ハンバーガー★バンズ 
Hamburger Buns
These hamburger buns have a soft and chewy texture.
The story behind this recipe
While I was out of rice, I often ate hamburgers as a substitute for bread and noodles (haha). I had been adjusting a bun recipe for a while, so I decided to finalize it this time. I didn't want to crack an egg just for the egg wash, so I minimized it and used the egg from the ingredients.
Makes 8 buns using a 3.5-inch round mold. For 4-inch molds, increase the recipe by 1.2 times.
Hamburger Buns
These hamburger buns have a soft and chewy texture.
The story behind this recipe
While I was out of rice, I often ate hamburgers as a substitute for bread and noodles (haha). I had been adjusting a bun recipe for a while, so I decided to finalize it this time. I didn't want to crack an egg just for the egg wash, so I minimized it and used the egg from the ingredients.
Makes 8 buns using a 3.5-inch round mold. For 4-inch molds, increase the recipe by 1.2 times.
Cooking Instructions
- 1
Beat the egg and take out 1 teaspoon into a separate dish. Mix 1 teaspoon of water with the reserved egg and refrigerate. This is for the finishing glaze.
- 2
Add water to the remaining egg and milk to make a total of 215 grams. Combine the egg, milk, and water to reach 215 grams.
- 3
Mix the bread flour, cake flour (or rice flour), sugar, salt, yeast, and skim milk together. Add the liquid from step 2, unsalted butter, and vegetable oil.
- 4
Mix with a spatula until the flouriness disappears, then knead thoroughly with a bread machine or kneading tool until a gluten membrane forms.
- 5
Once kneaded, shape into a neat ball, cover to prevent drying, and let it rise for the first fermentation. (Kneading to first fermentation can be left to a bread machine, probably okay). I use a mochi maker (haha).
- 6
When it has doubled in size, the first fermentation is complete. Punch down the dough, divide into 8 equal parts, shape into neat balls, place seam side down, cover to prevent drying, and let rest for about 15 minutes.
- 7
During the resting time, grease the molds and line a baking sheet with parchment paper, placing the molds slightly apart.
- 8
After the resting time, punch down the dough and reshape into flat rounds. Make them slightly smaller than the molds and place them in the molds.
- 9
Cover to prevent drying and let rise for the second fermentation in the oven at 95°F (35°C) for 30-40 minutes. It's ready when the dough rises slightly above the top of the molds.
- 10
Brush with the reserved egg for glaze. Top with sesame seeds if desired. Bake in a preheated oven at 350°F (180°C) for 15-20 minutes until golden brown.
- 11
Cool on a wire rack after baking, and store covered once cooled to prevent drying.
- 12
Adjust kneading and fermentation times, as well as baking temperature and time, based on the dough's condition.
- 13
Both cake flour and rice flour work well. Rice flour gives a slightly chewier texture and a crisper surface. Both are hard to resist (haha).
- 14
When making hamburgers, slice the buns, toast the cut sides until crisp, spread with butter or margarine, and add your fillings.
- 15
This is the rice flour version.
The top image of the recipe is the cake flour version.
- 16
I made a croquette & bacon burger. Delicious!
For the croquette, see Recipe ID: 17829998.
- 17
Thick-cut bacon and egg sandwich. Also easy and delicious! Great for breakfast.
Two slices of thick-cut bacon and a fried egg sandwich. Perfect for the morning?
- 18
Classic patty hamburger.
- 19
- 20
Add paprika to the tartar sauce from Recipe ID: 17991885 for a summery hamburger.
- 21
Made with a 4-inch mold.
You can make 8 buns with 1.2 times the recipe.
Easier to fill with ingredients.
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