Sastojci (za 8 zemički): 250 ml mlakog mleka, 7 g suvog kvasca ili 20 g svežeg kvasca, 1 kašike šećera, 4 g soli, 1 jaje (sobne temperature), 40 ml ulja ili 40 g otopljenog neslanog putera ili margarina, 500 g glatkog pšeničnog brašna (T-400 (RS) = US all-purpose flour, UK plain flour, FR farine de blé T45, IT farina 00, DE Weizenmehl Type 405), za premazivanje - 1 jaje, 1 kašika mleka, susam.
Priprema:
1. U mlakom mleku rastvori šećer i kvasac. Ostavi 5–10 minuta da zapeni.
2. Dodaj jaje, ulje (ili puter) i so, pa postepeno umešaj brašno.
3. Zamesi mekano, elastično testo koje se blago lepi za prste.
4. Pokrij testo i ostavi da naraste na toplom 45–60 minuta, dok ne udvostruči zapreminu.
5. Naraslo testo podeli na 8 jednakih delova (oko 95–100 g po komadu).
6. Oblikuj glatke kugle i blago ih spljošti.
7. Ređaj na pleh obložen papirom za pečenje ili namazati puterom ili margarinom i blago posuti brasnom, ostavi razmak.
8. Pokrij i ostavi da narastu, na toplom još 25–30 minuta.
9. Umuti jaje sa mlekom i premaži zemičke i pospi susamom.
10. Peci u prethodno zagrejanoj rerni na 180 °C (356°F) 15–18 minuta, dok ne porumene.
11. Po vađenju iz rerne pokrij čistom krpom 5 minuta da ostanu mekane.
Napomena:
- Dijetalne napomene: nije niski ugljeni hidrati visoke masti - LCHF, nije bez glutena.
- Pogodno za: pljeskavice, hamburgere, sendviče sa cepkanin mesom (en. pulled meat).
Saveti za super zemičke za pljeskavice:
- Ako želiš još mekšu unutrašnjost, koristi puter umesto ulja.
- Za sjajnu koricu, obavezno jaje + mleko pre pečenja.
- Ako su zemičke za krupne pljeskavice, pravi 6 komada umesto 8.
- Mogu se zamrznuti pečene i ohlađene, do 2 meseca.
Opis
Mekane zemičke za pljeskavice, kakve se koriste za pljeskavice i hamburgere: lagane, vazdušaste, blago slatkaste, sa mekom sredinom i tankom koricom. Idealne su za domaće pljeskavice jer upijaju sokove, a ne raspadaju se.
Ingredients (for 8 buns): 250 ml of lukewarm milk, 7 g of dry yeast or 20 g of fresh yeast, 1 tablespoon of sugar, 4 g of salt, 1 egg (room temperature), 40 ml of oil or 40 g of melted unsalted butter or margarine, 500 g of smooth wheat flour (T-400 (RS) = US all-purpose flour, UK plain flour, FR farine de blé T45, IT farina 00, DE Weizenmehl Type 405), for coating - 1 egg, 1 tablespoon of milk, sesame.
Preparation:
1. Dissolve sugar and yeast in lukewarm milk. Leave it to foam for 5-10 minutes.
2. Add the egg, oil (or butter) and salt, then gradually mix in the flour.
3. Knead a soft, elastic dough that slightly sticks to your fingers.
4. Cover the dough and let it rise in a warm place for 45-60 minutes, until it doubles in volume.
5. Divide the risen dough into 8 equal parts (about 95-100 g per piece).
6. Form smooth balls and flatten them slightly.
7. Arrange on a baking sheet lined with baking paper or spread with butter or margarine and sprinkle lightly with flour, leaving a gap.
8. Cover and let them rise in a warm place for another 25-30 minutes.
9. Beat the egg with milk and coat the buns and sprinkle with sesame seeds.
10. Bake in a preheated oven at 180 °C (356 °F) for 15–18 minutes, until golden brown.
11. After removing from the oven, cover with a clean cloth for 5 minutes so that they remain soft.
Note:
- Dietary notes: not LCHF, not gluten-free.
- Suitable for: burgers, hamburgers, pulled meat sandwiches.
Tips for super burger buns:
- If you want an even softer interior, use butter instead of oil.
- For a shiny crust, be sure to add egg + milk coat before baking.
- If the buns are for large burgers, make 6 instead of 8.
- Can be frozen baked and cooled, up to 2 months.
Description
Soft burger buns, like those used for burgers and hamburgers: light, airy, slightly sweet, with a soft center and a thin crust. They are ideal for homemade burgers because they absorb juices and do not fall apart.
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