A recipe for incredibly soft and light burger buns made using the Tangzhong method, where a small portion of flour and liquid is cooked into a paste before adding to the dough. Perfect for elevating your homemade burgers.
1. To make the Tangzhong you will cook the water, milk and flour in a pan on low heat until it gets thick. Remove from the heat and let it cool down.
2. To make the dough: in that order add the ingredients to stand mixer’s bowl: flour, sugar and yeast. Mix well, then add the Tangzhong, melted butter, milk and the egg.
3. Mix on slowest speed all the ingredients until combined, then add the salt.
4. Mix on second slowest speed for about 10 min.
5. Round it and let it rest for 15 min in a bowl covered with a towel.
6. After this short rest, give the dough a nice fold and cover it again with the towel. At this point, let it rest for about an hour or until doubled in size.
7. Using a scale, divide the dough into 100 gr pieces and roll them into a ball shape.
8. Cover the balls and let them proof for about 45 min. Preheat the oven to 350°F (180°C).
9. Brush the buns with egg yolk whisked with a sip of milk milk. Bake them for about 25 minutes. *Create a steam in the oven by pouring boiling water on an empty preheated tray*
10. You can brush them with melted butter once they are out. Not that necessary, they are gorgeous anyway.
11. Fill them up with mustard, ketchup, tomatoes, onions, pickles, lettuce, cheese burger, close.
12. YO !!!
