Hamburger Milk Buns

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!

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Hamburger Milk Buns
 
Servings                          
6
 
Prep Time:       03:00    
Cook Time:      00:20
 
Main Ingredients 

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
2 eggs
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

Preparation

1. We need to make the magical ingredient which brings it all together, the water roux. In a saucepan, over medium heat, add the small amount of flour and the water. Whisk until it becomes smooth and slightly thick. Transfer to another bowl and set aside, you don't want to use this until it gets to room temperature.
2. In a small bowl, add the milk, the yeast and the sugar. Cover with glad wrap and leave for 10 minutes in order to activate your yeast.
3. In another bowl (we are using the kitchenaid), add the flour, the butter and the salt. Mix together, until the butter has crumbled to smaller pieces that are not noticeable.
4. Lightly beat one of the eggs.
5. Create a well in the centre of the dry mixture and add your room temperature water roux, the yeast mixture and the lightly beaten egg.
6. Knead this all together for about 15 minutes at a medium speed (if using a mixer). The dough should be slightly sticky and elastic. If it's too sticky, add more flour in small increments at a time. If it's too dry, add a little bit more water.
7. Transfer the dough to a bowl that has been well oiled. Shape the dough into a ball, ensuring it's covered in the oil. Cover the bowl with glad wrap and wait until its doubled in size. We waited around 1 1/2 hours.
8. Push down the dough, releasing the air and split into 6 dough balls. You can make more if you think the size of the buns will be too large. Flatten one of the dough balls and then pinch the sides to the centre. Flip the ball upside down and roll gently until you get a nice round shape. Repeat for all the dough balls and place on baking tray with baking paper.
9. Wait another hour for the second rise.
10. Preheat the oven to 160 degrees celcius, fan forced,
11. Put the remaining egg in a bowl with a slight dash of water. Mix together with a fork, then paint this mixture onto the dough balls. Add the sesame seeds to the top of the dough balls.
12. Bake the buns for 20 minutes. They should turn a nice light golden colour. They're a great bun for burgers!

 
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