Thursday, August 22, 2013

How to Make Hamburger Buns & Menchi Katsu Burger (Step-by-Step Basic Bread Recipe for Beginners) - Video Recipe

We have extremely hot summer (over 35C/95F) in Japan!!!

So, I decided to best use this heat to rise bread. LOL


http://www.youtube.com/watch?v=DqEtH38kW7Y

I wrote the recipe step by step with the tips that you could never fail :)



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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 proof 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 proof more. If the dough shrinks, it is over proofed. 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 proof 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.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/08/blog-post_21.html
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