Ingredients for Making Air Buns
- Water 350 milliliters
- Flour 600-650 grams
- Egg 1 piece (protein in the dough, and the yolk for lubrication)
- Dry yeast 1 sachet (10 grams)
- 1/2 teaspoon salt
- Vegetable oil 3 tablespoons
- Sugar 1/2 tablespoon
- Sesame or poppy seeds optional
- Main Ingredients Yeast Dough
- Serving 8 servings
Plate, oven, baking sheet, baking parchment, spoon, brush.
Cooking Air Buns:
Step 1: breeding yeast.
Mix dry yeast, warm water, sugar and 4 tablespoons flour. Stir everything until smooth and let the mixture brew for 15-20 minutes. It will be a starter for your buns.
Step 2: prepare the dough.
After the leaven has risen, add vegetable oil and egg white whipped into a thick foam. Start mixing everything, most conveniently with a mixer, of course.
Then gradually sprinkle flour and knead a uniform, slightly sticky dough. The main thing is not to pour flour, the mass should not turn out too steep. Add salt at the end. Knead the dough yet 8-10 minutes.
Cover the mass with a kitchen towel and leave it to climb 1 - 1.5 hours in a warm place without drafts.
Step 3: form the buns.
When the dough rises, shape from it 8-10 equal balls and slightly flatten them on top.
Put your bun blanks on a baking sheet covered with parchment and let the dough rise for another 5-10 minutes.
Preheat the oven until 180 degrees.
Step 4: bake the air buns.
Lubricate the buns with beaten egg yolk and sprinkle them with sesame seeds or poppy seeds, and then send them to bake in a preheated oven (180 degrees) until golden.
When the dough gets a beautiful ruddy color, your airy buns will be ready. Remove them from the oven and cool to room temperature.
Step 5: serve the air buns.
Serve air buns instead of hot bread or as a basis for sandwiches and bread snacks. Very tasty and homely food.
Enjoy your meal!
- The readiness of the rolls can be checked with a toothpick. Just pierce one of the buns. If pieces of dough remain on the toothpick or it comes out wet, the pastries are not yet ready.