Hamburger Bun

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community, and thank you for your questions!

Here are the answers to your inquiries:

1. Substituting fresh yeast with instant yeast:

Yes, you can use instant yeast instead of fresh yeast. The conversion is:

Instant yeast = 1/3 of fresh yeast

For this Sesame Hamburger Buns recipe by Chef Hans Ovando:

25 g fresh yeast ≈ 8 g instant yeast

Add the instant yeast directly to the flour—there’s no need to dissolve it in water beforehand.

2. Storing hamburger buns:

At room temperature, store them in an airtight container or plastic bag for 2 to 3 days before they start drying out.

If the weather is very hot or humid, it’s best to refrigerate them in a sealed bag, though this may slightly affect the texture.

3. Freezing hamburger buns:

Yes, they freeze well. For best preservation:

Let the buns cool completely.

Wrap them in plastic wrap or store them in airtight bags.

Freeze for up to 2 months.

To use, thaw at room temperature or reheat in the oven at 150°C (300°F) for 5-10 minutes to restore their texture.

I hope this information helps!

Best regards.