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100% Whole Wheat Hamburger Buns

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  100% Whole Wheat Hamburger Buns (Adapted from a recipe from NYT Cooking)   Makes 8 buns, 263 calories each Ingredients   Dough 1 cup warm water (around 110F) 3 tablespoons warm milk (around 110F) 2 teaspoons active dry yeast 2 ½ tablespoons sugar 1 large egg at room temperature 430 g (about 3 1/3 cups) whole wheat flour 1 ½ tablespoons vital gluten 1 ½ teaspoons salt 2 ½ tablespoons (35.5 g) unsalted butter at room temperature Glaze ½  egg at room temperature About a tablespoon of water at room temperature   Instructions Combine water, milk, yeast, and sugar. Let stand until foamy, about 5 minutes. Combine flour, gluten, and salt. Incorporate butter, yeast mixture, and egg, until a dough forms. Let rest for 10 minutes (this is a very important step for working with the whole wheat flour). Knead until smooth and elastic, about 8 to 10 minutes. Make a ball and return to greased bowl. Cover with pastic wrap and let rise in a warm place (about 80F) until doubled i...
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Cachitos de Jamón

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Cachitos de Jamón (Venezuelan Ham Pastries)   Makes 16 cachitos, 287 calories each Ingredients   Filling 500 g uncured ham 300 g uncured bacon 25 g unsalted butter at room temperature   Dough 500 g all-purpose flour 2 tsp salt 50 g sugar 10 g active dry yeast 50 g unsalted butter at room temperature 1 egg at room temperature Approximately ¾ cup warm water (around 110F)   Glaze 1 egg at room temperature Shredded panela (about a tablespoon)   Instructions The day before you plan to bake the cachitos, prepare the filling.    Preparing the Filling I like to use Krakus Original Polish Ham or the Kirkland Uncured Extra Lean Ham. In my opinion, this is what comes closest to the traditional taste of a Venezuelan cachito. If you are not Venezuelan, you can use any ham you like.    Cut the ham and the bacon into 1 cm   squares. Mix together with the butter. Then separate into 16 equal parts (about 50 g each) and form into “fingers” (see picture be...
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