Burger bun

Tangzhong

Makes 9 buns. Takes 2 days.

• 25 gm flour
• 120 water

Dough

• 200 gm milk
• 7 gm yeast
• 30 gm milk powder
• 7 gm salt
• 1 egg
• 360 gm flour
• 45 gm unsalted butter

Method

Day 1

• Make tangzhong.

Day 2

• Room temp butter.
• Warm milk to 35 C and to bowl.
• Add egg and yeast, stir with fork to dissolve.
• Add flour, salt, and milk powder and mix well.
• On bench, knead until combined.
• Add butter and knead until combined.
• Add tangzhong and knead until combined.
• By the end it's very sticky. Wet hands and shape into ball, back in bowl until doubled.
• Line 1 big tray.
• Cut into 8 pcs (~100 gm each), flatten then shape into ball and put on tray. then flatten again to make them wider.
• Stagger them like this:

⬤    ⬤    ⬤

    ⬤    ⬤

⬤    ⬤    ⬤

• Flour tops to avoid sticking.
• Cover with couche, wait until doubled.
• If adding seeds, spray with water first so they stick.
• Bake with steam 15 mins @ 180 C.
• Testing - After baking, put under tin to keep soft.

Notes

24/4/2024

These turned out good. I did ~98 gm buns and flattened them as much as possible, after baking they were the size of a big mac burger. Do use steam, though I still don't know what it does.