In this video, the secret to making the fluffiest and tastiest brioche burger buns you've ever tasted is revealed. By combining the traditional poolish method with the Japanese tangzhong technique, these buns stay fresh longer and offer a bold flavor that makes every burger gourmet.
Whether you're a burger or pizza lover, the foundation of any great fast food experience starts with the bread. And these brioche buns? They're a real hit.
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Recipe:
The evening before baking we prepare our poolish by mixing
0.5g dry yeast
80g water
100g flour
We also create a tangzhong by cooking and mixing
40g flour
160g water
The tangzhong stays covered with plastic wrap in the fridge until the next morning, the poolish is stying outside on the countertop at room temperature.
At the next day we mix
660g flour
220g water (leave 10-20g for later)
200g tangzhong
180g poolish
at low speed for about 10 minutes.
We increase the speed of the mixer and slowly add
240g butter.
After 5 minutes we increase the speed to max and add
15g salt and the rest from the water.
Mix until the window pane test passes.
Transfer the dough in a plastic container and let it ferment for 3-4 hours.
Shape 12 balls à 125g and transfer them on a baking sheet. Cover them and let them ferment another 2-3 hours.
Bake them 15 minutes at 230°C / 446°F 15 with steam, reduce the temperature to 200°C / 392°F and bake them another 10 minutes until golden brown.
Enjoy!
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00:00 - Intro
00:42 - Poolish
01:07 - Tangzhong
01:52 - Main Dough
04:44 - Pre-Shaping
06:53 - Baking
08:06 - After Baking
09:23 - Cutting the buns
10:02 - Outro
Негізгі бет Fluffy & Flavorful: Easy Brioche Buns with Poolish and Tangzhong 🍔
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