Hamburger / Hotdog Bun

Ingredients
Group A
300g bread flour
39g sugar
5g milk powder
5g bread improver
5g yeast

Group B
180g cold water

Group C
4g salt
21g butter

egg wash: whip 1 egg + 3 tsp of milk
sesame seed for topping (optional)

Directions

• mix Group A at low speed for 1min
• add Group B at low speed for 2min
• add Group C at low speed for 1min and 12min at medium speed until elastic, shiny and thin membrane is formed
• rounding rest for 10min floor time (first rest)
• scale and rounding (eg. 80g each to get 5 hamburger buns + 2 hotdog buns)
• rest another 10min for intermediate proofing (second rest)
• shape (do not round anymore) and rest for 45mins depend on surrounding temp
• *take note to flatten slightly the hamburger and hotdog bun.. it will rise vertically during baking
• touch up before baking: milk or egg wash and sprinkle with sesame seed
• bake for 12-15mins @ 160-170°C
• brush with melted butter immediately once removed from oven

Beef Burger Patty

Ingredients

500g minced meat (at least 20% fat)
1 egg

salt

black pepper

Directions

• mix meat with egg
• using the palm of both hands, shape the meat but not too tightly (make sure size is slightly bigger than bun as it will shrink once cooked)
• a round egg mould can also be used to shape the patty
• once the shape is formed, create indentation using thumb to centre of the patty
• right before cooking on a non-stick pan or skillet, seasoned it generously with salt and black pepper
• cook for about 4-5mins on each side over slow fire (be patient and do not turn the patty before it is done... also don't squeeze the patty or it will lose the juices)
• once it is well done, you may put cheese over it and let it melt
• let the patty cool for a minute or so... do not put immediately on bun as it will make the bun soggy

Foodnote

Recipe given by the chef at my baking school... so I just tried it. I still have a lot to practice to make it perfect. The smell of bread baking in the oven... ooohhh. Anyway, the buns is super soft. A bit too big though but 80g is good for hotdog bun. Next time I will make it around 60-70g for my hamburger bun. The bun is supersoft but bcos I use egg wash and brush it with butter after bake it looks very shiny but a tad oily. Next time, I will try flouring the working surface instead of using olive oil.