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Mini Hamburger Buns(recipe and pic by Yangone)
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yangone
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Joined: 22 Nov 2004
Posts: 229
Location: Pasir Ris, Singapore

PostPosted: Thu Apr 07, 2005 8:17 pm    Post subject: Mini Hamburger Buns(recipe and pic by Yangone) Reply with quote





makes about 36 mini hamburger buns
Ingredients A
Bread Flour 500g
Castor Sugar 80g
Yeast 10g
Butter 30g
Egg 50g
Water 230ml

Ingredients B
Sesame seeds

Method
1. Put(A) to the breadmaker machine and select DOUGH setting.
2. After 1st proofing, divide doughs into 25g each for mini buns. Or 50g each for normal sized buns.
3. Pour some sesame seeds on a plate. Take a bun and roll half side with sesame seeds.
4. Allow for final proofing until buns have doubled in size.
5. Bake in preheat oven at 200C for 15 - 20 mins or until buns are nicely browned.
6. Cut buns to half leaving a little attachment. Put any fillings of your choice in the buns.

The fillings as shown :
- Small triangle piece of cheese (I cut 1 slice cheese to 8 portions)
- Fish / Chicken Nuggets, cooked
- Japanese Cucumber, sliced
- Tomato, sliced
- 1/2 Ketchup + 1/2 Plum sauce, to dizzle on buns.
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Jojong
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Location: Woodlands, Singapore

PostPosted: Fri Apr 08, 2005 9:50 am    Post subject: Reply with quote

Elaine, your mini buns look so cute. My son will love it.

Your 1st proofing, is it in the Bread Machine or after you have removed from the Bread Machine? If the latter, how long do you need to proof?

I have been trying to make sweet bun dough using the Bread Machine for the last 2 Sundays. Have not been successful. Hopely, it will turn up well this round.
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Gina
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Joined: 20 Jul 2004
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PostPosted: Fri Apr 08, 2005 10:31 am    Post subject: Reply with quote

Josephine

you need to remove the dough from the bake pan(inside the breadmaker) to proof it. then shape it accordingly.

I'm making it now..hopefully to show pictures later.

coffee
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bird168
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PostPosted: Fri Apr 08, 2005 10:42 am    Post subject: Reply with quote

Elaine,

Your mini buns look so tempting!!! Unfortunately, I dont have a breadmaker, wonder if i still can make it??
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Gina
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PostPosted: Fri Apr 08, 2005 10:44 am    Post subject: Reply with quote

bird168

yes you can..either by hand or by a cake mixer that allows you to knead bread dough.

becoz the Breadmaker was only used to knead the dough. The hamburger buns are baked using a regular convection oven.

Razz
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zurynee
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Joined: 31 Aug 2004
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PostPosted: Fri Apr 08, 2005 10:50 am    Post subject: Reply with quote

Jojong wrote:
Elaine, your mini buns look so cute. My son will love it.

Your 1st proofing, is it in the Bread Machine or after you have removed from the Bread Machine? If the latter, how long do you need to proof?

I have been trying to make sweet bun dough using the Bread Machine for the last 2 Sundays. Have not been successful. Hopely, it will turn up well this round.


How long is the proofing time for your breadmachine. Mine dough program is only 1hr10mins which I don't find it sufficient for the proofing. Once the machine beeps, I will let the dough proof further in the pan for further 30-60mins. My buns come out soft all the time.

HTH
Zu
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yangone
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Joined: 22 Nov 2004
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Location: Pasir Ris, Singapore

PostPosted: Fri Apr 08, 2005 10:50 am    Post subject: Reply with quote

Jojong
The dough setting for my Princesss machine is a cycle of 1-1/2 hour.
I usually take out the dough mixture when it is in there for almost 1 hour.

Then I start to divide to balls.
After dividing, I will proof again in a closed cupboard. If your kitchen is windy, your bread may develop a hard crust. When it has roughy double the size (approx about 30mins or more depending), I start baking.

Bird168
You can do manual kneading.
But I have not done it before.
The machine is able to knead the dough at the right temperature and your hands will be very tired if you do manual kneading.
Manual kneading also requires some level of skills and you may be disappointed when you see the result.
Even with a machine, it took me some practice before I get the dough right. After a while, you are able to tell from the texture if the dough is ready to bake or not.
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Jojong
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PostPosted: Fri Apr 08, 2005 11:06 am    Post subject: Reply with quote

zurynee wrote:
Jojong wrote:
Elaine, your mini buns look so cute. My son will love it.

Your 1st proofing, is it in the Bread Machine or after you have removed from the Bread Machine? If the latter, how long do you need to proof?

I have been trying to make sweet bun dough using the Bread Machine for the last 2 Sundays. Have not been successful. Hopely, it will turn up well this round.


How long is the proofing time for your breadmachine. Mine dough program is only 1hr10mins which I don't find it sufficient for the proofing. Once the machine beeps, I will let the dough proof further in the pan for further 30-60mins. My buns come out soft all the time.

HTH
Zu


I think it is also about 1 hr 10 min.

I think we have the same machine - the Breville from Tangs right.
After the time is reached, I noticed that the dough cover the whole bread pan and almost reached the top of the pan. The dough should be sufficiently proofed, right?

only notice there is a "Bake only" function on the machine. how do you further proof the dough in the Breadmachine?
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Jojong
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PostPosted: Fri Apr 08, 2005 11:18 am    Post subject: Reply with quote

yangone wrote:
Jojong
The dough setting for my Princesss machine is a cycle of 1-1/2 hour.
I usually take out the dough mixture when it is in there for almost 1 hour.

Then I start to divide to balls.
After dividing, I will proof again in a closed cupboard. If your kitchen is windy, your bread may develop a hard crust. When it has roughy double the size (approx about 30mins or more depending), I start baking.


How is the texture of the surface of your bun like after proofing in the cupboard. Did you put a glass of hot water in the cupboard?

I had tried two methods of proofing as in the below thread :

http://www.kitchencapers.net/phpbb/viewtopic.php?t=2094

I use the oven method and found the surface of the bun very dry. The next time, I put a glass of hot water but still find the surface very dry (but much better than earlier). But the dough doesn't double in size even after 45 min.

I had better results with the microwave method. But after baking, I found the top very hard and the bun tough. Still trying to figure out which step has gone wrong. :cry:
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zurynee
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PostPosted: Fri Apr 08, 2005 11:32 am    Post subject: Reply with quote

Jojong wrote:
I think it is also about 1 hr 10 min.

I think we have the same machine - the Breville from Tangs right.
After the time is reached, I noticed that the dough cover the whole bread pan and almost reached the top of the pan. The dough should be sufficiently proofed, right?

only notice there is a "Bake only" function on the machine. how do you further proof the dough in the Breadmachine?


Yes, mine is also breville. Well, I turn of the power and leave the dough in the pan for another 30 mins. After that i take the dough out punch it down and split into small balls and let it rest for about 10 mins, then shape the dough out. Let the buns proof again for about 45 mins or till double in size. I usually cover it with cling wrap or damp cloth so that the top will not be dry.

HTH
Zu
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yangone
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Joined: 22 Nov 2004
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PostPosted: Fri Apr 08, 2005 11:45 am    Post subject: Reply with quote

I think it is also important to work with quick hands.

I find that when I first starting making buns, my hands are inexperience and I can't work so fast. The first two tray of buns (6 pcs) have harder crust.

I have about 10 small trays for baking.
Each tray can take about 4 buns to allow for final proofing.
Each time a tray is filled, I will put them into the cupboard. I don't wait until I have done like 20 buns then I keep them in cupboard for proofing.
I also didn't use glass of water, cos it's quite humid in Spore.
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Gina
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PostPosted: Fri Apr 08, 2005 12:58 pm    Post subject: Reply with quote

made this morning. coffee notice that I needed to adjust the temperature from 200C to 180C. As the bread was burnt on top. Otherwise it was really soft.



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hugbear
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PostPosted: Fri Apr 08, 2005 4:31 pm    Post subject: Reply with quote

Here's a tip. To prevent the bread forming a crust on top during proving, oil a cling wrap and cover the dough with that clingwrap. In this way, you can leave the dough outside to proof and at the same time not have to worry abt the dough forming a hard crust before baking.
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bird168
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PostPosted: Fri Apr 08, 2005 9:49 pm    Post subject: Reply with quote

Gina, Elaine,

Thks for your reply. I think i better improve my kneading skills before i venture into baking bread... Wink
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ernie
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PostPosted: Mon Apr 11, 2005 12:06 am    Post subject: Reply with quote

Hi Elaine,

I did this mini hamburger yesterday. The buns came out a bit tough and dense. Wonder what is wrong here ? I halved the recipe and use my Princess breadmaker to prepare the dough. I use the Basic Dough setting which lasted 1h50mins. Do you think it's too long ?

BTW, for my oven, 200C is too hot and the second batch I adjusted to 180C. Not so brown on top but the texture inside is still the same as the first batch. This morning I had the leftovers for breakfast, the buns became harder still .... :cry:
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Jojong
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PostPosted: Mon Apr 11, 2005 10:48 am    Post subject: Reply with quote

I tried this again. The texture is soft inside. But find the bun top hard and thick.

I think the fault could be the baking. I find my bun look so much darker that the photos here.

I baked at 180*C for 12 min for small bun (30g) and 15 min for big bun (50g)
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yangone
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PostPosted: Mon Apr 11, 2005 11:01 am    Post subject: Reply with quote

Ernie

Did you allow the buns to proof for the 2nd time after you have rolled into balls ? They should double in size before baking.
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ernie
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PostPosted: Mon Apr 11, 2005 11:10 am    Post subject: Reply with quote

Elaine,

Yes, I did a 2nd proofing. About 45 mins. Maybe the buns had not risen enuf, huh ? My problem is also similar to Jojong - the surface is hard and not soft looking like yours... :cry: And for mine, the inside is not soft but not too hard either. Only the next day, the inside became quite hard.

OK, I think I'll try again next week. This time round will make sure the buns are proofed to double size... Wink

Thanks for your advice.
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Nyetzy
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PostPosted: Mon Apr 11, 2005 2:25 pm    Post subject: Reply with quote

Jojong wrote:
I tried this again. The texture is soft inside. But find the bun top hard and thick.

I think the fault could be the baking. I find my bun look so much darker that the photos here.

I baked at 180*C for 12 min for small bun (30g) and 15 min for big bun (50g)


in future if you want a softer bun, you can glaze it using some milk just before you put the sesame seeds on top. You will definitely get nice and soft crust.

The hard crust could also be due to the longer baking time. In my experience, if you were to bake a small bun at 180C for 12 mins, it is too long. The longer baking time will render the bun really dried up and hard. Try reducing the baking time the next time.
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Jojong
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PostPosted: Mon Apr 25, 2005 9:28 am    Post subject: Reply with quote

Thanks for all the tips.

I am finally happy with my buns after 4 unsuccessful attempts.

Now, I am going to try the bun with fillings. Wink
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yangone
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PostPosted: Mon Apr 25, 2005 10:20 am    Post subject: Reply with quote

Happy that you have done it, Jojong :lol:
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bird168
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PostPosted: Fri Dec 30, 2005 6:58 pm    Post subject: Reply with quote

Elaine,

I finally did this using a breadmaker which i received from a friend. It was soft and nice. Thanks for your recipe. Very Happy
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nad18
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PostPosted: Thu Apr 13, 2006 6:14 am    Post subject: Reply with quote

Hi Very Happy

Yours pics are "super" Very Happy

I want to know something???

10g yeast=it's fresh yeast or yeast dry :roll: :roll:

Thanks for your answer, I would to do it today Wink
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sweetieadel
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PostPosted: Fri Mar 23, 2007 8:07 pm    Post subject: Reply with quote

yangone, thanks for the recipe. I have adopted your receipe to make these assorted buns today.

My mum love the mini sesame buns.


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Dream
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PostPosted: Wed May 23, 2007 1:03 pm    Post subject: Reply with quote

nad18 wrote:
Hi Very Happy

Yours pics are "super" Very Happy

I want to know something???

10g yeast=it's fresh yeast or yeast dry :roll: :roll:

Thanks for your answer, I would to do it today Wink


I have never bake a bread before. I also want to know

yeast = ? dry yeast or instant yeast Embarassed
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