BURGER BUNS [by Japanese Technique – Tangzhong Method]

Bread baking is an art, albeit a very enjoyable and satisfying one. It requires a bit of practice but completely worth the effort because the aroma of freshly baked buns is sure to delight the senses and the scene gets even happier when you watch your loved ones savour the homemade breads.  Nothing can beats the mouthwatering aroma of freshly baked buns that comes right out of the oven. They are so light, fluffy and simply the best. Deliciously soft and fluffy Homemade Burger Buns topped with sesame seeds. Perfect for making burgers. A must try recipe. My daughter love freshly baked breads and buns and also burgers prepared by me. This step by step tutorial helps you hoe to make these best, softest burger buns at home. Just follow the recipe exactly and you will end up with a great product.

                                                                       

                                                                                                              [ 1 Cup = 240 ml ]

INGREDIENTS:

For Roux:

1 tablespoon All Purpose Flour

60 ml/ ¼ Cup Milk

For The Dough:

250 gms / 2 Cups All Purpose Flour

2 tablespoon Sugar

2 tablespoon Milk Powder

½ Cup Water/ Milk [lukewarm]

2 teaspoon Instant Active Yeast

1 teaspoon Salt

2 tablespoon Soft Butter

For Brushing:
1 teaspoon Sesame Seeds

2 tablespoon Milk

Soft Butter

METHOD:

For Making Roux:

STEP 1 – In a pan, add all purpose flour and milk and give a nice mix.

STEP 2 – Heat it and cook with continuous stirring until it becomes thick and pasty.

STEP 3 – Transfer it in a bowl and keep aside to cool.

Yeast Proofing:

STEP 1 – In a bowl, add half of the sugar i.e. 1 tablespoon, yeast and warm milk and give a nice mix.
STEP 2 – Cover it and keep it in a warm place for 5 minutes or till it’s frothy. I kept it in oven with lights on.

STEP 3 – Remove after 5 minutes and you will see the mixture is frothy, foamy and thick.[see notes]

Making Dough:

STEP 1 – In a big mixing bowl, add all dry ingredients- all purpose flour, milk powder, sugar, salt and give it a nice mix.

STEP 2 – Now make a well in the centre. Add cooled roux, proofed yeast and give a mix using a spatula.

STEP 3 – If the mixture looks too dry, add 1 tablespoon milk and mix well.

STEP 4 – Transfer the mixture on the kitchen platform and try to make dough.

STEP 5 – Knead well for 8-10 minutes as shown in the picture below. Dough is sticky and not manageable at start but use a scrapper and try to make a soft and non-sticky dough.

STEP 6 – Now spread the dough and apply 1 tablespoon butter and knead it again till it becomes non-sticky dough. 

Knead it again for 8-10 minutes.

Kneading helps to form a gluten in the dough which helps to make the bread soft and pillowy.

STEP 7 – To check, take a small lemon size ball from the dough.

STEP 8 – Stretch the dough with your fingers and when you see light passing through it, it means your dough is perfectly kneaded.

STEP 9 – Now brush a big bowl with butter, keep the dough in it and apply some butter from the top.

STEP 10 – Now cover it with a cling wrap or a damp cloth and keep it at a warm corner or in the oven for 1 hour or until it double in size. 

Let the dough rise undisturbed.

STEP 11 – Once the dough has risen, punch it for a couple of times to remove the air.

Knead it for 5 minutes. This step is must so don’t skip. It helps to make the pav lighter.

How to Proceed:

STEP 1 – Now divide the dough in equal 6 pieces.

STEP 2 – Make soft and smooth top balls by pinching them downwards to the bottom. Seal the bottom by pinching.

STEP 3 – Place them on the baking tray lined with baking sheet / butter paper.

STEP 4 – Cover the buns with the same damp cloth and keep aside for 1 hour or until it double in size.

STEP 5 – After 1 hour, brush them with milk, and sprinkle some sesame seeds on the top.

STEP 6 – Buns are ready for baking. Bake in a pre-heated oven at 200 degree Celsius or until the top is light brown in colour.

STEP 7 – Remove from oven and brush them with soften butter which gives it a nice shiny top.

STEP 8 – At last, cover them with wet cloth to get a super soft and pillowy texture.

 NOTES:  *Please follow the exact measurements and you can’t go wrong.

                      *When you see the yeast is bubbly and foamy shows that yeast is alive and active.                          *Yeast needs to be froth and bubbly, if it doesn’t then discard and start all over again.
              *Do not proceed if the yeast is not frothy, as the flat yeast will result in dense and sticky pav.

             *Use lukewarm milk/ water. Because hot milk/ water will kill the yeast and it will fail to rise.