How to make a travel bun? How is she good? You will find answers to these and other questions in the article. Many people make hamburgers or other sandwiches from road buns, which they take with them on the road. This baking is created from sponge yeast dough. Sprinkle it with crumbs on top - flour topping with sugar.
The recipe for these buns is very simple, and it will take a little time to cook. It is important to properly cook the dough and give the desired shape to the workpieces. Some interesting recipes for creating road buns are discussed below.
Classic recipe
To make 12 servings, take:
- 120 g of sugar;
- 130 g margarine;
- dry yeast - 7 g;
- salt - 6 g;
- flour - 650 g;
- 250 g of water;
- 20 g of fresh yeast;
- a couple of eggs.
For crumbs you will need:
- sugar - one tsp;
- one and a half Art. l margarine;
- flour - 2.5 tbsp. l
To grease a baking sheet and rolls, take:
Appetizing road buns, cook like this:
- Stir yeast with three tablespoons of water.
- Next, make a steamed yeast dough. To do this, heat the water to 35 ° C and combine it with yeast previously mixed with water.
- Pour 150 g of flour and knead the batter without lumps. Cover the dough with a towel and send for fermentation to a warm place for 2.5 hours.
- Melt the margarine. When the dough begins to decrease in volume, add sugar, the remaining flour, melted margarine, eggs and salt.
- Knead the dough until smooth. Leave it for 4 hours for fermentation, curing every hour.
- Divide the finished dough into 12 parts and form balls from them. Put them on a pastry sheet, spread with butter, leave for 15 minutes in a warm room for proofing.
- Now make the crumbs. To do this, mix margarine with sugar and flour.
- Next, grease the surface of each bun with margarine, sprinkle with crumbs.
- Bake products in an oven at 240 ° C.
If you want the buns to have a soft crust, immediately after making them, wrap them in a cloth and then fold them in a plastic bag.
Delicious recipe
We invite you to explore another attractive recipe for a road bun. You will need (if necessary, you can reduce the number of ingredients several times):
- 1300 g table margarine;
- 150 g pressed yeast;
- 6300 g flour of the 1st grade;
- 60 g of salt;
- 1200 g of sugar;
- 200 g table margarine for crumbs;
- 2450 g of water for kneading dough;
- 200 g cream margarine for greasing buns;
- 1st grade flour for crumbs - 200 g;
- 25 g of grease for greasing sheets.
In the manufacture of road buns from yeast dough, oval cakes are formed, on top of which 4 cuts are made. The formed blanks are laid out on a sheet, given a good distance, spread on top with grease and sprinkled with crumbs.
To create crumbs, the fat and flour are mixed thoroughly in a 1: 1 ratio, and then rubbed through a sieve.
Recipe "Chicken in a bun"
This sandwich is very convenient to take with you to work, on the road. We take:
- 1 bunch of lettuce leaves;
- 10 road buns;
- two tbsp. l cheese mayonnaise;
- two tomatoes;
- 300 g chicken;
- one cucumber;
- one onion;
- three sweet peppers;
- pepper, salt (to taste);
- vegetable oil for frying.
Manufacturing process:
- Wash the chicken fillet, cut into pieces. Fry in a skillet with vegetable oil. Pepper and salt to taste. Stew meat for 20 minutes, then add some water, cheese mayonnaise and simmer another 15 minutes until cooked.
- Divide the buns in half, cut off the top not completely. Give the products a shell shape. Remove the crumb, after this place the vegetables and chicken in this cavity.
- Now cut into circles or semicircles tomatoes and cucumbers, onions - into half rings, pepper - into slices, tear lettuce leaves by hand.
- Fill the buns: put the torn salad leaves in each product, then chopped chicken and vegetables. Fill the recesses so that they can be covered with the top of the buns.
To this sandwich, you can take ketchup or another favorite sauce with you on the road or on a picnic.
With vanilla
We present to your attention another recipe for a road bun, a photo of which can be found below. You will need:
- 140 g margarine or butter;
- 650 g flour (5 cups faceted);
- salt - one tsp;
- ¾ Art. sugar (120 g);
- a bag of vanillin;
- 15 g of raw yeast (0.5 sachets of dry);
- one and a half Art. water or milk (you can take 50% kefir and 50% milk).
For sprinkling we take:
- 50 g of cow's butter;
- three tbsp. l flour;
- three tablespoons of sugar.
Mix the chilled butter with flour and sugar until crumbs are formed. If a greasy mass is obtained, add equal amounts of sugar and flour. If the mass turned out to be powdery and small, add the yolk or a little oil. Stir well to make crumbs. Take out for 20 minutes in the cold.
Process of creation:
- Knead a simple yeast dough. Warm up after the first lift. After the second - cutting.
- Next, cook the buns as described in previous recipes.
- If you want to make beautiful buns, first form balls from the dough. Then immerse each billet in oil, and then - in crumbs.
- Make three cuts on each item and bake.
Nutritional value and chemical composition
As you can see, the recipes of the road bun differ slightly in the composition of the components. On average, the calorie content of 100 g of a classic bun is 362 kcal. This portion contains the following nutrients:
- fats - 13.96 g;
- proteins - 6.78 g;
- carbohydrates - 52.14 g;
- iron - 1.2 mg;
- calcium - 18.6 mg;
- Vitamin B2 - 0.06 mg;
- B1 - 0.12 mg.
The finished product should have the following consistency: porous, well-baked crumb. The color of the rolls is golden or light brown. Its taste should be identical to the freshly baked product, and the smell should be pleasant, characteristic of fresh pastries from yeast dough.
Another recipe
You need:
- 130 g table margarine;
- salt - 6 g;
- premium flour - 650 g;
- 60 g eggs;
- 125 g of sugar;
- yeast - 15 g;
- 250 g of water.
For baby take:
- 20 g of flour;
- 20 g margarine.
Cook this baking as follows:
- Make yeast dough. To do this, heat the water to 35 ° C, add yeast to it, which must be diluted in advance in a small volume of water. Then pour ¼ of the flour and knead the liquid dough without lumps.
- Send the dough to a warm room for 3 hours.
- Add the remaining flour, sugar, eggs, melted margarine, salt to a decreasing volume of dough, and knead a uniform dough.
- Leave the dough to ferment for 4 hours. Crush it periodically during fermentation.
- Divide the finished dough into balls, put them on a buttered sheet and leave to stand for 20 minutes in a warm place.
- After proofing, spread the surface of the balls with a beaten egg, sprinkle with crumbs on top (to create which rub the margarine and flour, and then rub through a sieve) and bake at 240 ° C.
Enjoy your meal!