Ingredients
Black Buger Buns
- 180 g water
- 2 tsp dried instant yeast
- 1/2 tbsp Activated Charcoal
- 30 g Butter, unsalted
- 2 eggs 1 whole and 1 yolk, Second white for glaze
- 420 g plain flour
- 25 g sugar
- 2 tsp sea salt flakes
For the glaze
- 20 g melted butter, Optional see tips
- 1 egg white, Optional see tips
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Weigh 180 gm of water straight from the tap into the TM bowl then add your 2 tsp of yeast, taking care not to pop it onto the blades but into the water.
- Set the TM to 3 min/37°c/Sp 1 when the time is up, then leave it to rest for 5 minutes.
- Weigh or measure the remainder of the dough ingredients into the TM bowl (pop the charcoal powder in first, so it doesn't escape through the hole in the lid and make a mess, charcoal is so light and powdery) and mix 5 seconds/speed 5 to combine,
- then knead for 3 minutes on interval speed. (
"Dough mode" ) - Once complete leave the dough in the TM bowl and pop the MC in place. Leave to rise till doubled in size. This should take around an hour.
- Remove the dough from the TM bowl and divide it into 8 or 9 buns depending on what size you want them. (around 95 g each for
- Shape each bun into a ball then gently flatten the top by pressing down with the flat of your fingers or palm of your hand.
- (If desired, brush the buns with the melted butter and allow to prove.) Cover with cling film and allow to rise for around another hour. They're ready to bake if you can push your finger in and the indent slowly releases back. If it springs back quickly and you can't see any impression at all, prove longer, if you put your finger in and the indent stays in you've proved too far. Just don't let it get that far,
- If desired, when proven, add the egg white with a Tbsp of water mixed with a fork and brush the surface of each bun then sprinkle with sesame seeds.
- Bake the buns in a preheated 180°c fan oven for 18 to 20 minutes, remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
- Cool the buns on a rack. Don't cut open until cool.
Tip
Brushing buns with melted butter will give them a soft crust.
Brushing with an egg-white wash (1 egg white beaten with1 Tbsp of water) will give them a shinier, crunchier crust.
For seeded buns, brush with the egg wash; it'll make the seeds adhere.
All flours differ slightly, and the amount of water can vary.
Once you understand what bread dough should feel like, you'll find baking bread a breeze.
The ideal texture of the dough after kneading should be soft, smooth, but slightly tacky to the touch.
It shouldn't need flour to be added to stop it from sticking to your hands or bench top, but if it does, add it in tiny amounts at a time. Adding more flour will only make your dough heavy and hard in texture.
Soft light buns need soft light dough.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I'm so sorry the interface is awkward, isn't it?
Bec McLeod
You haven’t provided a quantity of charcoal powder in the ingredients list.
You can find more information at becs-table.com.au
Bec McLeod