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.
Ingredients:
Powders:
250g Corn starch
150g Very fine rice flour
50g Tapioca starch
15g Flaxseed flour
10g Sale
10g Sugar
20g ANGEL MIX 2.0
10g PSYLLIUM powder
15g Yeast
Liquids:
370g Water
20g Seed oil or olive oil
To polish:
Melted cocoa butter or seed or olive oil
Procedure:
Gather all the "powders" in the mixer bowl and start it at low speed with the hook.
Pour in the "liquids" and continue to work for about ten minutes, switching to medium-high speed and cleaning, from time to time and with the machine stopped, the sides of the bowl using a spatula and bringing the dough back to the center.
If you want, add spices or other ingredients to flavor the buns, such as turmeric, tomato extract, seeds, etc.
Continue working until you obtain a smooth, homogeneous and firm mixture.
Transfer the dough to the table sprinkled with rice starch, work it briefly with your hands and form a 45cm loaf.
Divide the loaf into 9 pieces of 5cm each and work each loaf with your hands until it forms a very smooth ball, and place them on a baking tray lined with baking paper.
Leave to rise as indicated, then polish with liquid cocoa butter (or oil) and cook as indicated in the recipe (adjust time and temperature if you prefer other shapes or sizes).
Remove from the oven and let cool. If you want, you can still shine the buns with more cocoa butter. It is possible to freeze the product for up to 45 days from the production date or consume within 3 days, storing them in a tightly closed airtight container at room temperature.
Note:
The result is a soft but firm bun, with an excellent consistency - ideal for containing a rich filling.
It is a vegan product, designed to accompany vegan or vegetable-based burgers, but it is also perfect for classic meat burgers, even richly garnished.
It is possible to enrich the dough with seeds, aromas, herbs, etc. but also flavor it with spices or vegetable extracts/powders for a unique and personalized product based on your needs or those of your customers.
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