1 piece Eggs
110 g Flour
20 ml Milk
1 tsp Rapeseed oil
1 level tsp Salt
15 g Sugar
100 ml Water
70 g Wheat flour (type 405)
1 piece Yeast
Put the flour, water and 1/3 of the yeast in a bowl and knead the ingredients into a smooth dough using the dough hook of a hand mixer. Cover the mother dough and refrigerate for 24-48 hours.
Ingredients
70 g Wheat flour (type 405), 1 piece Yeast, 40 ml Water
Mix together the flour and salt in your food processor’s mixing bowl, add the water and knead. Cover with a warm, damp tea towel and leave to swell for 30 min. Add the mother dough to the dough in the bowl with the remaining yeast, sugar, vanilla sugar, egg yolk and oil and knead at medium speed for about 4 minutes to form a smooth dough.
Ingredients
110 g Flour, 1 level tsp Salt, 60 ml Water, 15 g Sugar, 1 tsp Rapeseed oil, 1 piece Eggs
Leave the dough to prove in the BORA X BO (35 °C, special programme “Prove dough”) for 30 minutes.
Remove the dough from the X BO, divide it into equal-sized pieces and roll them into balls. Put the balls on the universal tray and leave to prove in the X BO at 40 °C for another 45 minutes.
Start the “Brioche burger bun” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.
Once the BORA X BO has heated up, put the universal tray in the middle of the oven and bake the buns. For perfectly shaped, even-sized burger buns, you can use baking moulds.
Ingredients
20 ml Milk
234.5
10.20 g
3.42 g
40.12 g
