Whole Wheat Burger Bun (One-Time Fermentation)
I often make burgers for my daughter, and this time I added whole wheat flour, making it even healthier! One-time fermentation is simple and time-saving—give it a try!
Ingredients
Steps
First, pour the egg liquid, sugar, and salt into the bread machine bucket, then add whole wheat flour, high-gluten flour, and yeast. Add 90g of water initially, reserving some for later.
Select the kneading function and knead for 20 minutes until reaching the expansion stage. Add butter and continue kneading for another 20 minutes until a thin membrane forms (gluten window test).
Place the dough in the middle rack of the oven. Place a baking tray below and fill it with an appropriate amount of hot water. Activate the fermentation setting at 37°C for about 40 minutes (around 30 minutes in summer) until the dough doubles in size.
Take out the proofed dough. Spray water on the surface and sprinkle sesame seeds (you may also brush a layer of egg liquid before sprinkling sesame seeds). Preheat the oven to 180°C.
Place the dough on the middle rack of the preheated oven and bake at 180°C for 20 minutes. Keep an eye on it and cover with foil if the surface becomes too dark.
It's done! Freshly baked, fragrant buns are ready to be enjoyed!
You can slice the buns open, squeeze in some mayonnaise, and add ham, lettuce, eggs, or any other fillings you like. Store leftover buns in a food bag, seal tightly, and freeze. They can last up to a month. To eat, simply thaw at room temperature, heat for a few seconds in the microwave, or bake at 180°C for 5-6 minutes without preheating the oven!