Super fluffy whole wheat hamburger buns
Materials for bread
Medium dough: 210g of gluten flour
150g of milk, 2.5g of yeast
Main dough: 50g of dark whole wheat flour
40g of gluten flour, 15g of milk powder
25g of sugar, 32g of egg whites
Water. 38g yeast 1g
Salt 3g butter 12g
Bread Directions
Step 1
Heat the milk until lukewarm (in winter) and add the yeast, stirring to melt, then mix with the gluten flour in the medium dough and knead well to form a smooth dough, place in a container and cover with plastic wrap. Let rise at room temperature until nearly doubled in size, then transfer to the refrigerator and let rise for 17 hours, peeling off the surface to reveal the inner honeycomb.
Step 2
Cut medium dough into small pieces and place in chef's machine along with all ingredients in main dough except butter.
Step 3
Knead the dough until it reaches the extended stage then add the softened butter and continue to knead until it reaches the full stage.
Step 4
Place the dough in a container, cover with plastic wrap and allow to rise in a warm place for 30 minutes.
Step 5
Punch down the dough, divide into eight equal pieces, roll out, and cover with plastic wrap for 15 minutes.
Step 6
Punch down the loosened dough, and roll it out slightly from the center to the top and bottom.
Step 7
Flip the dough over and fold the top and bottom to the center.
Step 8
Fold again from the sides to the center.
Step 9
Roll.
Step 10
Finish them one by one and arrange them on a baking sheet.
Step 11
Place a bowl of hot water in the oven for the second fermentation, and brush the tops with a thin layer of egg wash and sprinkle with a layer of sesame seeds after the fermentation has doubled in size.
Step 12
Preheat oven to 170 degrees Celsius and bake in the middle for about 18 minutes. Remove from the oven and let cool on the baking sheet.
Step 13
The finished product is very fluffy.
Step 14
Cut the burger blanks in half, put lettuce, chicken fillet and cheese slices.
Bread Cooking Tips
1, the amount of liquid should be adjusted according to the different absorbency of the flour. 3, the middle kind of dough such as less than double the size, but refrigerated fermentation full 17 hours inside the obvious honeycomb organization can also be.