Softest Homemade Hokkaido Burger Buns | Kitchenstagram
Japanese milk bread, also known as Hokkaido buns, is a culinary masterpiece that elevates the experience of any burger, slider or sandwich. These unique bread rolls strike a perfect balance between brioche and traditional bread buns., offering a pillowy softness that melt in your mouth. What sets them apart is the ingenious use of milk for hydration, replacing the excessive egg and butter found in brioche.
The distinguish features of these buns is their incredible lightness and fluffy texture, making them an ideal choice for holding together a juicy burger without falling apart. The secret ingredient responsible for their unparalleled softness is the inclusion of tangzhong, a pre-cooked starch.
The Japanese Hokkaido Milk Bread is a game-changer for homemade burger buns, offering a delightful combination of slight sweetness and milky richness. Versatile enough for any meal, these buns are equally at home on the breakfast table as they are for lunch, dinner or as a dinner roll. Not only do they complement a variety of dishes, but their soft and tender interior ensures a lasting freshness that persists for days at room temperature, or store in the freezer for extended delight. In essence, these buns redefine the art of bread, creating an unparalleled sensory experience with every bite. Today we are making hamburger buns, but this versatile dough can be transformed into Shokupan sandwich bread, dinner rolls, hot dog buns, mini burger buns and even cinnamon rolls.
What is Tangzhong?
Tangzhong, a Japanese technique also known as Yukone or Yudane, involves creating a roux with flour, water and milk. This roux, resembling a thick pudding, is made by cooking the ingredients and then cooled down to room temperature before adding to the dough-making process. The key to tangzhong’s effectiveness lies in the high-temperature absorption of water by the lour, leading to the gelatinization of starch without gluten formation. Careful cooking is essential for this process. The resulting tangzhong allows the starch to absorb more liquid at room temperature, enabling the addition of more water to the dough. This, in turn, yields a final bread with a soft, stable and spongy texture. Remarkably, tangzhong can be incorporated into any bread recipe to enhance its consistency and texture.
Why you’ll love this Buns:
Making these buns is a breeze, requiring just one extra step- preparing the tangzhong, a process taking few minutes.
This process results in buns that are exceptionally light, airy and soft, sure to impress anyone who tries them.
Additionally, these versatile buns are perfect for various occasions, whether as hamburger buns, stand alone breakfast treats with butter and jam, accompaniments to main courses or as the foundation for amazing sandwiches and burgers.
Furthermore, they freeze beautifully, making them ideal for everyday use and ensuring no delicious bun goes to waste.
Ingredients you need:
To create these delectable buns, gather the following ingredients:
Flour: All-purpose flour with a 12 % protein content or a strong bread flour with 15% protein (if not using wheat gluten), providing a soft and slightly chewy texture.
Tangzhong: A mixture of boiling water or milk and flour, or easily substitute with mashed potatoes. It helps the dough retain moisture and keeps the buns fresh for longer.
Yeast: Dry active yeast is preferred, but you can use fresh yeast by doubling the amount specified.
Sugar: This bread is slightly sweeter than traditional white bread. You can adjust the sweetness by reducing the sugar by half if desired.
Milk powder: This bread is often referred to as milk bread due to the inclusion of milk and milk powder, enhancing its richness.
Butter: High-quality butter at room temperature provides flavour and consistency to the bread.
Egg: One large egg adds richness and structure to the dough.
Egg wash: A mixture of one part milk and egg used to brush the buns before baking, giving them a beautiful golden top and a pleasant shine.
Sesame seeds: Sesame seeds not only add texture abut also visual appeal, flavour and contrasting colour to the buns.
Process of Making the Burger Buns:
Tangzhong:
To make tangzhong, start by whisking water and flour in a saucepan until smooth.
Then add milk and whisk again until well combined. It’s crucial to eliminate any lumps during this process to ensure a smooth paste.
Next, place the saucepan over medium heat and cook the mixture for 2-3 minutes, stirring constantly to prevent lumps from forming.
Maintain a medium to low heat, as the mixture thickens gradually. Once it reaches a consistency akin to pudding, remove it from the heat immediately to prevent further cooking.
Transfer the tangzhong to a bowl or plate, covering it with plastic wrap to prevent a skin from forming. Allowing it to cool to nearly room temperature is essential. This tangzhong paste serves as a unique ingredient in various bread and pastry recipes, contributing to their soft texture and extended freshness.
Dough:
To make the dough, start by activating the yeast, a crucial step that ensures the dough rises properly. In a bowl add warm milk, sugar and yeast and gently whisk until the yeast is fully dissolved. Keep aside and let the yeast rise.
In a separate bowl mix all-purpose flour and salt and keep aside.
In a large mixing bowl or in a bowl of stand mixture add tangzhong, yeast mixture, egg and milk and mix properly. Then add the flour mixture in the liquid little by little, mixing everything properly and any stray bits of flour clinging to the bowl’s sides are diligently scraped down. It’s essential not to add extra flour unless absolutely necessary, as a slightly sticky dough is key to achieving light and airy rolls.
Kneading is where the magic truly happens. Over the course of 8-10 minutes of kneading, the dough transforms into a soft, smooth and elastic texture. Patience is required here, resisting the urge to add more flour despite the stickiness. This stage is critical for developing the dough’s structure and ensuring a tender final product.
Once the dough reaches the desired consistency, it’s shaped into a ball and placed in an oiled bowl, seam side down. A thin coat of oil on the surface prevents drying and a kitchen cloth or plastic wrap covers the bowl as the dough undergoes its first rise. Depending on the ambient temperature, this can take anywhere from 60-90 minutes, during which the dough doubles in volume, signalling its readiness.
After the rise, the dough is gently punched down on a floured surface and shaped. With a light dusting of flour, it’s divided using a dough scraper into 8 individual portions. This step ensures uniformity in size and shape, leading to evenly baked rolls with a tender crumb.
Shaping the Hamburger Buns:
Shaping hamburger buns is a crucial step in achieving the perfect texture and appearance.
To start, hold each piece of dough, gathering the seams together and pinching them at the bottom. Place the ball on palm of your hand, creating tension in the dough. With a loose grip, roll the dough back and forth against palm of your hand, forming a tight, smooth circle without overdoing it to avoid tearing.
Once shaped, arrange the buns on a baking tray with ample space for rising and spreading.
Proofing the Buns:
To ensure proper proofing, cover the dough with a clean kitchen cloth or plastic wrap and place it in a warm place.
Allow it to rest for approximately 45-60 minutes or until it nearly doubles in size. To prevent the wrap from sticking to the rolls, lightly spray it with oil.
Bake:
Preheat the oven @190°C (375°F).
When the rolls are double in volume, Brush each roll with egg wash, milk or cream and sprinkle sesame seeds on each roll. An egg wash yields a golden hue; milk or cream work well for a similar effect without eggs. Avoid using oil or butter to prevent a crust.
Bake them as individual rolls for 22-25 minute or until lightly golden on top. If the tops darken too quickly, tent with aluminium foil during baking. Once done, brush with melted butter for added flavour and a soft crust.
Allow the rolls to cool by transferring them out of the pan. Avoid leaving them in the pan for too long to prevent sogginess caused by steam.
Finally, savor the delightful results of your efforts. Enjoy!!
Can you make the Burger Buns ahead of time?
If you are looking to streamline your burger buns preparation and enjoy the convenience of having them ready ahead of time, you can certainly make burger buns in advance. One effective method is to initiate the first rise overnight, allowing the dough to develop flavour and texture while you rest.
To begin, prepare the dough and let it stand on the kitchen counter for approximately 15 minutes before transferring it to the refrigerator for the first rise. This overnight rest allows the yeast to work its magic slowly, enhancing the overall quality of your burger buns. However, if time is a constraint, a minimum of 3 hours in the fridge can also yield satisfactory results if you prefer to make the dough in the morning for later use in the day.
The refrigerator becomes your ally in handling yeasted dough. If circumstances dictate that the dough rises faster than you need it, simply place it in the fridge to slow down the process. Keep in mind that while the fridge is beneficial, it’s advisable not to leave the dough in it for more than 24 hours. Beyond this point, the yeast may loose some of its rising power.
When you are ready to shape the dough into burger buns straight from the fridge, let it stand for about 10 minutes if it feels a bit firm. Recognize that starting with cold dough will necessitate additional time for the second rise. Instead of adhering strictly to the recommended time in the recipe, assess the dough’s appearance, taking into a account factors like its initial temperature and the environmental conditions. This adaptable approach ensures that burger buns achieve the desired texture and flavour, catering to the uniqueness of your dough and kitchen setting.
How to store the Burger Buns?
To preserve the freshness of burger buns, store them in an airtight container at room temperature. Enjoy them on the first day for optimal taste, and for subsequent days, lightly toast before serving. Similarly, keep freshly baked buns in a a plastic bag, ensuring it cools completely before storage. This helps maintain its softness and flavour.
Do I have to use Bread Flour?
Yes, bread flour is essential for dough strength. If bread flour is unavailable, use vital wheat gluten as a substitute. This protein-rich ingredient enhances dough strength, ensuring better results in your baking endeavours.
Can Burger Buns be frozen?
Absolutely! Burger buns can be frozen by placing them in a freezer-safe ziplock bag or airtight container. To defrost, simply leave them at room temperature. For best results, thaw in the fridge overnight then reheat in the microwave for 30 seconds or more.
How do you replace active dry yeast with instant yeast?
To substitute active dry yeast with instant yeast, activate the yeast by mixing it with warm milk and sugar. Begin by preparing the tangzhong in your mixing bowl, then add cold milk, stirring to slightly warm it. Introduce sugar, followed by the yeast and let it sit for 5-10 minutes until foamy. This activation step ensures the yeast is ready for use. Afterward, proceed with the rest of the recipe.
Why the dough did not rise?
The dough’s failure to rise may stem from insufficient warmth in the liquid, particularly milk, as it must not exceed 110°F/ 41°C for optimal yeast activation. If the temperature surpasses this limit, yeast activation may be hindered. Another possibility is aged or ineffective yeast. Ensuring the right temperature and using fresh yeast are key factors for successful dough rising.
Why the buns deflated during baking?
Properly proofing buns is crucial to prevent deflation during baking. Prove for 30-45 minutes, ensuring they nearly double in volume. Over-proofing leads to excessive rise, causing buns to deflate in the oven. Achieve the perfect balance for fluffy, intact results.
Ingredients:
Tangzhong:
30 gm Milk
30 gm Water
30 gm Bread flour/ All-purpose flour
Dough:
1 batch Tangzhong (prepared above)
180 gm warm Milk
7 gm Yeast
15 gm Sugar
1 Egg
45 gm Butter
375 gm Bread flour/ All-purpose flour
1 tsp Salt
Egg wash:
1 Egg
1 tbsp water
Garnish:
2 tbsp sesame seeds
Preparation:
Tangzhong:
- Step 1: To make tangzhong, start by whisking water and flour in a saucepan until smooth.
- Step 2: Place the pan over medium heat and cook this mixture for 2-3 minutes, stirring constantly to prevent lumps.
- Step 3: Next, place the saucepan over medium heat and cook the mixture for 2-3 minutes, stirring constantly to prevent lumps from forming.
- Step 4: Maintain a medium to low heat, as the mixture thickens gradually. Once it reaches a consistency akin to pudding, remove it from the heat immediately to prevent further cooking.
- Step 5: Transfer the tangzhong to a bowl or plate, covering it with plastic wrap to prevent a skin from forming. Allowing it to cool to nearly room temperature is essential.
Dough:
- Step 6: In a bowl add warm milk (110°F), sugar and yeast and gently whisk until the yeast is fully dissolved. Keep aside and let the yeast rise.
- Step 7: In a separate bowl mix all-purpose flour and salt and keep aside.
- Step 8: In a large mixing bowl or in a bowl of stand mixture add tangzhong, yeast mixture, egg and milk and mix properly.
- Step 9: Then add the flour mixture in the liquid little by little, mixing everything properly and any stray bits of flour clinging to the bowl’s sides are diligently scraped down. It’s essential not to add extra flour unless absolutely necessary, as a slightly sticky dough is key to achieving light and airy rolls.
- Step 10: Once all the flour has been incorporated, knead for 8-10 minutes. Then gradually add the butter one tbsp at a time. Once all the butter has been incorporated knead for 6-8 more minutes.
- Step 11: When the dough is soft and shiny, shape it into a ball. Place the dough in a bowl seam side down.
- Step 12: Leave in a warm place, let rise for 60-90 minute or until double in volume.
Shaping the Hamburger Buns:
- Step 13: After the rise, gently punch down the dough.
- Step 14: Then knead the dough for 2-3 minutes is on a floured surface and shaped into a ball.
- Step 15: The dough is divided into 8 individual portions, each portion weighing around 100 gm.
- Step 16: To start, hold each piece of dough, gathering the seams together and pinching them at the bottom. Place the ball on palm of your hand, creating tension in the dough. With a loose grip, roll the dough back and forth against palm of your hand, forming a tight, smooth circle without overdoing it to avoid tearing.
- Step 17: Once shaped, arrange the buns on a baking tray with ample space for rising and spreading.
Proofing the Buns:
- Step 18: To ensure proper proofing, cover the buns with a clean kitchen cloth or plastic wrap and place it in a warm place.
- Step 19: Allow the buns to rest for approximately 30-45 minutes or until it nearly doubles in size.
Bake:
- Step 20: Preheat the oven @190°C (375°F).
- Step 21: Mix 1 egg and 1 tbsp water properly, egg wash is ready.
- Step 22: When the rolls are double in volume, Brush each roll with egg wash, milk or cream and sprinkle sesame seeds on each roll.
- Step 23: Bake them as individual rolls for 22-25 minute or until lightly golden on top. If the tops darken too quickly, tent with aluminium foil during baking. Once done, brush with melted butter for added flavour and a soft crust.
- Step 24: Allow the rolls to cool by transferring them out of the pan. Avoid leaving them in the pan for too long to prevent sogginess caused by steam.
- Step 25: Enjoy!! Eat straight away or store for later.
Pro Tips:
Cook the tangzhong over medium to low heat, allowing the flour to absorb the liquid, high heat can cause evaporation.
Stir the tangzhong continuously but gently to prevent gluten formation.
Aim for a paste consistency, as it thickens upon cooling- remove it earlier to avoid lumps.
Cool to room temperature before incorporating it into the dough, avoiding the fridge to prevent lumps.
When preparing the dough, add salt to the flour, not to the yeast mixture, as salt can hinder yeast activity.
Stick to the recommended kneading time to achieve desired texture, using a timer for precision.
Opt for bread flour for optimal results, providing a soft and chewy texture, although all-purpose flour can also be a suitable alternative.
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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