Buns with mushrooms and sour cream in the oven. Simple and quick: recipes for making julienne with mushrooms in buns
If you want to please your household with fresh pastries, you can cook buns with mushrooms and potatoes in the oven. The baking process is not laborious at all, but the result will exceed all expectations. Airy and brown buns will appeal to both adults and children. Serve such buns well with sour cream and garlic sauce.
Ingredients:
for yeast dough
- flour - 400-450 g
- milk - 150 ml
- granular yeast - 5-7 g
- salt - 0.5 tsp
- sugar - 1 tsp
- vegetable oil 1-2 tbsp. spoons
for mushroom filling
- onion - 1 pc.
- champignons - 200-250 g
- potatoes - 2 pcs.
- black pepper
for lubrication
- egg yolk - 1 pc.
- sour cream or milk - 1 tbsp. lies.
- sesame seeds
for sauce
- sour cream - 150-200 ml
- garlic - 1 clove
- Dill
- salt to taste.
Preparation:
- Sift flour into a bowl. Add salt, sugar and yeast.
- Add vegetable oil (olive or sunflower) to this dry mixture.
- Pour in warm milk and knead elastic dough that does not stick to your hands. Kneading should take at least 10 minutes.
- Collect the dough in a ball and put in a bowl, cover with cling film and place in a warm and draft-free place for 1-1.5 hours, until the volume increases by 2-3 times.
- Prepare the mushroom filling for the buns. In a frying pan with a little vegetable oil fry the peeled and chopped onions until they are transparent.
- Peel and chop the champignons (not very finely). Combine chopped mushrooms with onions. Cook for 15-20 minutes. Season with salt and pepper to your liking.
- Boil jacket potatoes in salted water. Peel and mash with a fork.
- Connect fried mushrooms with boiled potatoes. Season with salt and pepper to taste. The bun filling should cool.
- After 1-1.5 hours, the dough has increased in volume and you can start forming buns with mushrooms.
- Divide the dough into pieces the size of a chicken egg. Roll up balls.
- Roll out the ball into a flat cake 0.5 cm thick. Put a spoonful of the filling in the middle of the cake. Connect the opposite ends.
- Do the same operation on the other side. Pinch up the buns so that there are no voids.
- Grease a baking sheet with vegetable oil. Transfer the buns and leave them "to rise" for 15-20 minutes. Mix the egg yolk with milk or sour cream and grease the surface of the "matched" buns with it. Sprinkle with sesame seeds.
- Preheat the oven. Place a baking sheet with buns in the oven and bake at 180-200 degrees until tender, about 25-30 minutes. Ready-made mushroom buns should acquire a beautiful ruddy color.
- Prepare the sauce. Peel the garlic and pass through a press. Rinse and chop the dill. Combine sour cream, garlic and dill. Season with salt and stir.
- Serve hot mushroom rolls with sour cream sauce.
- Tip: cold and not sour cream sauce the buns are also good.
- Preparing the filling for delicious buns with mushrooms. To do this, first of all, we cut the onion into small cubes.
- Fry the onion in sunflower oil until golden brown.
- We wash the champignons under running water, clean as necessary and also cut into cubes. Add to the skillet to the onion and start frying. It is necessary that the liquid comes out of the mushrooms and evaporates in full. After that, salt and pepper the filling to taste.
- When the filling has completely cooled down, you can start forming the pies. We pinch off a small piece of dough, form a cake and spread the filling on it.
- Gently close up the future bun by analogy with a dumpling.
- We form an oval blank by rolling the dough slightly in our hands. We put it on the table with the seam down.
- We line the baking sheet baking paper and put the pies on top, leaving enough space between them. Lubricate with egg yolk for a delicious crust.
- We leave yeast buns come right on the baking sheet (20 minutes). After that, place the baking sheet in an oven preheated to a temperature of 180 degrees. The buns with mushrooms should be in the oven for 20-25 minutes. When the buns are covered with a golden crust, you can check their readiness by piercing the dough with a wooden toothpick. If it's dry, the buns are already baked.
- You need to get the baking sheet out of the oven and let the baked goods cool.
Delicious yeast dough buns are ready. Juicy, aromatic filling and airy dough - a combination that everyone will like. Such buns are good to eat both with tea and with a glass of kefir.
Great idea - serving dishes in bread or buns! It is unusual, interesting and satisfying, which is very important. Such a dish can be regarded as a hot appetizer, and for many it can be a full-fledged second course.
You can make your own buns or purchase them at the store. It's good if the bun is yesterday's, so the crust will be denser and crumb. In this case, it plays into our hands. Pre-baking empty buns will provide excellent crunchiness. With the existing time pressure, you can skip this stage.
Mushrooms can be supplemented with bacon or ham.
Instead of sour cream, you can take heavy cream and let it evaporate a little after adding to the mushrooms.
You can take any cheese, preferably hard or medium hard.
Serve ready-made mushroom buns immediately after cooking, as they are tastier. And it is absolutely necessary to serve with crispy "caps". Instruments are optional. These buns are more convenient to eat with your hands.
You can serve julienne in an original way if you cook it in a bun - simply and quickly for a snack and as an appetizer.
A fragrant and ruddy wheat bun, which we will prepare ourselves, and then fill with delicious julienne and bake under cheese cap Is just a fabulous snack. Portioned julienne in a bun is not a shame to serve even to the most sophisticated guests-fussy for festive table- they will also ask for not only an additive, but also a recipe!
- champignons - 700 gr
- chicken breast - 300 gr
- Russian cheese - 300 gr
- milk - 300 ml
- onions - 3 pcs.
- vegetable oil - 100 ml
- flour - 1 tbsp.
- salt - 0.25 tsp
- black pepper - a pinch
- nutmeg - a pinch
To prepare delicious julienne, take fresh champignons, chicken breast or chicken fillet, any hard or semi-hard cheese (in my case, Russian), onion, refined vegetable (I use sunflower) oil, milk of any fat content (I have 2.8%), wheat flour of any kind, nutmeg, salt and ground black pepper.
Wash chicken fillet (300 grams), dry and cut into small cubes.
Pour 100 milliliters of odorless vegetable oil into a wide and deep frying pan, heat it up and fry the chicken pieces over high heat. It is important to fry them quickly at a high temperature, and not to stew them in meat juice - 2-3 minutes will be enough. We take out the fried meat with a slotted spoon and transfer it to a separate bowl. Move the pan out of the heat for now, or just turn it off.
Wash fresh champignons (700 grams), dry and cut into arbitrary pieces. Of course, you can use frozen mushrooms or canned (not pickled), but in this case, I can hardly tell you the exact weight.
Heat the vegetable oil again (it remained after frying the chicken fillet) and fry the mushroom pieces over high heat. Do not forget to stir the champignons periodically so as not to burn. If you cook mushrooms over medium or low heat, they will not fry, but stew, releasing a lot of their own juice.
Quickly peel and chop the onions into small cubes. There are not many onions in julienne, so we take 3 large onions.
When the mushrooms are well fried, add chopped onions, make medium heat and continue to cook the mushrooms until the onions are soft and light ruddy.
After that, return the fried chicken breast to the pan, mix everything.
Put a tablespoon of wheat flour on top. The variety in this case does not play a role, since flour acts as a thickener. I used a higher, as I did for buns. Actively stirring with a spatula, fry the contents of the pan for a couple of minutes on a below-average heat, so that the flour stops giving off its characteristic damp smell, and acquires nutty shades.
Then pour 300 milliliters of milk of any fat content - cold or hot. We stir everything quite actively so that the milk thickens due to wheat flour - it will take literally half a minute.
Season the julienne with salt, ground pepper and nutmeg. We add everything to taste, but remember that there will also be cheese in the composition, and it itself is quite salty, so do not overdo it with salt.
Rub 200 grams of any hard or semi-hard cheese on a fine or medium grater and add it to the pan.
Remove the dishes from the heat, stir quickly to melt the cheese. The most delicious julienne is ready - just don't try it too much, otherwise you will eat half at this stage.
We fill the hollow buns with julienne - the filling is just enough for 8 of these buns.
It remains to grate 100 grams of cheese on a fine grater, sprinkle each bun and send the baking sheet back to hot oven minutes for 10.
I just turn on the grill and keep the buns on the highest level for literally 3-4 minutes. We need the cheese to melt, the filling to warm up, and the crust of the buns to brown.
Serve julienne in a bun as portions hot appetizer with fresh vegetables and greens. Just do not forget that for 1 serving you get about 300 grams of food, which is almost 650 kcal - do not get carried away!
And this is how it still looks muffin with julienne on a cut - a lot of delicious mushroom filling under a stretching cheese crust in a fragrant and tender homemade wheat bun. Irishka, thank you very much for this delightful order. Cook for your health and bon appetit, friends!
Recipe 2: julienne with mushrooms in a bun (step by step)
Chicken julienne with mushrooms is a delicious thing! .. And it is supposed to be cooked in a special dish - a cocotte, which looks like a miniature pot with small handles. But what if there is no cocotte maker on the farm? We'll cook delicious julienne anyway! For this case, many options have been invented, one more original than the other!
And we will prepare julienne in buns with you!
The dish is fast, hearty, tasty and looks very unusual. What you need for quick breakfast or for a festive table!
The number of ingredients for the filling depends on the size of the bun. I had these mini, very cute tiny round sesame buns - half the size of a standard hamburger. If you have large buns, we increase the amount of products for julienne and the baking time by 1.5-2 times.
- 4 rolls;
- 100 g fresh champignons;
- 1 half chicken breast;
- 1 medium onion;
- 2 generous tablespoons of heavy sour cream (or cream)
- Salt, ground black pepper - to taste;
- Sunflower oil - 2 tablespoons;
- Hard cheese - 50 g;
- Greenery for decoration.
First, let's prepare the filling. Since the buns are baked for only five minutes, so that the crust does not become hard, like a crouton, the filling should not be raw, but almost ready. Therefore, I boil the chicken breast until tender. I rinse it, put it in cold water, I boil until it boils and for another minute, then I drain the water, collect a new one and boil it until tender, 15-20 minutes, depending on what size the pieces are. Do not forget to add salt.
Meanwhile, peel the onions and mushrooms, rinse. Finely chop the onion. Preheat in a frying pan sunflower oil and pass the onion until golden, over medium heat, stirring occasionally.
Add boiled to the onion chicken fillet sliced by itemprop = "image" into small pieces. After mixing, fry for a couple of minutes together, salt and pepper, put sour cream. I prepared two buns for us and two for the children, only with chicken, no mushrooms. Therefore, I put the fillet first, and then the mushrooms.
Cut the champignons into thin slices, add to the filling, fry together for 3-4 minutes, until the mushrooms are ready.
Cut off the tops from the buns and carefully extract the crumb.
We fill the buns with julienne.
Sprinkle with finely grated cheese.
We put on a baking sheet covered with parchment and bake at 200C for about 5 minutes.
Serve warm! Although chilled, julienne in buns is very tasty!
Recipe 3: julienne with chicken and mushrooms in buns
Julienne is delicious, satisfying and incredible gourmet appetizer, which can also be used as the main hot. The spicy combination of chicken and mushrooms in the recipe for julienne in buns will pleasantly surprise both your home and, in a solemn moment, your guests.
- chicken fillet,
- any mushrooms (I have champignons),
- round buns (I took hamburger buns),
- onion,
- salt,
- spices,
- pepper,
- vegetable oil,
- sour cream or cream,
- greens,
Cut the chicken fillet into small pieces.
We also finely chop the mushrooms.
Chop the onion into small cubes.
Heat the oil in a frying pan, then throw mushrooms, chicken and onions into it. Sprinkle with salt, pepper and spices. Fry over medium heat, stirring for 20 minutes, maximum 25.
When everything is well done, add a few tablespoons of sour cream to the pan, or heavy cream, mix thoroughly, cover with a lid and leave to simmer, reducing the heat to low, for 5 minutes.
Cutting off the tops of the buns, remove the crumb. We do this procedure carefully so as not to make holes in the buns.
The time has come for the cheese, which we will grate on a coarse grater.
Fill the buns with chicken and mushrooms, sprinkle everything with cheese on top. We put in the oven at 150-160 degrees. When the cheese is completely melted, you can remove the contents from the oven.
Sprinkle the finished appetizer with herbs - the julienne is ready.
Juicy chicken and mushroom filling in julienne, crispy bun, fresh herbs and a huge appetite that immediately comes to everyone who sees this dish! Bon Appetit!
Recipe 4: julienne in a bun with chicken fillet
Julienne in a bun will appeal to all lovers of tasty and satisfying food, especially men! Therefore, dear ladies, if you want to pamper your chosen one with something tasty and original, then this dish is clearly for you. In my recipe, there are two options for preparing this dish - one is classic, with mushrooms and champignons, and the other is for those who do not like mushrooms.
Julienne prepares quite quickly and simply, the main thing is to have everything necessary products and good mood.
- Fresh champignons - 400 g
- Chicken fillet - 400 g
- Pork brisket or bacon - 300 g
- Butter - 40 g
- Milk (or cream) - 0.5 l
- Flour - 4 tbsp. spoons
- Hard cheese - 150 g
- Medium buns - 8 pcs.
- Salt to taste
- Pepper to taste
How to cook hearty julienne in a bun: cut the chicken fillet into small pieces and send it to fry for 10 minutes in butter or sunflower oil.
While the chicken is cooking, cut the mushrooms into small cubes.
Do the same with the pork belly.
Divide the almost finished chicken fillet into two parts. In one part add fresh mushrooms, and in the other pieces pork meat... Cover the skillet with a lid and cook over low heat for 10 minutes.
Add 2 tablespoons flour to each skillet and stir well. Add additional butter to the mushroom julienne.
After stirring the flour, immediately pour in the milk or cream, stir well and let the dish simmer until the sauce thickens.
Get busy making buns. To do this, carefully remove all the crumb from them, as shown in the photo.
Put the prepared buns in a preheated oven for 5-10 minutes.
While the buns are in the oven, grate the cheese on a fine grater.
Put the finished julienne into buns, which have already been browned in the oven.
Sprinkle the tops of the buns with grated cheese.
Put almost ready-made julienne in buns into the oven, preheated to 180 degrees for 10-15 minutes, until the cheese is completely melted. Bon Appetit!
Recipe 5: julienne in buns at home
- Chicken (leg) - 1 pc
- Mushrooms (oyster mushrooms) - 400 g
- Sour cream - 200 g
- Hard cheese - 150 g
- Bulb onions - 2 pieces
- Bun - 6 pieces
- Vegetable oil (for frying and greasing a baking sheet)
Remove the skin from the leg and boil in salted water. Separate the meat from the bones and chop finely.
Onions, I had small 5 pieces, chop, sprinkle. Add mushrooms, finely chopped, fry until the juice evaporates.
Add chicken, sour cream and simmer for 15 minutes.
Prepare buns, cut off the top and remove the crumb.
Grate cheese on a coarse grater. Put the julienne in buns, sprinkle with cheese and send to the oven to bake until golden brown.
We get the buns out of the oven and ... The aroma is throughout the kitchen. The buns are juicy, the crust of the cheese is golden brown, the julienne is juicy. Please go to the table. Bon Appetit!
Recipe 6: how to make julienne with chicken in a bun
Julienne is prepared with chicken, mushrooms, fish and seafood. It is complemented with cream, sour cream or Bechamel sauce and cheese. You can bake julienne not only in iron or clay cocotte bowls and pots, but also in potatoes and buns. Julienne with chicken and mushrooms in buns turns out to be original and very fragrant. The bread is crispy on the outside and soaked on the inside creamy sauce and gets a wonderful taste.
- Chicken fillet 500 gr
- Champignons 350 gr
- Sour cream 120 gr
- Dill ½ bunch
- Buns 4-6 pieces
- Mozzarella cheese 150 gr
- Vegetable oil
- Ground pepper
We wash the chicken fillet, cut into pieces and put in hot oil. Sprinkle with salt and fry over high heat, stirring occasionally, until the liquid evaporates. Put it in a small saucepan.
Cut the onion into half rings and fry until soft in oil after the chicken.
We wash the champignons, cut into slices and put in onions.
Fry, stirring occasionally, for 5-6 minutes, add chopped dill, ground pepper and salt.
Add sour cream to the mushrooms.
Simmer for 5 minutes.
Put the finished mushroom mixture in fried chicken pieces, mix and the preparation for the julienne is ready.
The number of buns depends on the size. Cut off the top of the buns, carefully remove the crumb and put it on a baking sheet.
Fill the prepared buns with a fragrant creamy mixture of mushrooms and chicken and add slices of Mozzarella cheese on top.
We send a baking sheet with julienne to a preheated oven at 200 degrees for 10-15 minutes, until the buns are browned and the cheese melts. We take out the original julienne in buns, cool a little and serve.
Julienne can be supplemented with any spices to taste, and Mozzarella cheese can be replaced with regular hard cheese.
Recipe 7: julienne cooked in a bun
If you do not have cocotte makers for making julienne, there is no reason to get upset and refuse the dish. I propose a recipe for julienne, which is cooked in buns. Very nice and tasty! The "plate" is eaten with the julienne.
- Bun - 5 pcs. (ready-made, Kuntsevo or others)
- Onions - 1 head
- Champignon mushrooms - 120 g (or oyster mushrooms)
- Chicken fillet - 100 g (boiled)
- Cream - 100 ml (approximately)
- Flour - 2 tablespoons
- Salt to taste
- Cheese - 50 g
- Milk - 2 tablespoons (for lubrication)
- Sesame seeds - 1 tablespoon
- Dill - for decoration
Cut off the top of the rolls and remove the crumb. The crown can not be thrown away and can be used as a "lid".
Finely chop the onion, mushrooms (I have oyster mushrooms) and small pieces of boiled chicken.
Fry onion in hot vegetable oil until soft and translucent, then mushrooms. After 5-7 minutes add chicken meat, fry for another 3 minutes.
Salt the filling, pour in the cream. Add flour, stir.
Fill the buns with the filling.
Sprinkle with grated cheese on top. Grease the bun with milk and sprinkle with sesame seeds. Bake buns in the oven at a temperature of 180 ° C for 5 minutes, or you can generally melt the cheese in microwave oven.
Recipe 8: chicken julienne buns (with photo)
Julienne in a bun - perfect for those who do not have molds for making julienne. And it's simple - it's very tasty hearty dish, eaten together with "dishes". You can take it to work or to nature for a snack, juicy and tasty, everyone likes.
- flour - 2 tablespoons;
- salt to taste;
- nutmeg - to taste;
- ground black pepper - to taste;
- onions - 100 gr;
- cream - 200 ml;
- mushrooms - 100 gr;
- maazdam cheese - 30 gr.;
- round buns - 4 pcs.;
- vegetable oil - 2 tablespoons;
- chicken fillet - 200 gr
We need 4 buns, maybe with sesame seeds and products for julienne.
Cut off the lid from the buns, take out the middle:
To prepare julienne, finely chop the onion:
We pessize the onion in a small amount of vegetable oil, add the mushrooms, cook until the moisture evaporates:
then add the chicken fillet, cut into strips or small cubes. Fry until tender.
Pour in 200 ml of cream.
Add 2 tbsp. tablespoons without a slide of flour and mix well.
Add salt, black pepper and nutmeg to taste. Cook for a couple of minutes until thickened.
Put julienne into prepared buns:
Sprinkle with grated cheese on top:
The lids can be greased with milk and covered with buns:
Bake in a preheated oven for about 5 minutes, so that the bun is warmed up, slightly dried and the cheese melted.
Serve as a separate dish or with sliced vegetables. Bon Appetit!
Recipe 9, step by step: mushroom julienne in a bun
Julienne in a bun is simple yet amazing convenient recipe which we are sharing with you today.
- 10 pcs buns
- 500 gr mushrooms
- 2 large onions
- 250-300 gr sour cream
- 200 gr of hard cheese
- dill or parsley
- salt, black pepper, spices.
Gently cut the buns and core them.
Finely chop the mushrooms.
Fry the onions.
Add mushrooms to onions.
We give the mushrooms brown well, add salt, pepper, herbs, spices, sour cream.
Stir, let it boil for 2-3 minutes.
Cheese finely three.
Remove the finished julienne from the heat and add the cheese, leave 1/5 of the cheese for sprinkling the buns.
Add greens and mix for uniformity.
We fill the buns with julienne.
Sprinkle with cheese.
We send it to the oven at 180 degrees for 10-15 minutes. Bon Appetit!
Bonus: how to make julienne buns (with photo)
- wheat flour - 500 gr
- milk - 240 ml
- chicken eggs - 2 pcs.
- pressed yeast - 15 gr
- sugar - 1 tablespoon
- salt - 1 tsp
- white sesame - 1 tablespoon
First, we will prepare all the necessary products for making yeast buns: wheat flour top grade, milk of any fat content (I have 2.8%), medium-sized chicken eggs (45-50 grams each), granulated sugar, salt, sesame seeds, and yeast. By the way, don't buy pressed yeast - fast-acting yeast (take 5 grams - this is a heaped teaspoon) or dry (the same amount as fast-acting yeast) are perfect. If you want to use fast-acting yeast, you do not need to put the dough - they are immediately mixed with the flour. All products for making yeast dough must be room temperature and the milk is pleasantly warm.
Since yeast buns, I propose to cook in a dough way, the first step is to make a dough. Perhaps you are asking what the dough is and what it is for. I will not write for a long time, that the point is that this is a semi-finished product that is used for baking bread and other bakery products and increases the plasticity of the dough. In other words, this mixture of flour, liquid and yeast helps to achieve a smoother, more porous crumb and richer flavor and aroma. finished baked goods... Pour 100 milliliters of lukewarm milk into a bowl, add all the sugar at once (1 tablespoon) and chop 15 grams there fresh yeast(or 5 grams dry). Mix everything thoroughly so that the yeast and sugar dissolve.
After that, we sift there 100 grams of premium wheat flour.
Mix everything thoroughly with a spoon or fork so that the flour evenly spreads over the sweet milk with yeast. If there are small lumps left, it is not fundamentally important. We tighten the bowl with cling film or cover it with a plastic bag and leave it in a warm (28-30 degrees) place for about half an hour. The fermentation time of the dough, like the yeast dough in general, is a relative concept and depends on the activity of the yeast and the temperature in the room. In other words, you can have very active yeast and the dough will be ready for work after about 15 minutes, and for someone it may not rise properly in an hour (again, due to the stale yeast).
In the rest of the warm milk (130 milliliters), break the steam chicken eggs so that only one yolk remains.
It is this yolk that will be needed to lubricate future buns. Dilute it with a tablespoon of milk from the previous step, stir everything and leave it on the table for now - let it wait in the wings.
In a bowl for kneading the dough, sift 400 grams (100 grams was spent on dough, if you remember) of wheat flour. You may need a little less or more flour, depending on its quality (in particular moisture). Add to the flour 1 teaspoon (with a small slide) of table salt, preferably finely ground. We mix.
When you see that the dough has increased in volume several times, it is probably already ready for further work. You are probably tired of reading about the readiness of the dough in my recipes homemade baked goods, but I will repeat myself anyway. First of all, mature dough grows very well in volume. In addition, if you pick it off with a spoon or fork, you will notice that the dough is riddled with air bubbles. But this is not all the indicators of its readiness - it is recommended to introduce the dough into the dough when it has already grown in volume and HAS ALREADY STARTED SITTING A LITTLE (especially in the center). I am deliberately writing this in big letters as it really matters. Previously, I did not write in baking recipes, because I did not suspect that many may simply not know this nuance. In other words, the yeast has already managed to eat everything tasty in the dough and are hungry, so it's time for them to eat again. And then we introduce them into the dough. I hope I explained it clearly.
Add to wheat flour milk with eggs, as well as ready-to-use dough.
Knead all the products until a smooth, firm, not tight and completely homogeneous dough is obtained. It doesn't stick to your hands. Round the dough, tighten the bowl with cling film or cover with a damp towel and give time to rest in the warmth - about 1 hour or until the volume increases 2.5-3 times. Where better test to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no buns.
After 1 hour 10 minutes I have yeast dough increased by 3 times.
We divide it by the desired number of parts - I propose to make 8 portioned juliennes, which means there will also be eight buns. Forming such buns is very simple and straightforward - let's just make them round. Let the balls lie down for 5 minutes, then gently press them on top with the palm of your hand, flattening them.
We transfer the blanks to a baking sheet, which I advise you to cover with baking paper, seam down. Cover the future buns with cling film, which must be rubbed with flour so that the dough does not stick, and leave for 30-35 minutes. The proving time of buns depends not only on the strength of the yeast, but also on the temperature in the room.
When the workpieces noticeably increase in volume, we lubricate them with a mixture egg yolk and milk from step 6 - this will make the surface of the buns rosy and shiny. Additionally, sprinkle the blanks with sesame seeds (1 tablespoon is enough) - this is optional.
In advance (20-30 minutes), we did not forget to turn on the oven to warm up by 180 degrees. Bake our homemade wheat julienne buns on medium for about 30 minutes. I have a gas stove, bottom heating, no convection.
Let the finished buns cool slightly so as not to burn your hands (I do not turn off the oven), after which we carefully cut off the tops of them. It is most convenient to use a saw blade for this.
Then we take out part of the crumb with our fingers - just not very much so that decent walls remain. The crumb and tops can be dried, minced and homemade breadcrumbs... It's just that the crumb is perfect for making cutlets, and if you don't need it right now, freeze it in a bag.