Today we have made the buns a blind hair, that is to say in the middle of the last fermentation. In this way, the hair will not open all the way. The difference between a bread with blind hair and one with open hair is that the one with the blind hair will keep better than the one with an open hair.
Ingredients, for 5 buns
For the mass:
300 g of flour of force + 25 to stretch
200ml milk
4g of salt
6g sugar
5 g baker’s yeast
30g butter
For the bathroom:
400 ml of water
25 g of baking soda
Elaboration
Put the flour in a bowl, add the milk, salt, sugar and crumbled yeast. Mix the ingredients until the flour disappears. Add the butter to the point of ointment and mix gently. Cover it with kitchen film and let it rest at room temperature for half an hour.
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Mix ingredients until flour disappears | antena3.com
Remove the dough from the bowl, put it on the counter and knead it for 3-4 minutes. Put it back in the bowl, cover it with kitchen film and let it ferment at room temperature until it doubles its volume (1 ½ to 2 hours).
Take the dough out of the bowl, cut it into 5 pieces, roll them (round them) until they take tension. Place them on a baking tray, cover them with a clean cloth and let them rest at room temperature until they start to move (approximately 30-40 minutes).
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Take the dough out of the bowl, cut it into 5 pieces | antena3.com
Put the water to heat (50º), add the bicarbonate and mix well until the bicarbonate dissolves.
Sprinkle the counter with a little flour, remove the air from a bun and roll it out with a rolling pin until you get a rectangle. Roll it up, giving it tension and form an elongated bun. Introduce it into the water and baking soda solution and hold for 20 seconds.
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Introduce it in the solution of water and baking soda | antena3.com
Cover the bottom of a baking tray with a piece of baking paper. Place the bun on top and repeat the process with the rest of the buns. Cover with a clean cloth and let rise at room temperature until doubled in volume (1-2 hours). Halfway through fermentation, slice them (make 3 oblique cuts on the top of each one). Put them in the oven (preheated) and bake them at 200º for 13-15 minutes.
Sirve.
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