Burgers are one of our comfort foods. Patties of pork, beef, fish or chicken accompanied with slices of cheese, lettuce, tomatoes and pickles smeared with mayonnaise and mustard, ahhhh... just imagining it makes me drool!
After successfully made my charcoal pandesal, i decided to try it in a burger bun and it worked well too! Here is it--
Makes about 869g raw dough yields about 10 buns
3 c bread flour
2 tsp instant yeast
¼ c caster sugar
1 tbsp bamboo charcoal powder
1 tsp salt
1 egg
1 c fresh milk
2 tbsp softened unsalted butter
Topping:
Melted butter to brush the buns before baking
White Sesame seeds or combination of black & white
Greasing the bowl:
1 tsp oil
Place dough ingredients in a bowl of stand mixer.
Mix to rough dough, after which start the timer of 15 minutes and knead to smooth dough.
When done, form the dough into a big ball.
Place in a greased bowl and proof for an hour or until double.
When ready, punch the dough.
Divide into 80g each and roll into ball.
Place the bun on a baking tray lined with parchment paper and gently pat the top to flatten.
Brush with butter and sprinkle with sesame seeds.
Bake at 175° for about 15 minutes.
Cool and ready to use.
I made pork burger patties to go with this bun, emmental cheese, lettuce, tomato and sliced onions. It's sooo good!
No comments:
Post a Comment