By Christian Gillet
Pastry-baker trainer – French Baker Champion
BakeLabRC consulting
www.apprendreautrementlapatisserieboulangerie.com
Tangzhong burger buns are soft buns of Japanese origin, made using a special technique called “Tangzhong.” This method involves cooking a portion of T45 wheat flour with water (or milk) to create a “roux”, which helps retain more moisture in the dough. The result is a tender and airy bun, with a soft and light texture, perfect for burgers. The buns stay fresh longer and don’t crumble easily, providing an unmatched taste experience for gourmet and well-balanced hamburgers.
Ingredients
Recipe for about 15 buns (depending on the weight chosen, 90 to 120 g each)
For Tangzhong:
- 60 g T45 wheat flour
- 300 g hot water
For burger dough:
- 1000 g T45 wheat flour
- 330 g cold milk
- 22 g salt
- 40 g fresh baker’s yeast (or 20 g dry baker’s yeast)
- 200 g eggs (4 eggs) + 1 egg (for egg wash)
- 50 g sugar
- 150 g butter (at room temperature)
Preparation
Prepare the Tangzhong the day before:
In a small saucepan, mix 60 g of T45 wheat flour with 300 g of hot water. Stir over low heat and let it thicken. Allow it to cool, cover with plastic wrap, and refrigerate overnight.
Prepare the dough the next day:
In the bowl of a stand mixer, add the flour, sugar, and salt, and mix dry ingredients.Next, add the eggs, yeast, milk, and Tangzhong, and mix for 5 min on speed 1.
Gradually add the butter cut into pieces while kneading.
Once the butter is fully incorporated, increase the speed to 2 and knead for 7 to 10 min.
After kneading, when dough is smooth and elastic, place it in a bowl or plastic container. Cover with plastic wrap or a cloth and let it rest for 30 min.
After the first rise, dust the work surface with flour, degas the dough, knead it slightly, then divide it into 120 g portions (between 90 to 120 g each).
Shape small dough balls and place them on a baking sheet lined with parchment paper, leaving enough space between them as they will rise again. Cover for a second rise of about 45 min.
After the second rise, mix one egg with a bit of milk and brush the dough balls with it.
Add seeds of your choice on top: flax, sesame, chia, poppy, sunflower, etc.
Bake in the oven at 220°C (430°F) for 18 to 20 min, depending on your preferred level of doneness.
Let them cool on a rack after removing them from the oven.
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(Photo credit: Léa Grandvalet – Image Me Photography)