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Thursday, February 16, 2012

Eggless Burger Bun

As promised earlier, I am giving the recipe for the burger bun now. The original recipe had eggs. But as always, I replaced the egg with its substitute and result was extremely soft and fabulous buns.  The secret lies in the egg substitute. I used 1/4cup fresh curds along with a pinch of baking soda in place of 1 egg. The dough  was also great to work with. The original recipe is from King Arthur and this is their top most recipe to hit the charts. I halved the recipe and got 4 buns. Today is the first day of First week of Blogging Marathon started by Srivalli. I am posting under Eggless and Vegan Bakes theme and linking this post to Kid's Delight with the same theme guest hosted by Priya and started by Srivalli.




Recipe Adapted from King Arthur Flour Website
Ingredients:
Butter-1tbs
Curd-1/4cup +a pinch of Baking Soda (this serves as the egg substitute)
Flour-1 3/4cup
Sugar-1/8cup
Luke Warm Water-1/3-1/2cup
Salt-3/4tsp
Instant Yeast-1/2tbs (If using dry yeast use the same amount)


Oven Temperature:160C
Rack-Centre


Procedure:
1. In a bowl add flour, salt, sugar, butter, yeast and curd baking powder mixture.
2. Add water to kead a soft and slightly sticky dough. You may not use up the 1/2cup of water So start from 1/4cup and add tablespoons of water as you knead. Stop when the dough consistency is reached.
3. On a counter, knead the dough for 10 minutes to make it soft, silky and pliable. This kneading helps in developing the gluten.
4. Place the dough in a clean bowl and keep it covered for 1 hour or until double. I place the dough in a measuring jar to keep track of its volume.(an idea from the king arthur website)
5. When the dough is double in volume, transfer it to counter and punch it down.
6. Divide the dough into 4 equal parts.
7. Roll each ball by cupping it inside the palm and rolling it in circles until you get a smooth finish.
8. Place the balls on a greased baking tray with enough place for rising.
9. Flatten each ball.
10. Keep it covered with a towel until it has doubled.
11. Preheat oven to 160C. I used a black tray. If you are using an aluminium tray, then set the temperature to 180C.
12. When the balls are ready, brush the top with milk and sprinkle sesame seeds on top.
13. Place the tray in the centre rack and bake for 15-25minutes or until the top is golden.
14. Do not forget to rotate the tray in between to avoid burning of the corner buns.
15. Remove the tray from oven and brush the buns with melted butter.
16. Allow it to cool completely before handling.
17. Prepare burgers and relish...





Prepare a soft and sticky dough.



Knead for 10 minutes and place it in a measuring jar to rise.



Mine dough tripled with in 1 hour.



Divide the dough into 4 equal parts.



Roll it with in the palm.



Arrange on a baking tray.



Flatten the balls.



When double, brush the top with milk and sprinkle sesame seeds.



Bake till golden and brush with melted butter.



The buns were so soft and crums were very nice.





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13
Submitting this to Yeastspotting

48 comments:

  1. wow!!!!buns look so soft and fluffy Gayatri...Am bookmarking this eggless version!!!

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  2. Awesome Gayathri..would surely want to try this sometime..:)

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  3. Perfect looking buns, soft n spongy...

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  4. Looks perfect, let me try you recipe. Can we use self raising flour?

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  5. Wow looks super soft....burger buns looks perfect

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  6. Oh! ThAt looks super soft. I have tried buns myself for vada pave. But these looks very appealing and inviting. Bookmarked for sure.

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  7. this is superb recipe, am waiting to buy my stock of fresh yeast as I have given up on dry yeast now on...then i know what to make

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  8. its a job to get fresh yeast here...n i hate dry yeast...awsum buns;)

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  9. These look so nice and fresh Gayathri! And i'm in awe of all the blog appreciations and badges! way to go :)

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  10. Awesome burger lovin it :)....do visit mine in ur free time.

    Preeti
    Preeti's Kitchen Life

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  11. a professional bake....sio perfect burger buns...

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  12. looks so delicious..very tempting clicks!!

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  13. I can't believe that they are home-baked ones!!
    Utter soft, spongy, so perfect in appeal and texture, and that too without eggs!!
    You are a super-cook!! :)

    Ongoing Event: Cakes, Cookies and Desserts
    http://anjali-cooklog.blogspot.com/2012/02/announcing-my-first-event-cakes-cookies.html

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  14. Simply superb, so soft and fluffy and eggless too, yumm..

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  15. the buns look tempting and perfect too!!

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  16. WOaaah!!! I was seriously looking for a good eggless recipe for this one! Coool! :D

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  17. This is great gayatri.. and an eggless version too... bookmarked!

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  18. egg less and only 1tspn butter is really good. The burgers are lip smacking good.
    Love Ash

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  19. Totally YUMMY

    Aarthi
    http://www.yummytummyaarthi.com/

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  20. Glad to follow your blog
    Saranya
    http://www.foodandtaste.blogspot.com/

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  21. buns look perfect... thanks for sharing the recipe...

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  22. OMG! perfect buns dear....luv it ....gr8 job gayathri....

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  23. its worth trying gayathri as they r so tempting.

    Ongoing Event: MurariAnniversary-Giveaway-2012

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  24. very beautifully done gayathri they are simply too cute

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  25. Perfect buns Gayathri. Looks inviting. Love the step by step pictures, awesome clicks.

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  26. They look better than the ones in the bakery.Perfectly baked...

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  27. Hey, I tried this recipe and it came out fantastic!! Here's the link to it where I have mentioned a link back to your page as well. :)
    Thanks a ton for this one, Gayatri. :)

    http://anjali-cooklog.blogspot.com/2012/04/home-baked-eggless-paavbuns.html

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  28. hello, want to make this but confused that in your intro para you have mentioned about baking soda but in ingredients list it is baking powder what to use ? secondly please guide on which rack of OTG shold it be baked?
    thanks

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    Replies
    1. Hi Meenakshi, I am sorry. It was a typing error. I have changed it. It is baking soda.

      Delete
  29. can you please tell baking temperature ?

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  30. Hello! I came across your blog site while searching for eggless recipes. Your recipe for these buns sounds simple and easy and I plan to try it today. I must thank you for mentioning the use of curds as an egg substitute; have long suspected that it should work but never tried it so far. Will give you the results of my efforts - hope they turn out as good as yours :-)

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  31. Does over-kneading make the buns tough. Cos I followed th exact measurements but then it was not as soft as t should be. Btw the best recipe for buns I've ever googled.

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  32. Hellos. The best recipe for buns that I've googled. Does over kneading make th buns tough. Cos t was not as soft as t should hav been.

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  33. Thanks a lot. Over kneading does not make buns hard. When you knead a lot, the dough becomes very smooth and elastic and the buns will be very soft.

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  34. Hello Gayathri, Stumbled on your awesome blog looking for recipes for eggless cake. Can you please let me know if I can use the same baking temperature and duration in a Microwave oven (Convection) to make the buns?

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    Replies
    1. Hi Karuna, Thank You. For baking in MW Convection mode you can use the same temperature and time...

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    2. Thats great :) thanks a ton...

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  35. Hey perfect buns I tried the recipe my buns outer surface was little hard .Wat can I do for that

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    Replies
    1. Hi Durga, Did you brush the top of the dough with milk? Or you could have over baked it in low temperature?

      Delete
  36. Hi Gayathri, thanks so much for this awesome recipe. I tried it and it turned out to be just the way it is in your photos. And all those eggless cake recipes in your blog! Such a delight to even see the pictures. Just awesome. Your are such an inspiration. Thanks again!

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  37. Hey Gayatri, thnxs a lot for this wonderful reciepie. I tried it & they turned out perfect just as shown in ur pics. Your reciepies are really awesome. Once again thnxs.

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  38. Hi.. can we substitute active dry yeast exactly the same way as using instant yeast in this recipe? Any change in measurements or method with using active dry yeast?
    Thanks
    Neelmani

    ReplyDelete

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