Julienne in a bun

Julienne in a bun

Mon, October 16, 2017

A fragrant and rosy wheat bun, which we will prepare ourselves, and then fill with the most delicious julienne and bake under a cheese cap - this is simply a fabulous snack. Portioned julienne in a bun is not a shame to serve even to the most picky guests at the gala table - they will ask not only for a refill, but also for the recipe!

I have already written extensively and thoroughly about julienne as a hot appetizer here, so I won’t repeat myself - go ahead and read for your health. I’ll say right away that baking homemade buns is not at all necessary (you can buy ready-made ones), but personally I wanted to share with you a detailed recipe from scratch, so to speak. There will be a lot of steps, you will also have to read a lot, but the result will definitely amuse you!

Ingredients:

Yeast dough:

Julien:

Making a dish step by step:

First, let's prepare all the necessary products for making yeast buns: premium wheat flour, milk of any fat content (I have 2.8%), medium-sized chicken eggs (45-50 grams each), sweet sand, salt, sesame seeds, etc. yeast. By the way, do not take specifically compressed yeast - fast-acting yeast (take 5 grams - this is a heaped teaspoon) or dry yeast (the same amount as fast-acting) are excellent. If you want to use quick-acting yeast, you don’t need to add a dough – it mixes right away with the flour. All products for making yeast dough should be at room temperature, and the milk should be pleasantly warm.

Because I suggest preparing yeast buns using the sponge method, first you need to create a dough. Perhaps you ask what dough is and what it is needed for. I won’t write at length and much, but the essence is that it is a semi-finished product that is used for baking bread and other bakery products and increases the plasticity of the dough. In other words, this mixture of flour, water and yeast helps to achieve the most tender and porous crumb, as well as the richest taste and smell of the finished baked goods. Pour 100 ml of slightly warm milk into a bowl, immediately add all the sugar (1 tablespoon) and crumble in 15 grams of new yeast (or 5 grams of dry). Mix everything thoroughly so that the yeast and sugar dissolve.

After this, sift 100 grams of premium wheat flour into it.

Mix everything thoroughly with a spoon or fork so that the flour is moderately dispersed into the sweet milk and yeast. If small lumps remain, this is not fundamentally important. Cover the bowl with cling film or cover with a plastic bag and leave in a warm (28-30 degrees) place for about half an hour. The fermentation time of dough, as well as yeast dough in general, is a relative concept and depends on the activity of the yeast and the temperature in the room. In other words, you may have very active yeast and the dough will be ready for use after 15 minutes, but for someone else it may not rise properly in an hour (again due to the staleness of the yeast).

Break a couple of chicken eggs into the rest of the warm milk (130 ml) so that only one yolk remains.

This particular yolk will be useful for greasing future buns. Dilute it with a tablespoon of milk from the previous step, stir everything and leave it on the table for now - let it wait in the wings.

Sift 400 grams (100 grams were used for the dough, if you remember) of wheat flour into a bowl for kneading the dough. You may need a little less or more flour - it depends on its properties (in particular moisture content). Add 1 teaspoon (with a small slide) of table salt to the flour, preferably finely ground. Mix.

When you see that the dough has increased in volume a couple of times, it may be ready for the upcoming work. You’re probably already tired of reading about the readiness of the dough in my homemade baking recipes, but I’ll repeat it anyway. Above all, mature dough grows very well in volume. In addition, if you pick it off with a spoon or fork, you will notice that the dough is completely riddled with air bubbles. But this is not all the characteristics of its readiness - it is recommended to introduce the dough into the dough when it has already grown in volume and HAS ALREADY STARTED TO SAG A LITTLE (especially in the center). I intentionally write this in big characters because it really is important. I haven’t written about baking recipes before because I didn’t suspect that almost everyone might simply not know this aspect. In other words, the yeast has already eaten everything tasty in the dough and is hungry, so it’s time for them to eat again. And then we introduce them into the dough. I hope I explained it clearly.

Add milk with eggs to the wheat flour, as well as ready-to-use dough.

Knead all the products until you get a smooth, elastic, not tight and one hundred percent homogeneous dough. It doesn't stick to your hands. Round the dough, cover the bowl with cling film or cover with a damp towel and let it rest in a warm place - about 1 hour or until the size increases 2.5-3 times. Where is the best place for the dough to ferment and what does a warm space mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - an ideal temperature for fermenting yeast dough). Then we cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (the structure of the tissues of living organisms is studied by the science of histology) (linen is ideal) so that the surface does not become weathered and covered with a crust. You can also let the dough ferment in the microwave, in which you previously bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will remain there. Then there is no need to cover the bowl with anything, because the water will evaporate, thereby maintaining the required humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no buns.

While the yeast dough is fermenting, it's time to work on the insides for future buns. To make the most delicious julienne, take the freshest champignons, chicken breast or chicken fillet, any hard or semi-hard cheese (in my case Russian), onions, refined vegetable (I use sunflower) oil, milk of any fat content (I have 2.8% ), wheat flour of any type, nutmeg, salt and ground dark pepper.

Wash chicken fillet (300 grams), dry and cut into small cubes.

Julienne in buns

Ingredients

Chicken fillet – 400 g

Bay leaf – 2 pcs.

Allspice – 5 pcs.

Champignons – 400 g

Butter – 1 tbsp.

Vegetable oil – 1 tbsp.

Onions – 2 pcs.

Cream/sour cream – 200 ml

Herbes de Provence - to taste

Khmeli-suneli - to taste

Nutmeg - to taste

Ground dark pepper - to taste

Wheat flour – 3 pinches

• 141 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Video recipe: Julienne in buns

Step-by-step recipe with photos and videos

Julienne in buns is a perfect appetizer for any occasion. Simple, easy to make, beautiful and very tasty. Nutritious and neutral-tasting buns in this recipe replace both bread and baking dishes. This unusual serving method has a double benefit - during the manufacturing process, the buns are saturated with the smell and taste of the insides, and you have to wash even less dishes. Filled with tender, creamy julienne, wrapped in a viscous, golden cap of melted cheese, the buns not only look appetizing, but also taste simply wonderful! The appetizer turns out beautiful, filling and very tasty. Try it!

Prepare the ingredients according to the list.

Cover chicken fillet with cool water. Add a cross-cut onion, a bay leaf, a few peppercorns, a little salt and, if desired, 1-2 cloves.

Over medium heat, bring the water to a boil and cook the fillet for 10-12 minutes from the moment the water boils. Remove the fillet from the broth, cool slightly, and then cut into small pieces.

Cut the champignons and onions into thin slices.

Heat a little vegetable oil over medium heat. Add 1 tablespoon butter and chopped onion.

Reduce heat and, stirring, saute the onion for 8-10 minutes until it becomes soft and almost transparent.

Raise the heat to medium, add the chopped mushrooms and, stirring, fry for another 5-7 minutes, until the liquid that the mushrooms give has almost completely evaporated and the mushrooms become soft.

Add chopped chicken fillet and spices to taste. I add suneli hops, a little nutmeg and a mixture of Provençal herbs. Stir everything thoroughly and fry the mixture over low heat for another 1-2 minutes.

Add 3 generous pinches of wheat flour and fry for another 1-2 minutes.

While stirring the mixture, pour in the cream. Add a few pinches of salt and ground dark pepper.

Bring the mixture to a boil and simmer over low heat for 1-2 minutes until thickened. Turn off the heat, taste and add more salt or spices to taste as needed.

Prepare the buns. Cut off the top and scoop out the crumb. Save a little crumb on the bottom of the bun and along the walls so that the bun better maintains its integrity. As this may be the case, compact the crumb tightly with your hands, a spoon or other means at hand.

Fill the buns with the cooked entrails.

Sprinkle with grated cheese. Place the julienne with chicken and mushrooms in buns in an oven preheated to 200 degrees and bake for 7-8 minutes until the cheese is browned.

Julienne in buns is ready. Bon appetit!

Julienne in buns

Girls, I can’t stand this condition! The holiday is tomorrow, the refrigerator is full now, but you’ll have to wait the whole night for something savory (that is, after dark) ! No, it's not for me! Even now I’m already looking forward to a holiday! And if you want it, you need to arrange it for yourself! Almost the day before, in a certain newspaper I read a recipe for “Julien in buns” (by the way, on the page “Men Cook” - well, these journalists are gullible.). I really liked the idea. True, I changed the recipe itself almost one hundred percent. The snack is simply global! tasty, satisfying, hot! Yes, with a glass of wine! A romantic evening is guaranteed (of course, if you don’t get in the way of someone playing football and screaming madly at the same time!)

Ingredients for Julienne in Buns:

• Bun (may not be enough!) - 4 pcs.
• Champignons (in fact, this is very approximate! Personally, I took a lot more - they won’t go to waste!) - 200 g
• Chicken fillet (I had leftover grilled chicken) - 100 g
• Onions - 3 pcs.
• Wheat flour / Flour - 1 tbsp. l.
• Spices (to taste)
• Sour cream - 80 g
• Hard cheese - 50 g

Production time: 20 minutes

Number of servings: 3

Nutritional and energy value:

Recipe for “Julien in buns”:

First, cut the washed mushrooms and place them in a frying pan;
Meanwhile, peel and chop the onion.
His - to the mushrooms. While they are nicely fried there, we will prepare the buns and cheese.
By the way, I took regular sesame buns.

So, cut the top off the buns.
And from the remaining part we take out the crumb so that it comes out like a bowl. Grate the cheese on a grater (it would be better on a small one).

Let's return to our mushroom frying. It must be salted and peppered. Add flour and sauté with flour for about a minute. Later I added the chopped chicken directly to the pan with the mushrooms. Pour in the sour cream and fry just a little, together with the sour cream. This is the mass for the julienne:

All that remains is to fill the buns with mass:

Have you seen that one bun is different?
This is for Vanyukha! He’s still not allowed to eat mushrooms, so I put a chicken on the bottom of the bun and a little ham on top (it seemed to me that with just one chicken it would be a little bland). Now sprinkle all the buns with grated cheese on top.

And we put our improvised julienne in the microwave or oven until the cheese melts.

Delicious, simply incredible! The melted cheese has a pleasant stretch. Mushrooms with affectionate chicken are bathed in sour cream. Julien burns pleasantly. We wash it down with cooled wine. And we enjoy it.

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

How will it look?

Comments and reviews

• All
• Prescription questions
• Reviews

February 24, 2017 Alena Kurkova #

December 9, 2016 NATATA555 #

August 5, 2015 Nutka111 #

March 25, 2015 Manyus #

April 15, 2014 Marget #

November 29, 2012 Innochka07 #

August 14, 2012 Olchik40 #

August 5, 2012 MaskaD #

March 29, 2014 Katya Batalina #

March 30, 2014 MaskaD #

October 11, 2011 Anikina1 #

October 20, 2010 Lily777 deleted #

August 31, 2010 joyka921 #

June 15, 2010 AnSol1 #

March 24, 2010 Ulitich #

March 22, 2010 Lanalegr #

March 17, 2010 alsides #

March 15, 2010 tanu6kin21 #

Leave a comment or review about the recipe

Register, or log in if you have already registered.

You will be able to log into the website without registering or entering a password by using your own account on the following websites:

Julienne in a crispy bun

Most often, it is customary to cook julienne in pots, cocotte makers or in a frying pan, and serve it on the table in the container given to us.

Almost all housewives prefer to serve this hot appetizer in baskets or tartlets.

We suggest baking the julienne in a crispy bun, which will act as a pot.

• Total cooking time – 0 hours 40 minutes
• Active cooking time – 0 hours 15 minutes
• Cost – average cost
• Calorie content per 100 g – 154 kcal
• Number of servings – 3 servings

Choose where to save the recipe:

Would you like to keep this recipe for yourself?
Select where:

How to cook julienne in a bun

Ingredients:

• Champignons – 300 g
• Hard cheese – 100 g
• Chicken fillet – 150 g boiled
• Onions – 1 pc. medium or 2 small
• Bun – 3 pcs.
• Cream – 120 ml
• Salt - to taste
• Vegetable oil – 1.5 tbsp.
• Flour – 1 tsp.
• Garlic powder – 1 tsp.
• Parsley – 2 sprig(s)

Manufacturing:

This julienne in a bun can be prepared simply from mushrooms with onions and cheese, or with the addition of chicken fillet.

The fillet must be boiled in advance. I use leftover chicken from making broth.

Finely chop the fillet and grate the cheese on a large grater.

Cut the champignons into small slices.

Heat half the vegetable oil and fry the champignons until the liquid has evaporated.

Transfer mushrooms to a bowl.

Finely chop the onion. Heat the remaining vegetable oil in an unstained frying pan.

Add onion and cook until translucent. Add flour and stir.

Pour in the cream and cook for 1-2 minutes until thickened.

Place mushrooms and chopped chicken fillet into the pan.

Add half the grated cheese and stir.

Cut off the top of the buns.

Use a spoon to carefully remove the crumb so as not to destroy the bottom and walls.

Fill the buns with the chicken-mushroom mixture and sprinkle generously with the remaining cheese on top.

Place the buns on a baking sheet lined with a silicone mat or parchment paper.

Please note that when baking, the cheese may leak, so the baking sheet must be protected.

Place the cut tops of the buns side by side so that they are also crispy.

Bake in an oven preheated to 180 degrees for about 10 minutes or until the cheese is one hundred percent melted.

Garnish the buns with parsley and close with the cut tops.

Serve hot julienne in buns.

If desired, the dish can be decorated with the freshest vegetables or herbs when serving.