Flames Tee Confectionaries II

Soft Burger Buns (Makes 8 buns)

Ingredients
3¾ cups (470 g) bread flour (or all-purpose flour)
1 cup (240 ml) warm milk
2¼ tsp (7 g) instant yeast
2 tbsp sugar
1 tsp salt
1 large egg
3 tbsp (45 g) unsalted butter, softened

For topping (optional)
1 egg + 1 tbsp water (egg wash)
Sesame seeds

Instructions

1. Activate yeast (if needed)
Mix warm milk, sugar, and yeast.
Let sit for 5–10 minutes until foamy (skip if using instant yeast and mix directly).

2. Make the dough
In a large bowl, combine flour and salt.
Add milk mixture, egg, and butter.
Mix until a dough forms.

3. Knead
Knead for 8–10 minutes until smooth and elastic.
The dough should be soft and slightly tacky, not sticky.

4. First rise
Place dough in a lightly oiled bowl.
Cover and let rise for 1–1½ hours, or until doubled in size.

5. Shape buns
Divide dough into 8 equal pieces.
Shape into smooth balls and place on a lined baking tray, leaving space between them.
Gently flatten each ball slightly.

6. Second rise
Cover and let rise for 30–45 minutes until puffy.

7. Bake
Preheat oven to 375°F (190°C).
Brush buns with egg wash and sprinkle sesame seeds if desired.
Bake for 15–18 minutes until golden brown.
Cool

8. Transfer to a wire rack.
For extra-soft buns, brush tops with a little melted butter while warm.

Tips for Extra-Fluffy Buns
1. Use bread flour for a chewier, bakery-style texture.
2. Don't add too much flour during kneading.
Let the buns fully proof before baking.
3. These buns are ideal for hamburgers, chicken sandwiches, pulled pork, or veggie burgers. 🍔

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Lemon sheet cake recipe

Ingredients

For the cake
250 g all-purpose flour
2 tsp baking powder
½ tsp salt
200 g granulated sugar
170 g unsalted butter, softened
3 large eggs (room temperature)
180 ml milk (room temperature)
Zest of 2 lemons
60 ml fresh lemon juice
1 tsp vanilla extract

For the lemon glaze
180 g icing (powdered) sugar
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1. Preheat your oven to 175°C (350°F). Grease and line a 9 × 13-inch baking pan.

2. Whisk together the flour, baking powder, and salt. Set aside.

3. Beat the butter and sugar until light and fluffy (3–5 minutes).

4. Add the eggs one at a time, beating well after each addition.

5. Mix in the lemon zest and vanilla.

6. Add the flour mixture in three parts, alternating with the milk.

7. Fold in the fresh lemon juice gently.

8. Pour the batter into the prepared pan and smooth the top.

9. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

10. Let the cake cool in the pan for about 15 minutes before glazing.

Lemon Glaze
1. Mix the icing sugar with 2–3 tablespoons of lemon juice until smooth.

2. Stir in the lemon zest if using.

3. Pour over the slightly warm or completely cooled cake and spread evenly.

Tips
1. Use fresh lemons rather than bottled juice for the best flavor.
2. Don't overmix the batter after adding the flour to keep the cake tender.
3. For an extra-moist cake, brush the warm cake with 2–3 tablespoons of lemon syrup (equal parts lemon juice and sugar, heated until dissolved) before adding the glaze.
4. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

This cake is delicious on its own or served with whipped cream and fresh berries.

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