No oven, No yeast! Anyone has potato at home can do it! Incredibly easy, delicious and fast
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???? Recipe (Ingredients)
1.Dough
90ml (6 tbsp) Milk
1g (1/8 tsp) Salt
150g (1 cup) All-purpose flour/wheat flour
15ml (1 tbsp) Unsalted butter
2.Fillings
2 (200 g) Potatoes
15g (2 tbsp) Bacon crumbs
6g (1 tbsp) Chopped onion
15ml (1 tbsp) Moyonnaise
Mozzarella cheese
???? Important tips
1. About 200 grams of potatoes, you can use 2 small potatoes or 1 large one.
2. Omit the bacon if you don't have it.
3. Heat on medium-low heat and cook for about 3-5 minutes on each side.
4. No need to knead the dough, refrigerate the dough for 30 minutes or more, you can refrigerate it overnight and make it the next day.
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No oven, No yeast! Anyone has potato at home can do it! Incredibly easy, delicious and fast
No oven, No yeast! Try these two Easy recipe if you have flour and ground meat!
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???? Recipe 1 (Ingredients)
1.Dough
300g (2 cups) All-purpose flour/Wheat flour
3g (1/2 tsp) Salt
190g (0.8 cups) Water
2. Fillings
450g (1 lb) Ground meat
3g (1/2 tsp) Salt
1/8 tsp Pepper powder
15g (1 tbsp) Soy sauce
8g (1/2 tbsp) Oyster sauce
5g (1 tsp) Minced ginger
100g (2 cups) Green onion
15g (1 tbsp) Cooking oil
???? Recipe 2 (Ingredients)
1. dough :
300g (2 cups) All-purpose flour/Wheat flour
5g (1 tsp) Salt
180ml (3/4 cup) Water
2. Fillings :
400g Ground meat
1 tbsp Cooking oil
5g Ground Ginger
1/2 tbsp Soy sauce
1 tbsp Sweet sauce
1/8 tsp Thirteen-spices
1/8 tsp White pepper powder
Green onion
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Eggless Burger Buns Recipe | बिना अंडे के बर्गर बंस | Chef Sanjyot Keer
Full written recipe Eggless Burger Buns
Prep time: 5-10 minutes
Cooking time: 2.5 hours
Serves: 7 burger buns
Ingredients:
WATER | पानी 150 ML (LUKEWARM)
SUGAR | शक्कर 1/2 TSP
INSTANT YEAST | इंस्टेंट यीस्ट 6 GRAMS / 1/2 TBSP
POTATO | आलू 1 NO. MEDIUM SIZE / 80-85 GRAMS (BOILED)
REFINED FLOUR | मैदा 320 GRAMS
SALT | नमक 1 TSP
UNSALTED BUTTER | अनसाल्टेड बटर 25 GRAMS (SOFT)
OIL | तेल AS REQUIRED
MILK | दूध AS REQUIRED
BUTTER | मक्खन AS REQUIRED
Method:
In a bowl add water & sugar, stir well to dissolve the sugar then add in the yeast & dissolve it as well, further cover the bowl with cling wrap of a plate & set it aside for 5-10 minutes.
The mixture should froth up after the rest, this will indicate that the yeast is alive, if the mixture doesn’t froth up repeat the process with new yeast.
Further take a boiled medium sized potato into a large bowl & mash it completely using a spatula until it becomes smooth.
Add the refined flour & salt in the same bowl as the potato & mix the flour well with the potato.
Further add the yeast & water mixture into the flour & combine it well using your hands to form the dough.
Once all the dry flour gets incorporated, transfer the dough onto a flat surface & knead it for 3-4 minutes.
Then add the soft unsalted butter in 2 batches & incorporate it into the dough, once you have added all the butter knead the dough really well for 10-12 minutes until it becomes super soft & smooth, to check if your dough is ready take a small portion of the dough & stretch it, it should form an extremely thin sheet which is almost transparent, this is called a gluten window.
Once a gluten window forms your dough is ready, form it into a large doughball & transfer it into a large, greased bowl & drizzle a few drops of oil over the surface of the dough, cover the bowl with cling wrap & place it in a warm corner of the kitchen & let the dough ferment until its double the size, it will take 1-1.5 hours approximately depending upon the room temperature.
After the dough becomes double in size, remove the cling & puncture the dough using your hand & then transfer it onto a flat surface & divide it into 80 grams portions, you should get about 7 portions.
Cover the portions using a damp cloth until you roll the other doughballs, to shape the doughball pull & bring the edges of the dough portion towards the centre then flip it & roll it into a tight & smooth doughball.
Shape all the doughballs similarly & place them on a butter paper lined baking tray & gently press all the doughballs with your hand to flatten them out.
Further cover it with a damp cloth & let it rest for 30 minutes.
After 30 minutes you’ll see that the doughballs have risen slightly, at this stage brush the surface of the doughballs using milk & place it into a 190C preheated oven & bake for 12-14 minutes or until their surface becomes light golden brown.
Once the buns are baked remove the tray from the oven & brush them with melted butter immediately.
Further transfer them from the tray onto a cooling rack & cool them down completely.
Your freshly baked eggless & fluffy burger buns are ready.
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No Yeast No Egg Burger Buns | Bun Recipe WIthout Yeast | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS No Yeast No Egg Burger Buns | Bun Recipe WIthout Yeast | Yummy
INGREDIENTS:
Flour/Maida - 1 & 1/2 cup
Sugar - 1 tbsp
Baking powder - 1 tsp
Baking Soda - 1/2 tsp
Oil - 3 tbsp
Curd/ Yogurt - 6 tbsp
1 cup = 250ml
Since its Yeast less bun this bun will not soft spongy & fluffy. For soft & spongy bun you have to use yeast
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A fantastic recipe made of dough and chicken! Yeast dough appetizer!#shortsfeed
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길거리음식
Keto Yeast Risen Burger Buns
A low carb yeast risen burger bun swapping out high carb ingredients and replacing with blend of keto friendly flours for the fluffiest keto hamburger bun you will ever have.
Full Recipe at:
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INGREDIENTS
1 cup warm water
2 tsp inulin
1 1/2 tsp yeast
2 eggs
7 tbsp flaxseed meal
1/3 cup almond flour
1/2 cup oat fiber
1 1/4 cup vital wheat gluten
4 tbsp butter cubed
1/4 tsp xanthan gum
1/2 tsp monk fruit sweetener
2 tsp garlic salt
INSTRUCTIONS
NUTRITION
Serving: 1-burger bun | Calories: 181.3kcal | Carbohydrates: 17g | Protein: 16.5g | Fat: 10.9g | Saturated Fat: 4g | Cholesterol: 49.9mg | Sodium: 542.6mg | Potassium: 133.5mg | Fiber: 11.3g | Sugar: 0.3g | Vitamin A: 210.5IU | Calcium: 58.6mg | Iron: 2.1mg | Net Carbs: 5.7g