Sesame Buns for Hamburgers

Q: What can I dust the work surface with to prevent the dough from sticking?

For laminated doughs, such as puff pastry, croissant , etc., the use of rice starch, or tapioca starch or potato starch, in this preferential order, is IMPERATIVE. The use of flour of any type and granularity, which alters the composition of the dough making it dry and creating micro fractures on its surface, must be ABSOLUTELY avoided. For doughs of bread, pizza , etc., the use of any type of starch is recommended, but it is also possible to use very fine flour if possible. In any case, it is recommended to use only the strictly necessary amount for the processing and to remove the excess, especially during the preparation of laminated doughs.

Q: Why don't you use cornstarch in recipes?

Because we want to offer an alternative to the usual ready-to-use industrial mixes , which are largely made up of corn starch. Proposing recipes based on this same ingredient would be inconsistent with our vision. Of course, those who prefer can replace potato starch with corn starch. It is an inexpensive and easy-to-find ingredient, but it tends to dry out products more quickly. The truth is that with Baker Mix you save compared to the ready-made mixes available on the market, even when using better and more expensive raw materials. In short, it's hard to do better!

Our recipes are designed to inspire your creativity and talent, helping you craft unique, high-quality gluten-free products at a lower cost than ready-made mixes. Try them, then adapt them to your needs - just like a true artisan, making every creation your own.
— Angel Food

Ingredients:

For the initial gel:
410g Cold water
20g EVO oil
15g Fresh baker's yeast
20g Psyllium

Powders:
250g Potato starch
150g Rice flour
50g Tapioca starch
15g Dextrose
20g ANGEL MIX 3.0
9g Salt

To finish:
Beaten whole egg, sesame seeds, soft butter (optional)

Preparation:

Make the gel: Pour the water over the psyllium and crumbled yeast, add the extra virgin olive oil, and whisk vigorously until you obtain a smooth, lump-free batter. Let it rest for 10-15 minutes, until it forms a thick, compact gel.

Meanwhile, combine the powders in a bowl and mix slowly with a whisk. Sifting is not necessary.

Combine all the ingredients in the bowl of a stand mixer and begin kneading using the dough hook (or paddle attachment) on medium speed. Occasionally, with the mixer stopped, scrape the sides of the bowl with a spatula, bringing the dough back to the center. It's important to knead the dough thoroughly to obtain a smooth, homogeneous mixture, naturally free of lumps.

Transfer the dough to a table, knead it briefly with your hands, and shape it into a loaf, dusting it with rice starch. Divide the loaf into 9 pieces and roll each piece with the palms of your hands until it forms a smooth, crack-free ball.

Place the rolls on a baking tray lined with baking paper and cover them with cling film or plastic lightly greased with oil or release spray, to make them easier to remove once they have finished rising.

Let it rise as directed, then carefully remove the plastic wrap to avoid tearing the surface. Brush with beaten egg and garnish with sesame seeds. Bake as directed in the recipe, adjusting the time and temperature if you chose different shapes or sizes.

Remove the rolls from the oven and, if desired (but not necessary), brush them with softened butter: it will melt immediately when exposed to heat. Then let them cool.

You can freeze the product for up to 30 days from the production date, or consume it within 3 days, storing it in a tightly closed airtight container at room temperature.

Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.

Notes:

Fresh baker's yeast can be replaced with 1/3 of the weight in dried yeast, i.e. for 15g you will use 5g.

When preparing the gel, immediately whisk the ingredients together to avoid lumps forming!

If you prefer larger buns, divide the dough into six pieces instead of nine, remembering to extend the cooking time by a minute or two.

You can decorate the surface of the bun with other types of seeds as you like or with a mix of seeds.

Create steam in the oven by spraying the sides of the oven with a little water using a spray bottle. Alternatively, place a shallow bowl on the bottom of the oven and pour boiling water into it just before baking.

If you prefer a lighter, less "dense" result, use only 18 grams of psyllium instead of 20 grams.

Any doubts? Read here!

FAQs

Frequently Asked Questions

What is Angel Mix?

Angel Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of all types of gluten-free sweet or savory doughs, both with margarine and butter.

What is Baker Mix?

Baker Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of gluten-free baked goods such as bread, focaccia, bagels, donuts, buns, brioche, etc., etc.

What can I dust the work surface with to prevent the dough from sticking?

For laminated doughs, such as puff pastry, croissant, etc., the use of rice starch, or tapioca starch or potato starch, in this preferential order, is IMPERATIVE. The use of flour of any type and granularity, which alters the composition of the dough making it dry and creating micro fractures on its surface, must be ABSOLUTELY avoided.

For doughs of bread, pizza, etc., the use of any type of starch is recommended, but it is also possible to use very fine flour if possible.

In any case, it is recommended to use only the strictly necessary amount for the processing and to remove the excess, especially during the preparation of laminated doughs.

Why don't you use cornstarch in recipes?

Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely made up of corn starch.

Proposing recipes based on this same ingredient would be inconsistent with our vision.

Of course, those who prefer can replace potato starch with corn starch. It is an inexpensive and easy-to-find ingredient, but it tends to dry out products more quickly.

The truth is that with Baker Mix you save compared to the ready-made mixes available on the market, even when using better and more expensive raw materials.

In short, it's hard to do better!

Can I use fresh eggs and milk instead of powdered ones?

Sure, although the use of powdered ingredients is preferable because it allows for more precise standardization of all production phases and is much faster in a professional environment.

However, know that 10g of whole egg powder corresponds to a medium egg, weighing 40 grams shelled (in fact, to reconstitute 10g of egg powder, 30g of water is needed).

8g of egg yolk powder corresponds to 1 yolk, reconstituted with 8g of water.

While 10g of powdered milk should be considered as 100g of milk, since 90g of water must be added to reconstitute it.

Are powdered eggs better or fresh ones?

It depends.

Powdered eggs ensure greater production efficiency and easier logistical management.

But fresh eggs guarantee a more stable and resilient structure both during leavening and baking. Especially with rich and/or "heavy" doughs (such as Colomba, Pandoro, etc.), they are preferable.

Is powdered milk better or fresh milk?

All else being equal in quality, powdered milk is preferable because it is more "convenient" to handle even logistically, and it has a more intense flavor since it is in powder form. By "playing" with hydration, it is indeed possible to accentuate or reduce the intensity of its taste in the product.

Can I substitute some ingredients?

Yes, but without completely changing the recipe, you can for example replace starches and flours.
Or you can replace sugar with cane sugar or coconut sugar.
Or use seed oil instead of EVO oil, and vice versa.
Obviously, you need to take these changes into account and possibly recalibrate the hydration of the recipe or specific procedures.

You can also enrich the recipe with your personal touch: add chopped black olives to the bread recipe, or put a pinch of cinnamon in your brioche, etc.

Our recipes mainly serve as a source of inspiration rather than a strict cookbook to follow.

And if you have any doubts, contact us!

Do I need a mixer?

Yes, although it is possible to prepare doughs by hand or with household appliances, the use of a dough mixer is strongly recommended, even if not professional, but one that can guarantee sufficient working intensity to properly prepare the doughs.

Is it really necessary to knead doughs prepared with Baker Mix for a long time?

Yes, because working the dough for a long time at medium-high speed helps to overcome the initial stiffness of the fibers and hydrocolloids, making the dough smoother, more homogeneous, and softer.

Can I freeze the raw dough?

Yes, you can freeze the freshly made and already portioned product BEFORE the proofing stage. However, keep in mind that the yeast in the dough will not survive more than 20/25 days, so the product should be consumed before this period.
Simply thaw the product in the refrigerator - well covered to prevent drying on the surface - for at least 12 hours, after which it can be handled like a freshly made product (i.e., proofing and baking).