Transcripts
1. Introduction: Thank you for taking this class. This class, we had fun making
our sour dough burger, but it's my favorite type
of hamburger bun to have. But first, I will teach
you how to make the dough. I will teach you how to prepare the dough for the first rise. And then we will let
it rise. Overnight. After the first rise, we will divide the dough
and forms the funds. We will then let
them rise again. After they have risen again. I will show you how to make an eight Bosch and then spread
it on top of the button. Then we will bake them. After they've baked,
We will let them cool. And then I will
show you how to cut the funds to prepare
them for the hamper. A self taught Many years ago, I wanted to open up my own home. A big part of this bakery was wedding cakes and
special occasion. So I felt like I
needed to improve my I took some classes,
watch some videos, read some books,
and of course do a lot of practice and tell my cake decorating skills
with the level that I felt like I could make a case. For other thing. I can open up my own. And I had this business
for several years. Part of this was to go
to farmers markets. And like these, bugs are
perfect for selling at arms. As I mentioned, I had this
business for many years and tell my husband got a job
offer in New York City. We felt like this was
a good move for us. And so we closed
our business and we moved across the country
to New York City. Now here in New York City, I do not want to go
through the steps to open up that high Still up
baking and decorating. Has retired teacher,
I'm opportunity. So I have decided to
share my skills with you on Skillshare classes. End of the day, you get
would like to learn how to make strove for this case. Let's move on to
our first lesson. Making the dough
2. Making The Dough: We're ready to start
making the dough. Now, we want to make this dough the day
before, the afternoon, probably because you want
about eight to 12 to 18 h for it to rise in ferment to make it that
good sourdough flavor. Let me show you how we do this. Inside this bowl. I've already added the
three cups of flour. I want to add the Greek yogurt. It's basically two cups, just a tiny bit shy of two cops, half an ounce shy of
two cups, I should say. And we want to add
the sour cream, and then we want
to add the salt. We're going to add
one teaspoon of salt. And the yeast. Yeast. We actually add
a half a teaspoon, which is a lot less than we usually add when
we're making bread. But hopefully the
coaches in that, in the yogurt will
help it to rise. The light inside. Now going to turn this on. I'm going to turn it off. And I'm going to make sure all of this down
and we're going to let this go at that
same speed for about another five to 7 min. I'll be back in about 5 min.
3. First Rise: For that 7 min. And you can see when
I take this out, It's a very loose wet dough. We now want to get this bogus. We're gonna do that
by just because this is such a wet
and sticky dough, we want to make sure that
this is sprayed down. Well, now we're going to
put the dough into there. And this is so wet and sticky that I'm going to
more or less dump it in. There. It does say
deform it in a bulb, but as you can see, this is not going to form into a ball. The next thing we wanna do is we wanted to take
some clean map. I'm just going to stick
it like that for now over the bowl so that
I can raise them. Then I'll rip it off. And I'm going to flip it so that the heart is sprayed down. Is like now, we're going to let this
rise for 12 to 18 h. In case arises enough
to touch this. We wanted to spray it down. So we'll be back tomorrow
to finish up red
4. Forming The Rolls & Second Bake: I go histories and overnight. It's still very soft dough and
we're going to now form it into the buttons because it's such a soft and moist dough, I'm actually going to put quite a bit of flour
onto my board. Here's my dough. You can see it's still very, very, really not even DO. So I'm going to actually
take some flour, sprinkle it on the dough, and try to give it to be
more of a dough consistency. So that I can then take it out of the bowl and
put it on my board. You can see we're now
starting to get just a little bit more of a dough consistency. Going to dump this
dough onto my board. I'm going to keep
working with it until it becomes
a workable dough. I'm not trying to
need it really hard, but I am trying to get
some flour worked into it. You can see we are
starting to get a dual like consistency. I have done now that
I can work with. I'm going to flip my poured over so that I have
to clean board. And now I'm going to divide
my toe into nine sections. Flower here. 2,345,678.9. So here we have nine sessions. This one looks a
little bit smaller with them nine sections
where we want to now make our I
want to form this, pad it down so that
it's round like this. And then I have this pan that is the size
of the bunch I want. It's actually a liner and I
have it on a cookie sheet. So I'm going to take
this bun that I formed and just
stick it in my Pam. And that way, as it rises, it's going to stay
that bun shape. And I'm gonna go
ahead and do that for all of my hamburger buns. Once I get them all in the pan, I'll show you what
I'm going to do next. Each of my pants hold eight and there's
suddenly made nine. So it was too much
for just one pan. So I divided up between
the two pens because I was going to have to cook
two batches anyway. And now I want to just cover this with a towel
and let it rise. Tilt double and bulk again. About an hour-and-a-half, 2 h. Basically, I'm going
to want it to rise to almost the top of
this pen that I have. Now if you had to
just pad it out, make it round and put
it on the cookie sheet. It might spread a little bit. But the main thing is, is then you would just look and see when
it's doubled in bulk. But here I have
this to guide me. I'm going to cover this
up and we'll be back in an hour-and-a-half 2 h to
show you what we do next.
5. Egg Wash and Bake: Listen to the height we want. And I've turned the oven
on and it's preheating. While the ovens preheating, I want to make the egg wash and put it on the bone
so they're ready for the egg wash. One
tablespoon of water. And then I just
want to whisk this. This is going to
help make the drug been really brown out. Let's take this over to you. Bunch show you what
they look like. I'm put the egg wash here are
bunch. You can see there. I'm just going to take my AY and spread it on
top of the buttons. Totally coding the
top of the bus. And I wanted to do each of them. Now, I need to stick this in the oven or rapids
in the middle position. And I want to stick this and I want both
of them to fit in. And I'm not sure they're
going to totally fit. The racks are going to have
some overlap a little bit. But as long as I can get
the buttons in there, we're going to be okay. Hang on just a second. Now we're going to close this up and let it cook
for 25-minute. We will pick back in 25 min
to see how the roles have
6. Cooling and Cutting the Buns: Over 20 min since
I stuck the buds. So I checked them. They looked down, so I'm not going to give them
the full 25-minute. We're gonna go ahead
and take them out now. So let me just kinda tough. So you can kind of see, as you can see, those
are nice and brown. We're going to put
him up here to cool. Since my liners kind
of let the air flow. I'm going to let them cool
in the liners for probably about five-minutes and then I'm gonna go ahead and put
them on the cooling rack. Let them pull the
rest of the way. Once they're cool. We'll be back and
I'll show you what we do to make him ready
for the hamburgers. Are hamburger buns
have totally cool. We're now ready to slice
them so that we're ready to use them with our
hamburgers, with that bonds. We're going to just
kind of eyeball it to kinda halfway
point on the side. I remembered the
top bellows up a little up a little bit,
dumps a little bit. So the top will still be bigger, but we want the sides to be
equal and then we're just going to slice it hopefully
straight through. Just like we have
our hamburger buns. Go ahead and I'm going to
get off the rack and slice. You go ahead and slice yours until you
have them all done. And then you're ready to
barbecue your hamburgers. Have sour dopa
7. Final Thoughts: Thank you for taking this class. We had fun making our sour
dough, hamburger buns. We first learned how
to make the dough. I found, as I was
mixing the dough, I needed to add more
flour together, even slightly, you
don't type consistency. So in kneading the dough, I added about a cup of
flour as it was doing. It was still a very wet
dough at that point. After we made the dough, we put it in a foil tempo and then spread some plastic and put it on top. And we love it. Rise for about 18 h overnight. After hit it had written
it was still too me too wet of Adobe
for anything, more flour and needed event until I had a dough
that I could work with. The dough to the consistency
that I could work. We've formed the buns, put them in line, those that were meant for
making hamburger button. If you didn't have
liners, that's okay. You could just set those
funds you form onto a cookie sheet and
you wouldn't have a more organic junior
hamburger button. We then covered the buds and we let the rise for another
hour to an hour-and-a-half. We then preheated them and
why we preheat the oven. We made an egg wash, which we put over the bumps so that they would get this nice, lovely color to them. We then could the
bones in the oven. I found it only needed 20 min, but the recipe called
for 20 to 25 min. After they picked,
we pulled them out. I let mine cool a few minutes in the pan or in the liners. And then we check them out of the line is should they
could cope completely. What's cool? We took a knife and we
cut them in half so that we wouldn't have our
delicious sour dough, hamburger buns that we were able to make without any
sour dough started. It did take longer because
we had to let it rise overnight so that
the Greek yogurt, these could be made that sour
dough mixture come to life. I hope you abandons, turned out the way
you wanted them to. The recipe for these
hamburger buns is in the project section. When you're done, please
take a picture and upload it to our project section
and tell us how it went. I look forward to hearing from my kitchen to your kitchen. Happy
Nadine Thomas
