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fluffytimearts · 3 months

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Garlic Bread Bun

#fluffytimearts #artists on tumblr #my artwork #my art #my art 2024 #garlic bread #bread #bread buns #baking art #fluffy

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clarklola · 7 months

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Ground Turkey - Turkey Burgers with Brie, Cranberries, and Fresh Rosemary Cranberries, brie, and rosemary are great additions to ground turkey in this burger recipe.

#meat and poultry #rosemary #bread buns #bread #brie #turkey burgers

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moontheyo · 10 months

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made some bread buns today :)

#felix cooks whatever #bread #bread buns #buns #food #food tw #my photo #baking

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softkeiki · 1 year

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#bread #food #buns #bread buns #chocolate #bakery #bakeries #wood #soft aesthetic #softcore #cutecore #vintage #aesthetic #cafe #cafe aesthetic #cottagecore #パン #パン屋さん #パン屋

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jackandeliza · 5 months

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Recipe for Turkey Burgers with Brie, Cranberries, and Fresh Rosemary Cranberries, brie, and rosemary are great additions to ground turkey in this burger recipe. 2 tablespoons tomato ketchup, 2 sprigs fresh rosemary chopped, 1 clove garlic minced, 3 tablespoons boiling water, salt and pepper to taste, 1/2 medium red onion chopped, 1/4 cup dried cranberries chopped, 1 slice white bread torn into small pieces, 2 ounces Brie cheese cubed, 1 pound ground turkey

#rosemary #pepper #ground turkey #bread buns #brie #fresh rosemary #cranberries

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kitchenhermit · 8 months

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Brioche Buns

These buns are super soft, lightly sweet and perfect for burgers. The secret is the "tangzhong," which is a Chinese technique that involves pre-cooking a portion of the flour first. This quick extra step ensures that these buns will be extra fluffy and stay fresher longer.

Notes:

Mixer: This recipe calls for a mixer as brioche dough is very hydrated and is quite difficult to knead by hand.

Flour: Try to use bread flour as the protein percentage is higher (12%-14%) which will give you an end product with more chew and structure. However, if you only have all-purpose it’ll be fine.

Ingredients:

Tangzhong:

20 grams bread flour

27 grams water

60 grams milk

Dough:

120 grams milk (95F/35C)

9 grams dry yeast

320 grams bread flour

7 grams salt

35 grams sugar

1 egg + 1 egg yolk (room temperature)

42 grams unsalted butter (room temperature)

Egg wash:

1 egg

1 tbsp cream/milk

Method:

In a small jug, whisk the warmed milk (95F/35C), yeast and sugar together. Leave it to activate until bubbly, about 8 minutes.

In a small pot, add the ingredients for the tangzhong (flour, water, and milk). Put over medium heat, constantly whisking. It will quickly become a thick gelatinous paste in only about 30 seconds. Immediately take the pot off the heat and put the tangzhong paste in a small bowl to cool.

In the bowl of a stand mixer, whisk the flour and salt together. Add the flat beater attachment and turn the mixer on low. Slowly pour in the yeast mixture and then the tangzhong paste. When it forms a shaggy dough add the egg and mix until it's incorporated, and then add the egg yolk and mix again. Next put in the butter one piece at a time.

Once everything is incorporated, change the attachment to the dough hook. Let the mixer run until the dough is smooth and it mostly comes away from the sides, around 10 minutes. With the help of a bench scraper, move the dough to a lightly greased large bowl. Cover with a damp kitchen towel or plastic wrap. Put it in a warm area to proof (I use my oven with the light turned on) until doubled in size (about 1 hour).

When the dough has doubled in size, punch it down to take out the excess air. Turn it out onto a scale to weigh the dough and then divide that weight by six. It should come to about 110 grams.

Put the dough onto a lightly floured work surface with the help of a bench scraper. Divide it into six even pieces, use the scale to make sure each piece is about 110 grams. It’s important that each bun is about the same size so that it all bakes evenly.

Now it’s time to shape the individual buns. Pull in a section of each side to meet in the middle. Pinch the middle to make a seam. Then put the dough on an unfloured surface seam side down. Roll it around on the table (always seam side down) your hand cupped on top.

As you go, place the shaped dough balls on a large tray lined with baking paper. Leave about 2in/5cm of space between each one. Cover again either as before or with an inverted tray. Let them rise until doubled (about 1 hour).

When they are doubled gently brush with egg wash that you have whisked together. It’s ok if the buns are touching at this point as this will actually help them rise.

Place in an oven at 375F/190C for 15 minutes or until golden. Brush with melted butter as soon as they’re out of the oven. Let them cool on a cooling tray and enjoy!

#kitchenhermit #recipe #baking #bread #homemadebread #brioche #recipeoftheday #bread buns #bread rolls #brioche bread

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tongue-tales · 9 months

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The Great Teacake Confusion: A Linguistic Battlefield

Picture this: a seemingly innocent request for a ham teacake unleashes a tempest of linguistic chaos. What could have been a simple bakery order turned into a heated debate on regional dialects, bread products, and the meaning of a teacake. Brace yourselves; this blog will take you on a rollercoaster ride of bread bun battles and linguistic fisty cuffs!

As a colleague innocently asked me what I wanted from the bakers, little did I know that my answer would ignite a maelstrom of confusion. "A ham teacake, please," I replied politely. But oh boy, I had no idea what was coming.

My colleague returned from the shop, brandishing a white bag containing my dinner, suspiciously nodding at it, and said, "I asked for what you asked for." As I looked inside, I saw the familiar bread product that my family affectionately called a teacake. Innocently, I debagged my dinner, thinking all was well.

But wait! The teacake debate was far from over. My colleague insisted that what I held was a "roll." I retorted, "Well, it's a teacake to me!" A showdown between regional dialects had begun.

Suddenly, a voice chimed in, declaring, "That's not a teacake...a teacake contains raisins!" This unexpected attack hit me like a linguistic Pearl Harbor. The battle for regional supremacy had escalated, and my West Cumbrian spirit was ready to fight back. "No! That's a fruit teacake!" I shot back.

Back in my little industrial seaside town, teacakes were teacakes, eaten with ham, chicken, turkey at Christmas, cheese, jam, and all manner of fillings. There was never any debate or fist-shaking. But as I moved away, I discovered that innocent bread product was a linguistic grenade, capable of destroying friendships and causing linguistic wars.

Let's dive into the ring of linguistic fisty cuffs! Some call teacakes bread buns or barm cakes, while others throw "muffins" into the mix. And let's not forget "oven bottoms" and "baps," which add to the confusion.

The term "bread roll" seems straightforward, but it, too, falls into a grey area, with different shapes and definitions. My colleagues' preferences for stotties only added to the linguistic chaos.

Imagine working in a bakery on the Cumbria-Lancashire border—what a challenge that would be! Convincing colleagues about the existence of bread buns might require Prozac within the first hour. But don't worry; evidence from South Yorkshire may provide some support.

So, buckle up for the Great Teacake Confusion, where linguistic battles are fought over seemingly innocent bakery orders. Bread buns, teacakes, muffins, oven bottoms, and baps collide in a whirlwind of dialects and regional preferences. Get ready for a linguistic rollercoaster ride that'll leave you craving answers—and maybe a teacake or two!

So, what do you call those little bread products is it a teacake or a roll? Does balm just stick in your throat?

Join the debate!