Thursday, August 13, 2009
Homemade Burger Bun (Water-roux)
I think I get addicted to this "water-roux" method of making buns for now. :)
I made a batch of Sweet bun dough yesterday by doubling the quantity of the recipe. First, I prepare a bigger quantity of "water-roux": 50g bread flour + 250g water (yield about 265g water-roux). So, I took half of the "sweet bun" to make this burger bun. I put the rest of the dough (after first proofing)in the fridge for my next day use. :) There is some balance of the "water-roux" enough for another sweet bun, if I remember correctly. Hmm... what fillings should I use next?
Somehow, I find making sweet buns using "water-roux" is a breeze, what I mean is the proofing time. Slightly longer than "straight dough" method, about 40 minutes or more during the final proofing.
This was how the texture of the bun looks like: very soft and fluffy! 软绵绵的，好吃极了! :D
The basic sweet bun recipe as follows:
(This recipe yields: 9 pieces at 60g each)
Bread flour 210g
Cake flour 56g
Milk powder 20g
Caster Sugar 42g
Salt 1/2 tsp
Instant yeast 6g
Unsalted butter 22g
1. Knead dough till smooth and elastic.
2. Basic fermentation: about 40 minutes
3. Divide dough into 9 equal parts. Each weigh 60g.
4. Form each dough into a ball. Rest for 10 minutes. (Room temperature)
5. Final proofing: about 40 minutes (temperature: 38 deg C, humidity 85%) **
6. Bake in a preheated oven at 180 deg C for about 15 minutes.
** Unlike my bread loaf, I let it rise naturally in a warm place, without the use of hot water.
I couldn't tell you how's the texture looks like tomorrow as these two buns were my lunch today! :D
Recipe adapted from: 65 度C汤种面包 by 陈郁芬Homemade Burger Buns (Water -Roux)