A batch of low-fat whole wheat burger buns

Prepare the ingredients. In summer, it is recommended to use ice-cold milk and control the dough temperature with ice packs.

Except for salt and butter, put the remaining ingredients into the dough mixing bucket. Do not let the yeast come into contact with the sugar. Reserve 10-20 grams of milk and add it according to the situation of dough formation.

Start mixing on speed 1 until the ingredients come together, then switch to speed 5 and mix for 6-8 minutes until a rough dough forms, the dough should be slightly smooth, then add salt and butter.

Beat at speed 5 until the butter and dough are mixed and a gluten membrane forms. Take out the beaten dough, fold it, and shape it into a ball. Take a small piece to check; since whole wheat is added, the membrane doesn't need to be particularly thin, just slightly firm.

Place the rounded dough into a bowl, cover it with a well-drained fermentation cloth, and let it rest at room temperature for 30 minutes. Once rested, remove it and gently fold to release the air.

Divide into portions, 80 grams per dough ball. Mix the surface decoration ingredients (you can add some oatmeal), take a dough ball, and roll it into a round shape.

Mix surface decoration ingredients (you can add some oatmeal), take a piece of dough, and roll it into a ball.

Spray an appropriate amount of water on the surface of the dough, and roll it in a circle of decorative ingredients. You can roll more if you like. Place it in the center of a round oil-lined film. Arrange it on the baking tray. If you don't have a liner, just place it on the baking tray.

Place in the oven, fermentation setting at 34 degrees, humidity around 75%, ferment for 35-40 minutes.

Ferment until when you gently press the surface with your finger, it slowly springs back. When fermentation is nearly complete, take it out early and preheat the oven to 180 degrees Celsius, both top and bottom.

Place it in the middle-lower layer of the preheated oven, bake at 180 degrees Celsius top and bottom for 20 minutes, and cover with aluminum foil in time once the color is satisfactory.

Take it out after baking, tap it to release the heat, and let it cool.

Finished product.

Finished product.

Finished product.

Finished product.

Want to eat a burger. During the cold season, fry an egg, fry a sausage, and prepare the ingredients you like. Cut them open and assemble them, and remember to add your favorite ketchup or mayonnaise!