Best Burger Buns the way i make them special :) pane hamburger speciale

Hi Guys! 
it's very long time i do not write any post. Time goes fast and i'm waiting the third child... eh... Lisa's do infact but also the job of a full time dad it's quite hard! :)

In this year i did a lot of pizzas and focaccias, people start to request me for birthdays, convention etc etc, it's not my job but  i really love to cook, my grand father was a chef, my mom she's so great in cooking , so in my DNA it's written.

Few months ago  a best friend of mine opened a Cafè Risto Pub "Bulldog cafè"  in a small place called Casteggio. Casteggio is located in a super wonderfull area, the Oltrepò pavese rich of grapes, sun and hills,  it seems a small Toscana. My friend would like to set in the menù the Burgers but in the whole Casteggio he didn't find find any bakery who prepare the perfect brad for the Burger, the BUN.

So he asked me some help... and after many and many test... i mixed a lot off recipes found on web and i've fixed my own one. Ehy Guys! now i'm selling those Buns to my friend and some others cafès in Milan.

At the moment i'm writing , in Milan there is the Burgers fashion... tons of places, bars, pubs, cafè opened with the focus to offer the best burger! I tried most of them and no one give you a home made bun, but most of the time are industrial buns. ( nothing to say for the delicious meet).

So here we go, this my recipe ( i have no time to describe the whole flow process) i will do in some further post, here my ingredients:

For 6 buns:

200 gr of flour (type 1)
400/450gr of water
5 gr salt
6 gr dried beer yeast of 22-23gr of the fresh one.
1 tea spoon of honey
50gr of sugar
25 gr of butter
1 soup spoon of vegetable oil ( i use peanuts one)
1 full egg + 1 yolk ( the other albumen we will keep and use to make buns shiny)
3 Soups spoon of milk ( i use oat drink)


Water in the bowl  add yeast, honey and sugar, peanuts oil and mix up.
Add half of flour. Start mixing use a kitchen aid or similar.
In the meanwhile melt the butter in a small pot and let it cool down
Add the 1 and half eggs in the kitchen aid bowl, continuing mixing.
Add Salt
Add the melt butter keep attention to use it once coold down or you caould cook the egg ;) or if you prefer switch the process add first the butter and then the eggs it does not change.
add the rest of the flour and mix for 15 / 20 mins.

Once mixed put the dough in a bowl and let it rise for 90/110 mins ( it depends on weather, temperature etc) 
Put the dough on the working table cut pieces of 100 grams and make a small ball.
Put the six balls on the  baking thin and let them rise ( covered with cellophane or a cloth) for around 30-45 mins.

Mixe the albumen and milk in a cup
Bring the oven to 250 degrees and before cooking the six balls brush them with the mixed albumen and milk, this will make them brightest.

Have fun! Ask if problems!

Here the results:

Homemade pizza Margherita - Napoli style! Asap i will post the recipe

I will post all trick&tips to make the Napoli pizza in the normal hoven of home, so without the wood hoven. The result look really similar to the restaurant one in taste and shape.

See ya

Raoul

Teaser: Fresh pasta homemade

...Just for wasting time :) Asap i will post some good recipe

 

Pizza dough recipe - homemade pizza "al taglio" Italian recipe

Hi guys, my first recipe is for a fast home made pizza in the baking tin, in Italy we called it "al taglio".
I write this recipe, and i will make a video on youtube asap.
I made tons of pizzas during last years... i really love pizza "al taglio" and in the last years i have  introduced some variables to make this pizza much more appreciated to my son Brando, who like a crunchy pizza outside but really soft inside, that's why you will find the "potato" in my ingredients.

You can eat this pizza in around 60-90 mins so it's real quick compared on how it's good!

Ok, let start with the ingredients for a baking tin of around 25x40 cms
This recipe it's for a pizza half with crescenza and origan, half with scamorza. (you can use dried mozzarella as well)


200 g  warm water
15/20 g Extra Virgin olive oil (average 2 soup spoons)
15/20 g yeast or 5 g dry yeast
5 g salt (average is a small coffee spoon)
300 g flour i use Farina Petra 3.***
10/15gr of potato flakes Pfanni ( you can use half boiled potato but flakes are faster)
Lard or oil just to grease the baking tin ( i prefer lard but you could use a bit of butter)
origan
Mozzarella or scamorza dolce
Crescenza or stracchino
Tomato polpa pronta , i prefer polpa pronta than "passata".

***Flour: in Italy i never use a comercial flour "00", here it's bullshit. I suggest a "0" or Manitoba Flour or better a type 1 Flour, i use Petra flour.


     



If you need for a bigger baking tin, i try to stay on thi ratio with water/flour 66% of water. 200/300=0,66
For the yeast remember that you could use less yeast, ( the pizza will be more digestible) but you have to increase time of rise.

Another thing i learned in the time it's that if you use good ingredients you will obtain a better pizza :) that's why i use a good tomato Mutti , origan form Sicily etc etc.

Ok let start filling the machine with the water, the 15/20g of oil, and the yeast, mix a bit to dissolve the yeast and the put half of flour.

 Start to mix  and during mixing add the 10/15g of potato flakes
 Then add the last flour and at the end the 5g of salt. It's really important you put the salt far away from the yeast, so i prefer to put the salt at the end.
Mixing for 20-25 mins.

 At the end of mixing you should obtain something like in the picture and you have to use your hands to make the final work.

At the end you should have like a ball, you can use your hands to shape it









In the meanwhile grease the baking tin with a bit of lard, butter or oil, put our ball on, and use hands or a brush to oil it around ( this avoid to make the crust during the rising time)

Put the baking tin in the hoven.
TIP: the perfect temperature for the rising time it's around 30°, i suggest to switch on the lamp in the hoven it makes warm and perfect for rise.

Wait 1 hour.



After 1 hour it should become bigger as shown in the picture below

Now you can roll the dough on the baking tin but do not stretch it, just push the ball and stretch a bit, push and stretch.

 After that, put again the baking tin in the over for another 40-60 mins for rise.

After the last rising time the dough should increase again and appears like in the pic.

An now it's the time to cook!
Switch on the Hoven at 220-240° , you can use the air or just elettric hoven. 


The cooking time and results depend also on  wich way your hoven cooks,  you have just to test and try different way or position of the baking tin in the hoven.

Spread the tomato using hand or a spoon

Fill half with origan

Put the pizza in the hoven and the bottom grill

 After 10 mins just check it and when the borders getting darker put it out and fill the half with mozzarella or scamorza. ( i suggest to grate it before)

 After you put the cheese again in the hoven on the top floor for few mins. The mozzarella must stay clear, so do not over cook mozzarella getting it brown.

 In the meanwhile put a grill in the way to stay a few centimeters up from the floor in order to turn the air. This help pizza to dry perfect in the base otherwise it could remain wet on the base.

Pull out from the hoven and fill the other half ( the one with origan)  with the crescenza or stracchino. The stracchino will  melt becuse pizza is still hot.

 Take a look at the base.

Slices cutted. Take a look at all the alveolus, good rise! Crisp aoutside and soft inside.

If you want to obtain this pizza much more crunchy just do all the recipe without the potato or potato flakes.

Enjoy! and i will post a video ASAP!

Cheers

Raoul