Chifle pentru hamburgeri / Burger buns

English recipe here

Nici un copil nu ciuleste mai bine urechile la auzul unui cuvant, asa cum o fac la auzul cuvantului hamburger. Chiar am probat acest lucru cu baietelul meu mai mare. Intr-una din zile, in timp ce el se uita la desene, i-am spus si apoi repetat sa faca ceva. Nici macar nu a clipit. Dupa cateva secunde, fara alta introducere, am spus “hamburger”. Si s-a intamplat minunea. A fost ca si cum i-as fi aruncat o galeata cu apa rece. Imediat s-a intors spre mine, inca nesigur de ce auzise.

Si mie imi plac hamburgerii, dar cred ca cel mai mult imi plac chiflele. Cele facute in casa, bineinteles. Sunt de-a dreptul grozave si nici macar nu sunt greu de facut.


Ingrediente (8 chifle):

  • 550 g faina 000
  • 60 g unt/margarina prajituri (80% grasime)
  • 110 ml apa
  • 230 ml lapte integral + 2 linguri (pentru uns)
  • 1 ou + 1 galbenus (pentru uns)
  • 15 g drojdie proaspata sau 5 g uscata
  • 2 lingurite rase zahar
  • 1 lingurita sare
  • seminte de susan (optional)

Prepararea chiflelor

Se pun pe foc apa, laptele si untul si se lasa pana ce se topeste acesta din urma. Se lasa doar cat este necesar, fara sa inceapa sa fiarba. Se da deoparte, pana se mai raceste.

Intre timp, se freaca drojdia cu zaharul, pana se lichefiaza si se lasa deoparte pana se mai raceste laptele. Se amesteca apoi cu circa 350 g de faina (cam 3 sferturi). Se adauga amestecul de unt usor racit si se omogenizeaza bine, apoi si oul si se amesteca. La sfarsit se adauga restul de faina amestecata cu sarea si se bate cu lingura de lemn, pana se omogenizeaza foarte bine totul.

Cu mainile unse cu ulei, se muta aluatul pe blatul usor infarinat si se framanta un aluat compact. Acesta nu va avea aceeasi consistenta cu cea a painii; va fi usor lipicios si mai moale. Se imparte in doua, taindu-l, nu rupandu-l. Fiecare jumatate se taie si ea in doua, iar fiecare din cele 4 bucati obtinute, se taie din nou in doua. Obtinem astfel 8 bucatele de aluat. Fiecare bucata se roteste in palme, astfel incat sa se obtina o bila. Imediat ce se formeaza una, se pune in tava tapetata cu hartie de copt.

Se acopera cu un prosop de bucatarie sau se baga tava cu totul intr-o punga si se lasa 45 de minute la dospit, la temperatura calduta. Odata crescute, se ung cu galbenusul de ou amestecat cu 2 linguri de lapte si se presara cu susan (optional).

Se coc 13-15 minute in cuptorul preincins la 190° (ventilat)/200° (static)/treapta 6, pe sina din mijloc.

Pentru ca dureaza cateva minute bune pana se raceste amestecul de lapte, pentru a scurta timpul de preparare, puteti topi untul separat si abia dupa aceea il amestecati cu laptele si apa. In acest caz, insa, laptele sa nu fie direct de la frigider, deoarece amestecul de unt trebuie sa fie usor caldut, atunci cand se pune peste drojdie.


Burger buns

No child can prick up their ears when they hear a word, as they do when they hear the word hamburger. I tested this with one of my boys. One day, while he was watching cartoons, I asked him and then repeated to do something. He didn’t even blink. After a few seconds, without further ado, I said “hamburger.” And the miracle happened. It was as if I had thrown a bucket of cold water at him. He immediately turned to me, still unsure of what he had heard.

I like burgers too, but I think I like the buns the most. The homemade ones, of course. They’rejust great and not even difficult to make.


Ingredients (8 buns):

  • 4 3/8 cups all purpose flour
  • 1/4 cups melted butter
  • 1/2 cups warm water
  • 7/8 cups warm whole milk
  • 1 egg + 1 yolk (for brushing)
  • 1 2/3 tsp dry yeast / 5 tsp fresh yeast
  • 2 tsp sugar
  • 1 tsp salt
  • sesame seeds

Directions

In a large bowl combine the yeast and the sugar; set aside for 5 minutes. Add the melted butter, water, milk and about 1/3 of the flour and combine with a wooden spoon. Add the egg and mix everything together. Incorporate the salt and the rest of the flour and beat with the wooden spoon until everything well combined.

With the greased hands, move the dough to a lightly floured surface and knead a compact dough. It will not have the same consistency as bread; it’s slightly stickyer and softer. Cut into 8 equal pieces and shape each into a ball. Place them into the baking sheet lined with parchment paper, cover and let rise in a warm place for 45 minutes.

Brush with egg wash and bake for 13-15 minutes at 375F (ventilated), rotating halfway through baking, until the tops are golden brown.

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