Soft hamburger buns, soft and elastic, with a rich milky flavor and sesame aroma when eaten.

First, we make the Polish sponge starter by mixing 50 grams of high-gluten flour, 50 grams of water, and 0.5 grams of yeast together until there is no dry flour left. Let it ferment at room temperature (around 25°C) for 1 hour, then transfer it to the refrigerator to chill overnight. The fermented Polish sponge starter will expand to 3-4 times its original size, the surface will have small bubbles, the interior structure will have many network-like holes, and it will not smell sour—this means it is ready.

Put 200 grams of bread flour, Polish starter, 20 grams of milk powder, 35 grams of white sugar, 3 grams of salt, 4 grams of yeast, 35 grams of beaten egg, 50 grams of light cream, and 60 grams of milk into the machine and start mixing directly with the stand mixer.

First, stir for about 10 minutes. After a coarse film forms, add 25 grams of unsalted butter softened to room temperature and mix evenly, then continue stirring.

Stir for about another 15 minutes, and you should be able to knead out a thin glove film.

Take out the dough, shape it into a round, cover it with plastic wrap, and let it ferment at room temperature around 25°C. Ferment for about 50-70 minutes, until it doubles in size.

Take out the fermented dough and release the gas.

Then evenly divide it into 6 parts.

Roll them all into balls, cover with plastic wrap, and let rest for 10 minutes.

Take a relaxed dough and press to release the air.

Fold inward.

Then roll it into a ball.

Brush a layer of beaten egg or milk.

Covered with white sesame seeds.

It's best for the white sesame to stick more evenly; it will look better.

The dough is all prepared, arranged on the baking tray, and placed in the oven for the second fermentation.

Oven temperature 35°C, humidity 80%, ferment until it is 1.5 times larger (Note: place a bowl of hot water in the oven to help fermentation).

First, take out the fermented bread, preheat the oven to 180°C, then bake the bread for about 15-20 minutes (during baking, if the surface browns, cover it with a sheet of aluminum foil to prevent it from burning too much).

Soft hamburger buns, done O(∩_∩)O

Full of milky aroma, soft and stringy, unbelievably delicious.

Soft and elastic, with a rich taste of milk and sesame when eaten.

You can eat it directly as a bun, adding lettuce, tomato slices, a fried egg, a piece of crispy golden bacon, and then a patty or some pan-fried beef strips. Pair it with a cup of coffee or a drink, and it's a hamburger meal.