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Pulled pork burgers with coleslaw and frises (thelemmy.club)
submitted 5 months ago by to c/cooking@lemmy.world
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First time I’m doing the buns.

I typically don’t do baking - it requires too much precision - but a very talented colleague shared with me a recipe I had to test.

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[–] 3 points 5 months ago (1 child)

Interesting how the recipe varies from one that I found/translated from my (former) home country.
Were the buns relatively puffy with structures inside, it does seem like they were?
The one I used below, leaves somewhat dense buns, I suppose trying to fill you up more in smaller package(if that makes sense?), whilst still having some yeast structure inside.

500g flour (2- 125g).
250g lukewarm milk (62.5g). 50g butter melted (12.5g).
2tsp dried yeast.
2tsp salt.
1tsp sugar.

Mix everything in bowl and leave to rise for 1.5hrs (optionally start yeast early with a bit of flour and water)

Split into portions (8) and forms buns, leave another 30min.

Bake at 200C/390F for 20-25min

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  • [–] [S] 2 points 5 months ago

    Holy molly 200c for so long? Is this for larger size bread maybe? Otherwise it reads close enough for my non-expert eyes ,-) I read that some are using neutral oil instead of butter as well but butter is like a religion to me so....

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