How to Make Super Soft Tangzhnong Burger Buns | Full Recipe

These buns are so soft and fluffy. The perfect burger carrier. We will achieve this texture by using a tangzhong, which is a roux of flour and milk. It is a technique used in making milk bread, which is a very versatile dough.

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🥨 To learn more about bread making click here ⤵️
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🔪 Find all the things I use here ⤵️
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🌾 If you would like to support my work click here ⤵️
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#Bread #Baking #ChainBaker

[ChainBaker]

📖 Find the written recipe in the link below the video ⤴️

🌾 If you would like to support my work click here ⤵️

🔪 Find all the things I use here ⤵️

🥨 To learn more about bread making click here ⤵️

[rachelvandijk]

First bun recipe I've followed to the letter & got the desired results. Thank you so much, it's one for the recipe book!

[Valkyrie]

I've been looking to learn how to make these for the past few days. This is, without a doubt, the most surgically explained way I've seen to make a burger bun. Specific enough to answer any questions I had, but concise enough that it can fit in 8 min. Excellent video.

[olgicaceric]

I made these today and this is the best recipe for burger buns I’ve tried so far. Thank you for detailed instructions.

[ioadee]

I have followed this exactly as written and my burger buns came out looking just like yours. These were the best buns I've ever made. Thank u

[susanmessenger]

Fantastic ! Best video on this kind of bread. No waffle no chat ! Brilliant ! Making these tomorrow. Thank you Charlie !

[ehab]

Your work is wonderful. You are the person I learn the most from bread dough. Your explanation is very simple and clear. Thank you . Your work is amazing, keep it up

[dannyducks]

Absolutely spot on buns every time I've done these your my go to Baker for every bread recipe keep up the great work

[TheoriginalAndrewHanlon]

Made these the other day. Hands down the best burger buns I've ever had. Thanks so much

[lavague]

Congrats for the excellent recipes. I did last week my hokaido bread and i was amazed by the tendernes, the flaky structure of the crumb and the gorgious butter scent. Those buns are fantastic. The gonna be my standard from now on. I think they are 1:1 comparable with brioche. This good old scalding, or yudane or tangzhong technique is a real problem solver.

[yungcat-qb]

You are criminally underrated, my friend! It's my second time following one of your burger bun recipes, and it's heavenly once again. I've tried following other YouTubers and their baking recipes, but they always turned out like crap, no matter how closely I followed their recipes.

As someone who watches a chronic amount of cooking videos, hands down, when it comes to anything related to baking, you are the man!!! Thank you, thank you, sir! 🥰

[rontavakoli-JD-MBA]

well done lad. very professional. shocked you're not at 1M views. good as any out there.

[benkasminbullock]

Your baking channel is the best one on Youtube.

[surajsubba]

Finally my doubts are clear on baking bun.
Thank you for sharing 😊

[mantrasism]

You've become my favourite channel! Clear and easy to follow. Love it!!!!

[brandymarsh]

Why do you not have more views. Your videos production value and information is the best I've seen.

[amadruid]

Thank you for this recipe. The burger buns were awesome!

[jacquelineriach]

Hi Charlie I made these glorious buns today for burgers tonight. If I wasn’t such a tech dimwit I’d post a photo I’m so proud of them! Thanks so much for sharing your expertise it’s so helpful.

[BookwormFUT]

Just made these. Delicious.
"The meat was good, but I swear I could eat just the bun!" - my wife.
Thanks again, Chain!

[hughsie]

I have arrived late to this channel and wanted to say a couple of things. Firstly, like many here I have been looking for a simple burger bun recipe that just works. Today I followed your ingredients and method and have just finished a bacon cheeseburger in these buns and it was beautiful. Thank you for sharing your skills with us all. Second, I love the simple no nonsense presentation, just letting your skills and passion for baking shine is so refreshing. This Sunday I am making Pulled Pork in Pitta Pockets……just need to find a pitta recipe now😊