Proofing also gives the bread dough extra flavor. More kneading and more protein in the flour, result in a more “organized” gluten structure, which in turn results in the kind of chewy bread we all like. Glutenin is sort of like a coil that can be stretched out and Gliadin binds to these to create the bonds. These two together form the all important lattice structure of bread. Gluten in flour is actually two molecules – Glutenin and Gliadin. Homemade hot dog buns are also excellent because YOU made them! So you know exactly what went into the dough and you can be confident that there are no artificial ingredients or chemicals. You can use it to make buns for subs, New England style hot dog buns, or even hamburger buns! Make them small enough for small hot dogs, or big enough for larger and thicker sausages. And the best part is you can make the buns as big or as small as you like. These hot dog buns are soft, but not too soft that they just collapse after that first bite. And thanks to my husband’s killer chili, and good sausages, we’ve never been disappointed in chili dogs or hot dogs ever since! Why these homemade hot dog buns are better than store-bought I do love my bread buns to be soft, but no one wants buns that are so flimsy that they simply dissolve in your mouth?Īfter a particularly disappointing experience with magical, disappearing hot dog buns at a local chili dog establishment, I started making my own hot dog buns at home. Have too many chemicals to increase shelf-life.It’s easy to find hot dog buns anywhere, but not all of them taste the same.
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