![]() ![]() We get that in this recipe from good quality bread flour that we knead in a stand mixer for a full 12–15 minutes. Sturdinessįirst, a bun that is sturdy enough to take the juice of a burger can be made by using high-gluten flour and developing that gluten very well. Let’s take a look at what it takes to get a bun that does what we want it to do. But making a perfect bun that checks all of those boxes isn’t any harder than making any other bread. That list of characteristics can seem a little daunting. ![]() And it goes almost without saying that a good bun must be delicious in its own right. (Sure, two slabs of crusty artisan sourdough might be interesting, but that is not the burger that any of us are looking for.)Ī good bun should be aesthetically pleasing, after all, presentation is a huge factor in culinary enjoyment and a wan, pale bun just won’t get people as excited as one that is burnished golden brown. A good bun will also be soft enough that you can take big bites comfortably. No one wants a bun that goes all soggy-bottom on you or that disintegrates before you finish eating. It should also be able to handle any toppings, from mayo to ketchup to tomatoes and pickles. What makes a good burger bun?Ī good burger bun needs to be able to handle a good burger, i.e. Of course, we’ll guide you through the thermal steps you’ll need to make sure everything ends up properly pillowy and chewy. Created by the literal bread-and-pastry geniuses at The Butter Book, this recipe is amazingly easy to make and gives you results that you will love. And knowing how our readers aren’t ones to shrink from a challenge, we knew that bringing you a killer recipe for an amazing hamburger bun would be a good idea.Īnd this one is a doozy. But until now, we’ve been silent on one very important part of any burger: the bun.Ī burger that is only so-so can be greatly improved with a good bun, and, conversely, a burger with exceptional beef and toppings can only go so far with a bad bun. From smash burgers to grilling temps, and from grinding your own meat to stuffed burgers, we’ve covered a wide swath of burger territory. So, fully cognizant of that fact, I want to be very clear that when I write this next sentence, it is not, I think, hyperbole.īurgers are our national food, 2 and because of their importance to our cultural cuisine, we’ve written rather extensively on the subject. You may have noticed this in some of my blog articles. If I don’t pay attention to what I’m saying (or typing) I tend toward the grandiose. With Best Brands Soft Bun Base there is a quick and simple solution! Additionally with BakeSense’s Sup-R-Rise™ Frozen Concentrated Yeast you will be able to whip up fresh batches faster than you can sell them! Quality comes when you trust BakeMark! Contact us or your sales representative to see how to bring an artisanal touch to your bun offering.I am, either by nature or by nurture, prone to hyperbole-especially when it comes to food. – State of the Industry 2021: The buns and rolls category rises And demand for those premium products might not necessarily wane along with the pandemic.” “Consumers have been trading up to restaurant-quality buns and rolls, since they haven’t been able to get out to actual restaurants as much, which has helped upscale products like brioche buns and rolls. Base on some growing trends, this is what people are looking for. ![]() Accompanied with some specialty cheeses and condiments, it will make for a hamburger the like one would find in a nice restaurant. Instead, offering up a more artisan style bread will be the route they go. Summer kicks off with a BBQ and ends with a BBQ! Customers who want to really impress their guests won’t just go for the regular hamburger buns. ELEVATING YOUR HAMBURGER BUNS THIS SUMMER! ![]()
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