Hello everyone! This is Sherry, today we’re going to make a classic burger buns
The golden bread is dotted with sesame seeds,
Soft and delicate bread texture,
Strong aroma of wheat and milk,
Just the bread will make you unable to stop eating!
Tender and juicy beef patty,
With soft and elastic bun,
The burgers are not only exquisite and beautiful, but also delicious.
For such gourmet food, let me gain 3 pounds first 😂
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Add 180g cold milk
An egg (50g)
Add 70g cold water and leave about half to adjust the softness of the dough
The temperature of wet ingredients is about 3-5°C in summer and 10-15°C in winter
420g bread flour
50g caster sugar, 7g salt
Stir with low speed 2nd gear
Adjust the amount of water according to the water absorption of the flour, so that the final mixed dough is soft and slightly sticky
Stir until there is no dry flour
Clean the dry flour on the wall of the bowl
Add 6g instant yeast
Stir until the dough is basically even
This dough looks thin and sticky
Put the dough in the refrigerator to chill for 20 minutes (if the room temperature is below 20°C in winter, you don’t need to refrigerate)
Refrigeration can reduce the temperature of the dough, and gluten will also be produced after the flour is hydrated
Turn on medium speed 4 and knead until the dough is smoother. It takes about 4-5 minutes
You can add butter when the dough can be pulled into malleable membrane with not very smooth surface, and jagged hole edge
Put 30g of softened unsalted butter (19-23°C)
Divide the dough into small pieces for easy mixing with the butter
Turn on low speed 2 and stir until the butter is disappeared and the dough becomes a ball again. It takes about 2 minutes
Then knead at medium speed 4 for about 6-7 minutes until the dough is smooth and elastic
Here you can see how the dough changes from sticky to non-sticky during the kneading process
The surface of the kneaded dough is smooth and elastic
The dough can be easily pulled into smooth membrane with almost no jagged edges around the hole
Fold the dough until surface is smooth
Put it in the oiled bowl
Cover and ferment to double size, takes about 60-90 minutes at 26°C
We need a ring mold to make a shape like McDonalds hamburger bun
The 3.75x1 inch English muffin mold is just right
If you don’t have such a mold, you can use tin foil to make a simple ring mold
A sheet of 12x15 inch tin foil
Fold a few times to make a 1 inch wide and 15 inch long strip
Mark at 11.5 inches
Circle the long strips of tin foil into a ring
Staple it up with a stapler
Just arrange it into a circle. The mold can be used multiple times.
Poke a hole in the dough with your fingers, the fermented dough will not shrink or collapse
Press the dough to expel large bubbles
Divide the dough into 10 equal parts, each about 80g
Pat the dough to expel large bubbles, fold together and round into a ball
The hamburger bun shaping process is very simple
But pay special attention to getting rid of the big bubbles in the dough
Press the dough into a slightly flattened circle
Put it in the baking tray for proofing
If you have a mold, just put it around the dough
Use parchement paper to prevent the bread sticking to the mold
Cover and proof until it is close to double size. At a temperature of 26°C, it takes about 45-60 minutes
Brush a layer of egg wash
Sprinkle with white sesame seeds
Bake in the middle rack of the oven preheated to 375°F/190°C for about 13-15 minutes until the surface is golden brown
Transfer to cooling rack after taking out of the oven
The hamburger buns with molds and without molds are all very beautiful
The mold will make the bun slightly taller
Sesame garnished on golden brown bun
Very cute and attractive
The bread tissue is very soft and very elastic
Burgers made with this kind of bread will be more tasty with wheat aroma
It’s very delicious to eat as a dinner bun when not making burgers
Next, let’s make the tender and juicy burger patties
500g ground beef, add 25g bread crumbs, 1/2tsp salt
add 50g milk, 1 egg, 1/2tsp black pepper, 75g chopped onion
Stir well
Choose beef with more fat for burgers patties
I chose the boneless Bottom Blade Pot Roast, and the burgers made with it are very delicious.
Note that the ground beef should not be whipped, otherwise the patties will not be soft
Divide into 140g per patty
Use the bread mold from before to assist in making patties
You can freeze and store the extra patties, and fry or broil directly next time.
It is best to use a cast iron skillet when frying beef patties
Heat the frying pan to 350°F/180°C and turn to medium heat
Brush some oil to prevent sticking
Put in the beef patty
Fry on each side for about 3 minutes, then turn it over
Fry to desired doneness
This patties will not shrink and deform when frying or grilling, and will be soft and tender after cooked.
Split the bun into 2 halves. If you like, you can fry or broil the bun
Put shredded purple onion, cheese slices, tomato slices, pickles, lettuce, etc.
Then squeeze some mayonnaise, mustard or ketchup
A tender, juicy, exquisite and delicious burger is ready
This is Sherry, see you next time 👋