{"id":22003,"date":"2019-07-23T21:40:00","date_gmt":"2019-07-23T19:40:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=22003"},"modified":"2019-07-23T21:25:06","modified_gmt":"2019-07-23T19:25:06","slug":"kartoffel-burgerbrtchen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2019\/07\/kartoffel-burgerbrtchen\/","title":{"rendered":"Potato Burger Buns"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"Kartoffel Burger Bun (1)\" style=\"border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: left; padding-top: 0px; padding-left: 0px; margin: 5px; display: inline; padding-right: 0px; border-top-width: 0px\" border=\"0\" alt=\"Kartoffel Burger Bun (1)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/07\/Kartoffel-Burger-Bun-1-1.jpg\" width=\"200\" align=\"left\" height=\"300\">When I bake these buns the first time I wrote down \u201cTaste and crumb are perfekt, but the crust shows cracks. Maybe proofing was to short \u2013&gt; Problems with yeast? Try again!\u201d&nbsp; When baking the buns for a second time with a fresh yeast batch I realized that it was no problem with yeast but the rolls just need their time. And the baker needs patients. And so I elongated proofing time considerably and baked the rolls when fully proofed. And then the rolls are perfect: Fluffy crumb, tender crust and delicous flavour with notes of potato and butter. <\/p>\n<p>I served the rolls once again with my <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2015\/11\/abc-burger\/?noredirect=en_GB\">favourite vegan burger patty<\/a>. I still tend to try new bun recipes but stick with the patty. And so the variety of recipes is quit big. I marked all bun recipes with the tag&nbsp; <a href=\"https:\/\/www.hefe-und-mehr.de\/tag\/burger\/\">Burger<\/a> (&lt;- click) to make finding more easy.<\/p>\n<p><!--more--><\/p>\n<h1><u><img loading=\"lazy\" decoding=\"async\" title=\"Kartoffel Burger Bun (2)\" style=\"border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: right; padding-top: 0px; padding-left: 0px; margin: 5px; display: inline; padding-right: 0px; border-top-width: 0px\" border=\"0\" alt=\"Kartoffel Burger Bun (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/07\/Kartoffel-Burger-Bun-2-1.jpg\" width=\"200\" align=\"right\" height=\"300\">Potato Burger Buns<\/u><\/h1>\n<p>yields 10 rolls<\/p>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">sweet Starter<\/a><\/p>\n<ul>\n<li>120g <a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">sweet Starter<\/a>\n<li>120g flour Type 550\n<li>60g Water <\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>sweet starter\n<li>300g flour Type 550\n<li>150g starchy potatoes (cooked and mashed)\n<li>55g Egg (1 egg size L)\n<li>40g sugar\n<li>125g cream\n<li>12g Salt\n<li>5g active Malt\n<li>7g fresh yeast\n<li>50g Butter <\/li>\n<\/ul>\n<p>Topping<\/p>\n<ul>\n<li>white and blue poppy seeds<\/li>\n<\/ul>\n<p>Mix the ingredients of the sweet starter and let it rise for 2-4 hours at 30\u00b0C until the volume doubles. <\/p>\n<p>Knead all ingredients except butter for 5 min at slow speed. Then knead 7 min at fast speed. Now add&nbsp; the butter all at once and knead to <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2011\/08\/gluten-entwicklung-und-fenstertest\/\">full gluten development<\/a>. <\/p>\n<p>Let rise for 2 hours <\/p>\n<p>Divide into 100g pieces and form to round buns. Place on a paper lined baking tray, wet their surface and sprinkle with poppy seeds <\/p>\n<p>Proof for about 2 hours. <\/p>\n<p>In the meantime heat the oven to 250\u00b0C. <\/p>\n<p>Bake at 230\u00b0C for 16-18 min with steam.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When I bake these buns the first time I wrote down \u201cTaste and crumb are perfekt, but the crust shows cracks. Maybe proofing was to short \u2013&gt; Problems with yeast? Try again!\u201d&nbsp; When baking the buns for a second time with a fresh yeast batch I realized that it was no problem with yeast but [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":22001,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[9],"tags":[96,97,118,201,364],"class_list":["post-22003","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotchen","tag-burger","tag-butter","tag-ei","tag-kartoffeln","tag-sweet-starter"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/22003","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=22003"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/22003\/revisions"}],"predecessor-version":[{"id":22004,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/22003\/revisions\/22004"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/22001"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=22003"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=22003"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=22003"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}