Saturday, January 28, 2012

Bread 102: Hamburgers

I made these hamburger buns to share with friends at an Australia Day BBQ (a beautiful afternoon with a vege garden, grass to lie on, clouds to watch, and sunshine.)  We filled them with salad and homegrown tomatoes, and homemade patties.  And beetroot.  It might have been Australia Day, but we are still kiwis!!!


Basically, the same rules apply.  A ratio of 5:3 (flour:water) but with a few tricks to make the buns soft and moist:  add butter and sugar, and switch water for low-fat milk.  To make 8 buns, that meant:
600g flour
360g milk
113g butter (melted)
75g sugar*

I melted the butter and warmed the milk - this helped the yeast to kick in quickly, and I couldn't help thinking how nice it would be to knead warm dough in winter!  Must remember this trick.
Finish with an egg wash - and, of course, sesame seeds!

*a word of warning - the American recipes I based this on used (typically) three times this quantity of sugar!  If your tastebuds are based on any other continent, you will want to cut the sugar right back when using American bread recipes.  But don't skip it completely, it acts as a humectant which means it helps the bread retain water and contributes to the softness of these rolls.

No comments:

Post a Comment