Ketchup hamburger bun

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4-6p
2 h

7,05 oz bread flour

1,58 oz fresh yeast

1,52 fl. oz water

1 tsp coffee of salt

0,70 oz butter

1,41 oz ketchup

1 egg

Así puedes prepararlo

  1. Kneading: Place all of the ingredients inside the Lékué Bread Maker, leaving the liquid ingredients to one side (water, ketchup and the egg). Mix the dry ingredients to prevent any lumps from forming. Then add the water and mix by hand until you get a smooth and elastic dough (if you prefer, you can use a food processor for this step). The dough has a sticky texture, if you notice that it is excessively sticking to your hands, you can lightly coat them with oil and/or flour.
  2. Resting: Use kitchen roll or a cloth to lightly spread oil over the surface of the kitchen onto which you are going to empty the dough. And with your hands coated in oil, form a single ball and cover it with a cloth (which doesn’t leave fuzz) and set aside for 15 minutes.  (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).
  3. Forming the buns: After 15 minutes, divide the dough into 4 100g pieces (for large moulds) and 4 40g pieces (for small moulds). When they have been separated, with your hands coated in oil, shape the pieces into balls and place them in the special Lékué mould for hamburger buns. Cover them with a cloth again and set aside for another 15 minutes.  (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. Rising: Coat the press and the balls of dough with oil. Flatten the dough by pressing on it until the surface is smooth and has no lumps. Cover the moulds with a damp thin cloth (allowing the bread to increase in volume). 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.
  5. Cooking: Place the Lékué moulds on the oven rack. Bake the buns for 8/10 minutes after reducing the temperature to 200º C.
  6. 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.

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