How to Make Hamburger Buns (Step-by-Step Basic Bread Recipe for Beginners) バーガーバンズの作り方 (パン作りの基本 レシピ)
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25 Responses to How to Make Hamburger Buns (Step-by-Step Basic Bread Recipe for Beginners) バーガーバンズの作り方 (パン作りの基本 レシピ)
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Can you please make Filipino pandesal using japanese ingredients? Please
please
ochikeron
March 7, 2014 at 9:46 am
love it!!
ochikeron
March 7, 2014 at 10:23 am
Can i use instant yeast?
ochikeron
March 7, 2014 at 10:49 am
wow, that is a cool oven! it even speaks to you!
:D
Nemecross
March 7, 2014 at 11:00 am
Ochikeron, can I use instant yeast? And how do I proof it if the room temp
is less than 30 degrees?
VoNnE GiLiA
March 7, 2014 at 11:44 am
love it!!
Kitty Candy
March 7, 2014 at 12:43 pm
♥♥? Hearts? what do you mean plus it looks delicious
Rohzalisuib Rohzali
March 7, 2014 at 1:24 pm
Published on Aug 20, 2013
We have extremely hot summer (over 35C/95F) in Japan!!!
So, I decided to best use this heat to rise bread. LOL
———————————
Hamburger Buns (Menchi Katsu Burger)
Difficulty: Easy
Time: 90min-120min
Number of servings: 8
Ingredients:
200g (7.0oz.) bread flour
20g (0.7oz.) butter
1 tbsp. sugar
1 tsp. dry yeast
100ml warm water *30C/86F
20g (0.7oz.) beaten egg
1/2 tsp. salt
leftover beaten egg
white sesame seeds
Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. Mix warm water, salt and beaten egg together.
3. In a large bowl, place bread flour, butter, sugar, and dry yeast. Keep
the dry yeast away from butter as the salt (in the butter) will kill the
dry yeast.
4. Gradually mix in the warm water mixture. Use your hand to mix together
until formed.
5. Transfer the dough to the counter, stretch the dough for a few times
using your palms, fold it in half, turn it around (90C), and stretch again.
Repeat and knead until smooth, without adding any extra flour for 10-15
minutes). The dough should be very elastic which when stretched becomes
almost translucent.
((1st Proving / Proofing / Rising))
6. Lightly oil a large bowl. Form the dough into a ball and place it in the
bowl seam side down. Cover the bowl with plastic wrap (to keep the surface
of the dough from drying out), and leave to prove in a warm place (30C/86F)
for 30-60 min or until it has doubled or tripled in size. (In winter, you
can use the proof function on your home oven!)
((Finger Test))
7. Coat your finger in flour and poke the dough. If the hole stays, it’s
ready. If the dough springs back, it needs to prove more. If the dough
shrinks, it is over proved. In this case, you’d better flatten out and make
a pizza…
((Knock-Back & Bench Time / Resting))
8. Place the dough onto a floured surface and punch out the air with your
palm.
9. Divide it into 8 equal pieces using a bench scraper or a knife. Quickly
form them into balls.
10. Place them on a baking sheet, cover with plastic wrap (to keep the
surface of the dough from drying out), and rest for 10 minutes. The dough
is surprised because you punched, so please let them rest for a while
before you start shaping.
((Shaping))
11. Using a rolling pin or your palm, flatten out the dough to 3-inch-wide.
Then place them on a baking sheet.
((2nd Proving / Proofing / Rising))
12. Cover with plastic wrap (to keep the surface of the dough from drying
out), and leave to prove in a warm place (30C/86F) for 20-30 min or until
they have doubled in size. (In winter, you can use the proof function on
your home oven!)
13. Preheat the oven to 200C (392F).
((Baking))
14. Brush the dough with the leftover beaten egg, and sprinkle with some
sesame seeds.
15. Bake at 200C (392F) for about 10 minutes. Place them on a wire rack to
cool.
Ingredients for Menchi Katsu (Minced Cutlet) Burger
hamburger buns
broccoli minced cutlet
mustard
mayonnaise
sliced cheese
Tonkatsu sauce
shredded cabbage
* To keep the surface of the dough from drying out, a wet towel is okay but
plastic wrap is easier!
* You can freeze the buns up to 1 month. Thaw at room temperature and warm
in an oven or a frying pan before eating.
Dale Modisette
March 7, 2014 at 2:17 pm
Can i use instant yeast?
Megan Koh
March 7, 2014 at 2:59 pm
Easy Beginners Bread!!! try it out♥
ochikeron
March 7, 2014 at 3:09 pm
???
周 咪咪
March 7, 2014 at 3:54 pm
Your husband kneaded the dough for you in this video right? So sweet!
WoodenRoller
March 7, 2014 at 4:50 pm
ARIGATOU!!! OTSUKARESAMADESHITA!!!! MAHALO!
TheMakakilo1
March 7, 2014 at 5:26 pm
Can I use regular flour?
IlutaElina
March 7, 2014 at 6:24 pm
It’s humid here too. This looks amazing! 🙂
Azlynn Woodward
March 7, 2014 at 6:41 pm
white processed cheese~ many people use it for kyaraben (character bento
box)
ochikeron
March 7, 2014 at 6:52 pm
and where is my armoured column, my lawyer and my SS??? Ihr inkompetenten
Versager.
Claus Klöbner
March 7, 2014 at 7:16 pm
Can you please tell me why all the ingredients have to be at room
temperature? I haven’t noticed this tip since I made bread though.
tnmay1000
March 7, 2014 at 7:24 pm
“If the dough shrinks, it is over proofed. In this case, you’d better
flatten out and make a pizza..” “The dough is surprised because you
punched, so please let them rest for a while before you start shaping.” LOOL
FlowerPowerWorld
March 7, 2014 at 7:48 pm
oh great 😀 you did a great job <3
ochikeron
March 7, 2014 at 8:03 pm
Can you use regular flour (all purpose) instead of bread flour?
xamaiijelli
March 7, 2014 at 8:38 pm
My husband and children will want to eat this when they see it for sure!
Jenee Nicole
March 7, 2014 at 9:21 pm
It’s 2AM and this is THE WORST THING to watch at this time :'(
Spyderco FanMan
March 7, 2014 at 9:58 pm
oh thank you again! i will go for the proof the next time!!! it seems like
proof is commonly-used 🙂
ochikeron
March 7, 2014 at 10:46 pm
I want to buy a new oven, can u introduce yours???
Cynthia Chui
March 7, 2014 at 11:05 pm