Fluffy Burger Buns Made with Tangzhong Method

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	4 hrs 15 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the cooking piece: (Tangzhong - cooked flour paste)

20 g flour
25 ml water
60 ml milk

For the dough:

Also:

some oil for the bowl and for brushing
1 egg (s)
some milk or water
possibly sesame, poppy seeds, etc. for sprinkling, optional

Fluffy Burger Buns Made with Tangzhong Method

Instructions

These burger buns get their unique fluffiness from the addition of a mass called tangzhong. This is a bit more work, but in the end there is very little extra work and the result is really worth it.
To do this, simply heat the flour, water and milk in a saucepan over medium heat, stirring constantly, until it thickens and a paste is formed. Then take it off the stove and pour it into a small bowl to cool.
For the dough, mix about 3/4 of the milk, the yeast and the sugar (I always only use 1 tablespoon - if you like it sweeter, you can also use two) in a container and let stand for about 5 minutes until the yeast is visible is working. This can be recognized by the fact that foam forms on the surface and it smells like beer.
Mix the flour and salt in a bowl. Then add the yeast mixture, the Tangzhong and the eggs and knead. When everything has combined well, gradually add the butter. When that is also kneaded smoothly, continue kneading for about 8 minutes. The dough should now be soft, but not too sticky.
Tips: If the dough gets too dry, add the rest of the milk now, that`s why we left it out. If it`s too sticky, add a tablespoon of flour.
I always do all of this in a KitchenAid with the dough hook. But if that is not available, just do it by hand on a clean work surface. Then the kneading time is extended to approx. 10 - 12 minutes.
Now shape the dough into a ball and place in a greased bowl. Also lightly grease the surface of the dough. Let rise in a warm place for approx. 60 - 90 minutes until the dough has doubled.
Take the dough out of the bowl and roughly knead again with your hands. Then shape into 6 balls of the same size, approx. 100-110 g each. Place with a gap on a baking sheet lined with baking paper so that they don`t stick together too much later. With another baking sheet or something similar. cover and let rise again for about 1 hour until they have doubled (do not cover with a towel, otherwise they might stick to it and then all the work is done).
Preheat the oven to 190 ° C top / bottom heat.
Whisk an egg with a little water or milk and carefully brush the balls with it. If necessary, sprinkle sesame seeds or other toppings on top, but this is not a must.
Bake the buns in the hot oven for about 15 minutes until they have turned a nice golden brown color. Let it cool and top it as you like.
We always cut them open, brush them with a little butter and then briefly toast them in a pan, that makes the burgers even better.
It all sounds like a lot of work, but it`s actually not that difficult if you keep a few things in mind.
The rolls are really something completely different from the ones you can buy. While they`re also super soft and fluffy, they don`t fall apart instantly.

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