This batch of hamburger buns was baked last week on 21 Aug. I better jot it down in case I lose my recipe notes, otherwise the fotos and the recipe will be covered with dust and never see daylight again, haha.
I baked these hamburger buns because my 2 older kiddies were nagging daddy to bring them to MacDonalds or Quick (local equivalent of Mac) for frietjes (belgian fries). As I am not a big fan of Mac or Quick, I decided to roll up my sleeves and make some tangzhong hamburger buns so that i could pair the buns up with nutritious fillings such as lettuce, tomato, ham and cheese. In this way, I can be assured that what goes into my kiddies' tummies are not junk food and at least has some nutritional value. So that was the motivation for spending a few hours just for 9 buns.
And the reward I got? Something priceless, because my son just asked me the other day when I am gonna make those soft and fluffy and "super lekker" hamburger buns :)
Recipe adapted from Bread Doctor by Yvonne C (65°C 汤种面包，陈郁芬著)
30g egg (1/2 egg)
85g water at room temp
84g tangzhong starter (see step 1)
210g bread flour
56g low protein flour (cake flour/plain flour)
20g milk powder
42g fine sugar
2.75g or 0.5 tsp salt
6g or 2 tsp instant yeast
22g unsalted butter
1. Prepare the tangzhong dough in advance (click HERE for how to prepare tangzhong dough), transfer it into a clean bowl and cover it with clingwrap sticking onto the surface of the tangzhong to prevent it from drying up. (Note that the tangzhong dough can be chilled in the fridge for 2 - 3 days until the mixture starts to turn greyish.)
2. First place the wet ingredients (Ingredients A) into the bread machine or stand-mixer with dough hook, followed by the dry ingredients (Ingredients B). Make sure that you set the salt, sugar and yeast apart, the salt and sugar should be at separate corners, dig a hole in the flour mixture and add in the yeast in the centre. Only add in the butter (Ingredient C) when a rough dough is formed. Knead until the dough can be stretched into a thin stretchable membrane with jagged edges around the holes. (I used the dough function of my BM, let it run 20 min, pressed stop and start again, another 20 min, stop/start again.)
3. 1st Proofing - Cover the dough with greased clingwrap and proof in a warm place for 40 to 45 min or until doubled in volume. (Since the weather was very cold, I left it to proof in the oven with lowest heat turned on.)
4. Punch Down - On a generously floured table top, grease your hands to punch down the dough to release air, then divide the dough into pieces of 60g each. Shape it round, cover and rest for 10 to 15 min.
5. 2nd Proofing - Shape the buns round, pinch the dough so that one side is smooth, holding on to the pinched side, dip the bun lightly in a bowl of water and then in a layer of white sesame seeds. Let the buns rest on the pinched side with the sesame side facing up, cover with towel and proof for 40 min. (Since the weather was very cold, I left it to proof in the oven with lowest heat turned on.)
6. Bake in a preheated oven at 180C for about 15 min or until golden brown. (The book indicated top heat 180C and bottom heat 150C for 15 min, so I placed the buns in the middle shelf.)
I am submitting this post to "My Treasured Recipes #2 - Dough Starter Breads (Aug/Sept 2014)" hosted by myself Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
Also linking this post to Little Thumbs Up (Flour) organized by Doreen from My little favourite DIY and Zoe from Bake For Happy Kids, hosted by Diana from The Domestic Goddess Wannabe at this post.
Also linking this post to Cook-Your-Books #15 hosted by Joyce of Kitchen Flavours.
And to YeastSpotting.
By the way, if you are new to my blog or have not visited recently, pls be informed that I am now holding a second blog-hop My Treasured Recipes MTR #2 in Aug and Sept, featuring dough starter breads. You are welcome to join in the blog-hop from now till end September. More details to be found HERE.