For today's cook I am showing you guys my take on how to make the best
hamburger buns ever. And to go along with these beautiful buns I am making some
pulled pork that will knock your socks off. So let's do it!
These are all the ingredients I'm gonna be using to make these amazing buns we
have exactly 463 grams of flour, 1 large egg, 14 grams of yeast, 31 grams of
granulated sugar, 9 grams of salt, 41 grams of butter, 30 grams of my secret
ingredient which is baby milk powder, I know it sounds weird but it gives a
unique flavor that you're gonna love and to finish it off we have 220 grams of
lukewarm water. Now all we have to do is combine these ingredients together in
the right sequence and make amazing buns for today's process I am going to be
using a mixer and I definitely recommend it. Can it be done by hand? Yes it can but
get ready for a workout! The first thing to do is combine all the dry ingredients
first and remember exact amounts always in the description down below.
Once all the dry ingredients are combined mix it well with a whisk.
Once everything has been combined go ahead and throw in all your liquids; the
butter, followed by the lukewarm water and the egg. Now bring in your mixer and
we're going to start it off with the mixing paddle. The reason you want to use
the paddle attachment first is that you want all those ingredients to combine
extremely well before putting in your dough hook once you notice your mixer is
having a hard time that's a sign for you to change it to the dough hook. Put in
the dough hooks set your mixer to speed number three and leave it on for three
minutes.
After three minutes the dough should be a little bit sticky and once I remove it
out of the bowl here's the consistency you're looking for. As you can see it's a
nice elastic and also a little bit sticky dough now the trick for it not to
get stuck in your hand is to move it quickly making a ball as fast as you can.
And in a bowl splash a little bit of olive oil, throw in the dough and coat it
all sides with that olive oil. And the reason you want to do that is so that
when it's rising it does not stick to the bowl.
Now there's left to do is to cover with plastic film and put it somewhere nice
and warm so that the dough can rise a perfect place is your oven when it's off.
After two hours has elapsed it should at least double its size.
Now this dough is so nice that you don't need any additional flour to work
with it. As you can see it is extremely elastic and when you're touching it it
should be very very soft this lets you know that your dough is ready. Now for
large buns you want to split it in six equal parts, if you want smaller buns
split it in eight, but I like my buns nice and large. Then you want to make a
ball and there's two methods to do it the first one is a pull and pinch. Start
by pulling the top and pinching the bottom this technique is great but it's
also a little bit slow as you can see you just tuck it in and keep pinching
and in the end you have a perfect ball. The second method starts off the same
way but instead of keep pinching the bottom you just lay it down flat on the
table and roll your hand around it. This method is great because you can use two
hands at the same time making the process a lot faster and ultimately are
you trying to do is make the perfect dough ball. If you want your buns to be
the exact same size you have to use a scale that is before you start making
the dough balls but for me to be honest with you I like the rustic shape of
different sizes so I never weight them. Now when you're baking your buns it is
important to use some type of nonstick surface I am using a silicone mat you
can also use parchment paper. You don't want your buns to stick to the sheet pan.
Now all there's left to do is coat them nicely with a little bit of olive oil,
cover them with the plastic wrap and let them rise again for an additional hour.
After one hour this is what they look like.
From here on out it's pretty straightforward make a simple egg wash by beating up some
eggs and coat them nicely on the buns. Now they are not gonna be hamburger buns
if you don't use sesame seeds, without sesame seeds they are just called buns.
After you spread out the sesame seeds they are ready for baking. I'm baking
these beautiful buns at 425 degrees Fahrenheit until they are golden brown,
usually it only takes 20 minutes. So let's do it!
Now that they have been baked to perfection you can really see how
superior they are from the store-bought ones and the best thing is you can now
do them at home.
And I gotta open one up for you so you can see the texture these buns in my
opinion they have a perfect balance they're savory, a little bit sweet,
extremely soft, perfect amount of fat and just tastes amazing. These buns are so
much superior than your store-bought that is worth the time for you to make
it. It will make your burgers so much better. Talking about burgers I decided
to make an amazing pulled pork sandwich and it's pretty straightforward I
started by removing a little bit of the fat from this pork butt. Then so my rub
will stick I give it a light coating of yellow mustard, then I coat it nicely
with Guga's rub. Once that was done I put it on my roasting rack so that I can
smoke this beautiful pork butt. I'm gonna be smoking it at 275 degrees Fahrenheit
for four hours.
After four hours you can really tell that it has a nice smoky color. The
mahogany color is an indication that it has a beautiful smoke ring. Then the next
step is to coat it up with some brown sugar, lots of butter, a little bit of
honey and finish it off with apple juice. Then I seal it tightly with aluminum
paper and it goes back to the smoker for an additional four hours, or until probe tender.
As it was cooking I also decided to do Guga's barbecue sauce. I am still
perfecting this sauce so very very soon you will see the recipe. But if you like
"Baby Ray's Barbecue Sauce" stay tuned for that because you will love this one even more.
After a total of 10 hours my pork butt was ready and it was time to make some
beautiful pulled pork sandwiches check it out.
Alright everybody we have our beautiful pulled pork sandwiches here. I hope you
guys enjoyed this video now I finally gave you my buns recipe...
That sounded kind of weird. Anyway my hamburger buns everybody that's what I meant.
Now you have Guga's buns. No, c'mon bro!
That was a good one!
Anyway, I think it's enough talking we have to give this a try. Are you ready Angel?
Are you ready Chris? Ready. Alright let's go for it, dig in. Everything is done from scratch.
Everything? The bread? Including the barbecue sauce as well.
Uhhh. Cheers!
Oh you digged in already. I digged in. How is it Chris? You put vinegar on mine? No ha, ha, ha.
There's no vinegar Chris! Wow! Is it good Angel? Oh yea! Mmm. Oh that's good!
And the bread is so fluffy. Oh man, come on that's delicious!
Is super good. This bread never fails me everybody very easy to make very easy to make.
That sauce what is, sweet? Yes, I I like that. You like that barbecue sauce?
I like the barbecue sauce. Mmm, Chris approved? Angel approved?
That's it guys this is my hamburger buns recipe let's get that right. Also a nice fast quick pulled
pork well not so fast actually take a little while it takes almost the entire
day to make pull pork but, anyway how do you like the pulled pork? Is really good yeah
now you guys got Guga's buns and his pulled pork. Ha, ha, ha anyway guys this is it
I hope you guys enjoyed this video if you do enjoy it make sure you give it a
thumbs up. If you're not a subscriber be sure to subscribe for future videos
remember if you are interested in anything I use everything is always in
the description down below. Thank you so much for watching we'll see you guys on
the next one. Take care of everybody, bye, bye.
So you really give everybody your buns like that?
Come on bro I don't give the buns Oh my god.
You don't give buns like that? How many buns do you have?
Today only six. Only six? Ha, ha, ha Wow. That sounded bad man I didn't know
what else to say. Don't make fun of me, huh Chris, tell him!
Six buns is a lot Guga. That's a lot of buns? A lot to go around.
Chris! What the heck bro!
Guys we are out!