that this might be a freak period in life that comes to everybody, and
one fine day you wake up and think it was just a dream. Anyway reasons
are quite simple, work life and family life has become so hectic. Though
it wasn’t as hectic it was some seven summers back, when we had infant
babies on hand, yet I blogged non stop on daily basis.
I need to wait for my mojo to come back. I strongly believe, what goes,
comes back. So with that thought in mind, I present the Tame the Yeast Challenge,
we took upon on ourselves. This month we had Gayathri and Priya Suresh
Challenging us to make some Eggless Burger Buns. Unfortunately I didn’t
find enough time to make the second one.
So I made Gayathri’s Eggless Burger Buns
and planned on some long pending versions of dishes with these burgers.
The recipe was supposed to make 4 buns, however I made smaller ones and
got 6 buns. Konda as always, loved it so much and wouldn’t let me get
on with the recipes I had in mind. I told her that I would surely be
baking these again.
Konda was all for eating these as
such, however I told her, with the given time I had on hand, I simply
couldn’t afford to bake another batch right away.
Preparation Time – 15 – 20 mins
Resting time for first rise – 2 hrs
Second Rise – 45 mins
Baking Time – 25 mins at 170 C
Makes 6 small Buns
All purpose Flour / Maida -1 & 3/4 cup
Unsalted Butter – 1 tbsp
Curd / Yogurt – 1/4 cup + a pinch of Baking Soda (this acts as the egg substitute)
Sugar – 1/8 cup
Luke Warm Water – 1/3 – 1/2 cup
Salt – 3/4 tsp
Instant Yeast -1/2 tbs (If using dry yeast use the same amount)
How to make the eggless burger buns
In a wide bowl add the flour, salt, sugar, butter, yeast and curd baking powder mixture.
Add water slowly to knead into a soft and slightly sticky dough. Start from 1/4 cup of water and slowly add water by tablespoon. I used about 1/2 cup.
Continue kneading till you get a soft pliable dough. This takes about 10 – 15 mins. This is to ensure gluten is developed.
Then oil the mixing bowl, place the dough and keep it covered till it doubles. It took me nearly an hour and half, as I had kept in a pre heated oven. Else it might take more time if the weather is not hot.
When the dough is doubled in volume, punch it down and knead it again.
Divide the dough into 6 equal parts. Roll each ball by cupping it inside the palm and rolling it in circles until you get a smooth finish.
In a greased baking tray, place the balls with enough place for rising. Next latten each ball and keep it covered with a towel until it doubles.
When the time is almost up for baking, preheat oven to 170C. When the balls are ready, brush the top with milk and sprinkle sesame seeds on top.
Place the tray in the oven and bake for 15-25 minutes or until the top is golden.
Remove the tray from oven and brush the buns with melted butter.
Allow it to cool completely before handling.
The temperature you bake also depends on the baking tray
you use. If you use black tray, bake it at lower temperature. The recipe
asks for 160C, however mine has only 170C.
Also I was not
planning on making typical burgers but something else, so for that sake,
I had to make these smaller. Come back tomorrow to check out what all I