Try this Soft Burger Buns recipe, or contribute your own.
Suggest a better descriptionTangzhong (pre-dough):
Mix the water and flour in a small pan or saucepan with a whisk until lump-free. Then pour in the milk while stirring.
Carefully heat the pre-dough on the stove while stirring. A temperature of 65 ° C is ideal. I don't use a thermometer and usually heat something above this temperature (don't bring it to a boil!) And take the pan off the stove every now and then. The pre-dough is ready as soon as it is as thick as pudding. Usually this takes around 3-5 minutes.
Set the Tangzhong aside and let cool. In the meantime, prepare the main dough.
Main dough:
Dissolve yeast in the warm milk in a large mixing bowl or, if you are using dry yeast, sprinkle it evenly over the milk and wait 1 minute.
Add the egg and whisk with a whisk. Stir in the cooled pre-dough (lukewarm is ok) and the melted butter. Stir in sugar, salt and half of the flour. Stir in the remaining flour with a wooden spoon until the ingredients come together to form a dough.
It's best to knead the dough in the bowl as it is quite sticky. After a few minutes of kneading, it comes off the bowl and is easier to use. Knead for about 5 minutes. Alternatively, knead on a lightly floured work surface.
Spread 1 teaspoon of oil into a clean bowl and cover the dough (cover or cling film over the entire bowl) and let rise to double its volume at room temperature, about 1 hour. For a cold cook, see the tip below.
Place the dough on a lightly floured work surface, knead briefly to let the air out and divide into 6 (large buns) or 8 (medium buns) pieces - weigh the best. Shape each piece of dough into a smooth ball on an unfloured surface ( instructions here ).
Place the burger buns on a baking tray lined with baking paper and let rise at room temperature until they have clearly risen, about 1/2 hour.
Brush with the egg-milk mixture before baking.
Bake in the preheated oven at 160 ° C until golden brown, around 10-15 minutes depending on the size of the buns. Let cool down.
Halve the buns and briefly toast the cut surfaces on the grill (or under the grill) before topping them. For a cheesburger, fill with a sauce (e.g. homemade ketchup ), patty ( recipe here ), cheese, lettuce and a tomato slice. Good succeed!
tip
Cold cooking overnight: If you want, you can let the dough rise in the refrigerator overnight. Put the dough into a large oiled bowl after kneading, turn it briefly so that it is oily all around and without letting it rise, immediately cover it (with a tightly oiled lid or an oiled cling film) in the refrigerator. Bring the dough to room temperature before processing (rounding into buns).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (396g) | ||
Recipe Makes: 1 | ||
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Calories: 97 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.5mg | 0 % | |
Total Carbohydrate 25g | 7 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 25g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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