Travel bun recipe. Road bun: recipes with photos

How to make a travel bun? Why is she good? You will find answers to these and other questions in the article. From travel buns, many people make hamburgers or other sandwiches that they take with them on the road. This pastry is made from sourdough yeast dough. From above it is sprinkled with crumbs - flour sprinkled with sugar.

The recipe for these buns is very simple, and it will take a little time to cook. It is important to cook the dough correctly and give the desired shape to the blanks. Some interesting recipes for creating travel buns are discussed below.

Classic recipe

To make 12 servings, take:

• 120 g of sugar;
• 130 g margarine;
• dry yeast - 7 g;
• salt - 6 g;
• flour - 650 g;
• 250 g of water;
• 20 g fresh yeast;
• a couple of eggs.

For the crumbs you will need:

• sugar - one tsp;
• one and a half st. l. margarine;
• flour - 2.5 tbsp. l.

To grease the baking sheet and buns, we take:

• 40 g margarine.

Prepare delicious travel buns like this:

1. Mix yeast with three tablespoons of water.
2. Next, make the sourdough yeast dough. To do this, heat the water to 35 ° C and combine it with yeast, previously mixed with water.
3. Pour in 150 g of flour and knead the batter without lumps. Cover the dough with a towel and send to ferment in a warm place for 2.5 hours.
4. Melt margarine. When the dough begins to decrease in volume, add sugar, the remaining flour, melted margarine, eggs and salt to it.
5. Knead the dough until a homogeneous consistency. Leave it for 4 hours to ferment, punching every hour.
6. Divide the dough into 12 parts and form them into balls. Put them on a pastry sheet, buttered, leave for 15 minutes in a warm room for proofing.
7. Now make a crumb. To do this, mix margarine with sugar and flour.
8. Next, grease the surface of each bun with margarine, sprinkle with crumbs.
9. Bake products in an oven at 240 ° C.

If you want the buns to have a soft crust, wrap them in cloth immediately after making them and then put them in a plastic bag.

delicious recipe

We invite you to explore another attractive travel bun recipe. You will need (if necessary, you can reduce the number of ingredients several times):

In the manufacture of road buns, oval donuts are formed from yeast dough, on top of which 4 cuts are made. The formed blanks are laid out on a sheet, they are given a good distance, they are smeared with fat on top and sprinkled with crumbs.

To create crumbs, fat and flour in a ratio of 1: 1 are mixed thoroughly, and then rubbed through a sieve.

Recipe "Chicken in a bun"

This sandwich is very convenient to take with you to work, on the road. We take:

• 1 bunch of lettuce leaves;
• 10 travel buns;
• two st. l. cheese mayonnaise;
• two tomatoes;
• 300 g chicken fillet;
• one cucumber;
• one onion;
• three sweet peppers;
• pepper, salt (to taste);
• vegetable oil for frying.

Manufacturing process:

1. Wash the chicken fillet, cut into pieces. Fry in a frying pan with vegetable oil. Pepper and salt to taste. Stew the meat for 20 minutes, then add some water, cheese mayonnaise and simmer for another 15 minutes until tender.
2. Divide the buns in half, cut off the top not to the end. Give the products the shape of a shell. Remove the crumb, then place vegetables and chicken in this recess.
3. Now cut the tomatoes and cucumbers into circles or semi-circles, onions into half rings, pepper into slices, tear the lettuce leaves with your hands.
4. Fill the buns: put torn lettuce leaves in each piece, then chicken and chopped vegetables. Fill the indentations so that they can be covered with the top of the buns.

You can take ketchup or another favorite sauce with this sandwich on the road or on a picnic.

with vanillin

We present to your attention another recipe for road buns, the photo of which can be found below. You will need:

For sprinkling we take:

• 50 g cow butter;
• three st. l. flour;
• three spoons of sugar.

Mix with flour and sugar until crumbs form. If you get a buttery mass, add sugar and flour in equal amounts. If the mass turned out to be powdery and small, add the yolk or a little oil. To make crumbs, mix everything well. Take out for 20 minutes in the cold.

Process of creation:

1. Knead a simple yeast dough. Warm up after the first lift. After the second - cutting.
2. Next, prepare the buns as described in previous recipes.
3. If you want to make beautiful buns, first form balls from the dough. Then immerse each blank in oil, and then in crumbs.
4. Make three cuts on each product and bake.

Nutritional value and chemical composition

As you can see, the travel bun recipes differ slightly in the composition of the components. On average, the calorie content of 100 g of a classic bun is 362 kcal. This serving contains the following nutrients:

The finished product should have the following consistency: porous, well-baked crumb. The color of the roll is golden or light brown. Its taste should be identical to a freshly baked product, and the smell should be pleasant, characteristic of fresh pastries from yeast dough.

One more recipe

You need:

For crumbs, take:

• 20 g flour;
• 20 g margarine.

Prepare this cake as follows:

1. Make yeast dough. To do this, heat the water to 35 ° C, add yeast to it, which you dilute in advance in a small volume of water. Then pour in ¼ of the flour and knead the liquid dough without lumps.
2. Send the dough to a warm room for 3 hours.
3. Add the rest of the flour, sugar, eggs, melted margarine, salt to the dough decreasing in volume and knead a homogeneous dough.
4. Leave the dough to ferment for 4 hours. Periodically crush it during fermentation.
5. Divide the finished dough into balls, put them on a buttered sheet and leave to stand for 20 minutes in a warm place.
6. After proofing, brush the surface of the balls with a beaten egg, sprinkle crumbs on top (to create which, grind margarine and flour, and then rub through a sieve) and bake at 240 ° C.

Bon Appetit!

Yield: 250\1

On diets No. 2,5,7,8,9, 10, 15 (7, 10-sunless).

Cooking technology. Potatoes are cut into cubes, other vegetables - into strips, onions - into half rings or finely chopped. The beets are boiled whole in the peel, peeled, cut into strips. Carrots and onions are sautéed at a temperature of 110 0 C with the addition of broth.

Fresh, finely chopped cabbage is placed in the boiling broth and brought to a boil, boiled for 10 minutes. then lay the potatoes and prepared beets, boil the roots and onions until the vegetables are ready. 5 minutes before readiness, borscht is seasoned with salt, sugar, citric acid solution. For 1-2 minutes, add bay leaf and sour cream, bring to a boil.

When using sauerkraut, it is introduced in a stew after the potatoes are boiled until softened. To stew, the cabbage is sorted out, the sour cabbage is washed in cold water, squeezed, chopped, put in a saucepan, broth (20-25% by weight of the cabbage) is added and stewed first on high, then on low heat until soft, stirring occasionally.

Serving temperature - 65 "C.

quality requirements. On the surface - glitters of fat of light yellow color. The vegetables are neatly chopped, the cut is preserved, the consistency is soft. The taste is sweet-sour. Smell characteristic of boiled vegetables. The taste and smell of raw beets and steamed vegetables are not allowed.

Technological map No. 275 Name of the dish: Road bun

Humidity: no more than 36%.

On diet number 15.

Cooking technology. The yeast dough is cut into pieces weighing 68 g, giving them an oval shape, 3-4 transverse cuts are made on the surface, placed on oiled sheets and put in a warm place for proofing for 30-40 minutes. The surface of the balls is smeared with melted butter, sprinkled with crumbs. Bake for 8-10 minutes at a temperature of 230-240 "C.

To prepare crumbs, flour and butter are thoroughly mixed and rubbed through a sieve.

quality requirements. The shape of the buns is oval. Surface with three or four shallow cuts, trimmed with crumbs. Coloration from light brown to brown. The crumb is evenly porous. The taste is pleasant, moderately salty.

ROUTING№ 174 Name of the dish: Beef meatballs with rice ("hedgehogs")

Yield: with sauce 100.

On diets No. 2.7, 10. 15 (7, 10-salt-free).

Cooking technology. The rice is sorted, friable rice porridge is boiled, the onion is cut into small cubes, blanched, sautéed.

The meat is ground in a meat grinder with a double fine grate or twice. Water, browned onions, friable rice are added to the chopped meat. mix well, cut into balls of 2 pcs. per serving (42 g each). The balls are breaded in flour, fried on a baking sheet until a light crust is formed, poured with sauce and stewed in an oven at a temperature of 160-200 "C for 10-15 minutes.

They release meatballs with the sauce in which they were stewed and a side dish.

Serving temperature - 65 "C.

quality requirements. Products have retained their shape, juicy, the sauce is slightly thickened, the taste is moderately salty. Free of foreign tastes and odors.

I had to “attach” the rest of the dough ..., so I began to look for the simplest molding for small buns (I don’t like to do complicated things and I don’t undertake it lately ...), as a result of the search I came across a master class from Sergey Grunin ...

I liked these dummy buns, especially with delicious streusel...

Perhaps someone will decide to cook such ...

But I didn’t use the dough of the author of these buns, but the dough I tested, known on the Internet as the “Milashi” dough, I already used it HERE ... it is not too rich (i.e. less high-calorie), but not quite lean, and always, always successful in cooking ... and for young housewives who are still afraid to start mastering yeast dough, it is generally a godsend, since the method of preparing it is "SAFE" - just for such a case ...

I also made these buns from my other favorite dough ... MORE DELICIOUS ...

Everyone can use their favorite dough ... I have recently used 3 types of dough (there is also lean), and I am no longer looking for something unusual, it all depends on the "hands" ...

I remind you the composition of the test "Milashi":

*250 ml warm milk (glass V=250 ml),

*1 bag of dry yeast (11 g), this time I used raw 20 g,

*500 g flour ("+", "-" depending on the quality and manufacturer),

* 6 tablespoons of vegetable oil (I have sunflower, refined ...),

* 2 tablespoons of sugar,

* 1 tsp salt,

*vanilla sugar optional.

Preparing the dough "Milashi":

1. Put everything in a bowl at once - warm milk, sugar, salt, egg, vegetable oil and yeast on top, mix well,

2. Add sifted flour to this mass, add in parts of 1-2 tablespoons,

3. As soon as the dough falls behind the hands, it is ready, even if there is flour left (I didn’t have it left, it’s all gone ...),

4. Form a ball from the dough, cover with a towel, set to approach in a warm place (I'm in a preheated oven ...)

5. After 20-30 minutes, the dough increases by 2 times, any products can be formed from it ...

Butter and sugar crumb (streusel):

*3 tbsp. flour,

*3 tbsp. Sahara,

* 50 g butter,

* almonds optional (sometimes I add them to crumbs - just a few grains, grinding them in a coffee grinder ...).

First, mix flour, sugar and nuts (so that the flour mixture is even), only then add melted (or very soft) butter, chop everything into crumbs (I do this with a tablespoon, i.e. I don’t get my hands dirty), and until prepare the dough, put the crumbs in the refrigerator ...

If the crumb turned out to be greasy, then you can add flour and sugar in equal amounts. If the mass turned out to be small and floury, then add oil ...

Usually I prepare the crumbs in advance (less hassle on the day of baking), or I keep it from the previous baking, store it in the freezer ...

Forming and baking:

1. Form balls from the dough, put 2 saucers next to each other - with vegetable oil and crumbs,

2. Dip each ball first into vegetable oil, then dip into crumbs (pour a little oil, it’s better to add it later, otherwise the ball will sink heavily into it, you’ll get all smeared with oil, it’s slippery, it can pop out of your hands ...)

3. Put our blank like this,

4. Make 3 cuts with a knife, the buns will “spread out” beautifully when baking ...

5. Put each on a baking sheet greased with vegetable oil,

6. Bake at 180-190°C ~ 20-25 minutes,

7. After removing the finished buns from the oven, cover them with a towel (until cool).

*15 g raw yeast (1/2 sachet dry),

* 140 g butter,

*120 g (34 cups) sugar

* 1 tsp salt,

*650 g flour ("+", "-" depending on the quality and manufacturer),

*1 sachet of vanilla sugar.

Bon Appetit!!!

For test:

1) Margarine - 130 g.
2) Salt - 6 g.
3) Sugar - 120 g.
4) Dry yeast - 7 g.
5) or Fresh yeast - 20 g.
6) Flour - 600-650 g.
7) Eggs - 1-2 pcs.
8) Water - 250 g.

For crumbs:

1) Margarine - 1.5 tbsp. spoons
2) Flour - 2-2.5 tbsp. spoons
3) Sugar - 1 teaspoon

To grease the buns and baking sheet:

1) Margarine - 30-40 g.

Recipe

1. Mix yeast with water (2-3 tablespoons).

2. To prepare yeast sponge dough, heat water to a temperature of 30-35 ° C, add yeast, previously mixed with water.

3. Pour in part of the flour (150 g) and knead the batter without lumps. Cover the dough with a towel and put in a warm place for 2-2.5 hours for fermentation.

4. Melt the margarine.

5. When the dough begins to decrease in volume, add the remaining flour, sugar, salt, eggs, melted margarine to it.

6. Knead the dough for the travel bun until smooth. Leave the dough for fermentation for 3-4 hours, periodically (every hour) kneading it.

7. Divide the finished dough in the form of balls into 12 parts. Grease the sheet with oil. Place the balls on a greased pastry sheet, leave to proof in a warm place for 10-15 minutes.

8. During this time, make crumbs. To do this, mix margarine with flour and sugar.

9. Turn on the oven. Grease the surface of each bun with margarine, sprinkle with crumbs. Bake buns for 20-25 minutes in an oven at a temperature of 220-240 ° C.

10) If you want the crust of the buns to be soft, immediately after cooking, travel buns should be wrapped in a towel, and then put everything in a plastic bag.

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the Road Bun dish produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Humidity: no more than 36%.

4. TECHNOLOGICAL PROCESS

The yeast dough is cut into pieces weighing 68 g, giving them an oval shape, 3-4 transverse cuts are made on the surface, placed on oiled sheets and put in a warm place for proofing for 30-40 minutes. The surface of the balls is smeared with melted butter, sprinkled with crumbs. Bake for 8-10 minutes at a temperature of 230-240 "C.

To prepare crumbs, flour and butter are thoroughly mixed and rubbed through a sieve.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale in accordance with SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a study report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

The shape of the buns is oval. Surface with three or four shallow cuts, trimmed with crumbs. Coloration from light brown to brown. The crumb is evenly porous. The taste is pleasant, moderately salty.

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

Taste and smell - Characteristic for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011)

1. NUTRITIONAL AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)