Classic Big Mac Burger Buns Recipe – How to Make McDonald’s Burger Buns at Home – Quick and Easy!!!

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Classic Big Mac Burger Buns Recipe - How to Make McDonald's Burger Buns at Home - Quick and Easy!!!
Author: 
Recipe type: Buns
Cuisine: American
Serves: 8
 
Big Mac burger buns are quick and easy to make and that's what we're going to do today, and if you stay tuned to the end of the episode, I will show you a really simple trick to keeping your burger buns fresh for months.
Ingredients
  • 30ml Dried yeast
  • 60ml Sugar
  • 340ml Warm water
  • 20ml Oil
  • 1 Egg
  • 5ml Salt
  • 520g Strong white bread flour
  • 80g Strong white bread flour
  • 1 Egg whisked with 50ml water
  • Sesame seeds
Instructions
  1. To start, pour 60ml of sugar into your stand mixer bowl along with 30ml or 6 teaspoons of active dry yeast.
  2. Use a whisk to mix these together.
  3. Pour in 340ml of warm water and 20ml of oil.
  4. Whisk these together thoroughly, cover the bowl and allow this to stand for 10 to 15 minutes until very frothy.
  5. After this time, place the bowl on the mixer, pour in 520g of strong white bread flour, 1 egg and a teaspoon of salt.
  6. Fit the dough hook to the mixer and mix the dough on medium low speed for 7 minutes.
  7. Add a further 80g of flour and mix this for another 4 minutes.
  8. Scrape the dough hook down, remove it from the mixer, close the mixer and allow the dough to relax for 10 minutes. If your mach does not have a splash guard, cover the bowl with a damp tea towel.
  9. While the dough rests, cut 8 strips of baking parchment 40mm in width and 360mm in length. Cut them from the roll lengthways in order that they naturally curl into circles.
  10. Overlap the ends by 20mm and zap 2 staples top and bottom to secure. This is the rising collar. Continue until all of the collars are formed.
  11. Line a baking sheet with parchment and place the collars on the sheet.
  12. Turn the dough out onto a lightly floured work surface and roughly divide it into 8 pieces. Weigh the pieces and adjust each portions weight to 130g.
  13. To form the buns, smooth the tops by stretching dough from the top edge to the underneath around the edge of the bun.
  14. Place the bun on the work surface, cup your hand over the bun on roll in a circular motion to complete it.
  15. Flatten it slightly and place it into one of the collars.
  16. Continue until all 8 buns are formed.
  17. Cover the buns loosely with cling-wrap and allow them to rise for 30 minutes, or until they have almost filled the collars.
  18. Whisk 1 egg with 50ml of water and brush the tops of the buns.
  19. Sprinkle the tops with sesame seeds to garnish.
  20. Bake the buns in a preheated oven at 200c or 400f for 12 to 15 minutes and they are well risen and golden.
  21. Remove the buns from the oven and transfer them to a rack to cool, sliding the collars from the buns as you go.
  22. And there we have the tall Big Mac buns.
  23. As promised, here is how to keep them fresh for months....
  24. Slice your buns through the center. These buns will be sliced twice for classic McDonalds centerpiece.
  25. Butter all of the flat surfaces.
  26. These plastic film bread bags cost just a fraction of a cent each. For the McDonalds style bun, place the bottom of the bag on top of the base of the bun.
  27. Place the centerpiece on top of this.
  28. Fold the bag over the centerpiece.
  29. Place the lid of the bun on top of this.
  30. Open the bag and fold the remaining length of bag over the top and bottom of the bun to enclose the whole thing. Place your wrapped buns in a freezer tray and freeze indefinitely.
  31. Wrapping a single cut bun is even easier. Butter the flat surfaces and place the bottom of the bag over the base of the bun.
  32. Place the lid of the bun on top of this.
  33. Open the top of the bag and pull it over the bun to encapsulate it.... then off to the freezer.
  34. The plastic between the buttered surfaces make separating the buns instant, and you can quickly defrost the buns by toasting the flat surfaces in a pan over medium heat.
  35. That's all today folks, thanks for joining us, please subscribe to our channel, give us a thumbs up, share this with your family and friends and we'll see you again tomorrow.

 

 

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