The method for making burger buns (Polish ferment poolish)
Burger How can Polish dough (poolish) be made delicious? What ingredients are needed to make Polish dough at home?Ingredients？Cooking Network The editor provides a simple and visual guide on making Polish dough for burgers, helping beginners achieve a tasty result.
Introduction to the ingredients for Polish dough
[Poolish Yeast Starter] ()Rye flour (50g)(50g) Water (50g) Yeast (1g) [Main Dough] () Rye flour (200g) Margarine (36g) Egg liquid (38g) Salt (2.5g) Active dry yeast (3g) [Surface Coating] () Toasted white sesame seeds ( )Polish dough for burgers 1. Finished photo.Mixed ingredients into batter by adding water first, then sprinkling yeast over the surface and letting it sit to activate before adding high-gluten flour. Mix with a spatula until a batter forms, cover with plastic wrap and let it ferment at room temperature. Ferment until twice or three times its original size, with a surface full of air holes. When it reaches its peak, it will sink slightly, and when you poke the inside, it should be stringy.
Fermentation time depends on temperature; in temperatures below 10 degrees Celsius, it may take 8-10 hours, but this is not fixed—mainly check the state.
2. Add the yeast starter to the bread machine and add all ingredients except butter into the main dough. Knead until thick skin forms, then add softened butter and continue kneading.
3. Knead until a strong membrane can be stretched, with smooth edges when poked.
4. Round the dough and place it in a container, cover with plastic wrap and let it rise in a warm place.Rise until twice its original size; poke with water or dry powder to ensure no shrinking indicates completion of fermentation. 5. After deflation, divide into six equal parts, round them, and rest for 15 minutes under plastic wrap.
Prepare toasted white sesame seeds.
6. Round the rested dough pieces again and coat with sesame seeds evenly.Bread machine 7. Place in the oven; place a tray of hot water at the bottom for final fermentation.8. Ferment until twice its original size, poke with water or dry powder to ensure no shrinking indicates completion. 9. Prepare toasted white sesame seeds.
10. After deflation, round the dough pieces again and coat evenly with sesame seeds.
11. Complete preparation.
12. Place in the oven; place a tray of hot water at the bottom for final fermentation.
13. Ferment until twice its original size, remove from the oven, preheat the oven to 185 degrees Celsius.
14. Bake on the middle rack at 180 degrees Celsius for 18 minutes; cover with foil if browning is too deep during baking.
15. Remove and let cool on a wire rack.
16. Store while slightly warm in an airtight bag for up to three days, or freeze in the refrigerator's freezer compartment.
17. When making burgers, cut in half with a serrated knife, add salad dressing, and place your preferred fillings such as fried meat, eggs, grilled meat, lettuce, fruit, cheese slices.Burger Oven
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Remove from the oven, demold, and place on a wire rack to cool.
While still slightly warm, transfer to a bag and seal for storage.
If you expect it won't be finished in three days, store in an airtight bag in the freezer compartment of the refrigerator.For breakfast the next day, take it out the night before to defrost at room temperature until morning, just like it's freshly baked. When making hamburgers, use a serrated knife to cut through the middle and divide into two halves.
Squeeze on salad dressing.Place your favorite cooked meat, eggs, grilled meats, lettuce, fruits, or cheese slices. This completes the preparation. Place your favorite grilled meat and eggs.Grilled meat.Lettuce. Fruit.Cheese slices. Done.
