Black Burger Buns – Thermomix and Conventional Methods

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Thermomix Black Burger Buns | becs-table.com.au

Have you had black bread from somewhere lately and wondered how they do it?  Maybe a little scared, cause for the life of you-you can’t possibly believe this can be good for you?  Well, keep reading.

Easy Black Bread | becs-table.com.au

I’ve added the Conventional and Thermomix methods for you, so there’s no excuse not to show off to your family and friends.  You’ll have to pop to the health food shop for my method.  I don’t like the idea of using squid ink it’s too hard to get a hold of, and you may not want to introduce that flavour to your bread.

My way is to add activated charcoal.  EEEK  Charcoal, well I’m pretty sure it’s not bad after learning about it a bit with my training.  I’ve never used it in bread before but cheese and the like, that’s another story.    Now, you know I’m always saying I’m not a doctor, and you should still do your own research, but here’s a link to what the BBC Good Food blog has to say about Activated Charcoal.

That might put a little light on the subject, but please feel free to google and find out from people that really know.  Not just the ones that are trying to sell it to you.  😉

I purchase it in powder form.  You don’t have to go crazy and buy something that’s $40 a bottle.  Mine was about $12 AUD, and You’ll get about 6 or 7 loaves from it or loads of buns like these.  And where do you get it?  From the health food shop, or online of course.

Bec’s Black Burger Buns

5 from 1 reviews
Black Burger Buns - Thermomix and Conventional Methods
 
Prep time
Cook time
Total time
 
Black Burger Buns
Author:
Recipe type: Bread
Serves: 8
Ingredients
  • For the Bun
  • 180 g lukewarm water if using the conventional method
  • 2 tsp instant yeast
  • 30 g butter, at room temperature
  • 1 large egg and 1 yolk
  • 420 g plain (all-purpose) flour
  • 25 g sugar
  • 1¼ tsp salt or if you used flaked like me make it 1½ tsp
  • ½ - 1 Tbsp Activated Charcoal
  • For the Topping
  • 20 g melted butter use if you want your buns soft
  • 1 egg white use if you want your buns with a crispier top and want seeds to stick
Method
Conventional Method
  1. Add the lukewarm water to your mixing bowl or bread machine then sprinkle the yeast over the surface leave to rest for 5 minutes.
  2. Add the remainder of the dough ingredients then mix by hand, mixer, or bread machine — knead long enough to make a soft, smooth dough.
  3. Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
  4. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
  5. If desired, brush the buns with the melted butter and allow to prove. Cover with cling film and allow to rise for around another hour. They're ready to bake if you can push your finger in and the indent slowly releases back. If it springs back quickly and you cant see any impression at all, prove longer, if you put your finger in and the indent stays in you've proved too far. Just don't let it get that far, lol. keep checking after an hour at room temperature. If you live in Queensland start checking in ½ an hour.
  6. If desired, when proved, add the the egg white with a Tbsp of water mixed with a fork and brush the surface of each bun then sprinkle with sesame seeds.
  7. Bake the buns in a preheated 190°c oven for 18 to 20 minutes, Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
  8. Cool the buns on a rack.
Thermomix Method
  1. Weigh 180 gm of water straight from the tap into the TM bowl then add your 2 tsp of yeast, taking care not to pop it onto the blades but into the water.
  2. Set the TM to 37°c/3 min/Sp 1 when the time is up leave to rest for 5 minutes.
  3. Weigh or measure the remainder of the dough ingredients into the TM bowl (pop the charcoal powder in first so it doesn't escape through the hole in the lid and make a mess) and mix on speed 5/15 seconds to combine then knead for 3 minutes on interval speed. (Wheat symbol)
  4. Once complete leave the dough in the TM bowl and pop the MC in place. Leave to rise till doubled in size. This should take around an hour.
  5. Remove the dough from the TM bowl and divide into 8 or 9 buns depending on what size you want them. (around 95 g each for 8)
  6. Shape each bun into a ball then gently flatten the top by pressing down with the flat of your fingers or palm of your hand.
  7. If desired, brush the buns with the melted butter and allow to prove. Cover with cling film and allow to rise for around another hour. They're ready to bake if you can push your finger in and the indent slowly releases back. If it springs back quickly and you cant see any impression at all, prove longer, if you put your finger in and the indent stays in you've proved too far. Just don't let it get that far, lol. keep checking after an hour at room temperature. If you live in Queensland start checking in ½ an hour.
  8. If desired, when proved, add the egg white with a Tbsp of water mixed with a fork and brush the surface of each bun then sprinkle with sesame seeds.
  9. Bake the buns in a preheated 190°c oven for 18 to 20 minutes, Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
  10. Cool the buns on a rack.
Chef Notes
Brushing buns with melted butter will give them a soft, crust. Brushing with an egg-white wash (1 egg white beaten with1 Tbsp of cup water) will give them a shinier, crunchier crust. For seeded buns, brush with the egg wash; it'll make the seeds adhere.
All flours differ slightly and the amount of water can vary. Once you understand what bread dough should feel like you'll find baking bread a breeze. The ideal texture of the dough after kneading should soft smooth but slightly tacky to the touch. It shouldn't need flour to be added to stop it from sticking to your hands or bench top but if it does add it in very small amounts at a time. Adding more flour will only make your dough heavy and hard in texture. Soft light buns need soft light dough.

Oh and serve them with Airfried chips of course

Black Burger Buns | becs-table.com.au

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