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This recipe combines the richness of brioche with the softness of Japanese milk bread to create the ultimate burger bun. They are light, airy, and glossy, with a fluffy interior that toasts beautifully and holds up to juicy burgers without getting soggy.
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Make the tangzhong paste and activate the yeast in warm milk. → Combine all dough ingredients in a stand mixer and knead until smooth and elastic, about 5-8 minutes. → Let the dough rise for 1-1.5 hours, then divide into 6 pieces and shape into tight balls. → Allow the shaped buns to rise for another 1-2 hours, then brush with egg wash. → Bake at 375°F (190°C) for 16-18 minutes, then brush with melted butter and cool.
Make the tangzhong paste and activate the yeast in warm milk. → Combine all dough ingredients in a stand mixer and knead until smooth and elastic, about 5-8 minutes. → Let the dough rise for 1-1.5 hours, then divide into 6 pieces and shape into tight balls. → Allow the shaped buns to rise for another 1-2 hours, then brush with egg wash. → Bake at 375°F (190°C) for 16-18 minutes, then brush with melted butter and cool.
This recipe combines the richness of brioche with the softness of Japanese milk bread to create the ultimate burger bun. They are light, airy, and glossy, with a fluffy interior that toasts beautifully and holds up to juicy burgers without getting soggy.
To make the tangzhong, combine 4 tbsp (60g) of whole milk, 2 tbsp (27g) of water, and 2 tbsp (20g) of bread flour in a small saucepan.
Whisk the mixture together and cook over medium heat, whisking continuously, until it thickens into a paste. This should take about 30-60 seconds. Remove from heat and set aside to cool.
In a separate measuring cup, gently warm 1/2 cup (120g) of whole milk to about 95°F (35°C). Stir in 1 tbsp (9g) of instant yeast and let it sit for about 8 minutes to bloom.
In the bowl of a stand mixer, combine 2.5 cups (320g) of bread flour, 2.5 tbsp (35g) of sugar, and 1 tsp (7g) of fine sea salt. Whisk to combine.
Attach the dough hook to the mixer. With the mixer on low speed, pour in the yeast mixture, the cooled tangzhong, 1 whole egg, and 1 egg yolk.
Using a kitchen scale for measurements is highly recommended for best results.
The tangzhong method is essential for achieving a soft and moist texture that lasts.
Properly shaping the buns by creating tension on the surface will result in a perfectly round and smooth bun after baking.
Ensure the buns are spaced far enough apart on the baking sheet to allow for expansion during the final rise and baking.
Brushing the buns with melted butter immediately after they come out of the oven gives them a beautiful shine and a soft crust.
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