First time I’m doing the buns.

I typically don’t do baking - it requires too much precision - but a very talented colleague shared with me a recipe I had to test.

  • a4ng3l@lemmy.worldOPEnglish
    16·
    10 days ago

    It’s actually super easy but so damn long xD

    I’m keeping a notebook with my recipes so the kids don’t have to start from scratch when their eventually take off so here it is - translated as good as I can though.

    First there’s a rub for the pork cheeks:

    • 2 s smoked paprika
    • 1 s ground cumin
    • 1 s ground coriander seeds
    • 1 s powdered garlic
    • 1 s powdered oignon
    • 1 s salt
    • 1 s black pepper
    • 1 s Espelette pepper (from France & kid safe, go wild with some hot pepper if you want)
    • 1/2 s sugar

    And I used 1.5k of pork cheeks

    Coat with the rub & let it between 1 hour and a whole night in the fride

    Searing in a hot pan and then put all the cheeks in an oven-safe casserole dish

    Add apple juice up to 3/4 of the meat height and some apple vinegar. I also add some garlic cloves (2, 3) and 1 minced shallot. Let it cook for 4 hours at 140° - possibly removing the cover and increasing to 150 the last 30 mins depending on how it looks

    Then shred it like crazy and add salt / pepper / some more apple vinegard. I personally also mix the juice for a perfect consistency and denpending how liquid it is I might reduce it a bit as well.

    And that’s it for the meat :)

    The buns were suprisingly easy as well - shout out to Marie from work for the recipe.

    • 500gr bread flour
    • 8gr salt
    • 25gr sugar
    • 1 egg
    • 200 ml of tepid milk
    • 60 ml water
    • 60gr of soft butter
    • 1 little bag of dry yeast

    I mixed the yeast in the water and let it one the side. Put every ingredient but the salt in our mixed and started it. Added the water and after a few sec I added the salt and let the whole thing mix for about 8 mins.

    I put the mix in a large bowl and let it rest for 1h30

    After that I portionned it by ~120gr balls which I let rest for an additonal 30 mins on a rack

    I put some egg yolk with a bit of water on top with some sesame seeds And then it’s 15mins in the oven at 180°c

    The coleslaw it just an equal mix of red / green cabage & shredded carrots with a sauce: 4 parts mayo, 1 part grain mustard, 1 part honey, apple cider vinegar, salt & pepper.

    Damn that was so good.

    • Ricky Rigatoni@piefed.zipEnglish
      6·
      10 days ago

      making your own buns doesn’t sound hard at all. i think everyone would be making their own bread goods if they knew how simple they were and had the time.

      • a4ng3l@lemmy.worldOP
        4·
        10 days ago

        I’ve had… unfortunate try & errors… with sourdough and since then I stayed away from anything baking. You’re right though, this was not hard in the end. Fuck the sourdough started though.

    • Thassodar@sh.itjust.works
      4·
      10 days ago

      I recommend the app Paprika 3 for keeping track of recipes, online or otherwise. Not only can you save your own, it has a browser built-in that will strip alot of the ads and fillers from online recipes and put it in an easy to read format without the filler.

      I’ve been using it for at least 3 years, can’t recommend it more. Especially for “disappearing” online recipes.

      • a4ng3l@lemmy.worldOP
        3·
        10 days ago

        Paprika recipe manager 3? the one at ~6€? Currently I have my recipes as a one note notebook - does the job but there’s absolutely nothing fancy with it. I’ll have a look at this one, provided it’s cross IOS and PC it might be something I didn’t knew I wanted thanks :)

        • Thassodar@sh.itjust.works
          2·
          10 days ago

          Aww damn man, I may have scooped it up for free at some point. I don’t remember paying for it, but it is definitely a great app!

    • xploit@lemmy.world
      3·
      10 days ago

      Interesting how the recipe varies from one that I found/translated from my (former) home country.
      Were the buns relatively puffy with structures inside, it does seem like they were?
      The one I used below, leaves somewhat dense buns, I suppose trying to fill you up more in smaller package(if that makes sense?), whilst still having some yeast structure inside.

      500g flour (2- 125g).
      250g lukewarm milk (62.5g). 50g butter melted (12.5g).
      2tsp dried yeast.
      2tsp salt.
      1tsp sugar.

      Mix everything in bowl and leave to rise for 1.5hrs (optionally start yeast early with a bit of flour and water)

      Split into portions (8) and forms buns, leave another 30min.

      Bake at 200C/390F for 20-25min

      • a4ng3l@lemmy.worldOP
        2·
        10 days ago

        Holy molly 200c for so long? Is this for larger size bread maybe? Otherwise it reads close enough for my non-expert eyes ,-) I read that some are using neutral oil instead of butter as well but butter is like a religion to me so…