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.
Those look very nice. How did the crumb come out? Were they as light as you expected?
They felt nice and light. I made the Hot Dog buns with the same 65 gr of dough I normally use and these ended up much bigger so I assume they have more air. However, I put them all in the freezer so I'll have to update when I eat some.
Look forward to seeing them. I'm fasting today for Yom Kippur and the thought of eating a hot dog on one of those beautiful buns is about to put me over the edge :)