Hokkaido Milk Bread Tangzhong Hot Dog & Burger Buns
I have been wanting to try the Tangzhong method for a while when I want soft, fluffy bread. I also was very impressed with txfarmer's demonstrations of kneading technique to get soft and fluffy (and everything else she does!). I finally got around to it. I made up the Tangzhong yesterday and put in fridge overnight. There are good videos of this process on youtube, but it is easy. Just 5 parts water, 1 part flour (by weight) and medium heat, stirring till it thickens (149 degrees F).
This morning I mixed the dough from Karen's Kitchen in my Bosch compact. I kneaded (mostly on speed 2) for around 30 minutes total, trying to follow txfarmers instructions. I finally got something close. I shaped into 6 - 65 gram hot dog buns and 4 - 95 gram burger buns, two knotted, two not. ;-)
Soft and Fluffy.
Burger Buns close up.
Not sure how much of the texture is due to Tangzhong method vs extensive kneading.
Submitted to yeastspotting.