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Homemade Soft Burger Buns (Brioche & Milk Bread Fusion)
These ultra‑soft burger buns combine a classic brioche texture with the pillowy lightness of Hokkaido milk bread. Made from a simple tang‑song pre‑gelatinized flour paste, they rise twice for maximum fluff and are brushed with butter for a glossy finish. Perfect for any burger lover who wants bakery‑quality buns at home.
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Cost Breakdown
Critical Success Points
- • Creating the tang‑song paste correctly (must thicken quickly).
- • Gradual incorporation of butter during kneading.
- • Developing surface tension while shaping the buns.
- • Second proof must not be over‑crowded; buns need space to expand.
- • Baking until golden but not over‑browned.
Safety Warnings
- • Handle hot milk and boiling mixture with care to avoid burns.
- • Use oven mitts when removing hot baking sheets.
- • Keep fingers away from the stand mixer dough hook while running.
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