Dem Nasebaer sein Blog

Wie schon angekündigt wollten wir Hot Dog Buns backen. Das sind diese länglichen Brötchen, in denen Würstchen mit diversen Zutaten wie z.B. den gern genommenen Zutaten serviert werden. Und da der aktuelle DKduW gerade durch ist, nehme ich diesen Beitrag für den nächsten.

Die Brötchen selbst sind nicht ganz so hübsch geworden, aber lecker waren sie trotzdem.

Das Rezept stammt aus Nancy Silverton’s Sandwich Book.

Also, an der Optik müssen wir noch üben. Ansonsten ist es gelungen.

Jetzt aber zum Rezept, leider in englisch:

Zutaten (für 10 Stück):

• 1 cup plus 2 tablespoons whole milk
• I tablespoon plus 1 teaspoon packed fresh yeast or 1 tablespoon active dry yeast
• 1/4 cup sugar
• 5 3/4 cups plus 2 tablespoons unbleached all-purpose flour, plus extra für dusting
• 2 extra-large eggs, lightly beaten
• 1 tablespoon kosher salt
• 3 tablespoons unsalted butter, softened but not greasy
• Vegetable oil, for coating the bowl

Zubereitung:

In a small saucepan, warm the milk over medium heat until it’s just warm to the touch.

Place the yeast, sugar, and flour in the bowl of an electric mixer fitted with the dough hook, and pour the milk over it. Mix on low speed for about 2 minutes, until the ingredients are combined.

Measure out 1/3 cup of the eggs, and discard the rest.

Add the eggs and salt to the bowl, and mix on high speed for about 4-5 minutes, until the dough is smooth and shiny Turn the mixer down to medium speed, add the butter in small pieces, turn the mixer up to high speed, and mix 1 more minute, until the butter is incorporated.

Turn the dough out onto a lightly floured work surface, and knead it a few times to gather it into a ball. Clean the mixing bowl, and lightly coat it with vegetable oil. Return the dough to the oiled bowl, cover it tightly with plastic wrap, and set it aside in a warm place until the dough has doubled in size, about 1-1 1/2 hours.

Turn the dough out gently onto a floured work surface. With the palms of your hands, flatten the dough slightly and stretch to elongate it into an 18- inch log. Cut the dough into 10 pieces, and place them on a lightly floured surface, 1 inch apart. Cover them with a kitchen towel, and allow them to rest for 10 minutes.

Working with one piece at a time (keeping the rest of the pieces covered), place the dough on a lightly floured work surface. Using the palm of your hands, and flouring your hand and dough as necessary, flatten the dough into a 4-inch rectangle, patting it to an even thickness.

Working quickly and using as little flour as possible, fold the left and right sides of the rectangle over to meet in the middle. Press down firmly on the seam with the heel of your hand or your fingertips, to seal it and square off the edges. Fold the bottom edge up to the middle, and press down firmly to seal the seam. Fold the top edge down to meet in the middle, and press down firmly with the heel of your hand or fingertips to seal. Bring the top edge to the bottom edge, pressing down firmly to seal. Tuck in both ends, and press down firmly to get a clean seal.

Turn the dough seam side up. Working hand over hand with your palms down, begin to roll the dough from the center outward. As the dough starts to stretch, uncross your hands and continue rolling with light, even pressure, moving your hands aU the way to the ends, until the cylinder is 7 inches long and about 1 1/2 inches wide.

Place the dough, seam side down, on a parchment-lined baking sheet Continue in the same mann er with the remaining pieces, placing them 2 inches apart on the baking sheet. Place the baking sheet in a large plastic garbage bag, and blow air into the bag to ereate a dome of air that will aUow room for the dough to rise. Set aside in a warm place, and allow the dough to rise for about 45 minutes to an ho ur, until it’s spongy to the touch.

About 1/2 hour before the loaf has finished rising, adjust the oven rack to the lower position and preheat the oven to 500 degrees.

Just before baking, toss a few cups of ice into the oven and close the door to create steam. Turn the oven down to 450 degrees, and bake the buns until they’re a deep golden brown, about 25-30 minutes.

Notizen:

• Anstatt Eier wegzuwerfen haben wir einfach 2 normalgroße genommen, das kam von der Menge ungefähr hin
• Gebacken haben wir die Buns nur 15 Minuten, da waren sie schon recht braun. Die Temperaturangabe im Rezept erscheint mir für 25 Minuten zu hoch
• Anstatt der Eiswürfel sollten wir nächstes mal eine Schale Wasse in den Ofen stellen.

Dieser Eintrag wurde am Mittwoch, den 1. April 2009 um 08:19 Uhr erstellt und ist in der Kategorie Nase kocht zu finden. Du kannst die Kommentare zu diesen Eintrag durch den RSS 2.0 Feed verfolgen. Du kannst einen Kommentar schreiben, oder einen Trackback auf deiner Seite einrichten.