Tangzhong Burger Buns
The fluffiest tangzhong burger buns! These are super easy to make & will take your burgers & sandwiches to the next level.
Servings: 4 Burger Buns
Equipment
- Stand Mixer
- Digital Scales
- Digital Food Probe
- Large Baking Tray
- Glass Mixing Bowl
- Measuring Jug
Ingredients
Tangzhong
- 13 g Strong White Bread Flour
- 26 g Whole Milk
- 26 g Water
Dough
- 50 g Whole Milk
- 50 g Water
- 4 g Dried Active Yeast
- 237 g Strong White Bread Flour
- 5 g Maldon Salt
- 10 g Caster Sugar
- ½ tsp Milk Powder
- 1 Whole Egg
- 1 tbsp Vegetable Oil
- 20 g Unsalted Butter Softened & Cut Into Small Pieces
Egg Wash
- 1 Whole Egg
- 1 tsp Cold Water
To Finish
- 20 g Unsalted Butter Melted
Instructions
Tangzhong
- Place the flour, milk & water into a small saucepan & whisk to combine. Cook over a low heat until you have a thick paste, stirring constantly with a spatula. Transfer to a bowl & leave to cool to room temperature.
Dough
- Place the milk & water into a jug & warm in the microwave to 38°c/100°f (alternatively you could heat this up in a saucepan then transfer to a jug) then whisk in the yeast & leave to go bubbly, 5-10 minutes.
- To the bowl of a stand mixer, add the flour, salt, sugar, milk powder, egg, oil & the cooled down tangzhong. Give the activated yeast a whisk then add to the bowl. Using the dough hook, knead the dough on a medium speed until smooth & starting to come away from the sides of the bowl This will take around 5 minutes.
- With the mixer still going, add in the butter a small amount at a time, incorporating each piece fully before adding more. Once all the butter has been incorporated, keep mixing until the dough passes the window pane test. This will take another 5-10 minutes.
- Transfer the dough to a lightly oiled bowl, cover with clingfilm (or a tea towel) & leave to double in size at room temperature This will take 1-1½ hours.
- Once risen, knock the dough back then transfer to a lightly floured work surface. Using a bench scraper, divide the dough into 4 equal pieces, each weighing around 100g.
- Shape each piece of dough into a ball (check out my video tutorial on shaping buns) then transfer to a greased & lined baking tray, leaving plenty of room between each bun.Cover with another baking tray (flipped upside down) or loosely with oiled clingfilm & leave to double in size at room temperature, 45 minutes - 1 hour.
Baking
- In the meantime, preheat an oven to 180°c/160°c fan (356°f/320°f).
- Combine the egg & water for the egg wash with a pinch of table salt then brush a generous amount on top of each bun.
- Bake the burger buns in the preheated oven for 15-20 minutes, until a deep golden brown.
- Once baked, immediately brush the top of each bun with the melted butter then leave to cool completely.
Notes
1. To Cook In An Aga - Bake the buns in the baking oven, on the bottom set of runners.
2. Storage - Kept in an airtight container, these buns will stay fresh for 2-3 days.
3. Activating Yeast - These buns are made with dried, active yeast which needs activating in warm liquid before being used. Try to get the liquid as close to 38°c as possible for the best results.
4. Yeast - You can use either instant or dried active yeast for this recipe. Dried active yeast will need activating in warm liquid but instant won't. Keep in mind that instant yeast tends to prove quicker as well.
5. Windowpane Test - Make sure to give the dough enough time in the mixer. It should pass the window pane test.
(Here’s a video demonstrating how to perform the window pane test). 6. Flour - The flour I use is a Canadian white bread flour from Shipton Mill. You can use any bread flour but I get the best results using this one.
(Here’s a video demonstrating how to perform the window pane test). 6. Flour - The flour I use is a Canadian white bread flour from Shipton Mill. You can use any bread flour but I get the best results using this one.