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
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.