I bake them in a Viking convection oven at 375 degrees for 18 minutes. If you have a standard gas or electric oven bake at 400 degrees for the same time. Cook to color. They will finish at about 205 to 210 degrees internal temp.
Shape them into dough balls and then press them down to fit you tart rings. If they don't fill the tart ring on the first try, cover them with plastic wrap. Wait 10 minutes to let the dough rest and then press them down again to fill the tart rings.
hmmm... They might be too heavy. You need lots of oven spring on hamburger buns. When the dough rises in the oven the ring stays attached to the bun and moves up off of your sheet pan in the middle of the bun. I wonder if the extra weight of that ring vs tin foil would restrict the oven spring? Also I wonder how difficult it would be to remove that clamp when they come out of the oven? Google tart rings on Amazon. They aren't that expensive.
i find the handmade tin foil rings to be just fine. I put them in the dishwasher to clean them. It takes about 1 minute to make those rings by hand. All you need is a ruler, stapler and a roll of tin foil. Easy peasy.
Thanks for the complement. I've got this Brioche Hamburger Bun thing figured out. Chef Jacob and I developed the recipe and its processes over the last month. He is going to post the recipe and a video of how to do it soon on StellaCulinary.com.
But I'm still working on duplicating your beautiful Ciabatta bread. I'm also trying to hone my baguette skills.
... What did you bake them in? I'm thinking of getting one of those silicone moulds - wondering if that's what you used?
All looks good though!
-Gordon
Silcone tart rings are something I might move into but, I've used the handmade version up until this point... Tin foil.
I make mine 4.5" in diameter because my preference is a 4" wide, 8oz hamburger patty, smoked, low and slow and then seared at the end.
See video - https://m.youtube.com/watch?v=1xvTAeA3MXM
I bake them in a Viking convection oven at 375 degrees for 18 minutes. If you have a standard gas or electric oven bake at 400 degrees for the same time. Cook to color. They will finish at about 205 to 210 degrees internal temp.
Shape them into dough balls and then press them down to fit you tart rings. If they don't fill the tart ring on the first try, cover them with plastic wrap. Wait 10 minutes to let the dough rest and then press them down again to fill the tart rings.
<a href="https://www.flickr.com/photos/food_pictures/17046053736" title="image by Brian Foreman, on Flickr"><img src="https://farm9.staticflickr.com/8774/17046053736_0ede66168b_s.jpg" width="75" height="75" alt="image"></a>
<a href="https://www.flickr.com/photos/food_pictures/17046053916" title="image by Brian Foreman, on Flickr"><img src="https://farm9.staticflickr.com/8691/17046053916_fa4ac8f521_s.jpg" width="75" height="75" alt="image"></a>
I wonder if you could use automotive clamps....sanitized of course....to adjust to any size you want?
Jubilee clips: http://en.wikipedia.org/wiki/Jubilee_Clip
I never thought of that. Interesting idea though. I may have to make a few dozen buns like this semi-regularly soon, so looking for ideas...
Not a bad price either:
http://www.screwfix.com/p/stainless-steel-worm-drive-hose-clips-70-120mm-pack-of-10/28347
Assuming that's 120mm diameter... They won't sit flat, but that might not be too much of an issue.
-Gordon
hmmm... They might be too heavy. You need lots of oven spring on hamburger buns. When the dough rises in the oven the ring stays attached to the bun and moves up off of your sheet pan in the middle of the bun. I wonder if the extra weight of that ring vs tin foil would restrict the oven spring? Also I wonder how difficult it would be to remove that clamp when they come out of the oven? Google tart rings on Amazon. They aren't that expensive.
i find the handmade tin foil rings to be just fine. I put them in the dishwasher to clean them. It takes about 1 minute to make those rings by hand. All you need is a ruler, stapler and a roll of tin foil. Easy peasy.
They kook just as good upside down. Love the hamburger nethodology too. Well done and
Happy ba\king
Now that's what I call a great oven spring.
Apparently on the posters computer the photo appears the right way up.
Yes... On my iPad, the newest version and most recent iOS it looks perfect. Sorry guys and girls.
They appear correctly but not on the computer....strange
When I mentioned this to the original poster they mentioned it appeared ok on their ipad.
Great job Wartface ...... looking good :)
Thanks for the complement. I've got this Brioche Hamburger Bun thing figured out. Chef Jacob and I developed the recipe and its processes over the last month. He is going to post the recipe and a video of how to do it soon on StellaCulinary.com.
But I'm still working on duplicating your beautiful Ciabatta bread. I'm also trying to hone my baguette skills.