Exclusive Hamburger Bun

First, make the tangzhong: take 20 grams of bread flour and pour it into 70 grams of milk and 30 grams of water, then mix evenly.

Then simmer over low heat, and when the temperature reaches 50-60 degrees, it will gradually turn into this thick paste.

Continue simmering on low heat for a while until the batter is roughly like this, then you can turn off the heat, pour it out, and set it aside to cool for later use.

Prepare all the ingredients needed for the dough.

Put the flour, white sugar, and salt together into the stand mixer, and mix evenly without adding any liquids for now.

Add one egg and one egg yolk to the cooled tangzhong, and stir evenly. Heat the milk to about 30 degrees Celsius, then add the yeast powder and stir evenly before pouring it into the tangzhong batter and continue stirring evenly. Set aside.

Slowly pour the tangzhong mixed with yeast into the stand mixer to start kneading the dough (if you don't have a stand mixer or bread machine, you can use your hardworking hands instead).

Once kneaded to this point so that a coarse gluten sheet can be pulled out, add the butter and continue kneading into a smooth dough.

After kneading the dough like this, put it into a large bowl greased with oil and let it ferment in a warm place for 2 hours, until it doubles in size.

Rub some oil or dry flour on your hands, then take out the dough and knead it to release the air.

Then divide it into small portions of 100 grams each, and then knead them into smooth dough balls.

After kneading the dough, place it in a baking tray, cover with plastic wrap, and let it rest for another 90 minutes. Then brush it with egg wash, sprinkle with sesame seeds for flavor and decoration, and bake in a preheated oven at 190 degrees for 18 minutes.

The delicious and tempting burger buns are ready, and if you want to make them a bit fancier, you can brush a layer of melted butter on them right after taking them out to enhance their color.