Brioche Buns
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- čas přidán 12. 05. 2014
- Visit ChefSteps for the full recipe: chfstps.co/1jdJRCR
A bun that's rich in flavor, moist, and eggy, while also durable enough to hold up to a big, fat juicy burger.
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You guys are genius! Really love chefsteps, great blend of art, food, cuisine, camera work, editing...
Im a chef in Scotland and just recently subscribed. .. I love this channel those buns are bangin.
I just found this video and made this burgerbun (omit amylase) today. it turned out perfectly. Thank you for sharing your secret recipe. Love you guys😍👍👍
So I know I'm watching and commenting on this from far in the future, but these look awesome! The foil ring technique/how-do works super well.
You are awesome. Thanks for showing. No wonder the supermarkets' breads are not selling. I will try to make some. Thanks Just One Bite for directing me here.
I LOVE everything about THIS CHANNEL!!!!!!!!!
Brioche is definitely the best bun out there. The texture blows all other competition out of the water, as it is basically a pastry!
Y formula
Yum, I love the foil ring molds for buns, works perfectly will be trying these next time I Joule some burgers.
...And I'm having a bowl of cinnamon cereal right now. Amazing.
The recipe was perfect!
I made burgers with this recipe a thousand times!
Thank you.
+Luca Iordache Awesome! So glad to hear it!
Luca Iordache
With amylase too?
Luca Iordache did you use the amylase? Can't find it anywhere
Luca Iordache did you use that amylase too?
Luca Iordache I made it with amylase so awesome
That pre-cut parchment paper is so satisfying
410 g
Egg, whole, divided
80 g
Sugar
200 g
Milk, whole, divided
15 g
Bread machine yeast, or dry active
5 g
Amylase
700 g
Bread flour
20 g
Salt
200 g
Butter, unsalted, cold
-
Oil, or nonstick spray, as needed
Brio bun
Take 50ml from the egg quantity and 50ml from the milk quantity and put them together for the gg wash that goes on the buns before they are baked.
This is what the recipe means when it says "divided"
700g amylase you sure? Looked more like 70
@@wikitikibiki40845g
perfect. even without the amylase. the best burger i have ever had!
Yes tastes good and has a great texture
With this recipe they said 19 buns were created.. is it true and how many buns did you created ?
@@ghiabordonada180 i cant remember now i did have alot because i remeber putting them in the freezer cos i had too many
What is? the amylase
@@gastongodoy5252 Amylase is a (naturally occurring) enzyme that is used to break the starches ("amylum" in Latin) down into smaller, simpler sugars, that yeast can snack on. It ensures a better rise, a better crumb structure, a better browning of the crust (because more simpler sugars for the Maillard reaction), and also extends your bread's shelf life. Also, when you see a recipe calls for "diastatic malt powder" as an ingredient, it really is for the amylase in that powder
Stunning!
amazing as always
Desde España felicidades ,estos panecillos tienen una pinta maravillosa!!!se ven muy ricos ,serán los próximos que prepare ya que soy una enamorada de estos panecillos gracias por la receta saludos
Hola cómo va , dónde sale la receta detallada ?
Thank you for the recipes. Very precise,what is amylase?
Thank you CZcams for recommending me this channel
Рецепт великолепный, спасибо Вам! Идеальное соотношение, и совершенство форм.
А где пропорции указаны
Thank You!
Looking perfect 😍
how long can they stay fresh
Perfect!!
Thank you!
Dear Lord...I was salivating soooo much!!
Excelente pagina.
Hey guys ! I watched a lot of your video and I did enjoy them! Just a question about your buns. how they come out that fluffy and moist ? Are you using à professional oven? Because I ve tried these with my home oven they was awesome but didnt get these like yours. Thank for helping me
You make it look too easy . Great stuff guys
Hello good afternoon!! excellent video and preparation of bread! Thanks for sharing had time looking for a burger recipe like this! a question, I'm from Venezuela and fails amylase as I can I replace or skip this ingredient? I would appreciate that they can respond thanks greetings
I made these and they were the most delicious burger buns I ever made.
+Thuy Pham where did u found the amylase pls ?
I didnt, it worked out just fine :)
Oh thnx honney
I like the touch of sesame. Good idea it makes them look like hamburger buns
Amazing
Can you guys do a croissant recipe please??!! The buns were awesome!!! ^_^
Technically, you can use their kouign amann recipe. It's pretty much a croissant, except for the salt-sugar mixture. But yeah, I used that recipe to make cronuts with success.
Hahaha the guy that said, "can I sous vide them buns". Hilarious.
muy bueno
Good work
Great job)
Hey ChefSteps great vid! I am planing to make these buns but is amylase necessary? Its just that I don't have it and I don't really know what it is.
Damn those buns look so heavenly
Perfection
omg i love chef steps.
Perfect buns
Do these freeze well? Wondering if I can make a huge batch, and freeze em to use later.
Great vid!
I made it bigger and dindn't use the amylase... It was awesome, you can braid it too.
Nice!, nice, nice! How long does they last outside the freezer? Does the channel have any regular bun recipe, i mean non-brioche? Thanks!
Hi I am Angel and I really love your videos, lot of information. Thanks..
However I have a question do you follow the same steps for proofing if your using fresh yeast? I use only Fresh Yeast or Baker's Yeast so please share if there is any change in process to be followed.
Also, I do have few requests for your team : could you please share a video on how to bake burger buns with crust and texture like McDonalds? And also about fried chicken how to maintain the crispy outer covering for long especially if your making it ahead for a get together. Lastly how to make wonton sheets and spring roll sheets.
Thanks A Lot....
Angel...
Woooohoooo thank youuuu ❤️❤️❤️❤️🙏🙏🙏🙏🎉🎉🎉🎉🎉
I made these today. I omitted the amylase (didn't have any). I baked them in a gas oven and the bottom part of the buns got too dark. I guess I'll have to move the rack up away from the burner next time. They did taste ok though.
Wow súper 👍
hola.chef.excelente video.gracias.aca no consigo amylasa con que la remplazo.
Richard Montalvo Avila podrías pasarme las cantidades!!y con que remplazar la amilasa
What are the exact quantities of the ingredients please? Also is the use of amylase essential in these bun recipes??
Sory i knw tis video is ages ago but did u guys use staple bullets to fasten the aluminium ring molds?
Cause if it is shouldn't it be poisonous? Especially when it gets in contact wif so much moisture in the whole process of proofing it?
Can I omit the amylase and use bread improver instead?
greetings from brazil
I'm kind of itching to try my hand at using amylase in baking, but the only kind that I can find (at a prize that doesn't make me want to just set my wallet on fire to spare time) is a liquid kind. It fills the same purpose as the powdered stuff but I don't know if it's more concentrated or not since it says on the product description that 150ml is sufficient to do the job on 1 metric tonne of unmalted grain (it's normally used for brewing).
What kind of amount would be right for this recepie? 2ml? Maybe 1ml, or even less?
Do you think you could hazard a guess or should I just screw around with it to see what works?
Good 👍👍
Does amylase replace the tongzhong method in baking?
Why do you guys have to make such awesome foodie videos?
Also, where's your 5 million subscribers at?
Do some online advertising, this content is awesome!
themeloninc Working on it, help spread the word! Thanks for watching and thank you for the kind words!
Unfortunately this channel is a shell of it's former self. Just an advertising shithole now.
NeoAkira101 sous vide anyone?
@@chefsteps aaaaaaannd... too lazy to build up a big enough network of followers in order to enjoy the profit of ads and sponsors. Ended up with a "pay to view the full recipe" business plan, exclusive to a few bunch (thousand?) of people who'd pay for recipes these days. disappointing. btw the Joule is being sold for 500€ in EU now! Need any business consultation dear chefs?
Short question: When do you put the buns in the bag? After cooling or still warm? Mine are ovenfresh right now, so hurry up with your answer ;-)
where do i get those rings
can you share an amazon link
Hello, anyone can tell some idea what is that thing top of the burger bun looks like butter?
Thank you
hello is thre anything i can use to replace amylase?
What is amylase and is there a substitute please?
how long would it take? approximately
@Chefsteps
Is it normal that Amylase comes with a warning on the packet?
so hungry now
couple of questions:
1) is the amylase completely necessary? Could i get away with leaving it out or replacing it with something a bit more accessible?(I'm just too lazy to like order it on amazon or whatever you've gotta do.)
2)What is the point of putting the dough into that rectangular container and spreading it out? Could I just put it in a large bowl?
3) could I use a small paring knife instead of that needle thing to puncture the bubbles?
4) could I brush on the egg wash instead of spraying it?
BTW, I absolutely love your channel/website/social media/ etc. I've been watching for maybe about a year, and it has inspired me beyond belief. I am currently 14 years old, and I've been cooking forever. I've made many of your recipes like the john dory, donuts, cookies, etc. (I hope I'm getting sous vide set up for the holidays which will allow me to do almost all of your stuff which I'm super excited about) And I plan on making your mini brioche loafs for my friends this weekend and also more donuts for a filming crew I'm working with. My mom came in to your work space/kitchen in pikes place market a couple of weeks ago to get a picture with Grant. It was on the day when you guys made a dinner for some fans who were getting married or something. I post most of the stuff I make from your website and stuff I make up on my own on instagram (@cheftobyrussell). Thank you guys so much again, you all really inspired me to elevate my cooking to a whole other level.
-Your #1 fan, Toby
+Toby Russell Hi Toby! Do you mind emailing us this question at info@chefsteps.com? We'll be happy to answer it via email!
+ChefSteps could you post the answers to 1 and 2 in this thread as well ? especially 1 could be relevant to many =)
I got a neat store for sourcing pectinase, amylase, various acids and such, but not all do (and many wont oder online i guess)
Thanks for the video, great as usual.
@@chefsteps so is very necesary use the amylase??? i have the same question pls, is very necesary??
delish
hello,
what is the exact weight of each ingredient for 2,2 lbs ( 1kg ) flour ? and what type of flour to use?
And what are the times of kneading
Thank you
I did exactly as you show on the video with the meassurements on the link, but the dough never gets solid like you show. Its always sticky. I ve mixed it in the mixer for like 40 minutes and nothing...can you help me? thanks
Gotta refrigerate it that's how it becomes stiff.
Now I'm hungry.
How long can you keep these buns stored, is a week too long? And would you recommend freezing buns for later?
+ZaynOG They'll last for a week or two in a sealed container but if you'd like to keep them longer you can certainly freeze them!
ChefSteps Thanks alot! :)
hey did you DIY those rings? How?
in 4:00 what are the sauces ? jus ? cheese sauce ? barbecue sauce ?
Why I dont see the quantity / ratio, measure ingredients ?
FYI, Brewers Amylase will liquefy your buns. Best omit it unless you can get the exactly the same version they are using in the recipe.
man it takes looong time until your buns looks that round, can you guys make an additional video for this? so I can see this better :)
OMG Amazebuns! #bunsnotballs
why we use Amylase? can you tell me some one?
if you haven't noticed, there's a hair in the dough 1:50
+noura homiad the shot under this thumb?
+Vivienne Monti no it's a hair inside the bun look up close at 1:52 exactly
Noura The END p
@ChefSteps hey guys how would you go about making a similar style bun with vegan ingredients? Im running a small vegan kitchen and and i really want some buns like these but they are pretty much impossible to find vegan.
Nice ,,410 gEggs, 80 gSugar ,200 gMilk, 15 dry active,5 gAmylase,700 gBread flour ,20 gSalt ,200 gButter,
Can I use my saliva instead of the amylase?
ahahahaa
yes, you can
It is found in human saliva and its presence kick-starts the digestion process. So yes!!
AMAZING BUNS! Great recipe and easy to follow. By the way: theres no such thing as a too tall burger ;)
+Anthony Zorida Thank you, and we like the way you think!
Hi Guys at ChefSteps,
I have one question. Why do you want to break down the starch by adding Amylase ?
Can I do this without Amylase?And how much eggs is that it says in recipe 410 how much is that equivalent to eggs
is the amylase completely necessary? thank you
can i make it without amylase ?
I don't want to use amylase.Can I make it without it?.
Can you guys make conchas?
May I substitute amylase? Also, how can I do so? To me, it's super difficult to find it
+Nguyet Nguyen You dont need to use it.
I love how these guys ALWAYS have to have at least one totally esoteric ingredient
It was made for professional chefs. I miss that chefsteps. Now it’s all just a regular and boring cooking channel
what is the amylase?
I had an interesting time baking today.
When I reached for the yeast bottle, I saw that it was infested with many little mites inside the bottle.
Needless to say, I threw it out and used an unopened yeast packet (brand Fleshwhatever)
What are those mites? It isn't even the expiration date yet.
If anyone knows what they are, please tell me.
I had something like that in a bunch of my dry goods. I would suggest giving your pantry a good clean out and check if there is anything else infested with them. That worked for me once it was all cleaned out and I haven't had any since.
Hannahmt19 thankfully, it was only in the baking yeast bottle.
Your yeast just evolved from a microorganism onto the next step, it's just science.
Hi, what is the amylase in Spanish ?
Hello are there any measurements for this recipe i would like to try at home
sharonsoyler Here is the full recipe for you: www.chefsteps.com/activities/brioche-burger-buns
You can also scale the recipe in the description if you do not have a scale. We do however, strongly recommend a scale especially when it comes to baking! ChefSteps • Why Scales? • Accuracy
where is the receipe?
where can i fine the receipe
Hi there,
I have been trying to do different type of burger bun, where I need your help to reach to a specific bun, can I get your email to send the bun pictures?
Thanks
Is it neccessary to use the mixer?
+vojtavoj10 not really. As long as you're fine with handling sticky dough, because it's going to be really sticky
Great video as usual Guys, but I am very concerned with the use of Amylase, if you are asthmatic stay well clear of the stuff!
Your saliva is full of amylase. They better stay clear of that too.
Can you explain why its concerning because i dont know much about amylase?
Stephanie Tran Hi there, our bodies naturally produce amylase to aid in digestion (From our pancreas) the powdered amylase used here is produced from fungal spores and is sadly heavily used in the bread industry - in the UK especially (Check out the chorleywood bread process)
If you google 'Bakers Asthma' you can see what exposure to powdered amylase can do. Admittedly it will only effect certain people, but I for one can't go near the stuff - it can bring on a strong attack very quickly.
Hope this helps.
BB
oh, thank you so much, it did!