I fell into a rabbit hole because I'm trying to recreate the new Big Mac Buns with their new recipe and now I've found your channel. This is brilliant! Going to try this one, they look amazing! I'm also working with industrial emulsifiers and stabilizers (dough conditioners) to make them taste like store bought haha I'm happy that I found your channel! I enjoy it! Much love from Germany ❤️
@@Wetfoxes yes we have the Big Tasty! And the company who makes their sauces for Germany (Develey) actually sells sauces here too. They sell a "White BBQ Sauce", that's basically the Big Tasty Sauce, maybe slightly changed. Let me know if you can find it online. If not I can help you out with a recipe 🙏
I have been looking for the perfect burger bun recipe for years ..Trust some Japanese Mama to come up with the perfect hamburger roll recipe. I have been making these every week since I discovered it I used the kitchen aid mixer to mix this. she makes a kind of Poolish/Pâte fermentée she calls it a spong to start with. She has worked out all the percentages so follow it exactly for great results ... this is how I do it... Poolish/Pâte fermentée First dough (spong) Strong Bread Flour 154 grams Sugar 4.4 grams Yeast 2.6 grams Water 88 grams Then put it in the kitchen aid for 6 minutes on medium/high its just to bring it together. I just leave it the kitchen mixer bowl. cover with cling film and a dry tea towel over the top leave it to la fermentée or rise for 2 hours and thirty minutes. Next add to the same bowl with your Poolish in Strong Bread flour 66 grams Sugar 17.6 grams salt 4 grams ,,,, (I put 2 grams table salt) Dried milk powder 6.6 grams egg 6.6 ... (sounds a small amount but its correct) Warm Bottled Water 44grams (Chlorinated tap water can kill your yeast) cubed butter 20 grams I skipped the corn syrup Run the kitchen aid on medium/high 7 minutes then add the butter Then continue on for a long 12 minutes Now you should have a silken smooth lovely dough.. (do the window pane test ... google it if you dont know what that is) Rest ... cover with cling film and a dry tea towel over the top in the same bowl ,,,,,,, let rise for a further 30 minutes.
Great recipe, and no bread machine is required. I do these just fine in a stand mixer too. The two stage fermentation process obviously takes some time, but the results are impressive. 👍
Glucose syrup should work perfectly! Or make sugar syrup yourself. Usually corn syrup is 70% sugar. So to make it yourself, put 500 grams of water into a pot and add 1700 grams of sugar. Heat it until all the sugar is completely dissolved.
Final Dough ingredients say "Bread Dough 66g" Are you pulling out 66g of the fermented dough or adding another 66g of bread flour to the fermented dough?
Glucose syrup. If you can't find it you can make a sugar syrup at home. Commercial syrup usually contains 70% sugar. So add 500grams of water into a pot (that's half a liter). Add 1650grams of sugar into the water and slowly heat it while stirring gently until the sugar is completely dissolved.
So us Geordies from the North East of England won that saying because McDonald's and burger king call them buns not muffins or barm cakes lol😅 I was trying to explain this in a fish shop down south but the lady couldn't grasp what I was getting at (London area) Lol 😂
Temperature is the key, you need to teat n try for time and temperature , several times, every oven work differently, if your buns are getting hard after baking you might decrease the time if the temp is high, if temperature is low increase the time, and after baking immediately cover buns with a cloth kitchen cloth i mean, let it there for sometime it will keep the buns soft since buns are hot and will release steam and if the steam is trapped ie covering with a linen the buns will remain soft because of the steam, and try to use you wood oven by keeping the buns away from the heat source wood fired ovens are so efficient they cook or bake in no time But for buns we need steady temperature for baking buns, try buying electric oven with convection system for baking buns etc and for flat breads wood fired ovens are best also for pizzas n etc
Homemade buns & bread dont really need, but do it 1 % of total weight of flour ( a little less than 1/2 tsp ) Most bakeries will used it. If u do overnight fermentation method, Used sourdough method or Tang zhong or yudane method , u also dont need to use it. Enjoy your baking by experiment it with the 1/4 - 1/2 tsp of bread improver/ conditioner for the - 220 grams of flour .😊
I'm currently experimenting with dough conditioners as I'm trying to recreate big mac buns. You have to use conditioners in order to perfectly recreate them. They won't have a comparable texture. And you can't get the texture with regular ingredients, it's physically not possible. I'm playing around with the most common additives used in burger buns: sodium stearoyl-2-lactylate (e481), lecithine, ascorbic acid and mono and diglycerides
Tell me, please, and if there is no possibility of proofing at 40 degrees? What to do? The minimum temperature of my oven is 50 degrees Celsius 😣 how to create conditions of 40 degrees?
But you dont get 50 immediately right? Just turn it on with a termometer inside and turn off at 40 put the dough adn thats it. You dont need exactly 40. Its cooking not chemistry. By the way dough wont ferment much in 30 minutes. It wont do shit. It makes dough more relaxed and gluten formed so it will be more flexible. Fermentation needs few hours at least.
They are not the worse, far from it, they have their place in market, they are a style. But yes, I understand what you mean, and I agree, at home the effort makes no sense to me, maybe once, for the sake of curiosity. Just not gourmet, not the brioche or potatoes kind. But, after all, no one duck breast and foie gras in every meal! ;)
McD buns are soft, sweet and very good-looking. Millions of people liked it. They are only bad because of the artificial additives - the guy from the video is not using any. That's why this video is gold.
I fell into a rabbit hole because I'm trying to recreate the new Big Mac Buns with their new recipe and now I've found your channel. This is brilliant! Going to try this one, they look amazing! I'm also working with industrial emulsifiers and stabilizers (dough conditioners) to make them taste like store bought haha
I'm happy that I found your channel! I enjoy it! Much love from Germany ❤️
Have you got Big tasty in germany? We have them in Denmark and i would love to know How to make the sauce. It’s a german Company who makes it 😂
@@Wetfoxes yes we have the Big Tasty! And the company who makes their sauces for Germany (Develey) actually sells sauces here too. They sell a "White BBQ Sauce", that's basically the Big Tasty Sauce, maybe slightly changed. Let me know if you can find it online. If not I can help you out with a recipe 🙏
I have been looking for the perfect burger bun recipe for years ..Trust some Japanese Mama to come up with the perfect hamburger roll recipe. I have been making these every week since I discovered it
I used the kitchen aid mixer to mix this. she makes a kind of Poolish/Pâte fermentée she calls it a spong to start with.
She has worked out all the percentages so follow it exactly for great results ... this is how I do it...
Poolish/Pâte fermentée
First dough (spong)
Strong Bread Flour 154 grams
Sugar 4.4 grams
Yeast 2.6 grams
Water 88 grams
Then put it in the kitchen aid for 6 minutes on medium/high its just to bring it together.
I just leave it the kitchen mixer bowl. cover with cling film and a dry tea towel over the top
leave it to la fermentée or rise for 2 hours and thirty minutes.
Next add to the same bowl with your Poolish in
Strong Bread flour 66 grams
Sugar 17.6 grams
salt 4 grams ,,,, (I put 2 grams table salt)
Dried milk powder 6.6 grams
egg 6.6 ... (sounds a small amount but its correct)
Warm Bottled Water 44grams (Chlorinated tap water can kill your yeast)
cubed butter 20 grams
I skipped the corn syrup
Run the kitchen aid on medium/high 7 minutes then add the butter
Then continue on for a long 12 minutes
Now you should have a silken smooth lovely dough.. (do the window pane test ... google it if you dont know what that is)
Rest ... cover with cling film and a dry tea towel over the top in the same bowl ,,,,,,, let rise for a further 30 minutes.
I'm surprised no one has thanked you yet! You're a gem, thank you. I found it a bit hard to follow the video.
What yeast do U use? Instant or fresh?
@@zg2626 instant, I just chuck it in
I tried it today and the dough was wet and hard to deal with...are you sure tge water in grams not ml?
Cut into the bread! We want to see the inside!
マジでふわふわなすげー
Tried your recipe today... I am shocked how accurate the taste and the felling of the bun is! Thank you very much for this stunning recipe!! :D
Really?
Boooo
hi ! did you use the bread maker machine?
Did it have the same fine crumb??
Put the ingredients in discription
Great recipe, and no bread machine is required. I do these just fine in a stand mixer too. The two stage fermentation process obviously takes some time, but the results are impressive. 👍
Thankyouu brooo!!!just amazing..have tried it..same as mcd
Kat Malaysia ni payah nak cari roti yang identical dgan McD punya style..Hmm...sbb saya ni kalo tengok burger memang particular bab2 roti ni...😅
This channel is gold. Thanks for the recipe
Woah i love it! Please keep sharing videos like this
はじめまして。Hi, can you list all the ingredients in the description? Is the egg really 6.6 g? Is this beaten egg with egg white and yolk right? よろしくお願いします。
exactly what i'm looking for
thank you 🥰
superb
plz all ingredients edit down ❤
What's the substitution for corn syrup? Can i use honey or glucose?
Glucose syrup should work perfectly! Or make sugar syrup yourself. Usually corn syrup is 70% sugar.
So to make it yourself, put 500 grams of water into a pot and add 1700 grams of sugar. Heat it until all the sugar is completely dissolved.
I'm gonna try with honey
@@OrbitalSP2 that'll work, but it won't taste like a McDonald's bun
1:05 Wait, is that Usada Pekora's theme?
Final Dough ingredients say "Bread Dough 66g" Are you pulling out 66g of the fermented dough or adding another 66g of bread flour to the fermented dough?
Can you make it without the skimedd milk
Good job!
Wow.. I can't believe it ..
Hi, can I add it to a 10 cm diameter and let's say 3 cm thick as you suggest on your video is 10 cm x 2 cm...
amazinggg
Corn syrup can be substitute with?
Please answer, this is IMPORTANT
Glucose syrup. If you can't find it you can make a sugar syrup at home. Commercial syrup usually contains 70% sugar. So add 500grams of water into a pot (that's half a liter). Add 1650grams of sugar into the water and slowly heat it while stirring gently until the sugar is completely dissolved.
I just use honey. Works fine.
@@Anamnesis sure it works, but doesn't taste authentic
what is this song
Excellent what is your oven names
So us Geordies from the North East of England won that saying
because McDonald's and burger king call them buns not muffins or barm cakes lol😅
I was trying to explain this in a fish shop down south but the lady couldn't grasp what I was getting at (London area) Lol 😂
hello, what is the name of this machine please?
Tried your recipe but my buns becoming hard , is temperature really important ? Im using antique oven fueled by woods
Temperature is the key, you need to teat n try for time and temperature , several times, every oven work differently, if your buns are getting hard after baking you might decrease the time if the temp is high, if temperature is low increase the time, and after baking immediately cover buns with a cloth kitchen cloth i mean, let it there for sometime it will keep the buns soft since buns are hot and will release steam and if the steam is trapped ie covering with a linen the buns will remain soft because of the steam, and try to use you wood oven by keeping the buns away from the heat source wood fired ovens are so efficient they cook or bake in no time
But for buns we need steady temperature for baking buns, try buying electric oven with convection system for baking buns etc and for flat breads wood fired ovens are best also for pizzas n etc
@@SairaSaadTheNikonGirl this is really helpful. Thank u so much😊
How much protein is in the flour?
Am I the only who noticed the crazy bunny bgm
Very nice video. Don't you need to add some dough conditioners?
Homemade buns & bread dont really need, but do it 1 % of total weight of flour ( a little less than 1/2 tsp )
Most bakeries will used it.
If u do overnight fermentation method, Used sourdough method or Tang zhong or yudane method , u also dont need to use it.
Enjoy your baking by experiment it with the 1/4 - 1/2 tsp of bread improver/ conditioner for the - 220 grams of flour .😊
I'm currently experimenting with dough conditioners as I'm trying to recreate big mac buns. You have to use conditioners in order to perfectly recreate them. They won't have a comparable texture. And you can't get the texture with regular ingredients, it's physically not possible. I'm playing around with the most common additives used in burger buns: sodium stearoyl-2-lactylate (e481), lecithine, ascorbic acid and mono and diglycerides
Are tge messurments right tho?
Pls recipe🙏
Thanks nice video
My dough stays too wet, kind of like poolish
Tell me, please, and if there is no possibility of proofing at 40 degrees? What to do? The minimum temperature of my oven is 50 degrees Celsius 😣 how to create conditions of 40 degrees?
Just use less time
Boil 500 ml water in a small pan put it at the bottom of the oven place the buns above. Once they risen, take em out preheat the oven and bake
But you dont get 50 immediately right? Just turn it on with a termometer inside and turn off at 40 put the dough adn thats it. You dont need exactly 40. Its cooking not chemistry. By the way dough wont ferment much in 30 minutes. It wont do shit. It makes dough more relaxed and gluten formed so it will be more flexible. Fermentation needs few hours at least.
المقادير عربي
❤
Bullachit man ma ht milk nich watter
Bull schit ohne rezept
Why would anyone make a copy of the worst buns ever? Oh wait, an Asian would.
I like the buns lol
They are not the worse, far from it, they have their place in market, they are a style.
But yes, I understand what you mean, and I agree, at home the effort makes no sense to me, maybe once, for the sake of curiosity.
Just not gourmet, not the brioche or potatoes kind.
But, after all, no one duck breast and foie gras in every meal!
;)
McD buns are soft, sweet and very good-looking. Millions of people liked it. They are only bad because of the artificial additives - the guy from the video is not using any. That's why this video is gold.
_Your_ buns are the worst buns ever!
Why on earth would you want to copy McDonalds?