EGGLESS SUPER SOFT BURGER BUNS

May 25, 2021
By Mary Anthony
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EGGLESS SUPER SOFT BURGER BUNS /TANGZHONG BURGER BUN RECIPE

BY SHWETA GALINDE

TANGZHONG OR WATER ROUX is a cooked mix of flour and water used in breadmaking. It makes the bread softer and increase its shelf life.

Tangzhong: the quick and eas/TAy path to softer, more tender dinner rolls, sandwich loaves, and cinnamon buns.

WHAT IS TANGZHONG?

This is that magic ingredient – a paste of liquid and flour known as tangzhong. Tangzhong is a Japanese technique of cooking a small percentage of flour and liquid in the original recipe together until it thickens.

The mix of flour and liquid is cooked together till all the moisture is absorbed into the flour and thick gelatinous mix (roux) is formed. Generally flour can absorb more liquid when hot compared to room temperature. This means that the dough made with tangzhong has higher percentage of water.

The tangzhong method results in a bread that remains softer , springier .

“Like a sponge, it springs back with great elasticity.”

INGREDIENTS:

FOR WATER ROUX [ TANGZHONG ]

Flour: 1 1/2 tbsp
Water: 6 tbsp

METHOD:

Take flour + water in apan and mix well , see that there are no lumps.

now keep on low flame . Stir continuously and cook .

Cook until the starches gelatinize or until the mix starts leaving the pan.

Transfer this mixture to a bowl . Cover it well with a cling wrap and keep it aside to cool. Bring it to room temperature before using .

FOR DOUGH

Maida (Plain Flour): 2 cups + 5 tbsp
Milk powder: 3 tbsp
Sugar powder : 3 tbsp
Salt: ½ tsp
Instant active yeast: 2 tsp
Luke warm water – 1/2 cup for activating yeast
Warm water (approx.) ½ cup + 1 or 2 tbsp to knead
Butter / oil – 2 tbsp [ i used oil ]
Milk – 2 tbsp
Butter as needed for wash

ACTIVATING THE YEAST

Take ½ cup of lukewarm water in a bowl . Add 1 tsp sugar + a pinch of flour , mix till the sugar dissolves in water. Add 2 tsp of instant yeast and mix it. Cover and keep it in a warm place for about 10 minutes.

FOR THE BREAD DOUGH,

In a big plate take flour + salt + milk powder + 2 1/2 tbsp sugar and mix well .

Mix everything together .

Add the yeast mixture + the water roux and mix well.

Add water as needed in between but make sure the dough should be smooth and pliable.

Next, take the dough in to clean platform and knead it for 2-3 minutes.

Now add the butter /oil and knead it well for about 7 – 8 minutes.

Once the dough is ready, place it in a bowl ,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 some dry flour and again knead it for about a minute.

Now, divide the ready dough into 5 or 6 portions and smooth the dough using your hands. Shape it a little oval so that it rises a little higher.