TheCulture Cook

Ingredients

Dough

300 g cake flour

20 g milk powder

35 g sugar

5 g salt

5 g instant yeast

130 g water + more if needed

30 g softened butter

milk and butter for wash

Tangzhong

1.50 tbsp (4.5 Teaspoons) flour

3 tbsp (9 Teaspoons) water

3 tbsp (9 Teaspoons) milk

In a small pot heated up, add flour along with water and milk. Mix it up using a whisk. Cook it on a slow flame until the starches gelatinise or until the mix starts leaving the pan. If using a thermometer, cook it until 65 degrees centigrade.
Transfer the flour mix from the pan to a bowl and cover it well with a cling wrap and keep it aside to cool.

For the bread dough, add flour. salt, milk powder sugar, yeast and butter. Mix everything together.
Next, take the dough in to clean platform and knead it for 2-3 minutes or use a electric dough mixer for about 5 minutes. Add water if needed in between but make sure the dough should be smooth and pliable.
Once the dough it ready, place it in a bowl and cover with a cling wrap and let it rise for an hour.
After 1 hour, knock down the risen dough and take it out from the bowl into a platform and sprinkle in some flour about ½ tsp. and knead it for about a minute.
Now, divide the ready dough into portions (100 grams each - weight all the dough and divide by 100 to get the quantity of dough balls you need to make). Smooth the dough using your hands. Shape it a little oval so that it rises a little higher.
Place the dough balls into a baking tray and cover it with a damp muslin cloth and let it proof for another hour.
Give a milk wash to the risen dough balls. Sprinkle some sesame seeds on top.
Bake the buns for about 12-15 minutes at 200 degrees C.
Apply some melted butter to the baked burger buns and cover the burger buns with a damp cloth until they cool down completely.