![\"\"](\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/05\/P1110181.jpg?ssl=1\")
<\/a><\/p>\nl Switch language for recipe in French\u00a0l<\/span><\/h4>\nHamburger Bun<\/h4>\nFor 10 buns<\/span><\/div>\nPreparation time\u00a0: 20 min, time to rest : 2h30, cooking time: 20 min<\/div>\n\n[ingredients title=”Ingredients”]<\/p>\n
\n- 560g flour reach in gluten\u00a0(T45, T00)\u00a0<\/span><\/li>\n
- 22cl fresh whole milk at room temperature<\/span><\/li>\n
- 6cl\u00a0water<\/span><\/li>\n
- 90g diced\u00a0butter at room temperature<\/span><\/li>\n
- 1 whole egg<\/span><\/li>\n
- 20g\u00a0sugar<\/span><\/li>\n
- 10g\u00a0salt\u00a0<\/span><\/li>\n
- 4 g dry baker yeast\u00a0(or 12g fresh yeast)<\/span><\/li>\n
- 1 egg yolk\u00a0+ 1 tbsp milk\u00a0to brush<\/span><\/li>\n
- \u00a0golden and dark sesame\u00a0<\/span><\/li>\n<\/ul>\n
[\/ingredients]<\/p>\n<\/div>\n
PREPARATION<\/h4>\n\n- In the bowl of your robot, mix the water with the yeast and let ferment for 10 minutes.<\/li>\n
- Add the mixed flour to the salt and sugar then mix the whole at speed 1 for a few minutes.<\/li>\n
- Pour the milk and incorporate the egg and work the dough with the hook of the robot until it becomes very smooth, homogeneous and detaches from the walls.<\/li>\n
- Then add the butter in three times while working and adding more only when the first amount is absorbed. The dough should become supple, even slightly soft and detach from the walls. If too dry add a tiny bit of water.<\/li>\n
- Form a ball in the bowl, cover with a clean cloth and let rise at warm temperature (an oven previously heated to 30 \u00b0 C will be ideal) 1 to 2 hours, until it doubles in volume.<\/li>\n<\/ul>\n
![\"\"](\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/05\/P1110165.jpg?resize=750%2C563&ssl=1\")
<\/a><\/p>\n![\"\"](\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/05\/P1110169.jpg?resize=750%2C563&ssl=1\")
<\/a><\/p>\n\n- Crush the dough with your hands to remove the gas.<\/li>\n
- Weigh the dough and cut it into 10 pieces of the same weight.<\/li>\n
- Form balls by folding the sides down to have a regular shape and then rolling them on a slightly floured table under the palm of the hand without crushing it (to have a smooth surface).<\/li>\n
- Place them (keeping distance) on two plates coated with baking paper and let rise in the oven off for 30 minutes.<\/li>\n<\/ul>\n
![\"\"](\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/05\/P1110170.jpg?resize=750%2C563&ssl=1\")
<\/a><\/p>\n\n- Remove the buns from the oven and turn on the oven at 190 \u00b0 -200 \u00b0 C.<\/li>\n
- Meanwhile, mix the egg yolk with the milk and brush the top of the breads with a brush.<\/li>\n<\/ul>\n
![\"\"](\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/05\/P1110175.jpg?resize=750%2C563&ssl=1\")
<\/a><\/p>\n\n- Sprinkle generously with sesame.<\/li>\n<\/ul>\n
![\"\"](\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/05\/P1110178.jpg?resize=750%2C563&ssl=1\")
<\/a><\/p>\n\n- Bake for 20 minutes the time that the loaves swell and brown.<\/li>\n
- Go out and let cool before eating.<\/li>\n<\/ul>\n
![\"\"](\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/05\/P1110180.jpg?resize=750%2C1000&ssl=1\")
<\/a><\/p>\n![\"\"](\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/05\/P1110193.jpg?resize=750%2C1000&ssl=1\")
<\/a><\/p>\nRq : <\/strong><\/em>The loaves are well preserved in a well-closed plastic bag for two days. Warm them slightly before using. You can also freeze and thaw them at room temperature.<\/i><\/b><\/div>\n<\/div>\nAnd here is a first suggestion of vegetarian hamburger halloumi & portobello<\/a><\/div>\n<\/div>\n
[ingredients title=”Ingredients”]<\/p>\n
- \n
- 560g flour reach in gluten\u00a0(T45, T00)\u00a0<\/span><\/li>\n
- 22cl fresh whole milk at room temperature<\/span><\/li>\n
- 6cl\u00a0water<\/span><\/li>\n
- 90g diced\u00a0butter at room temperature<\/span><\/li>\n
- 1 whole egg<\/span><\/li>\n
- 20g\u00a0sugar<\/span><\/li>\n
- 10g\u00a0salt\u00a0<\/span><\/li>\n
- 4 g dry baker yeast\u00a0(or 12g fresh yeast)<\/span><\/li>\n
- 1 egg yolk\u00a0+ 1 tbsp milk\u00a0to brush<\/span><\/li>\n
- \u00a0golden and dark sesame\u00a0<\/span><\/li>\n<\/ul>\n
[\/ingredients]<\/p>\n<\/div>\n
PREPARATION<\/h4>\n
- \n
- In the bowl of your robot, mix the water with the yeast and let ferment for 10 minutes.<\/li>\n
- Add the mixed flour to the salt and sugar then mix the whole at speed 1 for a few minutes.<\/li>\n
- Pour the milk and incorporate the egg and work the dough with the hook of the robot until it becomes very smooth, homogeneous and detaches from the walls.<\/li>\n
- Then add the butter in three times while working and adding more only when the first amount is absorbed. The dough should become supple, even slightly soft and detach from the walls. If too dry add a tiny bit of water.<\/li>\n
- Form a ball in the bowl, cover with a clean cloth and let rise at warm temperature (an oven previously heated to 30 \u00b0 C will be ideal) 1 to 2 hours, until it doubles in volume.<\/li>\n<\/ul>\n<\/a><\/p>\n<\/a><\/p>\n
- \n
- Crush the dough with your hands to remove the gas.<\/li>\n
- Weigh the dough and cut it into 10 pieces of the same weight.<\/li>\n
- Form balls by folding the sides down to have a regular shape and then rolling them on a slightly floured table under the palm of the hand without crushing it (to have a smooth surface).<\/li>\n
- Place them (keeping distance) on two plates coated with baking paper and let rise in the oven off for 30 minutes.<\/li>\n<\/ul>\n<\/a><\/p>\n
- \n
- Remove the buns from the oven and turn on the oven at 190 \u00b0 -200 \u00b0 C.<\/li>\n
- Meanwhile, mix the egg yolk with the milk and brush the top of the breads with a brush.<\/li>\n<\/ul>\n<\/a><\/p>\n
- \n
- Sprinkle generously with sesame.<\/li>\n<\/ul>\n<\/a><\/p>\n
- \n
- Bake for 20 minutes the time that the loaves swell and brown.<\/li>\n
- Go out and let cool before eating.<\/li>\n<\/ul>\n<\/a><\/p>\n<\/a><\/p>\nRq : <\/strong><\/em>The loaves are well preserved in a well-closed plastic bag for two days. Warm them slightly before using. You can also freeze and thaw them at room temperature.<\/i><\/b><\/div>\n<\/div>\nAnd here is a first suggestion of vegetarian hamburger halloumi & portobello<\/a><\/div>\n<\/div>\n
- Sprinkle generously with sesame.<\/li>\n<\/ul>\n
- 22cl fresh whole milk at room temperature<\/span><\/li>\n