Hamburger Bun
Dry Ingredients
- Flocons Gluten Free All Purpose Flour 500g
- Sugar 20g
- Salt 7g
- Yeast 11g
Wet Ingredients
- Butter 50g (melted)
- Water 625ml (lukewarm)
Method
- Tip sugar, salt & yeast into the water & stir the ingredients until completely dissolved
- Pour the water-yeast mixture into the dry ingredients, add butter & mix to obtain the batter
- Leave the batter to rest for 8 mins to turn into a soft dough
- Use a spatula to scrape the dough from the bowl & grease hands with some oil
- Take the dough & roll it between hands to round it
- Transfer the dough into another bowl, which should also be greased with some oil
- Cover the bowl with cling wrap & proof for 60 mins at 26°C
- Divide into 100g pieces
- Grease hands once again & round the small dough pieces into balls & place in bun baking trays
- Proof for 20 mins at 26°C
- Spray some oil onto of the dough balls to help the surface to brown properly
- Bake for 20 mins at 180°C. Don't forget to rotate the tray halfway through the cooking time to allow for even browning of the surface