7,05 oz Gluten-free bread flour
1,58 oz Fresh yeast
2.87 fl oz Water
0,7 oz Margarine
1,76 oz 1 egg
Así puedes prepararlo
1. KNEADING
Place all the ingredients except the water in a food processor. Blitz for 5 minutes gradually adding the water during this time.
2. FORMING THE BUNS
Using a paper or cloth, spread a little oil on the surface of the worktop where you will place the dough. Divide the dough into four 100 g pieces (for large moulds) or ten 40 g 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 lumps (*). Once flattened, cover the moulds with a damp cloth.
3. 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 425 ºF (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).
4. COOKING Place the Lékué moulds on the oven rack. Bake the buns for 8/10 minutes after reducing the temperature to 390 ºF. 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!
* If you do not have Lékué’s special press for hamburgers, you can flatten the buns with your fingertips, dipped in oil.
Note: The proportions of flour and water may vary, depending on the brand and the type of gluten-free flour.
