![]() Our goal is to get Cincinnatians to embrace the food, culture and home town love while getting them out to eat, drink, and try new places! New this year – we have an official Cincinnati Burger Week app! In the app you’ll find the list of participating restaurants, their specials, hours, a map – everything you need to know to plan out your culinary journey for the week, right in the palm of your hand. Simply thaw at room temperature for 30-60 minutes before using.From gourmet blends to off-menu specialties and even beer pairings – we will pay tribute to America’s sweetheart – the Hamburger!Įach restaurateur and Chef will prepare their unique take on the burger. They also freeze well on the day of baking, and can be kept frozen for weeks if sealed well to prevent freezer burn. You can make these buns a day or two before you need them, and they will keep well in a sealed bag or container at room temperature. If using Morton kosher salt or table salt, use 2 teaspoons instead of 3.Ħ. If using mashed potato, allow to cool fully before adding to dough and reduce the amount of milk used to 3/4 cup (6 fl oz or 185g).ĥ. If you don't have potato flakes you can substitute potato flour (1/2 cup) or mashed potato (3/4 cup) instead. Simply add the yeast to the warmed milk and butter mixture while it cools before adding that to the dry ingredients.Ĥ. You can use active dry yeast instead of instant yeast, but this should be bloomed in liquid first and should be used only with the hand kneading method. If the dough and proofing environment for first and second rise is warmer or cooler, then rise time will be shorter or longer respectively.ģ. If you have a probe thermometer, this is what you are looking for: The ideal final dough temperature for this recipe is 76-78☏ and ideal proofing temperature is 78-80☏. If you don't have a probe thermometer, check your dough after 30-45 minutes to see if it has doubled in size. Proofing times are variable depending on dough temperatures. For greater precision, use a kitchen scale and metric measurements.Ģ. ![]() All US/volume measurements are estimates. Add butter in pats to the bowl and mix on medium speed until you have a soft, smooth and supple dough (about 8-10 minutes).ġ. Combine all dry ingredients except butter in the bowl of a 3-5 quart stand mixer fitted with a dough hook, then mix on lowest speed while slowly pouring cold milk and honey into the bowl until dough fully comes together. Instructions for Optional Stand Mixer Methodġ. Leaving the buns on the parchment, carefully remove the baking sheet until buns are completely cool before serving (about 20-30 minutes). Remove from the oven and place the sheet on the stovetop or cooling rack to cool for a few minutes. Once the oven comes to temperature, brush the tops of the buns with egg wash, then bake immediately for 14-16 minutes, or until the tops are golden to light chestnut brown.ġ0. While the oven is heating, combine egg wash ingredients in a bowl and whisk to a smooth consistency and set aside. Remove sheet and water from oven and preheat to 350☏ conventional / 325☏ convection (fan assist).ĩ. Proof until the shaped balls double in size again and are jiggly when you lightly shake the sheet.Ĩ. ![]() Proofing in the oven means you also don't need to cover the sheet with plastic wrap, which can stick to the dough. The best place to proof is in the oven with the light on with a pan of hot water on the shelf below. ![]() Once balled, space the dough balls about 2" apart on a parchment lined half sheet pan (18" x 13") or cookie sheet to proof. Turn the ball seam side down on the work surface, then place the palm of your hand over the top of it and gently move the dough in a circular motion to tighten up the ball.ħ. For shaping, lightly flatten each portion, then fold the edges up and press down into the center all the way around until you have a loose ball. Once doubled, punch down and remove dough from bowl to your work surface, then divide into 8 equal sized portions.Ħ. (See Baker's Note #2 below for details on proofing time.)ĥ. Place the dough back in the bowl, cover and allow to proof somewhere warm until it doubles in size. Remove dough from bowl and knead on countertop or work surface until you have a soft, smooth and supple dough (about 10 minutes).Ĥ. Pour your milk, honey, and butter mixture into the well, and combine wet and dry ingredients with a Danish dough whisk or spatula until there are no clumps or dry bits. While cooling, measure all dry ingredients into a large non-reactive bowl, then use a whisk to combine and form a well in the middle.ģ. Remove from heat and set aside to cool slightly for 5 minutes.Ģ. Measure the milk, honey, and butter (cut into pats) into a saucepan or microwave safe container and gently warm the two together until the butter melts. ![]()
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