How to Make Super Soft Tangzhnong Burger Buns

Ingredients

• 300 g Bread Flour (strong white bread flour for structure)
• 200 ml Milk (whole milk, room temperature; 150 ml for tangzhong, 50 ml for dough)
• 5 g Instant Yeast (active dry or instant yeast)
• 5 g Salt (fine sea salt)
• 20 g Granulated Sugar (helps feed the yeast)
• 30 g Unsalted Butter (softened at room temperature)
• 1 Egg (large, room temperature)
• 1 Egg Yolk (for glaze)
• 1 tbsp Sesame Seeds (optional topping for classic look)
• 1 tbsp Milk (for glaze) (mixed with egg yolk for egg wash)

Instructions

1. Make the Tangzhong

   Combine 30 g of flour with 150 ml of milk in a small pot. Whisk until smooth, then place over medium heat and cook, stirring constantly, for 5–7 minutes until the mixture thickens to a pudding‑like consistency without lumps.

   Time: PT7M

2. Cool the Tangzhong

   Transfer the hot tangzhong to a small bowl, cover with cling film pressed directly onto the surface to avoid a skin forming, and let it cool completely (about 30 minutes).

   Time: PT30M

3. Combine Dough Ingredients

   In a large mixing bowl, add the remaining 270 g flour, 50 ml milk, 5 g yeast, 5 g salt, 20 g sugar, softened butter, and the egg. Stir until the sugar dissolves.

   Time: PT10M

4. Incorporate the Tangzhong

   Add the cooled tangzhong to the bowl. It will be firm; mash it with the spatula or dough scraper until fully incorporated. Then mix until a shaggy dough forms.

   Time: PT5M

5. Knead the Dough

   Turn the dough onto a lightly floured surface. Using the heel of your right hand, press down and forward, then fold the dough under with your left hand. Continue turning and folding for 5–7 minutes until the dough is smooth, elastic, and no longer sticks to your hands.

   Time: PT7M

6. First Proof

   Place the kneaded dough back into the bowl, smooth side down. Insert the temperature probe; the dough should read 25–26 °C. Cover with a damp cloth and let ferment for 1 hour, or until it has visibly risen.

   Time: PT1H

7. Fold and Second Proof

   Turn the dough onto the work surface, smooth side down. Flatten gently, then fold the edges toward the centre, rotating to create a circular envelope. Pinch the bottom seam, flip the dough smooth side up, and return to the bowl. Cover and let ferment for another 1 hour.

   Time: PT1H

8. Divide the Dough

   Turn the dough onto the bench, weigh the whole piece, and divide by four (≈250 g each). Use a bench scraper to cut each portion, then weigh to ensure equal size.

   Time: PT10M

9. Pre‑Shape the Buns

   For each piece, smooth side down, flatten, then fold the edges toward the centre, rotating until the seam meets the starting point. Pinch the bottom, flip smooth side up, and form a tight ball.

   Time: PT10M

10. Rest the Pre‑Shaped Buns

    Place the balls on a tray, cover loosely with a damp towel, and let rest for 30 minutes. This relaxes the gluten and makes final shaping easier.

    Time: PT30M

11. Final Shape

    Repeat the shaping technique once more to tighten the surface tension, then place the buns, smooth side up, on a tray lined with non‑stick parchment paper, leaving ample space between them.

    Time: PT5M

12. Final Proof

    Cover the tray and let the buns proof for 1 hour 15 minutes, or until they have roughly doubled in size.

    Time: PT1H15M

13. Preheat Oven

    While the buns are proofing, preheat a convection oven to 160 °C with the fan on.

    Time: PT10M

    Temperature: 160°C

14. First Egg Wash

    Mix 1 egg yolk with 1 tbsp milk. Brush each bun lightly with the wash, covering the surface evenly.

    Time: PT5M

15. Dry Between Washes

    Let the brushed buns sit for 5 minutes so the wash sets.

    Time: PT5M

16. Second Egg Wash & Sesame Seeds

    Brush the buns a second time with the remaining egg wash, then sprinkle sesame seeds over the tops. Gently press the seeds so they adhere.

    Time: PT2M

17. Bake the Buns

    Place the tray in the preheated oven and bake for 25 minutes, or until the buns are puffed, golden brown, and sound hollow when tapped on the bottom.

    Time: PT25M

    Temperature: 160°C

18. Final Butter Glaze

    Melt a small amount of soft butter and brush the hot buns lightly for a glossy finish.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

7 g

Carbohydrates

45 g

Fat

6 g

Fiber

2 g