Same-Day Burger Buns
Say goodbye to store-bought burger buns with our bun recipe that utilizes a Tangzhong: an Asian technique that results in softer bread!
- Yield: 8 buns
- Prep Time: 4 hr
- Cook Time: 18 min
Ingredients
Instructions
Tangzhong:
- Combine the milk, water, and Caputo "00" Chef's Flour in a medium-size pot over medium heat, continuously whisking until the mixture becomes thick (approximately 30 sec.)
- Remove the mixture from the heat and add the Caputo Lievito Dry Yeast while continuing to whisk. Once the yeast has been combined, let the mixture sit for 10 minutes.
Final Dough:
- In the bowl of your mixer, combine the Caputo "00" Chef's Flour, sugar, and salt and start mixing on a low speed.
- Gradually add milk and continue mixing for 1 minute.
- Add the tangzhong followed by 1 whole egg plus the egg yolk (make sure to save 1 egg for later).
- Once the tangzhong and eggs have been fully incorporated, gradually add the butter. (Your total mixing time will be 8-10 min.)
- Once your dough is ready, remove, cover, and keep in a warm spot for 1-1.5 hours to proof.
- Once the dough has doubled in size, remove it from the bowl, place it on the bench (counter) and divide it into dough balls that are 90-100g each.
- Place the rounded balls on a sheet pan, cover it with a towel or plastic wrap, and let them proof at room temperature for 2h (until they double in size).
- While the dough proofs, preheat your oven to 375 F.
- Once the dough has doubled, mix together 1 egg with a spoonful of milk to create an egg wash. Gently brush the buns with the egg wash mixture (optional: top with the seeds of your choice).
- Bake at 375 F for approximately 18 minutes.
Products Used In The Recipe
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About the Chef
Meet Chef Michele D'Amelio
Michele grew up in the small town of Lioni in Irpinia, in the province of Avellino, about an hour from Naples. His was not a family of pizza makers.
Michele was brought up with good food that came from the green hills where he was born and from his family’s generation-long production of raw materials. From their wheat to their flour, bread was baked twice a week, and on Sundays, they made fresh pasta.
Michele began to make pizzas before the bread was baked, and since starting, he hasn't stopped.
Michele began to pursue pizza by working in local pizzerias. Still unsure that this was his passion, he met Saverio Ciampi, who introduced him to the Associazione Pizzaiuoli Napoletani under their President, Sergio Miccu.
At 21, Michele took over his friend's pizzeria. Not long after, he moved to Dallas in September 2012, where he initially planned to stay for only three months. Before he knew it, he had been there for two years.
In March 2013, Michele became the World Champion at the International Pizza Expo in Las Vegas for the "Italian Division," a dream come true. With his new title, in April 2013, he went to Parma for the World Championship of Pizza, where he won 2nd place in the category "Pizza Napoletana DOC."
In May 2014, Michele moved to Paris, but after four months, he decided to return to the US, where he established his collaboration with Orlando Food Sales, Mulino Caputo, and CIAO Tomatoes.