Tag: buns

Chelsea Buns (UK) with acacia honey – Italian Cuisine

Chelsea Buns (UK) with acacia honey

Chelsea Buns (United Kingdom), preparation

1) Put soak the raisins in warm water. Sift the flour in a large bowl, arrange it fountain, add soft butter flakes, crumbled yeast, sugar, beaten egg, warmed milk and a pinch of salt; you work the dough for 10 minutes.

2) Formed a ball, arrange it in a clean bowl, cover it with a sheet of film e leave bump up in a warm place for about 1 hour and a half or until doubled in volume.

3) Flour lightly the pastry board, resume the dough e roll it out with a rolling pin until you get a rectangle of 40×30 cm. Spread it with butter for the filling, creamy with sugar, distribute yourselves over the raisins, drained, e roll it up starting from the long side in order to obtain a compact cylinder.

4) Cut 8 slices from the cylinder e arrange them slightly spaced apart in a 20×24 cm pan lined with baking paper. Cover and let rise for 30 minutes until the space between the washers is gone. Cook the cake in a hot oven at 220 ° for 25 minutes or until golden. Take it off from the oven and brush it with honey.

5) Jumbled up powdered sugar with 3 tablespoons of hot water and drop the icing on the sweets to form parallel lines. Leave cool down completely before separating the buns and serve.


Posted on 17/09/2021


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How to prepare the mantou, the Chinese steamed buns – Italian Cuisine

How to prepare the mantou, the Chinese steamed buns

They look like little clouds! An oriental recipe to try immediately to amaze!

Perhaps you have seen some Chinese restaurants and takeaways that offer Asian streetfood small, soft and white sandwiches to be consumed empty or filled of frayed meat or vegetables.
It is about mantou and if you have tasted them and liked them, we will explain to you how to prepare them at home.

What are the mantou

The mantou, typical of Chinese cuisine, are prepared with a mixture similar to that of a focaccia and then steamed.
Their characteristic, in addition to the particularly clear color, almost white, it is the consistency that is really very soft.
Traditionally they are enough little ones and empty spaces are consumed instead of bread.
Once stuffed with meat and vegetables they are called baozi and I'm a typical one Chinese streetfood.

The history of steamed sandwiches

According to one cines legendand, in the period of the three kingdoms, the strategist Zhuge Liang led the army of the kingdom of Shu to invade the lands of the south. After subduing the barbarian king Meng Huo, Zhuge Liang wanted to return home, but he faced a major obstacle, a raging river. A local man told him that the barbarians used to sacrifice 50 men and throw their heads into the river to placate it and to satisfy the spirit of the waters, but Zhuge Liang did not want to sacrifice any man and then killed cows and horses that traveled with the army and filled with their meat some sandwiches that had the shape of human heads and threw them into the river. Once crossed the river gave these sandwiches the name of "barbarian head" that is mantou in his language.

The recipe for the mantou

200 g of flour 0
120 ml of water
2 g of dry beer yeast
1 tablespoon of seed oil
a pinch of salt
1 teaspoon of sugar

To prepare the Chinese rolls mix first yeast and water.
Then slowly add the other ingredients and work everything with your hands or inside a planetary with hook.
Let the dough rise for about an hour, then divide it into six parts and form balls or muffins more flattened. Let them rise again and then cook them inside a bamboo steamer covered with parchment paper and placed on a pot of boiling water.
The steamer must be closed with the lid and the sandwiches must cook for about 20 minutes.

Spiral procedure
Once ready the dough and leavened a first time you can roll it out with a rolling pin and then roll it up creating a sort of sausage. Cut some balls and let them rise. In this way, a sort of spiral will be created inside.

How to fill and store the mantou

Better not to keep them because they dry up easily.
Prepare and serve immediately, still warm and very soft.
You can stuff it with meat the frayed pork or with the vegetable or even with something sweet if you put a little salt in the dough. The ideal accompaniment if you prepare them as a dessert is with condensed milk and in this case you can use the same dough and fry it instead of steaming it.

If you are curious to know more, take a look at our gallery.

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Homemade Hamburger Buns – Oh, My, God. Becky, Look at Her Bun!

Finding high-quality hamburger meat at the market is a lot
easier than it used to be, but the same cannot be said for the buns. They’re
never the right dimensions for a decent sized patty; and they’re either made
from some insipid white sponge with seventy-three ingredients, or from
high-fiber, whole grains, which in many ways is even worse.

A proper bun should be nothing more than a light, buttery,
airy delivery system for getting a hot, juicy hamburger into your mouth. Oats,
spelt, and flax seeds have no business getting anywhere near this type of operation. That’s what turkey sandwiches are for.

Above and beyond taste and texture, the bun needs to be the
right diameter to fit a classic half-pound burger, and should be twice as thick
as the patty. I guess you could drive all over town looking for these magic
buns, but it would be a lot easier just to make them yourself.

They do take few hours, but most of that is rise time, and
when you see and taste the results, I’m sure you’ll agree it was well worth the
investment. By the way, don’t worry if your buns are slightly irregular in
size. We’ll assume you’ll form your burgers with the same precision, so in the
end they should match perfectly. I hope you give these a try soon. Enjoy! 

Editorial Note: Today’s title will only make sense if you watch the video, and are familiar with Sir Mix-A-Lot’s “Baby Got Back.”

Ingredients for 8 large hamburger buns:
1 package (2 1/2 tsp) dry active yeast (I used Fleischmann’s
“RapidRise” Yeast)
1 cup very warm water
1 large egg
3 tablespoons butter
3 tablespoons sugar
1 1/4 teaspoons salt
1 pound all-purpose flour (about 3 1/2 cups)
Note: add a 1/2 cup of the flour to the yeast and water, and then the remainder before kneading
for the tops:
1 egg beaten with 1 tbsp milk
sesame seeds
*bake at 375 degrees F. for 15-17 minutes

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