Четыре простых рецепта бургерных булочек

A great burger starts with the right bun. In this video, we showed you how to make four different buns for your burgers: classic Potato Buns, a soft brioche bun, a flavorful pumpkin bun, and the most exciting option—a Rizza Mix ciabatta bun. We didn't choose a favorite—we let you decide. Be sure to watch the video to the end and let us know which bun is your favorite! Contents: 00:00 - Introduction 00:40 - Mixing the dough for the PotatoBuns potato bun 02:50 - Assembling the beef burger 03:58 - Mixing the dough for the brioche bun 06:13 - Assembling the pulled beef burger 07:20 - Mixing the dough for the seasonal sweet pumpkin bun 09:30 - Assembling the striploin steak burger 10:25 - Autolyze for mixing the dough for the ciabatta bun 11:03 - Basic mixing of the dough for the ciabatta bun 13:40 - Assembling the roast beef burger 14:45 - Conclusion Recipe and cooking method: 1. Burger buns made from the PotatoBuns mix Potato Buns Flour Mix - 1000 g Water - 420 g (1-2°C) Compressed Yeast - 35 g Butter - 120 g Slow speed ~ 8 minutes High speed ~ 4 minutes Proofing: 1 hour, 36°C, 80% humidity Baking settings: 185°C, 8-9 minutes (with convection) 2. Brioche Burger Buns Super Flour for Pastries - 1000 g Egg - 325 g Milk - 325 g (gradually add half the milk at high speed). Salt - 18 g Sugar - 150 g Compressed yeast - 40 g Butter - 250 g (add slowly and gradually at high speed) Slow speed ~ 6 minutes High speed ~ 10 minutes Let the dough ferment at room temperature for 1 hour. After dividing and shaping, let it proof for 2 hours at 27°C, 75% humidity. Baking settings: 145-150°C, 20 minutes (convection) 3. Pumpkin Burger Buns Super Flour - 1000 g Water - 420 g (1-2°C) Salt - 20 g Sugar - 140 g Compressed Yeast - 40 g Butter - 120 g Pumpkin Puree - 250 g (add gradually at high speed) Slow speed ~ 8 minutes High speed ~ 4 minutes Let the buns ferment at room temperature for 1 hour. After dividing and shaping, let them proof for 2 hours at 27°C, 75% humidity. Baking modes: 145°C, 20 minutes (convection) 4. Rizza Mix Burger Buns Autolyse: Rizza Mix Roman Pizza Mix - 1000 g Water - 650 g (10°C) Slow speed ~ 3 minutes Let it ferment at room temperature for 1 hour. Main Mix: Autolyse - 1650 g Compressed Yeast - 10 g Salt - 20 g Water - 200 g (50 g at once and the rest gradually at high speed) Vegetable Oil - 30 g (pour in small portions at high speed) Slow speed ~ 5-6 minutes High speed ~ 5 minutes Let it ferment at room temperature for 4 hours. Baking modes: Setting temperature - 270°C Baking temperature - 220°C 20 minutes (with convection) Learn more about: PotatoBuns burger bun mix: https://super-muka.ru/tovar/smes-dlya... Flour for pastries: https://super-muka.ru/tovar/muka-for-... Rizza Mix: https://super-muka.ru/tovar/mix-for-p... #superflour #burgerrecipes #burgerbun #burgers