This is the first time I try my hands at making burger buns but second time using the water roux method. I will stick to this method for I find that the bun remained soft and fluffy even after a day old. I took the recipe from Grace of Kitchen Corner. Thanks Grace for this wonderful burger bun recipe. You can go Elinluv's Tidbits Corner to drool and feast on my homemade beef burger :p
I add in the sesame seeds only when they are ready for baking
I was happy that it turned out well and browned evenly.....
at times the oven can act on me :p
this bun looks like it is smiling :)
the second load was a bit burnt though
but Daddy likes it more burnt :)
Homemade Burger Bun ( taken from Kitchen Corner )( Printable Recipe )
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
30g beaten eggs
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.
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