Perfect Burger Buns - How to Bake the Best Burger Buns Ever - Independence Day 2018 Special

Author: Whats4Chow

Recipe type: Burgers & Barbecue

Cuisine: American

Serves: 24 x 100g

After a short holiday following episode 600, I'm back. Tangzhou milk buns have a supremely soft, light and feathery texture all their own, however they are actually too soft to be used as burger buns. I have adjusted the original tangzhou recipe, keeping the technique, to make a firmer bun with the same light and airy texture, that makes for the perfect burger bun. In addition, these buns have a much better shelf-life, and freeze exceptionally well too.

Ingredients

Group 1:!
1.35kg All-purpose flour
15ml Salt
10g Active dry yeast
30ml Sugar
Group 2:!
375ml Water
75g All-purpose flour
Group 3:!
450ml Full cream milk
3 Eggs, beaten
90ml Sunflower oil

Instructions

To start, place 1.35kg of all-purpose flour in your stand mixer bowl along with 15ml of salt, 10g of active dry yeast and 30ml of sugar.
Give these a quick stir to combine.
Add 75g of all-purpose flour to a medium size pot and pour in 375ml of water.
Use a whisk to mix until smooth.
Measure out 450ml of full cream milk, 90ml of sunflower oil and beat 3 eggs. Put these aside for later.
Place the pot over medium low heat and gently heat the flour water mixture. Whisk the mixture continuously.
As the mixture heats up it will start to thicken. Continue whisking to keep the mixture smooth.
The mixture will soon thicken to a porridge consistency, and will become slightly translucent.
Remove the pot from the heat and whisk in the milk.
Pour in the eggs and whisk these in.
And finally, whisk in the oil.
Pour this mixture into the mixing bowl on your stand mixer.
Start the mixer kneading on medium slow speed, and allow this to continue kneading for 15 minutes until the dough is nice and smooth.
Remove the bowl from the machine, cover with clingwrap and allow the dough to rise in a warm place for 90 minutes until at least doubled in size.
Turn the dough out onto you work surface. Do not dust the surface or dough with flour. It will not be necessary, and will actually harm the texture of the buns.
Knead the dough briefly to knock any large air bubbles out.
Using your scale, divide the dough into 100g portions for regular burger buns, 120g portions for large buns, and 150g potions for giant buns. I am making regular sized buns which are perfect for 100g or quarter pound patties.
To form the buns, stretch the dough from the top of the portion of dough to the bottom, working around the edge of the dough.
Circle the dough in your index finger and thumb and crimp the bottom of the bun together.
Place the bun on the work surface, cup your hand over the bun and finish rounding it with a circular motion.
Press the bun flat and transfer it to a baking sheet lined with baking parchment.
Continue with the remaining buns, leaving about a half inch of space between each one.
Cover the buns loosely with clingfilm and allow the buns to rise in a warm place for 45 minutes until they are touching as they are here.
minutes into this rise, start preheating your oven to 200c or 400f.
Brush the buns with beaten egg and sprinkle the tops liberally with hulled sesame seeds.
Bake the buns in the center of your oven for 15 to 20 minutes until golden on top.
Remove the buns from the oven and transfer them to cooling racks.
If we cut one of these beauties open, we see the amazing light airy, feathery texture, with excellent oven spring and an improved firmness, making these buns the perfect burger buns.
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