🌸 HAMBURGER BUN🌸

Put the milk in a glass with the pitted date. We put it in the microwave to heat to soften the date. We take it out carefully, peel it and with the same fingers we melt it in the milk. Let it cool until it is at room temperature.

We prepare in a bowl the flour mixed with the salt.

In the glass of milk and the date we dissolve the yeast. Add this mixture to the flour (I recommend using 300g first and add the rest if necessary) along with the oil and ⚠️La half ⚠️ of the egg, (the other half do not throw away, it will be used to paint the breads) mix well until a homogeneous dough is obtained.

⚠️La dough should have a soft texture and a little bit sticky but not too sticky. It should not stick easily, so if it is too sticky add more flour. The amount of flour may vary depending on the moisture absorption capacity of the flour.

When it is well kneaded, shape it into a ball and let it rest in the bowl (sprinkle some flour) covered with a cloth for half an hour. You can leave it in a warm place like the oven off. Or if it is winter you can preheat the oven to 40° and turn it off just when you are going to put the dough. Here is a picture of the dough already fermented.

Now we degas and knead again. We cut pieces of about 100g more or less and shape them into balls by pressing a little against the countertop or table.

Put them on the baking sheet with parchment paper and flatten them a little with the palm of the hand. This way the buns will not be so round and will take the characteristic shape of the hamburgers. ⚠️(here I confess that I went a little too far and they have been a little flat😆, do not overdo it like me🤭) ⚠️

Leave to ferment again in a warm place for another half hour with a cloth on top so that they do not dry out.

Once this time has passed, paint with a kitchen brush with the other half of the egg, sprinkle white sesame seeds. And we put them in the oven preheated at 180° for about ten minutes (when they are golden brown we take them out) ready to eat.