Hamburg is a very popular food, from high-end restaurants to small chain restaurants and even roadside convenience stores. Today we will take a look at how to make soft and fluffy burger buns , tender and juicy beef patties, and exquisite and delicious hamburgers at home.

▶Ingredients

Bread Ingredients 5 /Buns

Bread Flour 210 g

Instant Yeast 3 g

Salt 3.5 g

Caster Sugar 25 g

Whole Egg 25 g

Milk 90 g

Cold Water 35 g

Unsalted Butter 15 g

* Preheat the oven to 375°F/190°C, bake the middle rack for 13-15 minutes until the golden brown

Bread Ingredients 10/Buns

Bread Flour 420 g

Instant Yeast 6 g

Salt 7 g

Caster Sugar 50 g

Whole Egg 50 g

Milk 180 g

Cold Water 70 g

Unsalted Butter 30 g

* Preheat the oven to 375°F/190°C, bake the middle rack for 13-15 minutes until the golden brown

Hamburger Patty 5 /Patty

Ground Beef 500 g

Bread Crumbs 25 g

Milk 50 g

Salt 1/2 tsp

Black Pepper 1/2 tsp

Egg 1 pcs

Diced Onion 75 g

Hamburger Patty 10 /Patty

Ground Beef 1000 g

Bread Crumbs 50 g

Milk 100 g

Salt 1 tsp

Black Pepper 1 tsp

Egg 2 pcs

Diced Onion 150 g

▶Recipe

1. Add 180g cold milk, an egg (50g), add 70g cold water and leave about half to adjust the softness of the dough, 420g bread flour, 50g caster sugar, 7g salt/ Stir with low speed 2nd gear. Adjust the amount of water according to the water absorption of the flour, so that the final mixed dough is soft and slightly sticky. Stir until there is no dry flour.

2. Clean the dry flour on the wall of the bowl, add 6g instant yeast. Stir until the dough is basically even. This dough looks thin and sticky. Put the dough in the refrigerator to chill for 20 minutes (if the room temperature is below 20°C in winter, you don’t need to refrigerate). Turn on medium speed 4 and knead until the dough is smoother. It takes about 4-5 minutes.

3. Put 30g of softened unsalted butter (19-23°C). Divide the dough into small pieces for easy mixing with the butter. Turn on low speed 2 and stir until the butter is disappeared and the dough becomes a ball again. It takes about 2 minutes. Then knead at medium speed 4 for about 6-7 minutes until the dough is smooth and elastic. The surface of the kneaded dough is smooth and elastic.

4. Fold the dough until surface is smooth, put it in the oiled bowl. Cover and ferment to double size, takes about 60-90 minutes at 26°C. We need a ring mold to make a shape like McDonalds hamburger bun.

5. The 3.75×1 inch English muffin mold is just right. If you don’t have such a mold, you can use tin foil to make a simple ring mold. A sheet of 12×15 inch tin foil. Fold a few times to make a 1 inch wide and 15 inch long strip. Mark at 11.5 inches. Circle the long strips of tin foil into a ring. Staple it up with a stapler. Just arrange it into a circle. The mold can be used multiple times. Poke a hole in the dough with your fingers, the fermented dough will not shrink or collapse. Press the dough to expel large bubbles.

6. Divide the dough into 10 equal parts, each about 80g. Pat the dough to expel large bubbles, fold together and round into a ball. The hamburger bun shaping process is very simple. But pay special attention to getting rid of the big bubbles in the dough. Press the dough into a slightly flattened circle. Put it in the baking tray for proofing. If you have a mold, just put it around the dough. Use parchement paper to prevent the bread sticking to the mold. Cover and proof until it is close to double size. At a temperature of 26°C, it takes about 45-60 minutes.

7. Brush a layer of egg wash. Sprinkle with white sesame seeds. Bake in the middle rack of the oven preheated to 375°F/190°C for about 13-15 minutes until the surface is golden brown. Transfer to cooling rack after taking out of the oven. The hamburger buns with molds and without molds are all very. The mold will make the bun slightly taller.

8. Sesame garnished on golden brown bun. Very cute and attractive. The bread tissue is very soft and very elastic. Next, let’s make the tender and juicy burger patties, 500g ground beef, add 25g bread crumbs, 1/2tsp salt, add 50g milk, 1 egg, 1/2tsp black pepper, 75g chopped onion. Stir well. Choose beef with more fat for burgers patties. I chose the boneless Bottom Blade Pot Roast, and the burgers made with it are very delicious. Note that the ground beef should not be whipped, otherwise the patties will not be soft. Divide into 140g per patty . Use the bread mold from before to assist in making patties. You can freeze and store the extra patties, and fry or broil directly next time.