Soft Burger Buns
Soft Burger Buns
The secret to great burger buns is using the Tangzhong method – a process of cooking a small part of the liquid and flour to a paste. This pre-gelatinises the starches in the flour, which allows the dough to absorb more moisture.
You can bake them in ring moulds for the perfect shape, but if you roll them well enough there’s no need for rings.
Looking for more bread recipes? Check out my Brioche Bread recipe and my Milk Bread recipe.
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Ingredients
Method
Add all the ingredients to a pan and cook to a smooth paste over a medium heat. Cool for 5 minutes.
Into a stand mixer (or large bowl), add the flour, yeast, salt, sugar, egg, butter & cooled Tangzhong mixture. Begin to knead and slowly pour in the milk.
Knead for 4-5 minutes, or until smooth.
Proof in a covered bowl for 1.5 hours or until doubled in size.
Knock the air out of the dough and cut it into 100g pieces. Shape each piece into a tight dough ball and place them onto a tray (You should get 6 buns).
Lightly oil some cling film and place it over the top of the buns. Proof for 1 to 1.5 hours or until doubled in size.
Egg wash the dough (1 Egg + 1 Yolk + Pinch Salt) and add any toppings (I like to add sesame seeds).
Bake at 190C for 25-30 minutes or until golden.
Ingredients
Directions
Add all the ingredients to a pan and cook to a smooth paste over a medium heat. Cool for 5 minutes.
Into a stand mixer (or large bowl), add the flour, yeast, salt, sugar, egg, butter & cooled Tangzhong mixture. Begin to knead and slowly pour in the milk.
Knead for 4-5 minutes, or until smooth.
Proof in a covered bowl for 1.5 hours or until doubled in size.
Knock the air out of the dough and cut it into 100g pieces. Shape each piece into a tight dough ball and place them onto a tray (You should get 6 buns).
Lightly oil some cling film and place it over the top of the buns. Proof for 1 to 1.5 hours or until doubled in size.
Egg wash the dough (1 Egg + 1 Yolk + Pinch Salt) and add any toppings (I like to add sesame seeds).
Bake at 190C for 25-30 minutes or until golden.
Hola, tengo una consulta, que efecto provoca el Tangzhong? es la primera vez que lo escucho y veo. Muchas gracias
Hey! The tangzhong method helps to make the bread really soft π
Can you make a larger batch of tangzhong to use for multiple batches? Or should you just do it for the batch youβre currently doing?
Yes you can store it in the fridge π I wouldn’t say longer than a day really though or it will dry out too much. Needs to be covered tightly with cling film too.
Hi Matt, they are perfect! Can I just multiply all amounts by 2 to make double the amount of buns in 1 go? Anything in particular I need to watch out for in that case (kneading time, proofing time, β¦)?
Yes absolutely! Will all be the same timings π Might take slightly longer to knead, but only a minute or so!
Hi, in your Instagram Video you’ve added water to the Tangzhong. This ist not noted here. I’ve added it as it was otherwise too sticky.
Sorry yes add 45g of water!