ingredients:
For burger buns
- 250 g bread flour
- 10 g instant yeast
- 1 egg
- 100 g water
- 30 g sugar
- 4 g salt
- 10 g skim milk powder
- 20 g butter or margarine
For chicken patties
- 1 kg ground chicken
- 1 large onion, chopped
- 200 g mayonnaise, Kewpie brand
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup olive oil
directions:
For burger buns
- Combine flour, yeast, sugar, salt and egg in a mixer bowl. Start kneading on medium speed for 5 minutes, at the same time slowly dripping water into the bowl.
- When the dough has formed a ball, add butter and continue mixing for 10 more minutes. The dough should be smooth and shiny, and slightly tacky but not sticky.
- Form into a ball and let rest for 10 minutes, covered with clean kitchen towel or plastic.
- At the end of the resting period, the dough will be 1,5 times bigger than before. Lightly press to release air bubble.
- Divide dough into 10 portions for normal buns or 20 for mini buns.
- Shape into balls and arrange on buttered pans. Leave to proof for 90 -120 minutes, till the dough is 3 times the original size.
- Preheat oven to 190 degree celsius. Bake the buns for 15 minutes till nicely browned. When the buns are out from the oven, quickly brush the top with some butter.
- Set aside to cool on wire rack.
For chicken patties
- Combine all ingredients in a bowl. Mix well.
- Shape the mixture into 10 patties, weighing about 150 g each.
- Heat some oil in a non-stick pan. Cook the patties till golden brown, 5-8 minutes each side, over medium heat.
- Remove from heat and arrange the patty between buns, layered with lettuce and spread some mayonnaise on top of the patties.
