Bäcker Meister Edi hat mir sein Rezept verraten- die weltbesten Brötchen

Today I want to show you how you can make delicious rolls yourself. My niece's friend comes from an old baker's family from whom I got the recipe. The master baker Edi, I also greet him very dearly, he gave me the recipe here and I've really never had such delicious, perfect homemade rolls and I'll show you the recipe now, it's very easy. You need 4 ingredients: 500 grams of flour, 300 milliliters of water, yeast, I'm actually a dry yeast fan, but even I have run out of dry yeast and that's why I have to use fresh yeast here. You take 3 percent of the amount of yeast flour. I've already poured water in here so that the yeast becomes liquid and also a good teaspoon of salt. We stir that together and then we bake the rolls. 500 grams of flour. Add 1 teaspoon of salt to this. I stir that roughly and now use my food processor. If you don't have a food processor, just knead it by hand, that's also possible. Here I pour in the rest of the 300 milliliters of water and stir the whole thing. I always stir it lightly, then I add the yeast. I'll just show you that. The dough has to be mixed really well. So it is not enough if it is just mixed up here. You can see that it is still totally lumpy here, so it has to be mixed up a lot longer. I have now kneaded the dough for a good 5 minutes, or let's say, let it knead through . I'll show you now how it should look. Do not rely on this 300 milliliter figure! You have to follow the batter. Each flour draws the water differently . It can happen with one flour that you still need water and with the other flour, it can be that you need more flour. The dough must not stick! The dough should look like this: nice and soft, kneaded well, but it must not stick to your fingers when you touch it. Then you have the right consistency. If the dough is too sticky, add more flour. Until you have reached this constancy. If the dough is too dry, just add some more water . Do not rely on the milliliter figure, watch the dough. As I said, every flour draws the water differently. And this is how the dough should look! I'll give the dough back now and let it sit for an hour and then you can see how it looks after an hour. I let the dough rise for 1 hour and it has now risen really nicely. And now I knead it together a bit until the air is out. Now the air is out and now I shape the bun pieces. For this I take out a piece and shape it into a bun. I like to do this by pulling the dough down like this. I think that's a good thing now. It's in the shape of a bun and then put it on the sheet. Then I take the second one, I take it out of the pot. It's a bit smaller. At the bottom I just squeeze it together and you can't see it afterwards . And again on the sheet metal. Somehow they get smaller and smaller. And now I'm going to cut the buns. I prefer to use a razor blade for this, and now I cut the bun lengthwise once. Now I'll let the buns go again. Until they have risen nicely. About half an hour. Make that dependent on the rolls again, not on the information I gave you. But the guideline is about half an hour. Now I cover the dough again, I let it rise for about half an hour and then put it in the oven. My rolls have risen for about half an hour and now I'm going to put them in the oven. I have now preheated the oven to 240 degrees top / bottom heat. The rolls are now in the oven for 20 minutes. We bake them for 10 minutes to 240 degrees and then after 10 minutes we turn them down to 210 degrees and bake them another 10 minutes. Here, too, the following applies: orient yourself on the rolls, every oven is different. if you prefer the buns a bit darker, you can leave them in for a few minutes longer. Well, the buns have risen again and I'm still cutting them in again so they don't tear open for me. I have now filled such a spray bottle with fresh water and now I put the rolls in the oven and first spray them. Spray properly. The baking time is almost up, I open the oven for a moment. And now I spray the rolls again properly with water. And keep baking. I opened the oven door and immediately sprayed the rolls with water again, I hope you can see that there is a nice shine on the rolls. The rolls are ready, but now a single roll is a bit torn and that's exactly what I mean, that happens if you don't cut it properly. Whatever happened here now, but otherwise they look great. I love it when they 're a bit soft on the side . You can do the knock test. The rolls are done and now I'll put them on the balcony to cool off and show you again what they look like from the inside. The rolls are now cool, I think they are optically perfect. One of them is a bit torn here, but you can see the light shine on it. The rolls are not matt and I love it when they are a bit soft on the side and not so darkly baked. But if you like it dark, you just need to extend the baking time a bit. Then let's take a look at the bun now. You see, it's very soft. No hard bun, but nice and soft. It also smells totally delicious. I can only recommend this recipe to you! I would also like to thank master baker Edi again for this great recipe. I won't bake any other rolls. For me, this is the best recipe ever! Then I wish you a lot of fun baking and looking forward to your comments and if you tell me how the rolls turned out for you.

Channel: Weltverborgen

Views: 2,183,080

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Id: IWqAfxqfoGk

Length: 10min 7sec (607 seconds)

Published: Wed Apr 15 2020