7 oz Bread flour
1,58 oz Fresh yeast
1,52 fl oz Water
1,52 fl oz
0,84 fl oz Cow’s milk
tsp coffee Salt
0,52 oz Sugar
0,7 oz Butter
1,76 oz 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, milk 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 or stand mixer 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 four 100 g pieces (for large moulds) or ten 40 g pieces (for small moulds). Once separated, oil your hands and roll the pieces into a ball and place them inside the special Lékué hamburger mould. Cover them with a cloth again and set aside for another 15 minutes.
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 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.
5. 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.
