Have i told you that i love making bread? I think i have. Well, this is another trial on making bun. To be honest, i have not been successful on making the perfect bread. There is always something that i don’t like at the end. So until then, my bread journey will continue.
This time is a trial on Soft Burger Bun. I found this recipe very promising. It looks soft, fluffy, and i swear i could even smell the bread by looking at those pictures. So having a sukiyaki burger in my mind for the next entry, I gave a try on this soft burger bun :)…
The result: The burger is soft and fluffy, but i think i left the burger to rise for too long. I can smell a bit of the yeast in the final product, so maybe next time i will try to reduce the proofing time.
Soft Burger Bun (makes 10 buns)
Things you need
- 360 gr Warm milk
- 1 Large egg
- 60 gr Butter
- 30 gr Sugar
- 11 gr Instant Yeast
- 5 gr Salt
- 400 – 500 gr Flour
Things you need to do:
Stir the warm milk, sugar, egg, yeast and the melted butter together. Set aside until foamy.
Whisk the flour with salt, mix well. Pour in the yeast mixture, using hook attachment mix the dough until it comes together. Add some flour into the dough, to make it more solid. You are expecting a very sticky dough, so the moment you reach the point where the dough has come together as one lump sticky dough, stop. Take it out from the mixer, and knead it on lightly flour surface for about 10 minutes (use light pressure – and try not to use too much flour in the process), until it becomes elastic (the dough will still a bit sticky). Try to test it by pressing the dough with your fingers, it should spring back.
Place the dough in a lightly oiled bowl. Leave to rest for 1 – 1.5 hours or until double in size. Once it reach the size, punch down and divide to 10 equal pieces, let it rest for 10 minutes. After resting, form the dough into a perfect bun shape – let it rise in a warm place until double in size.
Once ready, brush with egg wash and sprinkle with sesame seeds. Bake in preheated oven (190 C) for 20 mins or until golden.
As soon as you take out the bun from the oven, cover the bun with clean tea towel, and let it rest for 15 mins, this process will make the bun stays soft :).
Come back for the next entry : Sukiyaki Burger ! (using the burger bun from this recipe).. below is the teaser pic 🙂