Bak Kwa Hamburger

Recipe

Ingredients
Gelatinized Dough(烫种面团):
80g bread flour
55g boiling water

Bread Dough:
(A)
220g bread flour
100g plain flour
15g milk powder
55g sugar
4g salt
6g instant yeast

(B)
130g water
1 egg

(C)
45g butter

bak kwa
white sesame seeds

Steps:
Gelatinized Dough:
1. Add boiling water into the bread flour, mix until it form a dough.
2. Cover and set aside to cool.
3. Keep it in the fridge to rest for at least 12 hours.

Bread dough:
1. Leave the gelatinized dough at room temperature to thaw for 10-15mins.
2. Mix (A) in a cake mixer with a dough hook attracted until well-blended.
3. Add (B) into the dry ingredients, beat at medium speed until it form a rough dough.
4. Add in the gelatinized dough and continue to beat until well-blended.
5. Lastly, add in (C) continue to beat until it form a smooth and elastic dough.
6. Cover dough and leave it to prove for 50mins.
7. Divide dough into 55g each.
8. On a lightly floured surface, mould it into round shape.
9. Cover and rest for another 10mins.
10.Flatten two doughs separately and roll it into round shape.
11.Place a piece of bak kwa on a flatten dough and cover it with another piece.
12.Use a 9cm ring and cut out the dough.
13.Place it in a greased 9.5cm diameter aluminum round mould.
14.Cover and leave it to prove for 50mins until it doubled in size.
15.Preheat oven to 190C.
16.Brush surface with egg wash and sprinkle top with some white sesame seeds.
17.Bake in a preheated oven for 15mins until brown.
18.Remove bread from mould and cool it on a wire rack.