Wholemeal hamburgers

Hamburger buns by yvonne C ( 65 degree tangzhong bread) pg 031 

Note : I did some modifications to wholemeal buns for healthier version . 

Tang zhong 

250g water

50g bread flour 

Mix and boil till thicken. Cling wrap and keep cool. ( I keep in the fridge and used only the next day) Any balance of this starter dough can keep up to 2-3 days. 

 

Dry ingredients 

Bread flour 210g

Wholemeal flour 56g 

Milk powder 20g

Caster sugar 42g

Salt 1/2 tsp

Yeast 6g

Wet ingredients 

Whole egg 30g

Water 85g

Tang Zhong 84g 

Unsalted butter 22g 

Methods:

 

~Mixed the wet n dry ingredients together in a bread maker or mixer 

~Mixed till the dough come together for about 20 mins 

~Should be a smooth dough

~Then proof the dough for 1 hr till dough double in size 

~Take out the dough n divide into 60g each 

~Rest for another 10 min

~Round into round shape 

~Dip into remaining  egg mixture n then dip into sesame seeds till all cover 

~Rest / proof for another 40 mins 

~ Bake at 180 degrees for 20 mins ( depend on individual oven ) 

This can yield about 10 burgers. Slice the buns into half and add your own ingredients.

Minee version consisted of egg, tomatoes, green salad, luncheon meat and mayo.

Freshly baked buns