Burger Bun Homemade Lembut & Chewy

Name: Burger Bun Homemade Lembut & Chewy
Yield: 6 buns
Cuisine: Malaysia
Ingredients: 181 g bread flour (13% protein Prima flour); 20 g type 00 flour (pizza flour); 19 g fine wholemeal flour (nutty flavour hint); 4 g salt; 95 g lukewarm water; 3 g Instant yeast; 42 g milk (lukewarm 42°); 41 g unsalted butter (cold and cubed); 0.5 g bread improver; 1 large egg (beated and used half); 1 tbsp cream; 6 g coarse sugar; Mix lukewarm milk, sugar and yeast and let it activate, 15mins

Hunger Pangs @purpleslaw

If you are a fan of bread science (like me), please give this recipe a go - its a mixture of soft and chewy burger buns!

This is my calculation after playing around with hydration percentage. I use traditional baking equipment (oven, mixer and rubaud folds).

#homebaker #bakewithme #burgerbuns #chewy #homemade #breadart #macamrotipaung #burgerbuns

If you are a fan of bread science (like me), please give this recipe a go - its a mixture of soft and chewy burger buns!

This is my calculation after playing around with hydration percentage. I use traditional baking equipment (oven, mixer and rubaud folds).

#homebaker #bakewithme #burgerbuns #chewy #homemade #breadart #macamrotipaung #burgerbuns

Baca lagi

Burger Bun Homemade Lembut & Chewy

Hunger Pangs @purpleslaw

If you are a fan of bread science (like me), please give this recipe a go - its a mixture of soft and chewy burger buns!

This is my calculation after playing around with hydration percentage. I use traditional baking equipment (oven, mixer and rubaud folds).

#homebaker #bakewithme #burgerbuns #chewy #homemade #breadart #macamrotipaung #burgerbuns

If you are a fan of bread science (like me), please give this recipe a go - its a mixture of soft and chewy burger buns!

This is my calculation after playing around with hydration percentage. I use traditional baking equipment (oven, mixer and rubaud folds).

#homebaker #bakewithme #burgerbuns #chewy #homemade #breadart #macamrotipaung #burgerbuns

Disimpan

Cetak

Ramuan

3 jam

6 buns

181 gbread flour (13% protein Prima flour)
20 gtype 00 flour (pizza flour)
19 gfine wholemeal flour (nutty flavour hint)
4 gsalt
95 glukewarm water
3 gInstant yeast
42 gmilk (lukewarm 42°)
41 gunsalted butter (cold and cubed)
0.5 gbread improver
1large egg (beated and used half)
1 tbspcream
6 gcoarse sugar
Yeast Wake Up
Mix lukewarm milk, sugar and yeast and let it activate, 15mins

Disimpan

Cara Memasak

3 jam

1

📌Mix the flours and BI in your mixing bowl.
2

📌Pour in the beaten egg, the yeasty milk, cream mixture and water. Roughly mix before starting the mixer.
3

📌Add salt and mix loosely.
4

📌 Mix in speed 1 - for 8 minutes straight, this is a slacky dough aka over 67% hydration dough, keep mixing. Wholemeal flour is a thirsty flour, which will make the dough slacky. Worry not.
5

📌After 8th minute mark, slowly add in the cold cubes butter. Its easier to incorporate cold butter then soften butter in dough.
6

📌 Keep adding until all cubes is in the dough.
7

📌 Let the mixer run at speed two for 15 minutes.
8

📌 When butter incorporates into dough, the dough will turn pale. When you can perform semi - window pane. Stop the mixer, take it out and perform 3 sets of rubaud or slap & fold to strengthen the gluten.
9

📌 The dough will be tout and tight. Shape it into a ball and leave it for 45 mins rest and 1st rise.
10

📌 Perform 3 sets more rubaud or slap&fold and let it rise for 45 minutes, second rise
11

📌 Last 2 sets of rubaud or slap&fold and shape your buns. There are burger buns rings available or make bangle shapes out of aliminium foil and place the dough. (I free styled it)
12

📌 Preheat oven at 200°. Leave the dough to puff up for 35 - 40 minutes. I did mine for 40 mins
13

📌 Once oven reaches the optimum temp, brush the buns with egg and milk wash, sprinkle some sesame seed and bake for 15 - 17 minutes, depending on oven type.
14

📌 Top golden and smelling so toasty and buttery, you are done!