Eggless Hamburger Buns /Eggless hamburger Buns Recipe...

These have to be the  bestest  hamburger buns i have ever tasted .My dear friend Suhaina is a baking expert I'm really a big fan of her baking.. I was tempted to try this  eggless hamburger buns recipe seeing my friends trying and posting this for 3 days on Fb, I had to give it a try. I tried it out and was happy with the outcome It was perfectly baked soft yummy hamburger  buns with lovely texture .This surely is a fail proof recipe which even a beginner will succeed if followed her recipe well.

 I baked these lovely burger  buns at 3 am.. & was so excited to see the outcome  . The room was filled with the lovely aroma of these freshly baked hamburger buns  and I couldn't resist tasting it .I waited for it to cool with sleep in my eyes but yet I was determined to stay awake till I tasted them the  ..Ahh the first bite was heavenly..just so soft & yumm. The next evening I made some beef patties & relished these hamburger buns with homemade burger It was just too good .I will post the recipe later for the beef patties .

Ingredients :(makes six buns)
Recipe Source :mysingaporekitchen

• Plain flour/Maida- 250 grams (a little less than 2 cups)*
• Poolish starter- recipe given below
• Instant Yeast- 1/8 tsp**
• Dry milk powder- 1 tbsp(optional, or may use whey powder)
• Salt- 3/4 tsp
• Honey- 1 tbsp
• Vegetable oil (canola/ sunflower) - 3 tbsp
•  
•  Ingredients for the Poolish starter: 
• Plain flour- 2 tbsp
• Water- 1cup (at room temperature)
• Yeast- 1/2 tsp
• Sugar- 2tsp

 Topping: 

• Sesame seeds- 5 tbsp
• Water- as per requirement.

Method:

• Prepare the poolish by mixing the above ingredients to form a slurry. 
• Cover with a cling wrap or foil and keep aside for at least 3-4 hours

Method for preparing the hamburger buns:

Add the prepared poolish to rest of the ingredients except oil.

Add a bit of flour or water to form a mass which is not too sticky or not too firm.

Add in  oil and knead for 10 to 15 minutes, applying oil in your hand to prevent the dough from sticking. 

Divide the dough into 6 equal pieces and set aside for 5 minutes.

Line a tray with baking paper.

Shape the dough into a ball and pinch and seal the ends tightly.

Sprinkle 3/4 tbsp of sesame on a plate to form an even layer.

Take a bowl of water and dip the top of the buns and place the dipped buns on the sesame plate so that all the sesame gets stuck to the bun in an even layer.

Place the bun on the tray.

Repeat the same procedure of sprinkling the sesame on the plate, dipping the buns in water and then pressing it on the sesame plate until you finish all the buns.

Place the buns 2 inches apart.

Cover with a wet tea towel or an oiled cling wrap or plastic until it double in size for 45 to 60 minutes.

Sprinkle a bit of water over the risen buns.

Preheat the oven to 200 degreeC for 10 minutes.

Reduce the oven temperature to 190 degree and place the risen dough.

Bake for 15- 18 minutes until it turns golden brown.

Turn the tray 180 degrees, after the initial 10 minutes of baking to ensure even browning.

Remove to a wire rack and cool down completely.

Homemade soft and fluffy hamburgers are ready to be enjoyed.

 

Tips
* If you prefer to make a wholemeal version, try replacing one cup plain flour with 1 cup atta/wholemeal four.
**If using Active dry yeast,bloom the yeast with a bit of water and then add as mentioned in the recipe.This is to ensure that the yeast gets completely incorporated in the flour and  the yeast is working plus you don't bite into yeast granules in the final product.