-
1
Put the ingredients in the bread maker, and switch on using the dough setting.
-
2
Take the dough out and punch it down to deflate.
-
3
Divide into 6 to 8 pieces (as you like) and roll each piece into a ball.
-
4
Cover with a moistened and wrung out kitchen towel and rest for 10 to 20 minutes.
-
5
Press down on the dough to deflate again, and form into round bun shapes.
-
6
Put the bund on a baking sheet lined with kitchen parchment paper, and let rise in the oven using the dough rising mode until the buns are twice the size (about 30 minutes).
-
7
Brush the tops with beaten egg.
-
8
Preheat the oven to 190C, then lower the heat to 180C and bake for 13 minutes.
-
9
(Optionally sprinkle with sesame or poppy seeds after brushing the tops with egg.)
-
10
I think 5 buns is too big.
-
11
They're about the size of quarter pounders.
-
12
.
-
13
These are how they look inside.
-
14
You can also try baking them for 8 minutes at 220C , then 4 minutes at 200C for a puffy finish.
-
15
If you use 150 g of bread flour, 50 g cake flour and 50 g whole wheat flour, the buns will be even bouncier.
-
16
Teriyaku Burger recipeCucumber pickle recipe
-
17
Hot salsa recipeChicken teriyaki recipe
-
18
To reheat the buns, wrap in aluminium foil and put in a toaster oven for a bit less than 5 minutes.
-
19
If you finish by taking them out of the foil and putting in the toaster oven for 30-40 seconds, they'll have a crispy crust.
