Tangzhong Burger Buns
Make delicious burger or BBQ buns by adding Tangzhong, a water-flour roux used in Asian breads to enhance flavor and increase shelf life.
Step 1 of 2
Tangzhong ingredients (8 buns)
20 g (2tbsp) bread flour
100 ml water
Step 2 of 2
Dough:
350 g (3 cups) bread flour
7 g (2 tsp) fast action yeast
1 tsp salt
50 g (1/4 cup) sugar
125 ml (1/2 cup) full fat milk
1 large egg
50 g ( 1/4 cup) softened butter
Instructions
Make the tangzhong: place flour in a small saucepan and whisk in the water over a medium heat, whisking constantly until it has thickened to a wallpaper paste-like consistency. Scrape into a bowl and cover with plastic wrap on the surface, cool.
Place the flour, yeast, salt, sugar and milk powder in the bowl of a stand mixer with the dough hook, and make a well in the center. Add the egg, milk and tangzhong to the well and mix until it comes together into a dough.
Add the butter and mix until the dough is very stretchy and comes away from the sides of the bowl, about 10 minutes.
Transfer the dough to a lightly greased bowl, cover with plastic and place somewhere warm to rise until doubled in size, about 1-2 hours, or in the fridge overnight.
Line a baking sheet with baking parchment. Divide the dough into 8 equal pieces and shape each piece into a ball on a lightly floured surface.
Space the balls apart on the baking sheet and loosely cover with plastic for another hour--until puffy.
Preheat the oven to 400°F. Bake for about 20 minutes until deep golden color.