Week 4 - The rise and fall of Hamburger buns

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Picture 2

Picture 3

Today, team France worked on a coffee cake and an egg bread that we used for hamburger buns. These are rich breads so thay have more ingredients than lean doughs. Ingredients like eggs, milk and emulsions. Let's take a look at our egg bread formula.

Formula Egg Bread:

1 oz salt

3 oz sugar

1/4 pt eggs

3 oz shortening

1/4 gal cold water

3 3/4 lb bread flour

2 oz yeast

2 1/2 oz milk powder

egg shade- add to water

chill in fridge

Our buns didn't rise that well at all. My educated guess is that the water was the problem. Not enough water and the temperature was wrong. Cold water is clear, warm water is cloudy. Working as a team sometimes you have to go with the flow - we all make mistakes. After thinking about it I remember the water was very cloudy.

Chef demoed a pumpkin brioche that is a breakfast bread. A pastry cream was used as a filling and it was topped with canned cherries. It was glazed with apricot jam. You can use a variety of fruits for toppings, ie., apricots, peaches, small berries. Bake at 380 degrees until golden brown.

Next, we worked on a coffee cake. We all had our own individual cakes to work on. I had excellent success with it, although, I really need to work on my cutting skills. Work smart not hard. Once rolled and filled with rasberry and strudel crumb we panned it and made a round circle or wreath with it. It was then cut on a 45 degree angle with a pair of scissors ( see picture 1 above). This is where I need to work more naturally...it's a process.

I'm still very happy with my end results.

Coffee Cake formula:

1 1/2 lbs bread flour

3/4 oz yeast

3 oz sugar

3 oz butter

1/2 oz salt

1/2 tbsp lemon emulsion

1/2 tbsp Vannilla

1/2 tbsp rum flavor

1/2 butter emulsion

12 oz milk

2 eggs

straight mix - cover x2 in size - scale to desired pieces

I used the buns for a ham sandwich. They were a little tough but edible. I'm looking forward to making them again and again. We shall rise again oh hamburger bun.

On the menu next week is... quick breads.