Bread flour: 125g
Whole wheat flour: 125g
125g
After mixing all ingredients into a dough, let it rest in the refrigerator for half an hour. With wet hands, stretch and fold the dough a few times, then slap it down several times. Place the dough with the smooth side up, seal, and let it proof. Remove when it has doubled in size (approximately one hour). Sprinkle with wheat flour and knead the dough to degas. Divide into six portions. Press each portion repeatedly toward the center until it forms a ball, evenly coat the surface with a thin layer of wheat flour, seal, and let proof. Proof until 1.5 times its original size (approximately half an hour), until it springs back slowly when gently pressed. Preheat the oven to 180°C for 10 minutes. Place three dough balls on a baking tray, lay a sheet of baking paper on top, and press a slightly smaller baking tray on top.Bake in the oven for 20 minutes.
Place the remaining three in a flat pan. Cook over minimum heat with the lid on, 5-6 minutes per side (no oil needed; check after about 3-4 minutes to avoid burning). The left side is pan-fried, yielding a stronger wheat aroma and softer texture; the right side is baked, resulting in a more attractive shape and a slightly crispy crust. Pan-fry any ingredients you desire. Everything can be prepared. Cut in half, wrap with ingredients, and add sauce and vegetables (if available; they were out of stock at home). If not eating immediately, wrap in baking paper and refrigerate. Reheat the next day using an air fryer or microwave (for air frying, lightly moisten the bread slices to prevent dryness). Example: Bacon, egg, and crab stick filling.If you cannot finish it, cut it in half, seal it in a fresh-keeping bag, and store it in the freezer. Take it out and reheat when needed. For use as a hamburger bun, cut it in half in advance to avoid difficulty in cutting later when it becomes hard. If eating directly, no need to cut.
Pair it with an Americano, perfect. Enjoy it for breakfast.
