Pan para hamburguesa

eugelys(78)

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Estaba buscando una receta para hacer pan de hamburguesa y me gustó la de "lusiquecocina" en Instagram; me pareció bien que solo ocupa 250 gramos de harina de trigo; en ese caso, si la receta no salía como yo esperaba, al menos no iba a perder grandes cantidades de ingredientes.

Gracias a Dios, este pan para hamburguesa superó mis expectativas; queda con una esponjosidad estupenda y su sabor es exquisito. ¡Lo amé!

***¡Y ahora vamos a prepararlo!****

I was looking for a recipe to make hamburger buns and liked the one from “lusiquecocina” on Instagram; I thought it was great that it only calls for 250 grams of wheat flour; that way, if the recipe didn't turn out as I expected, at least I wouldn't waste large amounts of ingredients.

Thank goodness, these hamburger buns exceeded my expectations; they’re wonderfully fluffy and taste exquisite. I loved them!

And now let’s get started!

Ingredientes ^{(Ingredients)}

250 g de harina de trigo de fuerza o todo uso.
100 g de leche líquida.
25 g de mantequilla.
1 huevo.
1 cucharada de azúcar.
1/2 cucharadita de sal.
5 g de levadura seca.

250 g of bread flour or all-purpose flour.
100 g of milk.
25 g of butter.
1 egg.
1 tablespoon of sugar.
1/2 teaspoon of salt.
5 g of dry yeast.

Preparación ^{(How to make it)}

Lo primero que hago es colocar la levadura con la leche tibia y una cucharada de azúcar; de esta forma garantizo que la levadura funcione, pues lamentablemente en ocasiones pasadas usaba la levadura que ya estaba como vencida y el pan quedaba muy malo.

The first thing I do is mix the yeast with warm milk and a tablespoon of sugar; this way, I make sure the yeast works, because, unfortunately, in the past I’ve used yeast that was past its expiration date, and the bread turned out really bad.

Una vez que los ingredientes anteriores formen una esponja. Se coloca junto con la harina, huevo, sal en el bol de la batidora; amasar por unos 5 minutos, hasta que la masa haya compactado un poco.

Once the ingredients listed above have formed a sponge, place them in the mixer bowl along with the flour, egg, and salt; knead for about 5 minutes, until the dough has become slightly firmer.

Agregar la mantequilla y amasar hasta que se desarrolle el gluten. Estira la masa y no debe romperse sino estar bien elástica.

Once the ingredients listed above have formed a sponge, place them in the mixer bowl along with the flour, egg, sugar, and salt; knead for about 5 minutes, until the dough has become slightly firmer.

Deja reposar la masa hasta que doble su volumen. Esta masa tardó una hora en crecer.

Let the dough rest until it doubles in size. This dough took an hour to rise.

Porcionar, bolear y colocar en la bandeja donde serán horneados. Hice unos aros con papel aluminio para que el pan mantuviera su forma. Deja que reposen hasta que vuelvan a crecer. Tomaron 45 minutos en crecer. Barnicé con huevo y agregué ajonjolí pot encima.

Divide the dough into portions, shape them into balls, and place them on the baking sheet where they will be baked. I made some rings out of aluminum foil to help the bread keep its shape. Let them rest until they rise again. It took 45 minutes for them to rise. I brushed them with egg wash and sprinkled sesame seeds on top.