Panda's Inventory

Burger Buns

Prep Time: 15-20 minutes
Cooking Time: 20 minutes
Passive Time: 3-4 hours
Calories per serving:
 
buns
  • Tangzhong
  • 20 g flour
  • 27 g water
  • 60 g milk
  • Dough
  • 120 g milk
  • 9 g dry yeast
  • 320 g flour
  • 7 g salt
  • 35 g sugar
  • 1 egg
  • 1 egg yolk
  • 42 g butter softened
  • Egg wash
  • 1 egg whites
  • milk
  1. Over medium heat, whisk together the tangzhong ingredients and continuously whisk until the mixture thickens. Transfer into a small bowl and set aside.
  2. Warm up the milk to 35┬░C and stir in the yeast. Let bloom for 5-10 minutes.
  3. Combine the flour, sugar and salt. Mix in the milk and while kneading add the egg & egg yolk.
  4. Knead until incorporated, then gradually add the butter and knead for another 5-10 minutes.
  5. Shape the dough into a ball and transfer to an oiled bowl. Cover and let prove vor 1-1.5 hours or until doubled in size.
  6. Punch down the dough and divide into 6 pieces (each weighing 95-105g). Shape into tight balls and place on a baking sheet. Cover and let prove for 1-2 hours or until doubled in size.
  7. Preheat the oven to 190┬░C.
  8. Brush with egg wash and bake for 16-18 minutes. Brush with melted butter and let cool down completely.
Prep Time: 15-20 minutes
Cooking Time: 20 minutes
Passive Time: 3-4 hours
Calories per serving:
 
buns
  • Tangzhong
  • 20 g flour
  • 27 g water
  • 60 g milk
  • Dough
  • 120 g milk
  • 9 g dry yeast
  • 320 g flour
  • 7 g salt
  • 35 g sugar
  • 1 egg
  • 1 egg yolk
  • 42 g butter softened
  • Egg wash
  • 1 egg whites
  • milk
  1. Over medium heat, whisk together the tangzhong ingredients and continuously whisk until the mixture thickens. Transfer into a small bowl and set aside.
  2. Warm up the milk to 35┬░C and stir in the yeast. Let bloom for 5-10 minutes.
  3. Combine the flour, sugar and salt. Mix in the milk and while kneading add the egg & egg yolk.
  4. Knead until incorporated, then gradually add the butter and knead for another 5-10 minutes.
  5. Shape the dough into a ball and transfer to an oiled bowl. Cover and let prove vor 1-1.5 hours or until doubled in size.
  6. Punch down the dough and divide into 6 pieces (each weighing 95-105g). Shape into tight balls and place on a baking sheet. Cover and let prove for 1-2 hours or until doubled in size.
  7. Preheat the oven to 190┬░C.
  8. Brush with egg wash and bake for 16-18 minutes. Brush with melted butter and let cool down completely.