Best Ever Hamburger Buns
Crafted with a delicate touch, this recipe unveils the art of creating irresistibly tender and pillowy soft hamburger buns.
Marthinus StrydomThe Story
Amidst the sizzling evolution of culinary traditions, the hamburger bun emerged as an essential component in the realm of sandwich crafting. Its roots trace back to the bustling streets of late 19th-century America, where the concept of the hamburger itself was taking shape. As the popularity of this handheld delight surged, an innovative solution was needed to contain its juicy contents and offer a satisfying culinary experience.
The iconic hamburger bun, initially known as the "bread for the hamburger," found its humble beginnings in the late 1800s. Charles Feltman, a German immigrant and restaurateur in Coney Island, is often credited with introducing the concept of a meat patty served between two slices of bread. However, it wasn't until the early 20th century that the modern hamburger bun, characterized by its rounded shape and soft texture, gained prominence. This evolution was driven by both necessity and creativity, as vendors and eateries sought to enhance the portability and overall appeal of this beloved fast-food staple. Today, the hamburger bun stands as a symbol of culinary ingenuity, having seamlessly integrated itself into the global gastronomic fabric.
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Ingredients
Method
Tangzhong
- In a pan heating up, add 1 and 1/2 tbsp. of plain flour along with 6 tbsp. of water. Mix it up using a whisk. Cook it on a slow flame until the starches gelatinise or until the mix starts leaving the pan. If using a thermometer, cook it until 65 degrees centigrade.
- Transfer the flour mix from the pan to a bowl and cover it well with a cling wrap and keep it aside to cool.
Dough
- For the bread dough, take about 300 gm of bread flour. Next add 5 gm of salt, 20 gm of milk powder and sugar about 35 gm. Mix everything together and keep it aside.
- For making the yeast mixture, add about ½ cup of lukewarm water in a vessel along with 5 gm of sugar. Mix the sugar until it dissolves in water.
- Next, add 2 tsp. of instant yeast and mix it really well with the water. Place it in a warm place for about 10 minutes.
- After 10 minutes, add the risen yeast mixture to the dry flour mixture. Add the Tangzhong as well. Knead well using hands until it forms a pat.
- Next, take the dough in to clean platform and knead it for 2-3 minutes. Add water if needed in between but make sure the dough should be smooth and pliable.
- After which add the butter around 30 gm. Knead the fat really well into the dough for about 7-8 minutes.
- Once the dough it ready, place it in a bowl and cover with a cling wrap and let it rise for an hour.
- After 1 hour, knock down the risen dough and take it out from the bowl into a platform and sprinkle in some flour about ½ tsp. and knead it for about a minute.
- Now, divide the ready dough into 5 or 6 portions (100 grams each - weight all the dough and divide by 100 to get the quantity of dough balls you need to make). Smooth the dough using your hands. Shape it a little oval so that it rises a little higher.
- Place the dough balls into a baking tray and cover it with a damp muslin cloth and let it proof for another hour.
- Give a milk wash to the risen dough balls. Sprinkle some sesame seeds on top.
- Bake the buns for about 12-15 minutes at 200 degrees C.
- Apply some melted butter to the baked burger buns and cover the burger buns with a damp cloth until they cool down.
