Bottom Burger Bun. To form the buns use a rolling folding motion. Join king arthur baker martin philip and his family as they bake beautiful burger buns together start to finish.
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To form the buns use a rolling folding motion. Place the balls into the lightly greased wells of a hamburger bun pan and gently press them with your hand to fill the bottom of the wells or until they re about 3 1 2 to 4 wide. 85g of dough is a scant 1 3 cup about the size of an average clementine.
One of the reasons that the bottoms of mcdonald s big mac buns stand up so well is that they are baked in one inch molds producing a higher shred line so that they can be sliced at a proportionately higher point.
Push the dough up from the bottom of the ball with your index and middle fingers and using your thumb fold the outer edges back towards the bottom center pulling more dough up and in and exposing a fresh outer surface. Proceed with the recipe as written. For standard sized burger buns use about 85g to 100g of dough per bun. 85g of dough is a scant 1 3 cup about the size of an average clementine.
