Thank you very much for sharing this Wonderful Scrumptious recipe. 🤩🤩😋😋I tried it with instant yeast . They came out GREAT. I love it and i"ll make them again. Thank you 🙏
I Made my first yeast water with raisins and made a poolish for these buns last night. I'm going to use them for BBQ pulled pork 🤤. I usually do sourdough but it makes a but of a mess and this option is much cleaner to maintain
Lovely recipe and video as always. Can you please write me the music you are playing at 1.52-2.00 minutes in the video, with violin? It is very dear to me. Is it ‘Sous les Ponts de Paris’? Many thanks
Good day, a question, may I know what are the cheapest and highest success rate of fruits that is homegrown for the yeastwater? I live in SEA as well, I was thinking of using fruit that is homegrown as yeast/starter for making breads which may transit into a bakery in future but not sure on how successful some of these tropical fruits will be for leavening breads.
🍅 Tomato, local 🍇 grapes, salaks, in SE Asia, the choices are almost unlimited, depending on whatever is in season, just stay away from mangoes, papayas, guavas, those that contain protease enzymes will have issue with the gluten structure of your dough
@@NovitaListyani hmm 🍅, atm I'm using Organic raisins as they are not oil coated, but the cost is rather high. I shall try salak, but tomato? Isn't Tomato acidic? Strange because whenever I used tomato as inclusion for my Sourdough, as in sundried tomatoes in a brine, I need to dry them by roasting them before adding into the Sourdough otherwise the liquid interfere with the fermentation making the end product over ferment easily.
Local tomatoes here are less acidic, I use it regularly, as I like the fact that the pomace can be used for cooking after fermentation. Salaks are your best bet if you don't want to use tomatoes, when in season they are reasonably priced here. Local apples are also good. If the organics cost too much maybe you can consider soaking the fruit with baking soda for 15 minutes to get rid of the pesticide and any unwanted chemicals, and then leave the fruits on the counter overnight to gather new yeast, or use a little bit of old yeast water to kick start the fermentation.
Love the presentation, meaning the video lighting and directing, the text, and the voice, but the latter is almost IA like, is that true? Btw the buns are delicious but I missed the amount off butter in your ingredients
I made a lot of fruit yeast water with flour (1-1) last night , so how much do I need to take out yeast for poolish section ( per your recipe) 100g? or 200g?
Hi, I am very interested with your burger bun video but a bit confused, how many kind of poolish that you used for making burger bun in the video/recipe?
Very poetic this time, plenty dry jokes and nice burger buns, I love it.
Thanks!
My mom literally asking me to find a burger bun recipe 20 mins ago. Thank you for sharing!!
Thank you for commenting
Thank you very much for sharing this Wonderful Scrumptious recipe. 🤩🤩😋😋I tried it with instant yeast . They came out GREAT. I love it and i"ll make them again. Thank you 🙏
Ini tu kaya nemu harta karun ya. Abis bikin natural yeast, pasti butuh resep buat mengaplikasikan❤❤❤❤
Very thankful from Vietnam. Follow your video, I did my own hamburger with Fruits Yeast Water.
So delicious!
The pizza slice deal is smart. They look great. Ty🌸🙏🏻
Just what I am looking for! Thanks
No problem!
Oh my god.. The recipe i am waiting for. Thank you❤️
Thank you too!
Beautiful! The best burger bun recipe ive seen so far. Keep it up 👍
Thank you for your kind comment!
_I look forward to trying this._ Thank you for sharing!
Hope you enjoy it!
Thank You i was looking for this and i could do hot dog bread with half on the pâton
I love your videos so much
I Made my first yeast water with raisins and made a poolish for these buns last night. I'm going to use them for BBQ pulled pork 🤤. I usually do sourdough but it makes a but of a mess and this option is much cleaner to maintain
Have fun!
Lovely recipe and video as always. Can you please write me the music you are playing at 1.52-2.00 minutes in the video, with violin? It is very dear to me. Is it ‘Sous les Ponts de Paris’? Many thanks
Thanks. The song is a classical piece called "Lullaby" performed by Cooper Cannel, you can download it from TH-cam Audio Library
Good day, a question, may I know what are the cheapest and highest success rate of fruits that is homegrown for the yeastwater?
I live in SEA as well, I was thinking of using fruit that is homegrown as yeast/starter for making breads which may transit into a bakery in future but not sure on how successful some of these tropical fruits will be for leavening breads.
🍅 Tomato, local 🍇 grapes, salaks, in SE Asia, the choices are almost unlimited, depending on whatever is in season, just stay away from mangoes, papayas, guavas, those that contain protease enzymes will have issue with the gluten structure of your dough
@@NovitaListyani hmm 🍅, atm I'm using Organic raisins as they are not oil coated, but the cost is rather high.
I shall try salak, but tomato? Isn't Tomato acidic? Strange because whenever I used tomato as inclusion for my Sourdough, as in sundried tomatoes in a brine, I need to dry them by roasting them before adding into the Sourdough otherwise the liquid interfere with the fermentation making the end product over ferment easily.
Local tomatoes here are less acidic, I use it regularly, as I like the fact that the pomace can be used for cooking after fermentation. Salaks are your best bet if you don't want to use tomatoes, when in season they are reasonably priced here. Local apples are also good. If the organics cost too much maybe you can consider soaking the fruit with baking soda for 15 minutes to get rid of the pesticide and any unwanted chemicals, and then leave the fruits on the counter overnight to gather new yeast, or use a little bit of old yeast water to kick start the fermentation.
Love the presentation, meaning the video lighting and directing, the text, and the voice, but the latter is almost IA like, is that true? Btw the buns are delicious but I missed the amount off butter in your ingredients
I made a lot of fruit yeast water with flour (1-1) last night , so how much do I need to take out yeast for poolish section ( per your recipe) 100g? or 200g?
We have many videos using poolish, please do have a look
If we double the size, do we also need to double the yeast too? Thx
@@NovitaListyani thank you
Of course. You're welcome :)
Hi, I am very interested with your burger bun video but a bit confused, how many kind of poolish that you used for making burger bun in the video/recipe?
For more information on poolish please watch this video: th-cam.com/video/w-5B7vsHcok/w-d-xo.html
Hi.. you mentioned the baking time is 40mins . It took me 20mins and my buns already very brown. Is this timing tolerable?
Every oven is different, you may need to adjust it accordingly
@@NovitaListyani tqvm novita. The burger buns recipe is awesome. Made it a couple of times.
From your name, are you of Indonesian descent?
What is yeast water please?
th-cam.com/video/Pt_dS7FDHog/w-d-xo.html
th-cam.com/video/M5M7KQp5zYw/w-d-xo.html
th-cam.com/video/oRwhCZlgiGI/w-d-xo.html
Which flour did you use?
Bread flour
@@NovitaListyani I mean is it all purpose flour or 00 flour?
Bread flour is a type of flour. It has a higher protein content than all-purpose flour, usually 11-13 %.
@@NovitaListyani thank you.
What about you use yudame to keep it …….
😍👍🏻👍🏻👍🏻🙏❤️🇺🇦
3am rn
Something tells me the butter flue out of the bowl on you.