These Tangzhong hamburger buns are a delightful addition to any meal, combining a soft texture with a scrumptious flavor. The unique Tangzhong method, which involves cooking a portion of the flour with water or milk, creates a light and airy bread that’s incredibly delicious. Perfect for holding your favorite burger fillings or enjoying on their own, these homemade buns are easy to prepare and will quickly become a staple in your kitchen. Experience the joy of baking fresh, soft buns that are sure to impress your family and friends!
Cooking and Preparation Time
- Tangzhong Preparation Time: 5 minutes
- Cooling Time for Tangzhong: 30 minutes (until it reaches room temperature)
- Dough Mixing and Kneading Time: 20 minutes (average)
- First Rise Time: 1-2 hours (until doubled in size)
- Shaping and Second Rise Time: 1 hour (30-45 minutes for the second rise)
- Baking Time: 15-20 minutes
Total Time
Approximately 3 to 4 hours (including rising and cooling times), but much of it is hands-off time.
Materials Needed
- Small Saucepan: For making the tangzhong.
- Whisk: To combine the flour and milk.
- Mixing Bowl: For mixing and kneading the dough.
- Stand Mixer or Dough Hook: Optional, but helpful for kneading.
- Plastic Wrap or Damp Cloth: For covering the dough during rising.
- Baking Sheet: To place the shaped buns before baking.
- Parchment Paper: To line the baking sheet.
- Pastry Brush: For applying the egg wash.
Ingredients
For the tangzhong
- 28g bread flour
- 140g milk
For the dough
- 532g bread flour
- 280g warm milk (110°F)
- 1 1/2 tbsp instant yeast
- 1/4 cup granulated sugar
- 1 egg
- 85g butter (softened)
- 1 1/2 tsp sea salt
- 1 egg (for egg wash)
Instructions
Making the Tangzhong
- In a small saucepan, whisk together 28g of bread flour and 140g of milk.
2. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and reaches a pudding-like consistency (about 3-5 minutes).
3. Remove from heat and let the tangzhong cool to room temperature.
Making the Dough
- In a large mixing bowl, combine 532g of bread flour, 280g warm mil, 1 1/2 tbsp of instant yeast, and 1/4 cup of granulated sugar.
2. Add the cooled tangzhong, salt and 1 egg to the mixing bowl
3. Mix the ingredients until a dough forms. You can use a stand mixer with a dough hook. Knead the dough for about 8-10 minutes using medium speed. Lower the speed to low and add the softened butter gradually, knead it for about 10 more minutes using medium to high speed or until it passes the windom test. (When you stretch a small piece of dough until becomes thin, and you can see through it without tearing). This will take around of 18-20 minutes at medium to high speed. If you do not have a stand mixer, you can knead the dough by hand until it is smooth and it passes the windom test for gluten formation. Note, the dough will be sticky and soft, do not add any flour. This is the result of high hydration in the dough which will gives us the result that we are looking for.
4. Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place until it doubles in size (about 1-2 hours).
Shaping and Baking
- Once the dough has risen, punch it down and divide it into equal portions (about 12-14 pieces, depending on your desired bun size) For this recipe I made 14 buns, 80g to 84g each.
2. Shape each piece into a round ball and place them on a baking sheet lined with parchment paper, leaving space between each bun.
3. Cover the buns again and let them rise for another 30-45 minutes, or until they puff up.
4. Preheat your oven to 350°F.
5. Once the buns have risen, brush the tops with the additional egg (for an egg wash) to give them a nice golden color.
6. Bake the buns in the preheated oven for about 15-20 minutes, or until they are golden brown.
7. Remove from the oven and let them cool on a wire rack before serving.
Enjoy your soft and delicious homemade tangzhong hamburger buns!
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Servings: 14 | |
| Amount per serving | |
| Calories | 266 |
| % Daily Value* | |
| Total Fat 8.2g | 11% |
| Saturated Fat 4.2g | 21% |
| Cholesterol 69mg | 23% |
| Sodium 4224mg | 184% |
| Total Carbohydrate 37.9g | 14% |
| Dietary Fiber 3.3g | 12% |
| Total Sugars 3.6g | |
| Protein 11.1g | |
| Vitamin D 20mcg | 102% |
| Calcium 58mg | 4% |
| Iron 4mg | 22% |
| Potassium 321mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Tips for Storing Tangzhong Buns
To keep your homemade tangzhong hamburger buns fresh and delicious, follow these tips for proper storage:
- Cool Completely: Allow the buns to cool completely on a wire rack after baking. This prevents moisture buildup, which can make the buns soggy.
- Room Temperature Storage: If you plan to eat the buns within a couple of days, store them at room temperature. Place them in a plastic bag or an airtight container to keep them soft.
- Refrigeration: For longer storage, refrigerate the buns. Wrap them in plastic wrap or aluminum foil, and then place them in an airtight container. This will help maintain their freshness for up to a week.
- Freezing: If you want to keep the buns for an extended period, consider freezing them. Place the cooled buns in a single layer on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag or container. They can last for up to three months in the freezer.
- Thawing and Reheating: When ready to enjoy, thaw frozen buns at room temperature or microwave them for 10-15 seconds until warmed through. For a crispy exterior, you can also reheat them in the oven at a low temperature.
- Avoid Slicing Until Needed: To prevent the buns from drying out, avoid slicing them until you are ready to use them.
By following these storage tips, you can ensure that your tangzhong buns remain soft and flavorful whenever you’re ready to enjoy them!
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