Hamburger Bun Softer With potato

December 19, 2021 | Chef Oliver Lim

INGREDIENTS

A 47% 200g Water
7% 30g Salted butter
13% 55g Eggr
100% 420g German Bread Flour Type 550
5% 20g Pane Sourdough Powder
2.5% 10g Domino Verde Natural Bread Improver
2.5% 10g Angel Instant Yeast
1.2% 5g Fine sea salt
B 12% 50g Fine sugar
C 50g Russet potato (Steamed & mashed)
D Egg yolk & double cream
E Butter
Minced Beef (Salt & Pepper & Angel Yeast Extract)

METHOD: 

  1. Mix ingredients A on low speed for 3 mins until dough is formed; continue to knead for another 7 mins on medium speed; while adding sugar (B) slowly one tablespoon at a time.
  2. Slowly knead in potato (C) until the dough had formed and does not stick to the bowl.
  3. Cover the dough for bulk fermentation (39 ̊C) for 30 mins.
  4. Divide dough into 60g-75g
  5. Shape into tight balls.
  6. Final ferment (39 ̊C) for 30 mins. Pre-heat oven.
  7. After final fermentation, bask bun surface with egg yolk & double cream wash.
  8. Bake at 200 ̊C for 10-12min.
  9. Remove from oven, cool on rack, bask with butter for finishing gloss and aroma.

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Hamburger Bun Softer With potato