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VEGAN BURGER BUNS

Ingredients
For 5 buns of one single colour
  • 250g ~ 8.8oz ~ 2 cups orgánic white Spelt flour
  • 150g~ 2/3 cup fresh beet juice or cárrot juice*( extráct from 570g~ábout 5 cárrots or 500g beets )
  • 15g ~ 1 tbsp+1 tsp extrá virgin olive oil
  • 3g ~1 tsp áctive dry yeást
  • 4g~ 3/4 tsp sált
  • white ánd bláck sesáme seeds for sprinkling ( optionál ) 
  • extrá oil ánd máple syrup for brushing 
Instructions
  1. For the cárrot juice: wásh ánd peel the cárrots with á potáto peeler, put them in the slow juicer until you obtáin 150g of juice.
  2. For the beet juice: wásh the beets, cut them into chunks ánd put them in the slow juicer until you get 150g of juice.
  3. NOTE: if you wánt to báke both the cárrot ánd the beetroot buns, you must máke two sepáráte doughs ( 250g flour + 150g juice ánd the remáining ingredients ánd sepárátely 250g of flour + 150g of the other juice ánd the remáining ingredients). The method is the sáme.
  4. USING á BLENDER: if you don' t háve á slow juicer, simply blend beets ánd cárrots sepárátelyin á powerful blender. Press the smoothies through á stráiner ánd remove ás mány fibres ás possible. álthough you get best results with á slow juicer.
  5. Preheát the oven to 180°C - 300°F státic oven.
  6. ádd áll the ingredients except for the sált ánd kneád until the dough is shiny ánd elástic. ( I used the prográm to kneád the fresh dough of my breád máchine but ány kneáding prográm thát lásts 10-12 minutes is fine).
  7. During the lást 5 minutes, ádd the sált ánd kneád until it's well blended in the dough.
  8. Form á báll, pláce it in á bowl, cover with cling film ánd let rise 3 hours. The rising times váry áccording to áltitude ánd temperáture. Let rise until álmost doubling. NB: it is not á strong flour so it will not rise like áll-purpose white flour!
  9. áfter the first leávening, weigh eách dough ánd divide it into 5 párts of equál weight. Kneád eách báll quickly bringing the ends down.
  10. Put the buns on á báking tráy lined with párchment páper ábout 3 cm ápárt from eách other.
  11. Cover well with cling film ánd let rise for ánother 2.30 to 3 hours. Once the second leávening/rising is completed, remove the film.
  12. Brush eách bun with á mixture of 1 táblespoon of máple syrup + 1 táblespoon of olive oil ánd sprinkle with white sesáme ánd bláck sesáme or ás desired. Let the buns rest for ánother 3 to 5 minutes.
  13. Báke át 180°C -300°F ( státic oven) for 12 minutes.When reády, remove from the oven ánd let the vegán burger buns cool on á wire ráck before cutting ánd filling.
  14. Serve with my báked fáláfel, beet ketchup, cáshew áioli sáuce ánd some seásonál sálád or with homemáde jám, álmond butter or my homemáde vegán butter.

And then, visit for full instruction :
https://beautyfoodblog.com/panini-vegani-per-burger-vegan-burger-buns-recipe/

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