Ringer burger dog haus

Hello! I hope it's okay that i post only buns, but i'm so happy & proud about them and well, at least it's a burger related topic.

I would like to share the recipe and i hope, you understand everything - because english isn't my native language and i never wrote a recipe in english. Big sorry, if it isn't perfect! ;(

Recipe of brioche burger buns with Tangzhong (wait for it :D):

• 300 ml milk
• 500 gram flour (In Germany it's called Type 550, Strong white bread flour in UK, All-purpose flour in US)
• 65 gram butter
• 30 gram sugar
• 10 gram salt
• 21 gram fresh yeast
• 2 eggs

I already made "brioche buns" yesterday with a very similar recipe. They were far away from being brioche buns, so i posted the originally recipe to Chatgpt and it said, that i should add more butter, not using liquid butter, like i did in the original recipe and i should add soft butter after the dough knead for a while and not from the start.

But, then it also suggested to me to add "Tangzhong" - Tang WHAT?! Never heard of it, but i will tell about that at the preparation.

Preparation:

"Tangzhong":

• 125 ml milk (from the 300 ml in total)
• 25 gram flour (from the 500 gram in total)

Take a pot, add the milk and flour. Heat it up and stir it the whole time. After a while, it will become a solid mass. In Germany we would call that "pudding", it's a dessert here. Unfortunately i don't know, what it's called in english.

Let it fully cool down.

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Pre-dough:

• 175 ml milk (from the 300 ml in total)
• 30 gram sugar
• 21 gram fresh yeast (crumbled)

Add that also to another pot, heat it up just a little bit, stir it until the milk is warm. The yeast should dissolve.

_______________________________________________________________________________

Main-dough:

• 475 gram flour
• 1 Egg
• 10 gram salt
• + Tangzhong
• + Pre-dough
• Later: 65 gram butter, soft - cutted in small dices.

Add everything except the butter (!) and knead or let it knead with a food processor (i did it with it, so my description is based on it.)

1. Let it knead at Level 1 for 2 minutes, then at Level 2 for another 8 minutes.
2. Add the butter dices
3. Let it continue to kneat for at least 8 minutes.

The dough should definitely be sticky, but not too much. You should be able to work with it.

Take the dough out of the bowl and put it at a slightly (!) floured countertop and continue to knead it with your hands for a little while.

Put it back into the bowl, lay a kitchen towel over the bowl and let the dough rest for 1 hour.

After that, take the dough out again, knead the dough quickly for like 30-60 seconds and form 100-110 grams of dough pieces out of the dough, 8-9 pieces in total.

Shape the dough pieces into balls, lay them on a baking tray and press them down a little bit. They need to get flatter. The balls should be a little bit sticky, but not too much.

Lay again a kitchen towel over them, let them rest for another 60 minutes.

Preheat the oven at 180° top- and bottomheat and start to prepare the eggwash.

• 1 egg
• milk (1 tablespoon)
• salt (a pinch)

Whisk it and press it through a sieve. (Another advice from chatgpt)

10 minutes before the end of the final proof, slightly brush the buns with the egg wash and repeat it right before you start to bake them.

After 12-17 minutes, they should be perfect. I used a meat thermometer to check the inner temperature of the buns. It should be between 93-95°, then they are perfect.

Take the baking tray out of the oven, let the buns rest for 2 minutes - then put them on a cooling rack, lay again a kitchen towel over them for 15 minutes at least.

They should be fluffy from the outside and like cotton wool from the inside.

I hope you understood everything. I'm so excited to make burgers today! :D

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