Скачать или смотреть Milk bread brioche hybrid burger buns

Japanese milkbread + brioche hybrid burger buns 🍞 #recipe #baking #shokupan #brioche #burgerbuns #shorts

Recipe
1. Mix 20g bread flour, 40g milk 40g water on medium low heat until a paste forms. (Check out my shokupan video for video guide). Cover and let it rest to room temp before using.
2. Microwave 1/2 cup milk to around 40C and add in 9g of instant yeast. Whisk well and let it sit.
3. Mix 320g bread flour, 6g salt, 60g sugar, 15g milk powder. Turn on Stan mixer and slowly add in milk/yeast mixture
4. Once a scraggly dough forms, add in tangzhong and 2 eggs. This will be really sticky and wet since it is a high hydration dough. Just trust the process. Mix on high speed setting until the dough starts coming together then slowly incorporate 40g of butter.
5. Mix for around 15 minutes until the dough no longer sticks to the sides and can pass the window pane test (refer to Shokupan video if you need a reference).
6. Dust your surface and roll into a ball before transferring to a greased bowl and letting it rise for 1-2 hours until doubled. I like to rest my dough in my oven with lights on.
7. Punch the dough to let the air out and portion into 90-100g dough balls.
8. Pinch and fold the buns and then flip so seam side is down. Roll it on your surface to smooth it and shape into a ball.
9. Place on baking paper (my first batch was not and it stuck to the surface! Don’t make my mistake). Dust the top and cover with cling wrap
10. Let it rise for 1-2 hrs or until doubled in size
11. Brush with egg wash (1 eggs + splash of milk), and sprinkle sesame seeds.
12. Bake at 170C for 18-20minutes or until golden brown.
Enjoy