Student selected for the Chef of the day is Ms.FATIMA ( DFPCA) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. She is very talented student, always striving to learn the art of cooking.
Ingredients
- 180 ml Warm water
- 50 gms Granulated sugar
- 07gms Active dry yeast
- 420 gms Refined flour
- 25 gms Unsalted butter softened
- 7 gms Salt
- 2 nos Large eggs room temperature
- 12 ml Water
- 10 gms Sesame seeds
Method :
1. In the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm
water, sugar, and yeast until combined. Let it stand for about 5 minutes, or until foamy.
2. To the same bowl with the yeast mixture, add the flour, butter, salt, and 1 of the eggs. Knead
the mixture on medium-low speed for 10 minutes, or until the dough is smooth and elastic.
3. Scrape the dough down into a ball, and lightly oil the top of the dough and sides of the bowl.
Cover the bowl with plastic wrap and let it rise in a warm, draft-free spot (75°F) until it
doubles in size, 1 to 1½ hours.
4. Punch down dough and turn it on to a lightly-floured surface. Divide the dough into 8 equal
pieces. Pinch the corners of each piece together at the center and then flip them over. On a
clean surface, cup the ball with your hands and move it in a tight circular motion to shape
each bun. (This will create a tight ball with a smooth top.)
5. On a large, parchment-lined, rimmed baking sheet, place the buns seam-side down, about 3
inches apart.
6. Using the palm of your hand, flatten each ball to be 3 inches wide. Loosely cover the baking
sheet with plastic wrap and let the rolls rise in a warm, draft-free spot (75°F) until visibly
puffed, 45 minutes to 1 hour.
7. After 25 minutes of proofing, preheat the oven to 190° C or 375°F.
8. Once the rolls have finished rising, in a small bowl, whisk together 1 tablespoon of water and
the remaining 1 egg until combined. Brush the tops of the buns with the egg wash and then
sprinkle them evenly with the sesame seeds.
9. Bake for about 15 minutes or until golden brown. Remove the buns from the baking sheet
and let them cool completely on a wire rack, for about 30 minutes.