These wheat buns are light in several ways 🙂 – they are easy to make, and super airy and light in the dough. Read below about my little raise trick.
Then it's time to wheat buns and they taste's just as well because of kardemommen. I've just baked another batch this week, for they disappear quickly. My mother was over yesterday, and did not believe that I even had baked them because they were so airy, and so we laughed a little of the comic in that it compares with poorly bought bread. Actually wheat buns on the same thing as soft rolls, they are just set closer to the plate when withdrawing.
raised Rick: I raise them in a warm oven – I close my first bowl of siliconelåg (or Plastic Wraps) and set it to rise in a warm oven for an hour, then takes out the dough and forms the turnips, puts them back in the hot oven again with a towel over. My new oven can be set to 35 ° C so it is easy enough. Can your oven does not go so far down, do not despair, but turn on the oven for a few minutes at the lowest temperature, 50°C, Off the back and feel in the oven by hand that it is warmer than your hand temperature (it must of course not be too hot so they start baking). I usually weigh the dough and then share 15, then I weigh each lump of dough so they are the same, each bowl weighs around 90 gram (it's kind of a sport I have, to see how good I am at hitting the perfect weight).
RECIPE – wheat buns 15 pcs
INGREDIENTS
25 g yeast
4 tablespoons sugar
4 TSP cardamom
1 1/2 TSP Salt
3 1/2 DL lukewarm water
2 eggs
25 g oil, rapeseed oil
800 g wheat flour (replace if necessary. 200 g with coarser form of flour eg stone ground,)
APPROACH
- Mix water, oil, sugar, cardamom salt and gæres (I whip it right quickly together, but not required)
- Pour the eggs in
- Pour the flour and stir the dough in a mixer (or stir in the hand)
- The dough should not be too heavy, but also not paste too much
- Let dough raise the Bowl an hour (Read above, raised rick, in warm oven)
- Take the dough out, way if necessary and share the total weight of 15 (weight between 75-90 g paragraph)
- form 15 buns and put them on 3 rows of 5 (or low 16 and place 4×4 )
- Let hvederne raise approximately 1 time with a dishtowel over (again I recommend withdrawals from weak warm oven)
- Turn on the oven at 200 ° c
- Hvederne baked at 200 ° C for 10-15 min, for they will be a little light brown
- If you want them toasted (I think clearly is best) let them cool slightly, Part them and traps them in the oven until crisp. They can of course also be toasted in the toaster, but I think they are the best in the oven.
