Text 10135, 100 rader
Skriven 2008-07-05 00:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Cheese
==================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> I finally made a cheeseburger I liked. The patty was very plain:
 JW> ground chuck and a steak house seasoned salt, grilled. 

 DS> Dude, if you need a "recipe" for a burger, you're missing the point
 DS> of a burger. =)

I doan need no stinkin' recipe! I was just outlining the specs of my
creation.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Huschle's Cold Water Buns
Categories: Bread
  Servings: 24

      1    cake Yeast or
      1 TB yeast granules
      5 TB Sugar
      2 c  Water
    1/2 c  Vegetable Oil
      2    eggs
      1 ts Baking Powder
      1 ts Salt
      3 c  Bread Flour (to start and
           you'll add about 3-4 cups
           more) 
           For basting:
      2 TB butter, melted

This is a recipe for my Great-Grandmother Huschle's cold water buns.
They're sweet buns which are very fluffy and moist. They freeze/thaw
well and make great finger buns, hotdog buns, hamburger buns, or
clover buns. The tricky part is proportioning the raw dough
correctly and packing them in the pan. I'm fond of making the dough
late at night and then storing it in a sealed container over-night
in the refrigerator and re-kneading, shaping, and baking in the
morning. Overnight fermentation will improve the flavor as well. You
can probably get away with less yeast if you raise overnight. Yield:
3-4 pans of fingerling buns (depending on size) or about 24
hamburger buns. 

Finger Buns and Sticky Buns. 
Clover Buns. 
Hamburger Buns.

Directions Up to the first raise: 

In a small mixing bowl combine the wet ingredients and beat with a
spoon until all ingredients are well blended. In a large mixing bowl
combine the dry ingredients and mix well. Make sure to sift the
flour as it is put into the bowl. Push the flour mixture in the
large mixing bowl up to the edges to make a hole in the middle for
the liquids. Pour the liquid mixture into hole in the large mixing
bowl. Mix well.

Slowly sift more flour into the now sticky dough while stirring
constantly. You want enough flour to make a medium hydration dough. 
Knead with flour until you get a slightly firm but still slightly
sticky dough. This will take at least ten minutes unless you're a
wicked kneader. Store in a covered bowl or Sealed container to
raise. I like to allow it to raise over night. On the counter it
will double in about 2 hours. If you allow it to raise in the
refrigerator overnight you'll need to pull it from the fridge and
allow it to warm up on the counter for about 2 hours before the
second kneading. 

Directions after the first raise: 

Remove dough from bowl and re-knead until all bubbles are out of the
dough. This may take a lot of time or very little time depending on
the number of bubbles and how well the gluten is developed. Divide
the dough with a knife into the sizes. You'll need to experiment to
get the right sizes for your target bun. I ere on the side of small.
A hamburger bun should be about a 1.5 inch diameter dough ball.
Clover buns are made in cupcake pans. You take each 1.5 diameter
ball and divide it into three smaller balls and place the three
balls in the pan indentations. Preheat oven at 350 degrees and allow
dough to raise in pans covered by a clean kitchen towel until it has
about doubled in size. After about 2 hours place buns into the oven.
Hamburger buns will take about 15 minutes to bake. Finger buns may
take about 30 minutes to bake. About 5 minutes prior to finishing
baking baste the tops of the buns with the melted butter. Buns are
finished when they're not doughy in the middle. Remove from oven and
allow to sit in the pans for about 5 minutes. Remove buns from pans
and place on a cooling rack. 

From: Ryan S. Arnold
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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