ID: 977a2f4b...
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.
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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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