The Perfect Burger Buns Recipe with Tangzhong, Poolish and Eggs

Today, we have a recipe for some seriously awesome burger buns, utilizing both tangzhong and poolish. As we've explained before, the combination of the 2 gives you the best in taste and texture, resulting in bread on the next level in terms of flavor. Moreover, we've added eggs into the dough, resulting in increased dough strength and bread volume. All in all, this recipe gives you buns that are fluffy and soft with a shelf life of days, perfect for making ahead so you'll have burger buns ready to use at any time. Watch the video for more!
#tangzhong #bread #burger #poolish

Ingredients
Total Flour 250 g (100%)
Total Hydration 174.3 g (69.7%)

Tangzhong/Yudane
Bread Flour 50 grams (20%)
Boiling Water 50 grams (20%)

Poolish
Bread Flour 50 grams (20%)
Water 50 grams (20%)
Instant Yeast 1/8 tsp (~0.6 g) (0.24%)

Final Dough
All of Tangzhong
All of Poolish
Bread Flour 150 grams (60%)
Milk 45 grams (18%)
Whole Eggs 45 grams (18%)
Sugar 20 grams (8%)
Salt 4 grams (1.6%)
Instant Yeast 1/4 tsp (~1.2 g) (0.48%)
Unsalted Butter 10 grams (4%)

Total Fat 13.825 g (5.53%)
Milk Water Replacement 25.82%
Total Dough 475.8 g
Divided into six @79.3 g each

Note on hydration:

0.87*Milk = 39.15 g, water of tangzhong = 50 g, water of poolish = 50 g,
0.18 butter = 1.8 g, 0.74 egg = 33.3 g
Total Water = 174.25 g
Total Flour = 250 g
Hydration = 100* 174.25/250 = 69.7%

Milk Water Replacement = amount of milk / total hydration= 100*45/174.3 = 25.82%

chapters
0:29 Introduction
1:16 Tangzhong
2:21 Poolish
4:26 Final Dough
9:50 Dividing and Shaping
14:06 Baking

[larrylam]

As a nerdy person myself, I'm definitely digging the science explained behind bread baking.

And the voice, the voice gentlemen, it's like watching a documentary. Love your intonation and pronunciation.

Thanks very much for the enlightening video! I just started to make breads and this helps alot!

Cheers

[diegocampista]

thank you for using weight units for liquids. thank you thank you!!

[DapperDavo]

Great explanation and recipe. I have tried many burger bun recipes and this one is next...

[michaelk.]

Best recipe for Light buns. Only recipe I have tried that achieves lightness without using chemical dough conditioners

[miguelroqueni]

Amazing Videos. I been devouring all your bread content. Love how well you explain all the science behind it. Game changer

[firagabird]

Saving this recipe for a future bake. One note about 1:1 yudane: I tried making it recently, but just had a really hard time mixing all the flour in fast enough before the water cooled too much, so I ended up with lots of dry flour bits throughout the mix. I also check with my meat thermometer after 1 minute of mixing, and most spots reached 55C or lower.

The biggest issue is that the flour is room temp (if not cooler), and the ratio is high enough that the thermal mass almost immediately evens out the mix's temp to just around the 65C mark. One possible solution is to employ a technique used for making kinako - roast the flour in a dry pan, but with low enough heat that it reaches the 65C sweet spot. That way, the mix will even out at a higher temp, and you have a much longer window within which to mix the flour into the water.

Another solution is to include the milk into the yudane. This means you lose the benefit of using the electric kettle, and heating the milk quickly without burning it makes the process more involved. However, once the milk-water mix is at 95C, you can dump the flour in and effectively have a 1:2 yudane. Plus, I've read that scalding your milk before adding it to dough denatures the proteins that would normally lead to a tighter crumb, but I haven't read enough studies to claim that confidently.

[joypolk]

Such a great tip in making the extra triangle block!🤗First time I’ve visited your channel 🤩

[durarara]

You're amazing! I made them followed exactly your recipe, and they look, smell, and taste absolutely stunning!

[arthurwebb]

I made them yesterday and they came out great. Love this recipe. Thanks

[KimSooAcu]

This video was the perfect break from a hectic work day - and an assignment for tomorrow, thank you!

[chopsddy]

A recipe that informs from the molecular level all the way to the biting. You are extremely thorough.
Now, I’m hungry. 👍🕊🌹🕊

[mrtime]

Hello Novita,
Thank you so much for this awesome video with all the science behind each ingredient and step. I have made them 4 times now and each time I have added up to 30 grams more King Arthur Bread Flour because the dough felt too sticky. the buns came out awesome, but wonder if this extra flour is diminishing its ability to rise. I would like a little more rise i possible. Would love your comments. I do love the strong structure of the bread, and yet it doesn't taste bready. The flavor is the best so far of all the buns I have made. Thank you again .

[JayDoc]

Thanks for the video. One question, how would you sub sourdough starter for the yeast?

[accamera]

Perfect timing for BBQ season here. I will be giving it a try this weekend. Thanks for your very professional videos.

[tonimcclure]

I would like to see the full recipe with the baking instructions in C and F degrees. Is there a way to find that on a website.
I love listening to your knowledge and feel like I am learning so much. Thank you for your talent .

[glennbraham]

Great Videos as always. One question, when determining the amount yeast to use in your polish preferment. Are you using a percentage based on the amount of flour in your polish or the total flour for the entire recipe?

[MrBabysnort]

Great information for making great buns with these two methods. In the future please introduce us the process of making Vietnamese banh mi with this method. Thanks for what you do.

[nadeendow]

Thank you. I enjoyed the video very much. I will make bread, but I have a question: What is the weight of yeast in the two stages?

[annkachur]

Actually I put the polish and tang Hmong in the fridge overnight and the polish doubled in size and the buns came out great! Thank you so much for the recipe. BTW, if I double the recipe should I also double the tangzhong and the polish as well?

[GmGarlo]

Great recipe! Now if i want to make a double batch, when you double up the amount of the ingredients, do you double up the amount of yeast also