Pork Hamburger Buns
The hamburger (汉堡包), a transliteration of the English word, originated in Hamburg, Germany, and has become a staple of modern Western fast food. It consists of a bun sliced in half and filled with a cooked beef patty, topped with seasoning powders, salad, and cilantro. Over time, varieties such as chicken fillet, cod, beef, and pork hamburgers have emerged.
This Pork Hamburger Bun is made using refrigerated instant noodles and a single fermentation, keeping the process simple and efficient. In addition to the classic onion pork patty, the recipe also includes taro pork and carrot pork patties, offering a nutritious, flavorful bite with a rich, layered texture in every layer.
Ingredients
lettuce
1 head
tomato
1
salad dressing
As needed
Instructions
1
Step 1
Mix high-gluten flour, milk, milk powder, sugar, and eggs, and knead until there is no dry flour. Seal and refrigerate to soak overnight (or let it soak at room temperature for at least 30 minutes).
2
Step 2
Take out the dough, first add yeast and knead until the yeast dissolves with no granules, then add salt and knead until the salt dissolves. Finally add corn oil and knead until you get a fairly tough, smooth thick film (no need to knead to the glove membrane stage). After overnight refrigeration, the dough naturally develops gluten; when taken out of the fridge the next day, you can directly pull out a thick, very tough large film by hand.
3
Step 3
No need to proof first. Divide directly into 4 equal portions, round them, place into hamburger round molds, cover with plastic wrap, and proof until doubled in size.
4
Step 4
While the dough is proofing, prepare the meat patties. Add egg, salt, light soy sauce, sugar, cornstarch, pepper, and cooking wine to the ground pork, and stir in one direction until sticky. Marinate for 30 minutes.
5
Step 5
Add diced onion and mix well. I divided 1/3 of the onion-meat mixture to combine with taro to make taro meat patties, and another 1/3 with carrot to make carrot meat patties.
6
Step 6
Brush oil on a flat pan. Do not turn on the heat yet. Place the meat filling into a ring mold (I use an egg frying mold), and press flat and firm (make sure to press the filling tightly, otherwise it will fall apart).
7
Step 7
Carefully remove the mold, then turn to medium heat. Don't rush to flip. Fry for about 2 minutes. When the bottom of the patty changes color and sets, flip it, reduce to low heat, cover the pan with a lid, and cook until the patty is fully cooked. Remove and set aside.
8
Step 8
After the dough has proofed to twice its size, brush the surface with egg wash and sprinkle with white sesame seeds.
9
Step 9
Place into the preheated oven, middle rack, top and bottom heat, 130°C (266°F) for 20 minutes (bake until the sesame is golden brown; cover with foil once the color is satisfactory. Adjust baking time and temperature according to your oven).
10
Step 10
Take out of the oven, remove from the molds, and place on a cooling rack to cool.
11
Step 11
Cut the bun in half horizontally, and layer in lettuce leaves, meat patties, and salad dressing in order.
12
Step 12
Add tomato, lettuce leaves, and the top bun.
13
Step 13
Homemade hamburger — packed with ingredients, nutritious and delicious, hygienic and healthy.
