🍔🍔 NO KNEAD Burger Buns Recipe ｜Overnight Version
NO KNEAD Burger Buns Recipe ｜Overnight Version

Ingredients

*Vegetable oil 15g
*Milk 240g
*Sugar 20g
*All-purpose flour 400g
*Salt 4g
*Fresh Yeast 15g (or Dry Yeast 5g)

Today I am making hamburger buns.
No kneading, two fermentations.
You can easily make hamburgers at home.
Pour 15 ml of vegetable oil into 240 g of milk.
Add 20 g of sugar.
15 g fresh yeast. Or 5 grams of dry yeast.
Stir to dissolve them.
Mix 400 g of all-purpose flour with 4 g of salt.
Pour the liquid into the flour.
Stir until it becomes flocculent.
Form it into a dough.
Cover and rest in the refrigerator for 12 hours.
I usually prepared the dough the previous night.
Remove the dough from the refrigerator 1 hour before using and let it come back to room temperature.
Sprinkle with a little dry flour.
Insert your finger into the dough, which does not rebound back.
This proves the dough has finished its first fermentation.
Take out the dough.
Press to air out.
Roll out into 0.5 cm thick sheets.
Wrap up from the edge of the sheet.
Pinch to tighten the closure.
Divide it into 8 equal parts.
Shape each portion into a ball.
Place on a baking tray.
Press the dough slightly.
Put the dough in the oven
Ferment at 30 degrees Celsius for 25 minutes, putting a bowl of water in the oven during this time.
After 25 minutes, remove the raw bread and water.
Preheat the oven to 185 degrees Celsius.
Brush the top of the bread loaf with milk.
Sprinkle with a little sesame seeds.
Bake in preheated oven at 185 degrees C for 25 minutes.
Remove the buns from the oven and let them cool.
Aren’t they super fluffy?
After the buns cool down, you can freeze them in the refrigerator if you can’t finish them.
Cut the bread open.
Heat, or you can use the oven for heating.
Put a piece of cheddar.
Fry the beef chopped steaks.
Sprinkle with a little salt.
Squeeze some mayonnaise on it.
Slide a tomato.
Shred onion.
Delicious hamburgers are ready.
It’s really good as the hamburgers sold outside.
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