Eggless Burger Buns Recipe | बिना अंडे के बर्गर बंस | Chef Sanjyot Keer

Full written recipe Eggless Burger Buns Prep time: 5-10 minutes Cooking time: 2.5 hours Serves: 7 burger buns Ingredients: WATER | पानी 150 ML (LUKEWARM) SUGAR | शक्कर 1/2 TSP INSTANT YEAST | इंस्टेंट यीस्ट 6 GRAMS / 1/2 TBSP POTATO | आलू 1 NO. MEDIUM SIZE / 80-85 GRAMS (BOILED) REFINED FLOUR | मैदा 320 GRAMS SALT | नमक 1 TSP UNSALTED BUTTER | अनसाल्टेड बटर 25 GRAMS (SOFT) OIL | तेल AS REQUIRED MILK | दूध AS REQUIRED BUTTER | मक्खन AS REQUIRED Method: In a bowl add water & sugar, stir well to dissolve the sugar then add in the yeast & dissolve it as well, further cover the bowl with cling wrap of a plate & set it aside for 5-10 minutes. The mixture should froth up after the rest, this will indicate that the yeast is alive, if the mixture doesn’t froth up repeat the process with new yeast. Further take a boiled medium sized potato into a large bowl & mash it completely using a spatula until it becomes smooth. Add the refined flour & salt in the same bowl as the potato & mix the flour well with the potato. Further add the yeast & water mixture into the flour & combine it well using your hands to form the dough. Once all the dry flour gets incorporated, transfer the dough onto a flat surface & knead it for 3-4 minutes. Then add the soft unsalted butter in 2 batches & incorporate it into the dough, once you have added all the butter knead the dough really well for 10-12 minutes until it becomes super soft & smooth, to check if your dough is ready take a small portion of the dough & stretch it, it should form an extremely thin sheet which is almost transparent, this is called a gluten window. Once a gluten window forms your dough is ready, form it into a large doughball & transfer it into a large, greased bowl & drizzle a few drops of oil over the surface of the dough, cover the bowl with cling wrap & place it in a warm corner of the kitchen & let the dough ferment until its double the size, it will take 1-1.5 hours approximately depending upon the room temperature. After the dough becomes double in size, remove the cling & puncture the dough using your hand & then transfer it onto a flat surface & divide it into 80 grams portions, you should get about 7 portions. Cover the portions using a damp cloth until you roll the other doughballs, to shape the doughball pull & bring the edges of the dough portion towards the centre then flip it & roll it into a tight & smooth doughball. Shape all the doughballs similarly & place them on a butter paper lined baking tray & gently press all the doughballs with your hand to flatten them out. Further cover it with a damp cloth & let it rest for 30 minutes. After 30 minutes you’ll see that the doughballs have risen slightly, at this stage brush the surface of the doughballs using milk & place it into a 190C preheated oven & bake for 12-14 minutes or until their surface becomes light golden brown. Once the buns are baked remove the tray from the oven & brush them with melted butter immediately. Further transfer them from the tray onto a cooling rack & cool them down completely. Your freshly baked eggless & fluffy burger buns are ready. #YFL #SanjyotKeer #burgerbunrecipe The Music I use in All my videos - bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - bit.ly/3o6alLt Instagram - bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - bit.ly/3tpjqQA​​​​​​​​​ Instagram - bit.ly/3o0FZK8 Twitter - bit.ly/33qQpJN Intro 0:00 Yeast preparation 1:26 Dough 5:07 Shaping 8:54 Baking 10:21 Texture 13:59 Outro 14:23

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