CookEatShare также доступен на языке:
English
Закрыть
Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
How to Make Ham and Corn Buns - Video Recipe
by
ochikeron
Текущий рейтинг: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 голос
| 534 визита
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
Рецепт
Reviews/Comments
Close this frame
%3C/p%3E%3Cp%3Ehttp://www.youtube.com/watch?v=N8cqftxE1bo%3C/p%3E%3Cp%3EPlease%20watch%200:30-2:49%20for%20the%20basic%20bread%20dough.%3C/p%3E%3Cp%3Ehttp://youtu.be/DqEtH38kW7Y?t=30s%3C/p%3E%3Cp%3EHow%20to%20Make%20Ham%20and%20Corn%20Buns%3C/p%3E%3Cp%3EDifficulty:%20Easy%3C/p%3E%3Cp%3ETime:%2090min-120min%3C/p%3E%3Cp%3ENumber%20of%20servings:%208%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3E((Kneading))%3C/p%3E%3Cp%3E1.%20You%20want%20all%20the%20ingredients%20at%20room%20temperature.%3C/p%3E%3Cp%3E2.%20Mix%20warm%20water,%20salt%20and%20beaten%20egg%20together.%3C/p%3E%3Cp%3E3.%20In%20a%20large%20bowl,%20place%20bread%20flour,%20butter,%20sugar,%20and%20dry%20yeast.%20Keep%20the%20dry%20yeast%20away%20from%20butter%20as%20the%20salt%20(in%20the%20butter)%20will%20kill%20the%20dry%20yeast.%3C/p%3E%3Cp%3E4.%20Gradually%20mix%20in%20the%20warm%20water%20mixture.%20Use%20your%20hand%20to%20mix%20together%20until%20formed.%3C/p%3E%3Cp%3E5.%20Transfer%20the%20dough%20to%20the%20counter,%20stretch%20the%20dough%20for%20a%20few%20times%20using%20your%20palms,%20fold%20it%20in%20half,%20turn%20it%20around%20(90C),%20and%20stretch%20again.%20Repeat%20and%20knead%20until%20smooth,%20without%20adding%20any%20extra%20flour%20for%2010-15%20minutes).%20The%20dough%20should%20be%20very%20elastic%20which%20when%20stretched%20becomes%20almost%20translucent.%3C/p%3E%3Cp%3E((1st%20Proving%20/%20Proofing%20/%20Rising))%3C/p%3E%3Cp%3E6.%20Lightly%20oil%20a%20large%20bowl.%20Form%20the%20dough%20into%20a%20ball%20and%20place%20it%20in%20the%20bowl%20seam%20side%20down.%20Cover%20the%20bowl%20with%20plastic%20wrap%20(to%20keep%20the%20surface%20of%20the%20dough%20from%20drying%20out),%20and%20leave%20to%20proof%20in%20a%20warm%20place%20(30C/86F)%20for%2030-60%20min%20or%20until%20it%20has%20doubled%20or%20tripled%20in%20size.%20(In%20winter,%20you%20can%20use%20the%20proof%20function%20on%20your%20home%20oven!)%3C/p%3E%3Cp%3E((Finger%20Test))%3C/p%3E%3Cp%3E7.%20Coat%20your%20finger%20in%20flour%20and%20poke%20the%20dough.%20If%20the%20hole%20stays,%20it's%20ready.%20If%20the%20dough%20springs%20back,%20it%20needs%20to%20proof%20more.%20If%20the%20dough%20shrinks,%20it%20is%20over%20proofed.%20In%20this%20case,%20you'd%20better%20flatten%20out%20and%20make%20a%20pizza%E2%80%A6%3C/p%3E%3Cp%3E((Knock-Back%20&%20Bench%20Time%20/%20Resting))%3C/p%3E%3Cp%3E8.%20Place%20the%20dough%20onto%20a%20floured%20surface%20and%20punch%20out%20the%20air%20with%20your%20palm.%3C/p%3E%3Cp%3E9.%20Divide%20it%20into%208%20equal%20pieces%20using%20a%20bench%20scraper%20or%20a%20knife.%20Quickly%20form%20them%20into%20balls.%3C/p%3E%3Cp%3E10.%20Place%20them%20on%20a%20baking%20sheet,%20cover%20with%20plastic%20wrap%20(to%20keep%20the%20surface%20of%20the%20dough%20from%20drying%20out),%20and%20rest%20for%2010%20minutes.%20The%20dough%20is%20surprised%20because%20you%20punched,%20so%20please%20let%20them%20rest%20for%20a%20while%20before%20you%20start%20shaping.%3C/p%3E%3Cp%3E---Up%20to%20here,%20please%20watch%20the%20Burger%20Buns%20video%20(0:30-2:49)---%3C/p%3E%3Cp%3E((Shaping))%3C/p%3E%3Cp%3E11.%20Using%20a%20rolling%20pin%20to%20flatten%20out%20the%20dough.%20Place%20the%20ham,%20roll,%20pinch%20the%20dough%20to%20seal.%20Then%20bring%20the%20two%20ends%20together%20and%20pinch%20the%20dough%20to%20seal.%20Put%20the%20sealed%20side%20down,%20make%20an%20incision,%20and%20open.%20Place%20them%20on%20large%20foil%20cups%20if%20you%20have%20or%20on%20parchment%20paper%20is%20okay.%3C/p%3E%3Cp%3E((2nd%20Proving%20/%20Proofing%20/%20Rising))%3C/p%3E%3Cp%3E12.%20Cover%20with%20plastic%20wrap%20(to%20keep%20the%20surface%20of%20the%20dough%20from%20drying%20out),%20and%20leave%20to%20proof%20in%20a%20warm%20place%20(30C/86F)%20for%2020-30%20min%20or%20until%20they%20have%20doubled%20in%20size.%20(In%20winter,%20you%20can%20use%20the%20proof%20function%20on%20your%20home%20oven!)%3C/p%3E%3Cp%3E13.%20Preheat%20the%20oven%20to%20200C%20(392F).%3C/p%3E%3Cp%3E((Baking))%3C/p%3E%3Cp%3E14.%20Mix%20A%20and%20spread%20the%20mixture%20onto%20each%20bun.%3C/p%3E%3Cp%3E15.%20Bake%20at%20200C%20(392F)%20for%20about%2010%20minutes.%20Place%20them%20on%20a%20wire%20rack%20and%20sprinkle%20with%20some%20parsley%20flakes.%3C/p%3E%3Cp%3E*%20To%20keep%20the%20surface%20of%20the%20dough%20from%20drying%20out,%20a%20wet%20towel%20is%20okay%20but%20plastic%20wrap%20is%20easier!%3C/p%3E%3Cp%3Ehttp://cooklabo.blogspot.jp/2013/08/blog-post_27.html%3C/p%3E%3Cp%3Ehttp://www.youtube.com/ochikeron%3C/p%3E%3Cp%3E%E2%99%A5Please%20%22Like%22%20me%20on%20Facebook%E2%99%A5%3C/p%3E%3Cp%3Ehttp://www.facebook.com/Ochikeron/%3C/p%3E%3Cp%3E%E2%99%A5Follow%20me%20on%20twitter%E2%99%A5%3C/p%3E%3Cp%3Ehttp://twitter.com/ochikeron%20(English)%3C/p%3E%3Cp%3Ehttp://twitter.com/alohaforever%20(Japanese)%3C/p%3E){kind=link}