Homemade Large Hamburger Buns (Tangzhong Method)

Homemade Large Hamburger Buns (Tangzhong Method)


¼ cup tangzhong

1 ¾ bread flour

1 beaten egg

1 tbsp caster sugar

½ tsp salt

1 tsp instant yeast

1 tbsp full cream milk powder

30g unsalted butter (soften)


Some egg wash

¼ tsp white sesame seeds

Preparation Instructions:

  1. Add the tangzhong, bread flour, beaten egg, caster sugar, salt, instant yeast and full cream milk powder into a mixing bowl. Use a rubber spatula to mix it to become a rough dough.
  2. Transfer onto a silicone mat and continue to knead until all ingredients are well incorporated.
  3. Add in unsalted butter, continue to knead until the dough become smooth and elastic.
  4. Transfer into a bowl and place it inside the cold oven for 1st proofing until double in size.
  5. Deflate the dough and divide into 2 equal portions. Let the dough rest for 10 minutes.
  6. Shape into balls, transfer onto a lined baking tray and flatten it a little and place it inside the cold oven for 2nd proofing until double in size.
  7. Brush the top with some egg wash and sprinkle 1/8 tsp of white sesame seeds on each bun.
  8. No need to preheat oven, bake at 180C for the first 5 minutes and 160C for another 10 minutes until golden brown.
  9. Transfer to a wire rack to cool completely.

One thought on “Homemade Large Hamburger Buns (Tangzhong Method)

  1. Pingback: Chicken Cordon Bleu Burger | Marina's Kitchen

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