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Burger Buns / 汤种汉堡面包

 
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 Burger Buns / 汤种汉堡面包


Ingredients / 材料:
Dough:
  • a: 285 g Bread flour, 42 g Sugar, ½ tsp Salt, 6 g Instant dry yeast
  • b: 30 g Whole Egg, 85 ml Warm milk, 84 g Water Roux Starter
  • c: 22 g Butter
Garnish: Sesame
面团:
  • a: 285克 高筋粉，42克 糖，1/2小勺 盐，6克 干酵母
  • b: 30克 全蛋，85毫升 温水，84克 汤种
  • c: 22克 黄油
装饰: 适量芝麻粒

Method / 做法:
  1. Add dough ingredients (a) and (b) in a mixing bowl. Mix with dough hook at slow speedfor 1 minute. Change to the medium speed, and continue to mix for 3 minutes on medium speed until a dough forms. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
  2. Leave the dough in a lightly greased plastic bag for 1 hour at room temperature until dough is doubled in volume.
  3. Punch the dough down to release gases produced in the fermenting process. Divide dough into 60 g portions and round up.
  4. Brush the top with some water, then dip the top surface of each dough into sesame. Place all the dough on a baking tray. Leave to rise for 60 minutes.
  5. Bake in preheated oven at 175C/350F for 15 minutes or until golden brown. When done, turn the buns onto a wire rack and let cool completely.
  6. To assemble the burgers, spread the cut sides of the buns with butter and toast. On each bun bottom, place a home-grilled patty, salad (lettuce, ghurken, tomato, onion, and etc.) an equal portion of the remoulade or 1000 isalnd dressing. Add the bun tops and serve with some oven-baked fries and kraut salad.
Details => Forum
  1. 面团的（a）+（b），低速揉搓1分钟，改为中速，继续搅拌揉搓3分钟，直到面团成型。
    接着加入牛油，搅拌大约5分钟，直到面团拉开呈现薄膜状。
  2. 把它放到一个抹了油的塑料保鲜袋里，把空气排出，然后打上个结，室温进行首次发酵1小时或是面团膨胀为双倍大。
  3. 取出面团，排挤出气体，然后分割成每份60克的小面团，滚圆。
  4. 给面团表面扫些水份，洒上些芝麻粒，然后放到烤盘上进行最后发酵60分钟。
  5. 送进预热烤箱175C/350F烘烤15分钟直到表面金黄即可。取出后放到架上晾凉。
  6. 把汉堡包对切，然后在面包底抹上一层黄油，铺上沙拉，比如说生菜，黄瓜，番茄，洋葱等）加上法汁或是千岛汁。 盖上另一层面包，配上些炉烤薯条和德国酸菜沙拉。
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"Burger Buns / 汤种汉堡面包" is part of these categories:
Bread / 面包 (129)

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