How to Make Hamburger Buns (Step-by-Step Basic Bread Recipe for Beginners) バーガーバンズの作り方 (パン作りの基本 レシピ)

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25 Responses to How to Make Hamburger Buns (Step-by-Step Basic Bread Recipe for Beginners) バーガーバンズの作り方 (パン作りの基本 レシピ)

  1. Can you please make Filipino pandesal using japanese ingredients? Please
    please

    ochikeron
    March 7, 2014 at 9:46 am
    Reply

  2. love it!!

    ochikeron
    March 7, 2014 at 10:23 am
    Reply

  3. Can i use instant yeast?

    ochikeron
    March 7, 2014 at 10:49 am
    Reply

  4. wow, that is a cool oven! it even speaks to you!
    :D

    Nemecross
    March 7, 2014 at 11:00 am
    Reply

  5. Ochikeron, can I use instant yeast? And how do I proof it if the room temp
    is less than 30 degrees?

    VoNnE GiLiA
    March 7, 2014 at 11:44 am
    Reply

  6. love it!!

    Kitty Candy
    March 7, 2014 at 12:43 pm
    Reply

  7. ♥♥? Hearts? what do you mean plus it looks delicious

    Rohzalisuib Rohzali
    March 7, 2014 at 1:24 pm
    Reply

  8. Published on Aug 20, 2013
    We have extremely hot summer (over 35C/95F) in Japan!!!

    So, I decided to best use this heat to rise bread. LOL

    ———————————
    Hamburger Buns (Menchi Katsu Burger)

    Difficulty: Easy
    Time: 90min-120min
    Number of servings: 8

    Ingredients:
    200g (7.0oz.) bread flour
    20g (0.7oz.) butter
    1 tbsp. sugar
    1 tsp. dry yeast
    100ml warm water *30C/86F
    20g (0.7oz.) beaten egg
    1/2 tsp. salt
    leftover beaten egg
    white sesame seeds

    Directions:
    ((Kneading))
    1. You want all the ingredients at room temperature.
    2. Mix warm water, salt and beaten egg together.
    3. In a large bowl, place bread flour, butter, sugar, and dry yeast. Keep
    the dry yeast away from butter as the salt (in the butter) will kill the
    dry yeast.
    4. Gradually mix in the warm water mixture. Use your hand to mix together
    until formed.
    5. Transfer the dough to the counter, stretch the dough for a few times
    using your palms, fold it in half, turn it around (90C), and stretch again.
    Repeat and knead until smooth, without adding any extra flour for 10-15
    minutes). The dough should be very elastic which when stretched becomes
    almost translucent.
    ((1st Proving / Proofing / Rising))
    6. Lightly oil a large bowl. Form the dough into a ball and place it in the
    bowl seam side down. Cover the bowl with plastic wrap (to keep the surface
    of the dough from drying out), and leave to prove in a warm place (30C/86F)
    for 30-60 min or until it has doubled or tripled in size. (In winter, you
    can use the proof function on your home oven!)
    ((Finger Test))
    7. Coat your finger in flour and poke the dough. If the hole stays, it’s
    ready. If the dough springs back, it needs to prove more. If the dough
    shrinks, it is over proved. In this case, you’d better flatten out and make
    a pizza…
    ((Knock-Back & Bench Time / Resting))
    8. Place the dough onto a floured surface and punch out the air with your
    palm.
    9. Divide it into 8 equal pieces using a bench scraper or a knife. Quickly
    form them into balls.
    10. Place them on a baking sheet, cover with plastic wrap (to keep the
    surface of the dough from drying out), and rest for 10 minutes. The dough
    is surprised because you punched, so please let them rest for a while
    before you start shaping.
    ((Shaping))
    11. Using a rolling pin or your palm, flatten out the dough to 3-inch-wide.
    Then place them on a baking sheet.
    ((2nd Proving / Proofing / Rising))
    12. Cover with plastic wrap (to keep the surface of the dough from drying
    out), and leave to prove in a warm place (30C/86F) for 20-30 min or until
    they have doubled in size. (In winter, you can use the proof function on
    your home oven!)
    13. Preheat the oven to 200C (392F).
    ((Baking))
    14. Brush the dough with the leftover beaten egg, and sprinkle with some
    sesame seeds.
    15. Bake at 200C (392F) for about 10 minutes. Place them on a wire rack to
    cool.

    Ingredients for Menchi Katsu (Minced Cutlet) Burger
    hamburger buns
    broccoli minced cutlet
    mustard
    mayonnaise
    sliced cheese
    Tonkatsu sauce
    shredded cabbage

    * To keep the surface of the dough from drying out, a wet towel is okay but
    plastic wrap is easier!

    * You can freeze the buns up to 1 month. Thaw at room temperature and warm
    in an oven or a frying pan before eating.

    Dale Modisette
    March 7, 2014 at 2:17 pm
    Reply

  9. Can i use instant yeast?

    Megan Koh
    March 7, 2014 at 2:59 pm
    Reply

  10. Easy Beginners Bread!!! try it out♥

    ochikeron
    March 7, 2014 at 3:09 pm
    Reply

  11. ???

    周 咪咪
    March 7, 2014 at 3:54 pm
    Reply

  12. Your husband kneaded the dough for you in this video right? So sweet!

    WoodenRoller
    March 7, 2014 at 4:50 pm
    Reply

  13. ARIGATOU!!! OTSUKARESAMADESHITA!!!! MAHALO!

    TheMakakilo1
    March 7, 2014 at 5:26 pm
    Reply

  14. Can I use regular flour?

    IlutaElina
    March 7, 2014 at 6:24 pm
    Reply

  15. It’s humid here too. This looks amazing! :)

    Azlynn Woodward
    March 7, 2014 at 6:41 pm
    Reply

  16. white processed cheese~ many people use it for kyaraben (character bento
    box)

    ochikeron
    March 7, 2014 at 6:52 pm
    Reply

  17. and where is my armoured column, my lawyer and my SS??? Ihr inkompetenten
    Versager.

    Claus Klöbner
    March 7, 2014 at 7:16 pm
    Reply

  18. Can you please tell me why all the ingredients have to be at room
    temperature? I haven’t noticed this tip since I made bread though.

    tnmay1000
    March 7, 2014 at 7:24 pm
    Reply

  19. “If the dough shrinks, it is over proofed. In this case, you’d better
    flatten out and make a pizza..” “The dough is surprised because you
    punched, so please let them rest for a while before you start shaping.” LOOL

    FlowerPowerWorld
    March 7, 2014 at 7:48 pm
    Reply

  20. oh great 😀 you did a great job <3

    ochikeron
    March 7, 2014 at 8:03 pm
    Reply

  21. Can you use regular flour (all purpose) instead of bread flour?

    xamaiijelli
    March 7, 2014 at 8:38 pm
    Reply

  22. My husband and children will want to eat this when they see it for sure!

    Jenee Nicole
    March 7, 2014 at 9:21 pm
    Reply

  23. It’s 2AM and this is THE WORST THING to watch at this time :'(

    Spyderco FanMan
    March 7, 2014 at 9:58 pm
    Reply

  24. oh thank you again! i will go for the proof the next time!!! it seems like
    proof is commonly-used :)

    ochikeron
    March 7, 2014 at 10:46 pm
    Reply

  25. I want to buy a new oven, can u introduce yours???

    Cynthia Chui
    March 7, 2014 at 11:05 pm
    Reply

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