Ingredients
- Kneading: Place all of the ingredients inside the Lékué Bread Maker, leaving the liquid ingredients to one side (the water and the egg). Mix the dry ingredients to prevent any lumps from forming. Then add the water and mi
Así puedes prepararlo
- Kneading: Place all the ingredients except the water in a food processor. Blitz for 5 minutes gradually adding the water during this time.
- Forming the buns: Using a paper or cloth, spread a little oil on the surface of the worktop were you will place the dough. Divide the dough into 4 100g-pieces and 4 40g-pieces. Once separated, oil your hands and roll the pieces into a ball, place them inside the special Lékué hamburger mould. Spread oil on the press and the dough inside the Lékué mould applying pressure with the press to ensure the surface is smooth and has no bumps. Once flattened, cover the moulds with a damp cloth.
- Rising: Leave the bread to rise until it has doubled in size (between approximately 60 and 90 minutes, depending on the room temperature. The hotter it is, the quicker it will rise). After half an hour, heat the oven at a temperature of 220 º C (heat from above/below and fan-assisted). Take out the baking tray and the place the rack in the middle of the oven. (While it is resting it is important to avoid draughts of air. For example, you can leave it to rest inside a cupboard, drawer or even inside the microwave oven when it is switched off).
- Cooking: Place the Lékué moulds on the oven rack. Bake the buns for 8/10 minutes after reducing the temperature to 200º C. Take out the rack and leave to cool for 5 minutes. Then, remove the buns from the moulds and place them directly on top of the rack. Leave to cool again and...now they’re ready to eat!
Note: What to do with the leftover dough. Firstly, divide the dough into 100 or 40 gr pieces, depending on whether you are making small or large buns, and roll them into balls with your hands. You can keep the balls on a plate in the refrigerator (for a maximum of 24 hours), covered with cling film. When the mould is out of the oven and has been allowed to cool to room temperature, take the balls out of the refrigerator and place them in the mould so that they can rise and bake some more buns. You can repeat this for all of the balls of dough that you have in the put in the refrigerator. You can also freeze the leftover dough for up to 15 days. Before using it, allow the dough to defrost in the refrigerator and then leave it to rise and follow the recipe to bake it.
NOTE: You can store any buns that you are not going to eat on the same day inside a plastic bag in the refrigerator.
NOTE: The proportions of flour and water may vary, depending on the brand and the type of gluten-free flour.
