Introducing first, from the red corner, weighing 0.4 pounds, it has been rated by many as the best pound for pound burger bun of the last decade. With 29 wins, all by the way of knockout and 0 defeats, this is the current middleweight champion, super heavyweight champion and light heavyweight champion... let's hear it for, THE BRIOCHE BUNNNNNN!!!!!!! *crowd goes wild*
And from the blue corner, a relative newcomer to the scene, weighing 0.3 pounds, has been rated the "go to" bun of choice for the year. This light bun has been winning many unregistered street bun fights. With 16 wins and 0 defeats, this is the current lightweight world champion and the bun to watch... let's hear it for, the MILK BUN!!!!!!!!
LETS GET READY TO RUMBLE!!!!!!!!!!!!!
The other day, we read an article that said, brioche is out and the milk bun is in. We turned to each other with slightly horrified looks in our eyes. How could our beloved brioche bun be out! Can something that has changed our lives in such a profound way, can its time truly be up?
We began searching for various milk bun recipes to see what all the hype was about. It's actually quite interesting, because the milk bun uses this magical substance called "Tang Zhong" (water roux) which was created by the Japanese. This substance is what creates the soft and fluffy bread and just isn't used in a brioche bun.
After finding the recipe, we baked the milk buns and... these buns are delicious. But our hearts aren't shattered, because, you know what, we still have a special place in our hearts for brioche buns, so everyone, please, try this recipe and let us know which you like better.The recipe comes from notquitenigella. After counting up the points of this boxing match, for us, it's a draw!
Hamburger Milk Buns
Prep Time: 03:00
Cook Time: 00:20
2 1/2 Tablespoons of bread flour (to make water roux)
1 Cup of water
2 1/2 Cups of bread flour
5 Tbs of sugar
7 grams of yeast
1/2 Cup of milk
1/4 Cup of room temperature butter
1 Tbs of oil
1 Tsp of salt
2 Tbs of sesame seeds
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