Today, we have a recipe for some seriously awesome burger buns, utilizing both tangzhong and poolish. As we've explained before, the combination of the 2 gives you the best in taste and texture, resulting in bread on the next level in terms of flavor. Moreover, we've added eggs into the dough, resulting in increased dough strength and bread volume. All in all, this recipe gives you buns that are fluffy and soft with a shelf life of days, perfect for making ahead so you'll have burger buns ready to use at any time. Watch the video for more!
#tangzhong #bread #burger #poolish
Ingredients
Total Flour 250 g (100%)
Total Hydration 174.3 g (69.7%)
Tangzhong/Yudane
Bread Flour 50 grams (20%)
Boiling Water 50 grams (20%)
Poolish
Bread Flour 50 grams (20%)
Water 50 grams (20%)
Instant Yeast 1/8 tsp (~0.6 g) (0.24%)
Final Dough
All of Tangzhong
All of Poolish
Bread Flour 150 grams (60%)
Milk 45 grams (18%)
Whole Eggs 45 grams (18%)
Sugar 20 grams (8%)
Salt 4 grams (1.6%)
Instant Yeast 1/4 tsp (~1.2 g) (0.48%)
Unsalted Butter 10 grams (4%)
Total Fat 13.825 g (5.53%)
Milk Water Replacement 25.82%
Total Dough 475.8 g
Divided into six @79.3 g each
Note on hydration:
0.87*Milk = 39.15 g, water of tangzhong = 50 g, water of poolish = 50 g,
0.18 butter = 1.8 g, 0.74 egg = 33.3 g
Total Water = 174.25 g
Total Flour = 250 g
Hydration = 100* 174.25/250 = 69.7%
Milk Water Replacement = amount of milk / total hydration= 100*45/174.3 = 25.82%
chapters
0:29 Introduction
1:16 Tangzhong
2:21 Poolish
4:26 Final Dough
9:50 Dividing and Shaping
14:06 Baking
