Homemade Burger Bun

Recipe for 8 buns (approximately 60g for each dough or make more into small little buns):



210g bread flour

56g plain flour

20g milk powder

42g caster sugar

half teaspoon of salt

6g yeast

30g beaten eggs

85g water

84g water dough

22g unsalted butter



Recipe for the water dough "water roux":


Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. Cook it until quite liquid consistency like the baby porridge. Transfer to a clean bowl to cool down.

Method of making the bun :

Place all the ingredients for kneading except the butter until everything come together and become a smooth dough then add in the butter a little at a time.

Let the dough slowly absorb the butter then turn to speed two if you are using kitchenaid mixer. Knead until the dough no more sticking at the side of the mixing bowl and the dough should be very smooth and elastic.

Let it proof for 40 minutes in a clean bowl cover with cling warp.

Divide the dough into even size of 8 portions or any size you like it to be then let it rest for 10 minutes.

Shape the dough into smooth round shape. Prepare some water on a a clean plate and place a kitchen towel on the top. Damp the surface of each dough and run the damp surface around a bowl of sesame seeds. Place the dough on a baking tray and let the it proof for 40 minutes. Bake at 180C for 15 minutes.

Comments