Burger Buns
- 300
g
flour
- 110
ml
milk
- 20
g
brown sugar
- 15
g
fresh yeast
- 1
egg
- 1
tsp
salt
- 50
g
butter
Tangzhong
- 1
Tbsp
flour
- 50
ml
water
- 50
ml
milk
- Combine ingredients for Tangzhong in a pot and heat up while stirring (1), until there are no clumps left and the texture is pudding-like. Set aside.
- Mix yeast, sugar and 1 Tbsp flour, set aside for about 10-15min until the yeast activates (2)
- Mix all ingredients for 6-8min in a stand mixer or 10-12min by hand until the dough comes together. (3)
- Cover the dough and rest it for at least 1h, until the volume doubles
- Knead the dough again, then spread out to a roll and separate into 6 equal size pieces (about 120g each)
- Fold Parts into balls and place them on a baking tray, rest for another 30min
- Preheat oven to 160C upper/lower
- Mix egg yolk and milk and brush the buns with the glaze
- Bake for 15-25min, until the tops are golden brown
Notes
(1) Should not be boiling, best temperature is slightly above 65C
(2) Alternatively, prepare with more of the flour for a few hours before
(3) If the dough is too sticky, add more flour