How to Make the Best Burger Buns
Introduction: How to Make the Best Burger Buns
I decided today to make the best burger buns you could ever make during these hard times. Hopefully when you get the chance I would 100% percent recommend trying these. But you can use them more then just burger buns. You can use them as biscuits, toast with jam, and many more. Let me just warn you that it could get a bit messy. But it would be worth it. So, hopefully you make them and enjoy them as much as me and my family did.
Hope you enjoy
Step 1: The Supplies
What you are going to need to make the burger buns are
Bread flour
Whole milk
3 eggs
Sea salt
Granulated sugar
Instant yeast
Salted or unsalted butter
Sesame seeds (optional)
Measuring cups
Cooking brush
Teaspoon and tablespoon measure
Stand mixer
Food scale (optional)
Step 2: Making the Tangzhong
First, we are going to be making a Tangzhong paste. What it basically is it’s a paste that would make the dough even smoother.
First take a medium size pot and put in on the stove on low. Get 4 tablespoons (60g) of whole milk then put it in the pot. Then get 2 tablespoons of water and put it in the pot. Lastly, add 2 tablespoons of bread flour in the pot. Then turn up the pot to medium temperature. Then get a whisk and whisk until it thickens up to a paste. You are going to see it thicken pretty quickly. When it gets thick take the paste and put it into a small container or cup.
Step 3: Activating the Yeast
First collect the ingredients. What you are going to need is a measuring cup, whole milk, and the instant yeast. Get 1/2 cup's of whole milk. Heat it up to 95 degrees Fahrenheit. After its heated up get 1 tablespoons of instant yeast and put it in the milk. Put it to the side for 5-8 minutes.
Step 4: Making the Dough for the Burger Buns
First things first get the bread flour, sea salt, and the granulated sugar. Get 2 1/2 cups of bread flour and put it in the stand mixer. Then get 1 teaspoon of sea salt and put it in the stand mixer with the bread flour. Lastly, get 2 1/2 tablespoons of granulated sugar and mix everything with a whisk. Put the bowl back in the stand mixer. Fit it with the dough hook attachment. Then start mixing on a low speed. Add the instant yeast into the mixer. 887
Wait a couple of seconds then add your Tangzhong. After that add 1 egg and an egg yolk. Then start mixing on medium speed until the dough turn out smooth. Lastly, add 3 tablespoons of soften butter, but add the butter 1 tablespoons at a time. If you add all the butter at once it can get harder to mix.
Step 5: Letting the Dough Rest
When the dough is ready get it out of the stand mixer. Gently get the sides and pull it into the middle. After that flip it seam down and roll it until it closes and turns until a big ball shape. Get a bowl and grease it with oil. Then put the dough in the bowl. After that take a humid cloth and put it on top of the bowl. Finally set your dough in a warm area. Let it rest for 1 hour or 1 1/2 hours.
Step 6: Shaping the Burger Buns
First uncover your dough. You will notice that it grew double its size. Punch your dough down. Take out the food scale and each bun should weigh about 100 grams each. If you decided to not use the scale it’s ok but try to make the burger buns the same shape as possible. Alright I’m going to tell you how to shape the dough. This step is the most important. First grab a section of the dough and stretch it into the middle. You repeat that onto the whole segment of the dough. After that flip it over onto the seam side down. Now you can give it tension by pulling the dough towards you keeping constant contact with the work surface. Rotate the dough 90 degrees and pull in again repeat that two more times to complete pull around the entire perimeter of the dough. Now you should have a very nice ball. After you finished shaping all the dough balls get a baking tray and put foil and parchment paper. Add a little bit of oil on the parchment paper and set your little dough balls on the baking tray. But please have the dough balls space apart. After you finished you are going to have to rest the dough again. 891