Super Soft Universal Basic Hamburger Bun (Polish Dough)

Name: Super Soft Universal Basic Hamburger Bun (Polish Dough)
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 50g High-gluten flour; 50ml Clear water; 0.5g High sugar-tolerant yeast; 200g High-gluten flour; 70-80ml Iced milk or water; 2.5g Salt; 15g white sugar; 2g High sugar-tolerant yeast; 20g Butter; 1 piece Egg; to taste Egg liquid; a pinch white sesame

Super Soft Universal Basic Hamburger Bun brings high-gluten flour, clear water and high sugar-tolerant yeast together and is baked until golden and fragrant. A great choice for family gatherings or a weekend treat.

45 minNewMedium Baking Roast Buttery

Instructions

1
Polish sponge is made a day in advance: 50 grams of bread flour, 50 milliliters of water, 0.5 grams of high-sugar tolerant yeast. Mix evenly, seal well, ferment at room temperature for 2 hours, then refrigerate for 12 hours.
2
Except for the butter, put all the ingredients into the mixing bucket after weighing them (including the Polish starter).
3
After the dough comes together on speed 2 of the stand mixer, switch to speed 4 and beat until a coarse dough forms (about 8 minutes).
4
Add the softened butter and mix it into the dough at low speed, then switch to speed 6 and beat at high speed until it reaches the windowpane stage (about 8-10 minutes).
5
Fold the dough to shape it into a round, then cover and let it ferment.
6
The fermented dough should increase by 1.5-2 times. Press a hole with your finger and observe; if it does not collapse or shrink back, it is properly fermented.
7
Gently press the dough to release air, divide it evenly into six portions, shape them into rounds, cover with plastic wrap, and let them rest for ten minutes.
8
Take out a piece of dough and roll it into an oval shape from top to bottom. Flip it over and press the bottom part of the dough to prevent slipping.
9
Roll it up from top to bottom, seal the opening, and roll it into a long strip.
10
Complete all steps in order, place them in a baking pan, use the oven's fermentation function at 35°C, ferment for about 1 hour, and add a cup of water to increase humidity.
11
The bread that has undergone the second fermentation is noticeably lighter and larger. Press it lightly and it springs back, brush it with egg wash, and sprinkle with white sesame seeds.
12
Preheat the oven, bake at 180℃ with upper and lower heat for 18 minutes, and cover with aluminum foil for the last five minutes depending on the color of the bread.
13
The bread is soft and fragrant. After slicing it open, stuff it with chicken cutlet, sausage, bacon, cheese—whatever you like. How wonderful!
14
After the baked bread has cooled, it can be placed in a bag and sealed for storage.