Mixed meat patty prepared earlier and frozen waaaaaay back here.
* 1 +1/2 cup water
* 2 +1/2 cup A/P flour
* 1 level teaspoon commercial dry yeast
* 3/4 teaspoon sea salt
Unattractive bubbles formed directly underneath the outer skin of the miniature loaves. These would expand wildly during baking producing something akin to an airplane hangar between the crust and the crumb, so they were punctured with a pin and deflated. The buns were painted with butter to keep the surface moist long enough to benefit from oven-rise, if there would be any before the surface caramelized, to aid in browning, and to produce an attractive sheen. Ordinarily I would have painted them with olive oil, but I intend to use the bread for something else later were olive oil is inappropriate.
2 comments:
Your math is solid: 27 layers. (Maths are solid?) Puff pastry, classically with six turns, yields 729 layers.
Have you considered trying Kenji Lopez-Alt's recipe combining grinds of several different cuts of beef? (BTW, your link to your hamburger post is broken, though following the tag revealed its ground chuck origin.)
And the pictures are killer.
Cheese and rice, that took 5 times to correct that link. Finally I gave up and coded it myself. Thanks for the heads up, Rob.
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