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/ck/ - Food & Cooking

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20607535 No.20607535 [Reply] [Original]

Can perfectly soft and fluffy wonder-style hotdog buns be made at home?
I make bagguettse and they're a lot of work to chew compared to a hotdog bun. What's the secret?

>> No.20607550

Cornstarch, fat, lecithin and bagging the result. Cornstarch softens the flour so it has less gluten and therefore less chew. Fat and lecithin soften/condition the dough (lecithin is literally called dough conditioner in the industry). Bagging the baked buns softens their crusts.
They won't be 1:1 identical to industrially made buns, but these are the things you can do to get homemade as close to them as you can.

>> No.20607558

>>20607550
Cheers. Got a ballpark on how much to add for a batch of dough containing 3 cups of flour?
Where can I get lecithin from? Never heard of it.

>> No.20607567

>>20607558
It’s made from soya beans. You might not like how this ends up.

>> No.20607570

The Brioche hot dog buns are fucking awesome.

>> No.20607572

>>20607535
Japanese-style milk bread. start with a tangzhong of flour and milk

>> No.20607573

>>20607558
Not a clue on how much fat or starch to add. It depends on a few factors, such as how the dough was mixed (for adding the fat), the quality and protein content of the flour (for the starch) and more. This is where you'll have to rely on trial and error, I'm afraid. As for where to source lecithin, when I was baking professionally, we just got it at a supply store. We used sunflower lecithin because it's both vegan and not soy, which some people are allergic to. Egg yolks are another natural source of lecithin as are chickpeas but I don't know how utilising chickpea aquafaba would work here. Might be something to experiment with.
As for yolks, their presence and the lecithin they add as well as the high amount of fat in the form of butter are the reasons brioche is so soft.
You can use egg yolk if you can't find a reliable source of food grade lecithin.

>> No.20607574

>>20607567
Not always. As I said in >>20607573, there are other sources, such as sunflower seeds, chickpeas and egg yolks. There are hundreds of sources for lecithin.
>>20607572
The funny thing is, water roux/tangzhong works by gelatinising the starch in the flour to make it into modified food starch. Pregelatinised starch is another thing you can use as a dough conditioner

>> No.20607584
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20607584

>>20607573
Thanks fren