Buns
Take a brioche recipe, shape it into balls and proof as desired. I like mine *just* pillowy, with a bit of structure still but not too dense - the recipe I use is a high yeast dough (almost half percent total yield) and I proof my 84g buns for about an hour. I like a double egg wash and sesame.
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gigantes 11 year s ago
as noted, it's very fresh and light bread, so it should work perfectly i would think. not the average american hamburger bun at all.
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bob.james.5454021 11 year s ago
Boiling Bacon and frying it and a burger patty in a Teflon pan? = FAIL
Also I'd do without the egg wash on the bun. Anyway, ask 10,000 chefs how to do something and you'll get 10,000 different answers.
Also I'd do without the egg wash on the bun. Anyway, ask 10,000 chefs how to do something and you'll get 10,000 different answers.
Also I'd do without the egg wash on the bun. Anyway, ask 10,000 chefs how to do something and you'll get 10,000 different answers.