Closed Burger Dough

Ingrédients

What's the ideal dough for closed burgers?

For a closed burger, you'll want a dough that's soft, yet sturdy enough to hold its fillings. Here are some options:

- Soft and Fluffy Burger Buns: Use a combination of strong white flour and wholemeal flour, with added fat like butter or oil, and milk. This will give you a tender crumb and a golden crust.

- Tangzhong Method: This Asian technique involves cooking part of the flour and water to create a gel-like mixture, which absorbs more water and holds it throughout the dough-making process. This results in incredibly soft bread that stays soft for days.

- Key Ingredients:

- Flour: Strong white flour and wholemeal flour work well together.

- Yeast: Quick action yeast or instant yeast helps the dough rise.

- Fat: Butter or oil adds tenderness and flavor.

- Milk: Adds moisture and tenderness.

- Eggs: Can be used to enrich the dough and create a golden crust.

Some specific dough recipes you can try are ¹ ²:

- Quick and Easy Burger Buns: Mix

600g strong white flour,

150g strong wholemeal flour,

450ml warm water,

2 tbsp olive oil,

2 tsp salt, and

9g quick action yeast.

Knead and let rise for about an hour.

.....

- Super Soft Burger Buns: Use the Tangzhong method with

25g bread flour and

120g whole milk. Then mix with

200g cold milk,

20g granulated sugar,

2 tsp instant yeast,

30g milk powder,

1 ½ tsp kosher salt,

1 egg, and

360g bread flour.

Knead and let rise for about 1 ½ hours.

....

Instructions

Fill with already cooked meat, cheese, pickles and a sauce

Notes

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