**Pan para hamburguesas**

- Disolver **2.5tsp (9g)** levadura con:
- 1/2 taza de agua tibia
- 1/2 taza de leche tibia
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- Mezclar en batidora 3.5 tazas harina 
- 1tbsp azúcar estándar 
- 1tsp sal
- 3tbsp aceite vegetal
- Agregar la mezcla de leche
- 1 huevo + 1 yema de huevo
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- Hacer una bola y dejar reposando **una hora** en un molde con aceite
- Separar en 8 bolitas y dejar reposar por **30min** en charola con papel encerado (dos charolas de 4)
- Barnizar con un huevo batido o tantita leche
- Hornear a 375F por 15-18 minutos a que estén doraditos

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**From weissman:**

**For Tangzhong:**
- 2 tablespoons (20g) bread flour 
- 2 tablespoons (27g) water 
- 4 tablespoons (60g) whole milk 
- add all ingredients together over medium heat, and constantly whisk until it becomes a paste. Let cool until room temp. 

**For Dough:**
- 1/2 cup (125g) whole milk @ 95f (30c) 
- 1 tablespoon (9g) instant yeast 
- Mix and let sit for 8 minutes

- Put into mixer:
- 2.5 cups (340g) Bread flour 
- 1 teaspoon (7g) fine sea salt 
- 2.5 tablespoons (35g) granulated sugar 
- Add the milk with yeast and the tangzhong, then add 
- 1 whole egg 
- 1 egg yolk 
- 3 tablespoons (42g) unsalted butter, softened

- Make a ball and put into the bowl with oil to ferment for 1-1.5 hours. 
- Take out and divide in (~6) 100g pieces. 
- Shape into balls and put on tray with parchment paper. Let rise for 1-2 hours
- When ready brush with egg wash (1 whole egg plus a splash of milk) 
- Bake at 375F for 12-18 minutes until golden brown.

**salsa de hamburgesas:**

1 part Ketchup
3/4 part Mayo
1/4 part Mustard
1/4 part salsa inglesa
Cebolla picada y doradita