Buns for hot dogs. Learning to make our own handy billets for this dish

It's no secret that eating fast food is not very useful for health. But when you walk past a tent where hot dogs bake, these flavors just beckon to come and buy this bun. And if you really want to, sometimes you can afford to eat that kind of food. Especially if you cook it at home. The taste of a hot dog depends not only on the filling and sauces, as many people think. An important role in this is played by a bun. Lush, soft, tender, with a crispy crust - these are the characteristics of baking, which is the basis of hot dog. Here it is, we will learn how to cook. How to perform independently in your kitchen buns for hot dogs, you can learn from the further information provided in this article. Read and begin to create!

American rolls for hot dogs: the recipe is classic. Stage of preparation of products

In order to independently bake the stock for hot dogs, you need the following ingredients:

• 1 large (200 g) glass of cow or goat's milk;
• Raw chicken egg;
• 2 large spoons of sunflower or any other vegetable oil;
• Half a kilogram of wheat flour (the highest grade is desirable);
• 1 tablespoon of sugar;
• A teaspoon without a slide of salt;
• 1 small spoonful of dry yeast.

To make your dough, from which buns for hot dogs will be baked, turned out to be magnificent and airy, it is important to use fresh food for its preparation. When buying yeast, look carefully at their shelf life. This product very quickly loses its properties when stored incorrectly. Therefore, look also at the integrity of the package. Milk and eggs should also be fresh, preferably home-made.

Guide to cooking buns for hot dogs

Milk in the amount of 50 milliliters warm up and pour into a clean deep bowl. Put the yeast here. Mix the contents of the bowl with a wooden spoon. Now add the sugar. Put this billet in a warm place so that the yeast begins to act. So you make a spit. In a cold season, the bowl can be left near a battery or stove. In a quarter of an hour, bubbles appear on the surface of the billet. In a dry glass, beat the egg and salt, pour this mixture into the spoon. Then in small portions, put flour into the billet, about 400 grams. Mix all the ingredients. The next ingredient to be introduced into the dough is vegetable oil. Pour it in a thin trickle. Thoroughly knead the dough, cover the bowl with a towel and put in a warm and quiet place for half an hour. During this time, the test volume will increase 3 times. Add some more flour and mix again. Leave the workpiece for another 20-30 minutes under the towel. After this time it is possible to make buns for a hot dog.

Place the dough on the table, cut into the same lumps. Of these, form flat cakes. Each of these blanks is rolled from two sides to the middle and pinched in the middle, forming a long bun. Lubricate each of them with vegetable oil. Now prepare the baking dish. It must be oiled with vegetable oil. Buns put on a baking tray close to each other, otherwise they will creep away and lose their shape. Leave the dough to go for another half an hour. Turn on the oven for 200 degrees. Bake buns for a hot dog for 20 minutes. 5 minutes before cooking, open the oven and cover the top of the muffin with a beaten egg, it will bake and give the tops a shine. Allow the buns to cool for about 10 minutes, then use as directed.

Bun for a Danish hot dog: cook at home. With what to begin?

The Danish hot dog differs from the classic American in that its surface is sprinkled with sesame seeds, which gives the baking a special flavor and an extra crunch of crust. In order to perform such buns, the following grocery set is needed:

• 600 grams of wheat flour;
• 300 milliliters of fresh milk;
• 4 large spoons of sugar;
• 1 small spoonful of dry yeast;
• 50 grams of butter;
• 1/2 a small spoonful of salt;
• 1 raw chicken egg;
• White sesame at your request.

Buns for hot dogs, the recipe of which you are studying, can also be used as an independent bakery. They are very tasty to eat simply with butter, jam or condensed milk.

Description of the sequence of performance of buns for hot dogs in Danish

Milk warm, dissolve in it yeast. Leave the workpiece to ferment. Next, in the sponge, enter soft butter, salt, sugar. Stir the workpiece. Now in small portions add flour, previously sieved, and knead the dough. Put it in a bowl, cover and let it come in warm. After an hour, knead the dough again. Divide the whole ball into balls, the weight of which is about 60-70 grams. Lubricate the wooden board with vegetable oil. On it lay out all the pieces of dough and cover with a dry napkin. To mold buns for a hot dog will be possible in a quarter of an hour. Each ball roll in a flat cake, wrap its ends inward and pincer. Lubricate the pan with oil. On it, lay the buns with a seam down. Leave the dough to come back again for half an hour. Egg whisk, the mixture obtained, cover the top of the workpieces. Bake baking at an oven temperature of 180 degrees 20-25 minutes.

The hot dog in French: what is special about?

A roll for a French hot dog can be prepared according to the same recipes that are presented above. And what is the difference between this kind of muffin? In the form of the billet itself from the dough. A roll for a French hot dog is performed initially with a hole for the entire length. If baking is brewed from above or from the side when preparing classical baking of this kind, then it is not necessary to do this in the French version. In a roll with a hole just stick in the sausage and pour the sauce. That's the whole secret.