Bakery products

Vienna buns

Vienna buns


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Ingredients for making Vienna buns

  1. Wheat flour 550 grams
  2. Purified water 300 milliliters
  3. Fresh pressed yeast 15 grams
  4. 2 eggs
  5. Freshly squeezed lemon juice 0.5 teaspoon
  6. Sugar 1 tablespoon
  7. Salt 1.5 teaspoons
  8. Vegetable oil 2 tablespoons
  • Main Ingredients Yeast Dough
  • Serving 7 servings
  • World cuisineAustrian cuisine

Inventory:

Sieve, Bowl - 3 pieces, Mixer, High bowl, Cup, Teaspoon, Tablespoon, Kitchen cloth, Knife, Baking tray, Oven, Baking paper, Pastry brush, Kitchen gloves, Wide dish for serving

Cooking Viennese Buns:

Step 1: prepare the flour.

Sift the flour through a sieve into a separate bowl to remove lumps and enrich it with oxygen from the air. In order to make Vienna buns lush, we use wheat flour, premium, finely ground and proven brands.

Step 2: prepare the eggs.

Using a kitchen knife, break the eggshell and pour the yolk and squirrel into different containers. Since we will beat the chicken protein with a mixer, pour this egg ingredient into a tall bowl. Pour the egg yolk into a separate cup and pour a little water into the same container. Using a teaspoon, mix the two ingredients well and set the container aside. We will use the yolk to lubricate the surface of Viennese buns before baking them in the oven.

Step 3: prepare the protein mass for the test.

Add freshly made lemon juice to the protein bowl. It is necessary in order to contribute to a better thickening of the protein ingredient. Beat the protein for 3-5 minutes using a mixer, turning it on at a low speed. When the protein begins to bubble, turn on the medium speed and whisk the protein mass 3-4 minutesuntil our ingredient is fluffy and acquires a rich white color. Attention: since our dish is not sweet pastries, therefore, we will beat the protein without adding sugar. Then we switch the appliance to high speed and beat the protein ingredient until solid protein peaks form. To check the readiness of the protein, we tilt the bowl with our ingredient down, and if the protein mass does not leak from the tank, then the protein is ready.

Step 4: prepare the dough.

Pour water into a bowl with high sides. Water temperature should be no more than 37 ° C. Then we transfer fresh yeast into the same container and with the help of a tablespoon we mix the ingredients well until the yeast is completely dissolved in warm water. Let the yeast brew for 5 minutes. Important to remember, that yeast must be dissolved precisely in a warm liquid, as it will be brewed in boiling water, and our baking will not work. Then add sugar and 300 grams sifted flour. Flour should be added gradually and in small portions, while constantly stirring the test mass so that subsequently it does not form lumps. Then add salt and vegetable oil to this container. And again, using a tablespoon, very carefully mix all the ingredients together until a homogeneous test mass is formed. Then, very carefully, add whipped protein into the dough and after that add the remaining flour. Manually knead the dough until it becomes elastic. The test ingredient should not be cool, as in this case the buns will turn out not to be airy, but solid. We form a ball from the dough. Lubricate the bottom and sides of the bowl with a small amount of vegetable oil and transfer the dough into this container, then it will not stick to the container when we get it out of the bowl. Cover the dishes with a cloth towel and put in a warm place without drafts for 1-1.5 hours. During this time, the dough will increase 2-3 times. At the end of this time, we knead the dough, that is, press it on your hands several times and again leave it to rise for 1 hour. Testing must be done in order to remove excess carbon dioxide from the dough, which was formed as a result of yeast fermentation in the test mass.

Step 5: prepare Vienna buns.

We take the dough out of the bowl and transfer it to the kitchen table slightly crushed by flour. Knead our test ingredient a little. Then, using a kitchen knife, cut a small piece from the total test mass and form a “sausage” from it. Then, using the same sharp inventory, we cut it into small pieces, weighing about 40-45 grams each. Using the palms of the hands we begin to form balls from the test pieces. We cover the baking sheet with baking paper and transfer the test balls to it at a small distance from each other. Before we bake our buns, cover the dough on top with a cloth towel and set the pan in a warm place for 25-30 minutes so that the dough comes up. Then we remove the towel, and grease the surface of the approached buns with the help of a pastry brush with an egg yolk mass. Bake Viennese buns in a preheated oven to temperature 220 ° C. First 15 minutes bake our pastries for a couple, without opening the oven. To do this, put a bowl of water at the bottom of the oven. After this time, with the help of kitchen tackles, we take out the container with liquid from the oven, and continue to bake our buns about 5-8 minutes until ready, that is, when the buns get a slightly golden crust. We turn off the oven and with the help of kitchen gloves we take out a baking sheet with a prepared dish from the oven.

Step 6: serve Viennese buns.

After the buns have cooled slightly, transfer them to a wide dish and serve. The buns, although not sweet, are very tasty and tasty. They can treat their friends over a cup of fragrant tea, coffee or juice. They can also be served with the first dishes, and even, cutting a bun in half with a kitchen knife, prepare delicious sandwiches with sausage and cheese. Good appetite!

Recipe Tips:

- - On top of the rolls you can sprinkle with sesame seeds, poppy seeds or cinnamon according to your desire.

- - Yeast can also be dissolved not only in warm water, but also in warm milk.

- - If you do not have a mixer or a blender, do not be discouraged. Beat egg whites with a hand whisk, only it will take a little longer.

- - Ready buns can be frozen. Before use, it is enough to put them in the microwave for 2-3 minutes, and they will again become fresh.

- - If you want your pastries to become sweet, then add a little sugar while whipping the whites. Sugar should be added gradually while whipping the protein ingredient and in small portions.

- - Serve our pastries with butter or any jam and jam, as well as with condensed milk.