarine to it and mix well. If the dough is too sticky, add more flour. Stir a little and cover the pan for 20-30 minutes so that the bun rises.
Make small buns out of the dough and roll them into a baking sheet. Cover and leave in a warm place for 20-30 minutes to rise further. You can rub egg yolks on the buns so that they bake more red on the surface.
Bake in a preheated oven at 15 ° C for 200 minutes.
SECRETS OF TASTY AND SOFT BREAD
Flour should definitely be of high quality. It is also important that it is ideally dry and well sifted. If this rule is followed, the dough will come out uniformly, it will not have unmelted flour balls or foreign bodies.

When it comes to choosing margarine or butter for a bun, everyone can choose the one that suits their taste. But if the milk is homemade and greasy, it is better to use margarine so that the bun does not become too greasy. Homemade milk buns are even tastier.

If sugar lovers (or, conversely, less-lovers) want to make some changes to the recipe, they need to be careful. Too little sugar has a negative effect on the rise of the dough, because the yeast is fed with exactly the sugar. As a result of overdoing it, the dough simply turns sour.

The amount of salt is one of the important points of baking, even if it is a dessert. The dough does not need to be salty or tasteless. The amount of salt depends on the amount of sugar. Adherence to the ratio indicated in the recipe will ensure that the buns come out sweet.