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Thursday, 25 September 2014

Hamburger Bun


Yield: 8 x 8cm diameter  buns

Ingredient
90g fresh milk 鲜奶
15g condensed milk 炼乳
1/2 tsp instant dry yeast 即发酵母粉

180g bread flour 高筋面粉
10g top/cake flour 低筋面粉
30g multigrain soya pulp 五谷豆渣*
30g fine sugar 细糖
20g beaten egg 蛋液
1/2 tsp salt 盐

30g unsalted butter 无盐奶油

Some beaten egg for glazing 蛋液
1 tsp sesame seeds 芝麻粒

* you may replace the 30g soya pulp by 30g fresh milk and 10g top/cake flour.
* 30g 五谷豆渣可由 30g 鲜奶和10g 低筋面粉取代。

Direction
1. If you are using fridge-cold milk, you can warm the whole milk and condensed milk in rice cooker for 10 minutes.
Or, you can leave them in room temperature for about 20 to 30 minutes.
如果用冷牛奶,可将牛奶和炼奶放进电饭锅保温加热10分钟。或放在室温20到30分钟。



2. Sprinkle yeast over the surface of the warm milk without stirring it. Let it stand for about 10 minutes till foamy.
The temperature of the warm milk should not exceed 38 degree Celsius.
将酵母粉撒在温牛奶上,勿需搅拌。静待10分钟直到出现汽泡。
温牛奶不能超过38度C。


3. Mix all the remaining ingredients, except yeast milk mixture and butter, in a mixing bowl. 
将其余的材料、除了牛奶混和物和奶油,放进搅拌盆中混合。

4. Slowly add in the yeast milk mixture and stir in one direction till it combine into a lump. Let it rests for 20 minutes to allow the flour to fully absorb the liquid.
慢慢将牛奶混合物倒入,以同个方向搅拌混合成团。盖上盖子,让面团休息20分钟,以吸收水分。




5. As the dough is quite sticky, wearing a CPE disposable gloves would make kneading easier. Knead the dough by slamming, pulling, and folding the dough, until the dough becomes smooth. This process takes about 10 minutes.
由于面团开始有点粘手,如果戴上手套,较容易搓面团。只需抓住面团一角,甩打在工作台上,微向后拉,再折上,再转90度抓住面团另一角,重复这些动作,直到面团成光滑状。大概需10分钟。




6. Spread out the dough and apply softened butter. Knead to incorporate butter into the dough.
摊开面团,涂上奶油 ,将奶油搓进面团里。

7. Continue to knead till you can stretch out the dough into a thin membrane. This takes about 10 minutes.
继续甩、拉、折动作,直到面团可拉出薄膜。大概需10分钟

8. Shape the dough into a ball by pulling down the sides several times, till the dough surface is stretched and smooth, and seal at the bottom. 
将面团的四周往下拉数次,直到面团表面被拉紧而呈光滑状。

9. Spray some water over the dough, cover with a lid and let it proof for about 60 minutes, or till the dough doubles in size.
将面团放入碗中,喷些水,盖上盖子,让面团发大概60分钟,或两倍大。

10. At the end of proofing, turn out the dough onto a floured surface and flatten the dough with your palm.
发酵完毕,将面团翻i倒在撒有面粉的台面。用手掌将空气排出。


11. Divide the dough into 8 equal portions, about 41g each. 
将面团分隔成8等份,各约41g。

12. Roll up the individual doughs and shape into balls by pulling down the side of the dough, and seal at the bottom.
将面团卷起,再整成圆形。



13. Coat the dough ball with flour and place on a floured non-stick baking sheet.
将面团裹上些粉后,置于撒粉的防粘烤板上。
Spray some water over the dough,
喷些水在面团上,
allow the dough to proof in a close oven for 40 to 50 minutes.
You may raise the oven temperature slightly by turning on the minimum temperature for 1 minutes.
将面团置入烤箱40~50分钟做最后发酵。
可开启烤箱最低温度一分钟,将烤箱温度略提高。

14. After the proofing, transfer the tray of dough out of the oven, and preheat the oven to 170 degree Celsius.
Apply beaten egg over the surface of the dough, 
发酵结束后,将面团移出烤箱,预热烤箱至170度C。
在面团上涂上蛋液,
and sprinkle some white sesame seeds on top.
再撒些白芝麻。

15. Bake the dough for 18 to 20 minutes at 170 degree Celsius, or till the top turn golden.
以170度C烤18~20分钟,直至面包呈金黄色。


16. Allow the hamburger buns to cool down completely before slicing them.

Serve with beef patty coated with teriyaki sauce,
or with cucumber, tomato and toasted onion. Enjoy :P


Or spread some Monterey Jack Cheese over and toast :P

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