410 g Egg, whole, divided 80 g Sugar 200 g Milk, whole, divided 15 g Bread machine yeast, or dry active 5 g Amylase 700 g Bread flour 20 g Salt 200 g Butter, unsalted, cold - Oil, or nonstick spray, as needed
Take 50ml from the egg quantity and 50ml from the milk quantity and put them together for the gg wash that goes on the buns before they are baked. This is what the recipe means when it says "divided"
@@gastongodoy5252 Amylase is a (naturally occurring) enzyme that is used to break the starches ("amylum" in Latin) down into smaller, simpler sugars, that yeast can snack on. It ensures a better rise, a better crumb structure, a better browning of the crust (because more simpler sugars for the Maillard reaction), and also extends your bread's shelf life. Also, when you see a recipe calls for "diastatic malt powder" as an ingredient, it really is for the amylase in that powder
You are awesome. Thanks for showing. No wonder the supermarkets' breads are not selling. I will try to make some. Thanks Just One Bite for directing me here.
Desde España felicidades ,estos panecillos tienen una pinta maravillosa!!!se ven muy ricos ,serán los próximos que prepare ya que soy una enamorada de estos panecillos gracias por la receta saludos
Technically, you can use their kouign amann recipe. It's pretty much a croissant, except for the salt-sugar mixture. But yeah, I used that recipe to make cronuts with success.
Why do you guys have to make such awesome foodie videos? Also, where's your 5 million subscribers at? Do some online advertising, this content is awesome!
@@chefsteps aaaaaaannd... too lazy to build up a big enough network of followers in order to enjoy the profit of ads and sponsors. Ended up with a "pay to view the full recipe" business plan, exclusive to a few bunch (thousand?) of people who'd pay for recipes these days. disappointing. btw the Joule is being sold for 500€ in EU now! Need any business consultation dear chefs?
I made these today. I omitted the amylase (didn't have any). I baked them in a gas oven and the bottom part of the buns got too dark. I guess I'll have to move the rack up away from the burner next time. They did taste ok though.
couple of questions: 1) is the amylase completely necessary? Could i get away with leaving it out or replacing it with something a bit more accessible?(I'm just too lazy to like order it on amazon or whatever you've gotta do.) 2)What is the point of putting the dough into that rectangular container and spreading it out? Could I just put it in a large bowl? 3) could I use a small paring knife instead of that needle thing to puncture the bubbles? 4) could I brush on the egg wash instead of spraying it? BTW, I absolutely love your channel/website/social media/ etc. I've been watching for maybe about a year, and it has inspired me beyond belief. I am currently 14 years old, and I've been cooking forever. I've made many of your recipes like the john dory, donuts, cookies, etc. (I hope I'm getting sous vide set up for the holidays which will allow me to do almost all of your stuff which I'm super excited about) And I plan on making your mini brioche loafs for my friends this weekend and also more donuts for a filming crew I'm working with. My mom came in to your work space/kitchen in pikes place market a couple of weeks ago to get a picture with Grant. It was on the day when you guys made a dinner for some fans who were getting married or something. I post most of the stuff I make from your website and stuff I make up on my own on instagram (@cheftobyrussell). Thank you guys so much again, you all really inspired me to elevate my cooking to a whole other level. -Your #1 fan, Toby
+ChefSteps could you post the answers to 1 and 2 in this thread as well ? especially 1 could be relevant to many =) I got a neat store for sourcing pectinase, amylase, various acids and such, but not all do (and many wont oder online i guess) Thanks for the video, great as usual.
Hello good afternoon!! excellent video and preparation of bread! Thanks for sharing had time looking for a burger recipe like this! a question, I'm from Venezuela and fails amylase as I can I replace or skip this ingredient? I would appreciate that they can respond thanks greetings
Hey guys ! I watched a lot of your video and I did enjoy them! Just a question about your buns. how they come out that fluffy and moist ? Are you using à professional oven? Because I ve tried these with my home oven they was awesome but didnt get these like yours. Thank for helping me
Hi I am Angel and I really love your videos, lot of information. Thanks.. However I have a question do you follow the same steps for proofing if your using fresh yeast? I use only Fresh Yeast or Baker's Yeast so please share if there is any change in process to be followed. Also, I do have few requests for your team : could you please share a video on how to bake burger buns with crust and texture like McDonalds? And also about fried chicken how to maintain the crispy outer covering for long especially if your making it ahead for a get together. Lastly how to make wonton sheets and spring roll sheets. Thanks A Lot.... Angel...
Sory i knw tis video is ages ago but did u guys use staple bullets to fasten the aluminium ring molds? Cause if it is shouldn't it be poisonous? Especially when it gets in contact wif so much moisture in the whole process of proofing it?
I'm kind of itching to try my hand at using amylase in baking, but the only kind that I can find (at a prize that doesn't make me want to just set my wallet on fire to spare time) is a liquid kind. It fills the same purpose as the powdered stuff but I don't know if it's more concentrated or not since it says on the product description that 150ml is sufficient to do the job on 1 metric tonne of unmalted grain (it's normally used for brewing). What kind of amount would be right for this recepie? 2ml? Maybe 1ml, or even less? Do you think you could hazard a guess or should I just screw around with it to see what works?
I did exactly as you show on the video with the meassurements on the link, but the dough never gets solid like you show. Its always sticky. I ve mixed it in the mixer for like 40 minutes and nothing...can you help me? thanks
If I'm making brioche I certainly don't want weird additions like amylase in my brioche. Ask French. They use flour, eggs, fresh yeast, milk, salt, sugar and butter. Their brioche is the best. Conclusion: if it isn't broken, don't fix it.
@ChefSteps hey guys how would you go about making a similar style bun with vegan ingredients? Im running a small vegan kitchen and and i really want some buns like these but they are pretty much impossible to find vegan.
hello, what is the exact weight of each ingredient for 2,2 lbs ( 1kg ) flour ? and what type of flour to use? And what are the times of kneading Thank you
I had an interesting time baking today. When I reached for the yeast bottle, I saw that it was infested with many little mites inside the bottle. Needless to say, I threw it out and used an unopened yeast packet (brand Fleshwhatever) What are those mites? It isn't even the expiration date yet. If anyone knows what they are, please tell me.
I had something like that in a bunch of my dry goods. I would suggest giving your pantry a good clean out and check if there is anything else infested with them. That worked for me once it was all cleaned out and I haven't had any since.
Stephanie Tran Hi there, our bodies naturally produce amylase to aid in digestion (From our pancreas) the powdered amylase used here is produced from fungal spores and is sadly heavily used in the bread industry - in the UK especially (Check out the chorleywood bread process) If you google 'Bakers Asthma' you can see what exposure to powdered amylase can do. Admittedly it will only effect certain people, but I for one can't go near the stuff - it can bring on a strong attack very quickly. Hope this helps. BB
pwntmatch amylase is an enzyme that helps break down more complex starch molecules that yeasts can't digest into smaller digestible sugars. This allows they yeast to produce more carbon dioxide bubbles, making the bread lighter/fluffier than if you just left the sugar there. typically the sugar added is just to help the yeast activate, it's not meant to be the yeasts sole source of nutrients. The amylase just allows the yeast to have more food to do its job.
sharonsoyler Here is the full recipe for you: www.chefsteps.com/activities/brioche-burger-buns You can also scale the recipe in the description if you do not have a scale. We do however, strongly recommend a scale especially when it comes to baking! ChefSteps • Why Scales? • Accuracy
410 g
Egg, whole, divided
80 g
Sugar
200 g
Milk, whole, divided
15 g
Bread machine yeast, or dry active
5 g
Amylase
700 g
Bread flour
20 g
Salt
200 g
Butter, unsalted, cold
-
Oil, or nonstick spray, as needed
Brio bun
Take 50ml from the egg quantity and 50ml from the milk quantity and put them together for the gg wash that goes on the buns before they are baked.
This is what the recipe means when it says "divided"
700g amylase you sure? Looked more like 70
@@wikitikibiki40845g
The recipe was perfect!
I made burgers with this recipe a thousand times!
Thank you.
+Luca Iordache Awesome! So glad to hear it!
Luca Iordache
With amylase too?
Luca Iordache did you use the amylase? Can't find it anywhere
Luca Iordache did you use that amylase too?
Luca Iordache I made it with amylase so awesome
...And I'm having a bowl of cinnamon cereal right now. Amazing.
You guys are genius! Really love chefsteps, great blend of art, food, cuisine, camera work, editing...
Brioche is definitely the best bun out there. The texture blows all other competition out of the water, as it is basically a pastry!
Y formula
Im a chef in Scotland and just recently subscribed. .. I love this channel those buns are bangin.
perfect. even without the amylase. the best burger i have ever had!
Yes tastes good and has a great texture
With this recipe they said 19 buns were created.. is it true and how many buns did you created ?
@@ghiabordonada180 i cant remember now i did have alot because i remeber putting them in the freezer cos i had too many
What is? the amylase
@@gastongodoy5252 Amylase is a (naturally occurring) enzyme that is used to break the starches ("amylum" in Latin) down into smaller, simpler sugars, that yeast can snack on. It ensures a better rise, a better crumb structure, a better browning of the crust (because more simpler sugars for the Maillard reaction), and also extends your bread's shelf life. Also, when you see a recipe calls for "diastatic malt powder" as an ingredient, it really is for the amylase in that powder
You are awesome. Thanks for showing. No wonder the supermarkets' breads are not selling. I will try to make some. Thanks Just One Bite for directing me here.
I LOVE everything about THIS CHANNEL!!!!!!!!!
That pre-cut parchment paper is so satisfying
I just found this video and made this burgerbun (omit amylase) today. it turned out perfectly. Thank you for sharing your secret recipe. Love you guys😍👍👍
Desde España felicidades ,estos panecillos tienen una pinta maravillosa!!!se ven muy ricos ,serán los próximos que prepare ya que soy una enamorada de estos panecillos gracias por la receta saludos
Hola cómo va , dónde sale la receta detallada ?
Can you guys do a croissant recipe please??!! The buns were awesome!!! ^_^
Technically, you can use their kouign amann recipe. It's pretty much a croissant, except for the salt-sugar mixture. But yeah, I used that recipe to make cronuts with success.
So I know I'm watching and commenting on this from far in the future, but these look awesome! The foil ring technique/how-do works super well.
Hahaha the guy that said, "can I sous vide them buns". Hilarious.
Yum, I love the foil ring molds for buns, works perfectly will be trying these next time I Joule some burgers.
I made these and they were the most delicious burger buns I ever made.
+Thuy Pham where did u found the amylase pls ?
I didnt, it worked out just fine :)
Oh thnx honney
Рецепт великолепный, спасибо Вам! Идеальное соотношение, и совершенство форм.
А где пропорции указаны
Dear Lord...I was salivating soooo much!!
Thank you for the recipes. Very precise,what is amylase?
Why do you guys have to make such awesome foodie videos?
Also, where's your 5 million subscribers at?
Do some online advertising, this content is awesome!
themeloninc Working on it, help spread the word! Thanks for watching and thank you for the kind words!
Unfortunately this channel is a shell of it's former self. Just an advertising shithole now.
NeoAkira101 sous vide anyone?
@@chefsteps aaaaaaannd... too lazy to build up a big enough network of followers in order to enjoy the profit of ads and sponsors. Ended up with a "pay to view the full recipe" business plan, exclusive to a few bunch (thousand?) of people who'd pay for recipes these days. disappointing. btw the Joule is being sold for 500€ in EU now! Need any business consultation dear chefs?
Nice ,,410 gEggs, 80 gSugar ,200 gMilk, 15 dry active,5 gAmylase,700 gBread flour ,20 gSalt ,200 gButter,
I made these today. I omitted the amylase (didn't have any). I baked them in a gas oven and the bottom part of the buns got too dark. I guess I'll have to move the rack up away from the burner next time. They did taste ok though.
Thank you RUclips for recommending me this channel
I like the touch of sesame. Good idea it makes them look like hamburger buns
Short question: When do you put the buns in the bag? After cooling or still warm? Mine are ovenfresh right now, so hurry up with your answer ;-)
Stunning!
hola.chef.excelente video.gracias.aca no consigo amylasa con que la remplazo.
Richard Montalvo Avila podrías pasarme las cantidades!!y con que remplazar la amilasa
amazing as always
Woooohoooo thank youuuu ❤️❤️❤️❤️🙏🙏🙏🙏🎉🎉🎉🎉🎉
couple of questions:
1) is the amylase completely necessary? Could i get away with leaving it out or replacing it with something a bit more accessible?(I'm just too lazy to like order it on amazon or whatever you've gotta do.)
2)What is the point of putting the dough into that rectangular container and spreading it out? Could I just put it in a large bowl?
3) could I use a small paring knife instead of that needle thing to puncture the bubbles?
4) could I brush on the egg wash instead of spraying it?
BTW, I absolutely love your channel/website/social media/ etc. I've been watching for maybe about a year, and it has inspired me beyond belief. I am currently 14 years old, and I've been cooking forever. I've made many of your recipes like the john dory, donuts, cookies, etc. (I hope I'm getting sous vide set up for the holidays which will allow me to do almost all of your stuff which I'm super excited about) And I plan on making your mini brioche loafs for my friends this weekend and also more donuts for a filming crew I'm working with. My mom came in to your work space/kitchen in pikes place market a couple of weeks ago to get a picture with Grant. It was on the day when you guys made a dinner for some fans who were getting married or something. I post most of the stuff I make from your website and stuff I make up on my own on instagram (@cheftobyrussell). Thank you guys so much again, you all really inspired me to elevate my cooking to a whole other level.
-Your #1 fan, Toby
+Toby Russell Hi Toby! Do you mind emailing us this question at info@chefsteps.com? We'll be happy to answer it via email!
+ChefSteps could you post the answers to 1 and 2 in this thread as well ? especially 1 could be relevant to many =)
I got a neat store for sourcing pectinase, amylase, various acids and such, but not all do (and many wont oder online i guess)
Thanks for the video, great as usual.
@@chefsteps so is very necesary use the amylase??? i have the same question pls, is very necesary??
Hello good afternoon!! excellent video and preparation of bread! Thanks for sharing had time looking for a burger recipe like this! a question, I'm from Venezuela and fails amylase as I can I replace or skip this ingredient? I would appreciate that they can respond thanks greetings
Thank You!
I made it bigger and dindn't use the amylase... It was awesome, you can braid it too.
Nice!, nice, nice! How long does they last outside the freezer? Does the channel have any regular bun recipe, i mean non-brioche? Thanks!
Looking perfect 😍
how long can they stay fresh
Do these freeze well? Wondering if I can make a huge batch, and freeze em to use later.
You make it look too easy . Great stuff guys
Perfect buns
Hey guys ! I watched a lot of your video and I did enjoy them! Just a question about your buns. how they come out that fluffy and moist ? Are you using à professional oven? Because I ve tried these with my home oven they was awesome but didnt get these like yours. Thank for helping me
Hey ChefSteps great vid! I am planing to make these buns but is amylase necessary? Its just that I don't have it and I don't really know what it is.
Good work
Wow súper 👍
how long would it take? approximately
Hi I am Angel and I really love your videos, lot of information. Thanks..
However I have a question do you follow the same steps for proofing if your using fresh yeast? I use only Fresh Yeast or Baker's Yeast so please share if there is any change in process to be followed.
Also, I do have few requests for your team : could you please share a video on how to bake burger buns with crust and texture like McDonalds? And also about fried chicken how to maintain the crispy outer covering for long especially if your making it ahead for a get together. Lastly how to make wonton sheets and spring roll sheets.
Thanks A Lot....
Angel...
Sory i knw tis video is ages ago but did u guys use staple bullets to fasten the aluminium ring molds?
Cause if it is shouldn't it be poisonous? Especially when it gets in contact wif so much moisture in the whole process of proofing it?
Damn those buns look so heavenly
What are the exact quantities of the ingredients please? Also is the use of amylase essential in these bun recipes??
I'm kind of itching to try my hand at using amylase in baking, but the only kind that I can find (at a prize that doesn't make me want to just set my wallet on fire to spare time) is a liquid kind. It fills the same purpose as the powdered stuff but I don't know if it's more concentrated or not since it says on the product description that 150ml is sufficient to do the job on 1 metric tonne of unmalted grain (it's normally used for brewing).
What kind of amount would be right for this recepie? 2ml? Maybe 1ml, or even less?
Do you think you could hazard a guess or should I just screw around with it to see what works?
muy bueno
I did exactly as you show on the video with the meassurements on the link, but the dough never gets solid like you show. Its always sticky. I ve mixed it in the mixer for like 40 minutes and nothing...can you help me? thanks
Gotta refrigerate it that's how it becomes stiff.
Perfect!!
Can I omit the amylase and use bread improver instead?
Excelente pagina.
Amazing
Great job)
How long can you keep these buns stored, is a week too long? And would you recommend freezing buns for later?
+ZaynOG They'll last for a week or two in a sealed container but if you'd like to keep them longer you can certainly freeze them!
ChefSteps Thanks alot! :)
If I'm making brioche I certainly don't want weird additions like amylase in my brioche. Ask French. They use flour, eggs, fresh yeast, milk, salt, sugar and butter. Their brioche is the best.
Conclusion: if it isn't broken, don't fix it.
Perfection
Hi Guys at ChefSteps,
I have one question. Why do you want to break down the starch by adding Amylase ?
Can I use my saliva instead of the amylase?
ahahahaa
yes, you can
It is found in human saliva and its presence kick-starts the digestion process. So yes!!
if you haven't noticed, there's a hair in the dough 1:50
+noura homiad the shot under this thumb?
+Vivienne Monti no it's a hair inside the bun look up close at 1:52 exactly
Noura The END p
FYI, Brewers Amylase will liquefy your buns. Best omit it unless you can get the exactly the same version they are using in the recipe.
in 4:00 what are the sauces ? jus ? cheese sauce ? barbecue sauce ?
Does amylase replace the tongzhong method in baking?
@Chefsteps
Is it normal that Amylase comes with a warning on the packet?
I don't want to use amylase.Can I make it without it?.
where do i get those rings
can you share an amazon link
@ChefSteps hey guys how would you go about making a similar style bun with vegan ingredients? Im running a small vegan kitchen and and i really want some buns like these but they are pretty much impossible to find vegan.
Hello, anyone can tell some idea what is that thing top of the burger bun looks like butter?
Thank you
omg i love chef steps.
What is amylase and is there a substitute please?
Great vid!
greetings from brazil
Good 👍👍
hello is thre anything i can use to replace amylase?
Why I dont see the quantity / ratio, measure ingredients ?
hello,
what is the exact weight of each ingredient for 2,2 lbs ( 1kg ) flour ? and what type of flour to use?
And what are the times of kneading
Thank you
I had an interesting time baking today.
When I reached for the yeast bottle, I saw that it was infested with many little mites inside the bottle.
Needless to say, I threw it out and used an unopened yeast packet (brand Fleshwhatever)
What are those mites? It isn't even the expiration date yet.
If anyone knows what they are, please tell me.
I had something like that in a bunch of my dry goods. I would suggest giving your pantry a good clean out and check if there is anything else infested with them. That worked for me once it was all cleaned out and I haven't had any since.
Hannahmt19 thankfully, it was only in the baking yeast bottle.
Your yeast just evolved from a microorganism onto the next step, it's just science.
so hungry now
Great video as usual Guys, but I am very concerned with the use of Amylase, if you are asthmatic stay well clear of the stuff!
Your saliva is full of amylase. They better stay clear of that too.
Can you explain why its concerning because i dont know much about amylase?
Stephanie Tran Hi there, our bodies naturally produce amylase to aid in digestion (From our pancreas) the powdered amylase used here is produced from fungal spores and is sadly heavily used in the bread industry - in the UK especially (Check out the chorleywood bread process)
If you google 'Bakers Asthma' you can see what exposure to powdered amylase can do. Admittedly it will only effect certain people, but I for one can't go near the stuff - it can bring on a strong attack very quickly.
Hope this helps.
BB
oh, thank you so much, it did!
Can I do this without Amylase?And how much eggs is that it says in recipe 410 how much is that equivalent to eggs
Since you add sugar to the yeast,why you add and amylase too?
pwntmatch amylase is an enzyme that helps break down more complex starch molecules that yeasts can't digest into smaller digestible sugars. This allows they yeast to produce more carbon dioxide bubbles, making the bread lighter/fluffier than if you just left the sugar there. typically the sugar added is just to help the yeast activate, it's not meant to be the yeasts sole source of nutrients. The amylase just allows the yeast to have more food to do its job.
+B Martin Thank you:-)
+Zarusoba bibi you bet!
May I substitute amylase? Also, how can I do so? To me, it's super difficult to find it
+Nguyet Nguyen You dont need to use it.
is the amylase completely necessary? thank you
Now I'm hungry.
Can you guys make conchas?
I love how these guys ALWAYS have to have at least one totally esoteric ingredient
It was made for professional chefs. I miss that chefsteps. Now it’s all just a regular and boring cooking channel
Can we get it done right without amylase?
It probably can be done, but the result won't be so good. Check out their website for more info on amylase www.chefsteps.com/ingredients/amylase
thank you guys
can i make it without amylase ?
hey did you DIY those rings? How?
why we use Amylase? can you tell me some one?
Can I have the recipe pls
can someone tell me where I can get the quantitative data come from?:)
Their website
Can I get an ingredient breakdown (quantity) I'm a first timer
Can i Sous Vide dem buns?
Haha! :D
justix2 the bad thing is there is bot quantity measuring in ingredients. 🤐
and.. the link?
Yes you can sv some butter.
Remember to use Joule
where can i fine the receipe
recipe please
Hello are there any measurements for this recipe i would like to try at home
sharonsoyler Here is the full recipe for you: www.chefsteps.com/activities/brioche-burger-buns
You can also scale the recipe in the description if you do not have a scale. We do however, strongly recommend a scale especially when it comes to baking! ChefSteps • Why Scales? • Accuracy
where is the receipe?
Is it neccessary to use the mixer?
+vojtavoj10 not really. As long as you're fine with handling sticky dough, because it's going to be really sticky