How To Make The Best Burger Buns Of All Time
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- You know those fancy burger buns you get from fancy "burger bars"? The brioche kind of burger bun.. This is that bun, but better, and really easy to make. This is a combination between a brioche and Japanese milk bread dough, that to me creates the ultimate burger bun. It's light and airy, glossy, and has a nice fluffy inside that gets a great toast and absorbs juices without going soggy. Plus these buns can be used for all sorts of things other than burgers, like the most amazing breakfast sandwich, or a fried chicken sandwich. It's all good, and just in time for that summer grilling.
Recipe: www.joshuaweis...
Fermentation Station (bread proofer): shop-links.co/...
Fermentation Station Amazon Link: shop-links.co/...
Bench Scraper: shop-links.co/...
Good Grips Stainless Steel 11 lb. Pull-Out Display Food Scale: shop-links.co/...
Pyrex® Prepware Glass Measuring Cup: shop-links.co/...
KitchenAid - KP26M1XNP Professional 600 Series Stand Mixer - Nickel Pearl: shop-links.co/...
Brod & Taylor Folding Proofer & Slow Cooker: shop-links.co/...
Ateco 1303 Bowl Scraper Set, 6-Pieces, Flexible Food-safe Plastic: shop-links.co/...
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It’s strange living in Josh’s kitchen cabinet, but I am learning to cope. It smells great but I still miss my family.
But I mean...the cooking instructions are bar none
Didn't know I had neighbors. I'll have Josh bake you a pie
I definitely do not miss my family
Cabinet life. . . for life. . .👍
Which shelf are you on? We should know our neighbors.
Wesley hi neighbour, I’m from the other cabinet ! Likewise I’m feeling good here , sometimes homesick
Hi Josh.
My name is Júlio and I’m Mozambican (Africa).
I just want to thank you for this bun recipe; it really is a life changing recipe.
I have opened a fast food joint using your buns, and they are revolutionary here.
I’ll share the pictures on instagrams.
As I write this, I’m trying your pickles recipe.
I have a lot to than you.
My restaurant is working with 19 employees right now, and I know it can grow bigger.
I’ll go to Guga’s, from here! I learnt a lot from him as well.
🙏🏽❤️
Congrats Jùlio!! I'm so happy for you and so proud of you :)
Much love from Canada. If I ever come to Mozambique I will make it a mission to visit your restaurant :)
All the best man!
What is your instagram
Damn
Hi I m from mozambique too. Which city are u from. I m in maputo
The bun to a burger is arguably one of the most important components to the burger, maybe even the most important component to the burger, aside from...
*Proceeds to list every other component in the burger*
I mean... He's not wrong...
The meat and bun are the constant here. Just like toppings cravings change.
🤑🤑🤑🤑🤑
The bun is the most important as the burger can have whatever you want on it. The meat portion is also different as people season them differently as some like plain salt and pepper on top before cooking while others, like myself, basically make a meatloaf patty as I have sauteed onions, mushrooms, Worcestershire sauce, eggs added into my burger meat. I then top it with maple glazed bacon, ham, an over medium egg, garlic aioli and cheese. However, if the bun is bad, your burger isn't gong to taste as good.
@@saysoun752 Potato tomato. Is a burger a burger without a bun, or is it meat with salad and condiments?
Just made this following the EXACT recipe (using weighted measurements on a digital scale) and THEY ARE PERFECT.
Seriously, they are the buns of my dreams, soft and just slightly sweet, but with enough structure to hold up to a burger.
Mine are in the oven now, and I swear they're so beautiful my eyes are a little teary 😂 Can't wait to try them
Then why in the hell is my dough not right. What mixer are you using
@@emmalynn5870 It was more sticky than his but mainly it just wasn't pulling up onto the mixer attachment like his its so annoying and did it turn out well
@@emmalynn5870
Check the protein content in your flour, it may be a little weak for breadmaking. You want somewhere around 11 or 12g of protein per 100g of flour.
The Yonko Kurohige yeah my dough isn’t right either I can never get the dough like his He is holding onto a secret!!!
Just tried this out and the buns are so good!!
I swapped all purpose flour for the bread flour since thats what I had available - still turned out delicious.
Thanks Joshua!
I am a 70 year old mom & grandmom with a fair bit of home cooking & baking experience ( thanks to my own grandmothers who cooked with a handful of this and a pinch of that), BUT, however, howbeit and ding dang-it Bubba (sorry, can't call ya' papa as you're younger than my daughter), these are THE best burger/hotdog buns I have ever tasted! I've just made my 3rd batch this 1st month. They turn out scrumptious every time. I will never buy "store-bought" buns again. For that matter, they are incredible right from the oven, split and buttered (yes, I confess, the smell got to me and I couldn't wait). Bought your cookbook, and maybe I might eventually make it past the bread pages in the near future. Congratulations to you on your attractive, successful cookbook and congratulations to your parents as well !!! Don't know how long the book will stay clean because I foresee this cookbook being well used.
Hey so quick tip here: if your house is kinda cold or you don't have a fermentation box thingy, use your microwave to heat it up (without the dough inside, maybe heat your food or something) then stick your dough inside of the warm microwave. Obviously it's gonna slowly cool down but it's gonna be a lot warmer due to the residual heat and close microwave.
I did the same thing, but using an oven. I turned it on until it got warm (not hot), turned it off, put the dough in and it was perfect =))))
Just turn on the light in the oven, the bulb will heat it enough to give you a warm, and draft free place to let the dough rise.
Did the microwave trick today (our rental oven doesn’t have a light so that method isn’t an option…) and it worked like a freaking charm. Genius. Thanks for commenting that. Total game changer for me.
These are seriously heavenly. Living in asia its not easy to find a great upscale burger. But I just made a burger that seriously is one of the best I have ever had in my life thanks to this.
Doing them now, but peaps dont start making your buns at 8pm like i have or you will be making them until midnight.
It’s 8:48 😢 still doing it 😂
@@tristinthatcher5455 😄 How did they turn out though?
I’m watching it at 10:20 PM with full anticipation to do it in the morning lmao
@@bairuta08 a month later I don’t really remember but probably bomb. I love cooking.
I did the same. Just wrapped up at 1 am. The buns were definitely worth the wait 😮
Literally just made these buns and WOW!!!! Sooo soft, tender and delicious. Definitely a keeper.
I don’t know if my kitchen was just extremely humid but I did add a lot more bread flour during the kneading stage since the dough was so sticky and not pulling from the edge of the bowl. Turned out perfectly regardless. YUM THANK YOU
I'm definitely doing something wrong, because It was the opposite for me, the dough ends up being kinda hard and it breaks when kneading the buns
Your burger looks exactly like the burger from spongebob :D
ningunoag just need *exactly* 10 sesame
ningunoag This is part of the krabby patty secret formula sans sesame seeds.
Joshua Weissman i hope you also paint a smiley with ketchup o the pickles :D keep going with this good quality
😁
ningunoag
U mean the krabby patty LOL
just tried. it...... WAS THE BEST EVER.... a little. tip
... if ever the dough becomes a bit. sticky its not a. problem just add some flour on your work. surface and on your hands
Thank. you for. the tip
I had to triple the recipe and mine has gone awry greatly.
Im having the same issue now lol i just dumped it straight into the greased bowl cuz i couldn't work with it. Hope it turns out okay
@@aboodk next time try to work it a little longer, it sticks because gluten did not have time to work its magic.
You saved my life
Plot twist that brush made from his hair
You win at commenting
TwT O.O 0_O
WKWKKWKW LOL
😂😂
@@septoadi8072 mana ada orang luar tau arti "wkwkwk" 😂
Btw, konsep videonya kaya Willgox ga si?
Dude, I just made these. I used AP flour and did it all by hand and omg they're so good I could cry 😭 extremely fluffy
hai, can i know how long did u knead it? thank you
@@nursyafiqahlee26 I would say 10 to 15 minutes after adding the butter so its completely incorporated and smooth, not sticking to your hand 😊
@@gabriellabello1906 i tried it and its amazing! thank you!
You are a walking culinary school by yourself! Beside your knowledge you explain everything with every single details and make it looks so easy. Much respect 🙏
I made these last weekend, replacing the butter with ghee and saying they were amazing is an understatement. Not only did they taste absolutely glorious, everyone was almost in tears and my ego could barely handle all the praise. And also not unimportant: I topped it with ketchup, dijon mustard, homemade pickles, caramelized onions, a smash burger with cheese, arugula, roasted portobello mushroom and a sunny side up egg and IT DIDN'T FALL APART AT ALL. Not a single slip up until the last bite for all involved. So thank you so so so much papa, I will not forget this.
Honestly....that sounds fucking tasty. Made my mouth water
how did u get out of the cabinet
@@nc5460 Same way I come out of the closet
It took a Lockdown for me to finally make bread for the first time. I made this tonight and it was the best hamburger bun I’ve ever had 🤤
The best hamburger recipe on TH-cam thus far. Straight forward, delicious and looks store bought!
Thanks so much for including UK measurements as well! Having a few friends over later and will absolutely be trying this
The ultimate life hack is to use this dough recipe for cinnamon rolls, I double the recipe and it makes 12 giant rolls 🤤 people that don’t even like cinnamon rolls have told me they adore mine, thank you JOSH!
Thank you! Thank you! Thank you! Josh!!! Saw this video a year or two ago and FINALLY got around to making them. Absolutely the best 🤩 and not near as complicated as I made it out to be in my own mind. No more store bought buns in my house! And with the salted tomatoes and caramelized onions (and I added bacon) I could taste every single ingredient (including the bun) and it was the best burger ever.
I don't know if you'll see this but I have to thank you. I've been on myself to bake some bread after baking for years, but I'm so intimidated by it. This is my first real attempt at it and they're perfect. I know it's beginner's luck and you're profess. instruction, but this is what I needed to light the fire under myself. So thank you Josh
made these a few times and it's a great recipe but a few notes: these are very large burger buns. you could probably make 8-10 from the recipe to get store bought bun size.
also, you can substitute the tangzhong for about twice the weight in plain leftover mashed potatoes for a great potato bun recipe. if you're making the potatoes for the substitution: one small potato peeled and boiled and then mashed with minimal milk, butter, and salt.
Made these now twice with all purpose flour and no stand mixer. They are incredibly soft and delicious. If doing this by hand, you got this!!
I need a proper ramen video in my life, from broth to noodles and toppings. I want it legit because many many videos/recipes are wrong. K thanks.
I got you: th-cam.com/play/PLURsDaOr8hWXGHjXPa3nTFZnbqJcAfs4N.html
I love how i follow the instructions exactly and my bread is extremely sticky and not looking like that smooth ball you have.
I used this recepie to make a giant cheesburger and it turned out amazing!!
These really are perfect. I make them in different sizes -- regular, mini (for my grandsons), and jumbo. Every size works.
I also love that you give measurements in grams. I weigh all my ingredients. Thanks.
I made these tonight, oh my goodness, so worth it and delicious. Thanks Joshua, I got high rating!!!!
How long would you say it took in total?
@@AidanStewart9 Probably 2 hours but there is a lot of rising time in that. I found they were ready before, what he said the times were.
Yes i love this .....u make my day happier when u post
For some reason, watching your videos help me to deal with my anxiety. So, thank you 😁!
A man with bun makes some buns
Oh yeah 😂
Make on same day, Making dough takes 1 hour then let rise for 2 hours.
Take out and make bun shapes, takes 30 minutes. Rise for 2 hours.
Add more:
Butter
Backing Powder
Make smaller buns
Start 1:35
1:35 Tangzhong
2:11 Yeast Mixture
2:25 Making the Dough (Dry Ingredients)
2:40 Stand Mixer/ Big Bowl
2:50 Add Mix and Yeast Mixture
2:58 Add Tangzhong And Eggs and Yolk
3:18 Add Butter bit by bit
3:32 Knead the Dough until it is smooth
3:35 Put the Smooth Ball of Doug in a lightly greased bowl for 2+ hours
4:15 Take Dough out and Punch it
4:20 Flour your Work surface and divide the dough into equal parts (95g to 105g each)
4:40 Shaping each Ball
5:38 Let each ball rise on a Baking Tray for 2 hours with a Baking Tray or Plastic Wrap over it
5:52 Put Egg Wash on each ball
6:20 Place in 375 F or 190 C oven for 16 to 18 minutes
6:31 Brush Each Ball with melted butter
6:36 Finish
I use this recipe all the time and my family loves it! These buns have upgraded our burgers.
These turned out perfect, with a deep, golden top and tender interior. However, the dough was tremendously sticky and by the time I added enough flour to get it workable I had enough dough for an extra bun.
lol i had the same problem and i halved the recipe waiting for it to rise than 2 the oven
I made these buns twice so far. Once with Bread flour & another with Pizza "All trumps" flour. They taste & smell amazing. These buns put the store-bought buns to shame. I had to use 340g-350g of flour even though the recipe calls for 320g. Thank you so much.
Can’t stand this guy but can’t deny that he does cook well.
Didn't your mother teach you that if you don't have something nice to say keep your mouth shut? Why try to spread hate? There is too much hate in this world already!!!
@@Mistyvalentine Welcome to the internet, love.
The one thing I was looking for was if the bun would hold together or not. I have tried many different brands only to have them fall apart in my hands. Your video revealed no such flaw in the bun. I will be sure to try these out.
Made this buns on my stream, after 4 hours of work i finally finished them, and they were beautiful
"86 my digestion"
- I feel that on a personal level fam.
I made them. They were amazing. Will always make these. Thank you Joshua!
Just made these again. This time I added 1 Tbsp of rendered pork fat (with the butter) that was leftover from a pork shoulder cook. NO CAP, these are so good!
Watching this 3 years later and seeing how far you’ve come is amazing
Finally made this!!! Thank you for this recipe. I hope to never buy burger buns. But we'll see how long that last. Feels like a big accomplishment for me. Thank you so much!!!
Thanks for this recipe, I have made it a few times now.
By hand, because I have a tiny appartment that stand mixers couldn’t fit in even if I were able to afford them. It‘s a bit messy for a short while (incorporating eggs and tangzongh into a dough by hand kinda needs to be done separately, so it becomes a sticky, slimy mess in the middle of the process) but it works just as well if you just keep at it. Every single burger I‘ve made has gone onto this bun, be it beef, vegan or salmon.
"Did you know that burgers were once used as currency? No? Because I just made that up."
I'll gladly pay you Tuesday for a hamburger today.
What a wimpy comment
@@Leib33 ikr, such cuckery
Thank you Joshua! You make it so easy, step by step to success. Thanks for including grams, weighing ingredients make it foolproof! These are amazing buns!!
Hello good sir. I made these hamburger buns today and holy hell. PERFECT!!!
The first time I made them they look pretty good I haven't tasted them yet but don't get discouraged if they don't look perfect like his
I don't have a stand mixer, I use my hands! Mixing for 6-8 minutes with your hands will make you swole! Buns are the prize, swole is the goal!
I just made these and they came out amazing! I followed everything near exactly except for a few things.
I only had salted butter on hand, so I used 6g of salt in the flour mix instead of 7g.
I didn't have whole milk but I had 2%. It worked really well and I doubt there would be much difference with the 3%. Don't go out of your way to get it if you already have 2%.
I don't have a professional fermenting machine. The oven with the light turned on, while less accurate, still gave me an excellent rise. I proofed for 1h 30m, the max time suggested and got great results.
I didn't have instant yeast. I only had active dry yeast. I used the same measurements and it worked out fine.
I don't have a thermometer, so I just put the milk in the microwave for 5 second increments until it felt just slightly warmer than sticking my finger in my mouth.
So you can play around a little with the recipe.
I think you ruined me Weissman! I don't think I'll ever buy burger buns from the store anymore!
Just finished making these and he was not kidding about this recipe being the best 🙀🙀🙀
I gave up using Hair Pastry Brushes years ago...Silicone Brushes for the Win.
I made this recipe a few months ago, great Buns.
Thankfully my local Bakery listened to us customers and they sell their version of these Buns in 4 Packs now. Fresh Daily for $2.99 / 4.
Okay, so I happen to have all the ingredients, and a math test that I have to study for.
I’m actually wondering what is going to satisfy me more, the results of the test or the burger buns..🙄
These buns have genuinely changed my life
Hamburger buns fresh made are so good.
Hi Joshua, just wanted to let you know that I tried this recipe to the letter and it was the most amazing fluffy tasty brioche bread I have ever made. It's gone within the first 10 minutes. My family loved it!
Finally some one understands taste . love the burger
i made this the other day but used apf instead of bread flour. it was a little hard on the outside but soft on the inside. i steamed it for like 5 minutes and the outside was longer hard. i normally don't like burger buns but this one was good. i could eat it!
This Video changed my life!
So I just tried this recipe. Wow I don’t see myself buying these from a shop anymore.
can this be done without a stand mixer? as in- can i hand-knead it?
minx.toesies yep, I just did it, I did some with a hand mixer, but I’ll think you’ll be fine
Thank you for the recipe, too bad I don’t have a stand mixer but I will definitely try this by hand.
Josh “real easy to make buns”
Me: this is my 5th time trying and I still haven’t gotten it right 😑
You'll get there king. Are you using the right temps? Apparently you can over mix flour too. Don't give up!
@@pennymcmanus1803 I’ve been following as closely as possible. I have a good scale too and even then I can’t seem to nail it. I tried again today and my dough just turned out to be a sticky nightmare 😩.
@@blueone117 what flour are you using?
@@pennymcmanus1803 King Arthur bread flour
The pizza dough ball storage boxes are the same size as baking sheets, and are taller, they are excellent to use not only obviously for pizza dough balls, but using to top sheets for rising stuff..
Why do all these cooking youtube channels tell us to use our stand mixer like everyone actually has one
Ben L well, because a lot of people into cooking do. You know like, if you were watching a tutorial about playin a song on a guitar, you’d sound pretty silly if you asked why all these guitar videos assume everyone has a guitar. I’m kidding you, but the point remains, and of course you could knead this by hand.
@@bm4114 most people rejected his message. They hated Jesus because he told the truth!.... 😂. You are actually right though! But come on! Have you seen some of the things Josh has in his patry, all to make BBQ sauce! Fuckin love him for it though!
This recipe is perfect. My hamburger buns turned out amazing.
Those buns are out of this world man! ly content
All we have in my country is all purpose flour 🤷♀️
Sabrina B you can use that, it works almost exactly the same
Sabrina B all good bread flour just has a little more protein in it.
I'm using that too :)
Let me just say, i made these and they are amazing. My white house smelled like heaven. My mother in law is in town and doesn't eat bread (bright line diet) and she broke. Ate one with butter and told me she hated me 🤣 seriously, i can't believe how good these are
I just made these! YES! YES! YES! you just made me not to buy burger buns from a supermarket anymore :DDD THANKS!
Dough is currently rising!! THANKYOU for the recipe
Best thing I’ve ever baked/cooked 🙌🏼
So I just finished making the dough. I used a gram scale. My dough came out super wet and sticky. I have no idea why. I guess we'll see what happens next
The same thing happened to mine 4 times out of 5!
It's very frustrating as I don't know if it's expected or not or if I need to add more flour...
It's just so wet and sticky that it's very hard to work with.
I suspect the tangzhong might not be thick enough.
@@matkoqc I had the same issue this last time, I just added some more flour and it got a little better. After that I just went with it and they turned out great!
@@danielfitzgerald2529 I tried to add flour too. But it seems I had to add sooo much flour (like at least 100g). It doesn't seem normal, especially if it already has 320g of flour. Even after adding that much flour, it still felt very wet and sticky. Buns ended up fine I would say. But the difference in consistency between batches is very odd.
My dough was very wet and sticky
Brioche dough is supposed to be sticky. I think that will especially be the case if you substituted bread flour for all purpose flour. Keep on kneading. At least 10 mins if you're hand kneading and use the French fold method. Try to avoid adding too much flour because it will make the dough tougher. Putting a bit of oil in your hands help. If you want to you can even refrigerate the dough for 30 mins after kneading to make it easier to shape
I tried this twice already and i gotta say truly melt in mouth buns 👌
Yes, this is too high level for me
I followed your instructions completely and my dough looks absolutely nothing like that. the milk yeast mixture seemed to barely saturate the flour mixture nearly enough
-Edit ok I made another batch and used 3/4 cup milk with the yeast mixture instead and they turned out absolutely perfect. just needed to add a pinch more flour and hand knead for a minute but wow Ill never make a burger or sandwich without these buns again
Each flour needs different amounts of liquid, glad you found the right amount for your dough 🙂
I am still making them... Wow... Love you
Made a double batch (turned half into rolls for sausages) - they came out great. Dough was a little stickier than shown in video, but after the first rise it was very workable. Don't be afraid to let it mix long enough in the stand mixer. I weigh all my ingredients, and used King Arthur bread flour. Really happy with the final product, some of the best burger buns I've made.
Anyone else find this recipe to be overly hydrated?? I love me a sticky dough but dear god I think I added 15-20 more grams of flour before I could shape it
Yes! I put more 50gr of flour! But depende of the flour you use
insanely hydrated
Third comment. Thank you for the recipe, I've made it so many times for family dinners and special movie nights with friends, even for the yearly dinner for the band I play in. I always get compliments, always have perfect results and have tried so many other recipes before this one, there's no comparrison. BTW, your videos have made me a better cook. Thank you for that too.
Put chocolate chunks in the dough and you have also the best chocolate buns period ♥️
Made these 3 times before I got them right. Mix the tangzhong like it owes you money, or else your dough will be too sticky. Learn from my mistakes and full garbage can
Mine was very sticky as well but i ended up adding more flour and it turned out fine
I think we could weaponise Josh. Point his videos at the enemy and they will end up too fat and too busy cooking to bother with hostility.
Critstix Darkspear Area 51 raid will be successful if we do diss
His weapon would be B roll
th-cam.com/video/Js15q70Z_2s/w-d-xo.html
Also wondering why they're in this strange man's cupboard
Either that or they'll die from starvation.
Burger King: We have the best burger buns....PERIOD
Josh: OPEN the counter door!!!!!
Burger King buns are a joke
Hold my KitchenAid stand mixer
Burger King in general is disgusting
WIth a bunch of bromate.....which will give you early ED
i must be out of the loop cause every bk ive seen use commercial buns from the store
INGREDIENTS:
For Tangzhong:
2 tablespoons (20g) bread flour
2 tablespoons (27g) water
4 tablespoons (60g) whole milk
For Dough:
1/2 cup(120g) whole milk @ 95f (30c)
1 tablespoons (9g) instant yeast
2.5 cups (320g) Bread flour
1 teaspoon (7g) fine sea salt
2.5 tablespoons (35g) granulated sugar
1 whole egg
1 egg yolk
3 tablespoons (42g) unsalted butter, softened
For Egg Wash:
1 whole egg
Splash of whole milk
INSTRUCTIONS:
Bread Dough
For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste.
For the primed yeast mixture, add and mix together. Store in a warm area and let sit for 8 minutes.
In a stand mixer bowl, add the dry ingredients. Slowly add in milk and yeast mixture, the tangzhong mix. Let homogenize. When dough starts coming together, add the egg and egg yolk. Then increase speed to medium low until incorporated. Gradually add butter until incorporated meaning when dough is mixed, nothing sticks to the sides.
Lightly grease a medium sized bowl, gently fold and place seam side down. Place a damp towel of the dough and bring to warm area to proof for 1 - 1.5 hours
To shape, punch the dough down then flour work surface
Divide dough into six even pieces around 95 - 105 g
To shape the individual buns, gently stretch flipped side down and fold to the center. Repeat this process for the whole segment of dough, then flip upside down.
Rotate dough 90 degrees and pull towards you. Repeat two more times to complete rotation around the whole perimeter.
Place shaped dough in rimmed sheet tray lined with parchment paper. Leave 2.5 in of space or 6 cm apart.
Cover with similar sized sheet tray that is flipped so that the dough will not dry out.
Before baking, brush with egg wash (1 whole egg plus a splash of milk)
Bake at 375 degrees F or 190 C for 18 minutes until golden brown.
Thank you
Not all heroes wear capes
Tysm
Thank you
I'm appreciate
I'm from Europe and THANK YOU FROM THE BOTTOM OF MY HEART for including both imperial and metric measurements in your explanations!
Чел, украина это не европа
@@JaSmiNEtherlands let them think that way
Yeah it's super useful although you can tell they were written by an American because who in God's name measures milk in grams.
@@Epsicronicsanybody who measures stuff on a scale when cooking/baking? this way you don't have to use a measuring cup, you just go straight to the bowl. i do this sometimes, and i'm from europe.
Yes, but he converted volume to weight, which is weird, so I just stuck with ml instead of grams. The density is fairly similar, so the effect shouldn't be too devastating. @@petervarga1207
"Now get your standmixer ready"
Lost me there, too poor for a standmixer.
Paula Fuentes you can mix and knead it by hand! It wasn't hard to do. Just cut the butter into 4-5 pieces and knead each piece in one at a time
Get a hand mixer they usually come with the dough hook.
Go to thrift store and buy a bread machine
I can relate. I knead my dough by hand. It takes about 10 minutes, sometimes longer. It's good exercise for the arms I suppose.
You have hands
I would like thank you from the bottom of my heart for listing the ingredients in grams too
Came to the comments to say this!
Me too !!
Side note: anyone notice and appreciate the lack of ads? Refreshing 👏
Laughs in TH-cam Premium
Ads are often TH-camr’s main source of income. With the content essentially being free ads aren’t necessarily something that should be regarded as “refreshing” when they’re not there.
αυяιε ℓ. When there are ads every 1.5 minutes, I think it is refreshing to see only one or two. Did I say I was opposed to ads entirely? No, so cheers for your input 😊
I was a little sad reading this comment despite misreading "aids"
Sarah Wilson Idk, I wish he would get some ad revenue, the man deserves it
For anyone that wants a written instruction for this recipe here you go.
First make the Tangzong.
Combine 60g of whole milk, 27g of water, 20g bread flour, in sauce pot. Place on medium heat until it becomes a paste.
Take 120g of whole milk heated to about 95F add 9 grams instant yeast. let sit for 8 min.
Combine in bowl 320g bread flour, 35g of sugar, 7g fine sea salt, and wisk until incorperated.
With stand mixer running on low speed with the dough hook, slowly add yeast and milk mixture and Tangzon paste to bowl followed by 1 whole egg and 1 egg yolk (room temp)
Increase stand mixer to medium low until Incorporated.
Once incorperated slowly add 42g of softened unsalted butter, kneed for 8 min.
Gently oil a bowl, take dough and pull in the sides. Place seem side down and create a boule and place it in bowl with damp towel for 1 1/2-2 hours and wait for it to double.
Take out dough and decompress air. Lightly flour surface and put your dough on the table and divide into 6 even pieces. 95g-105g each.
Shape each section into a boule creating tension on the top.
Place balls on parchment paper far enough apart for rise. Cover and let rise for 1 1/2 to 2 hours or until it's doubled.
Create egg wash with one egg and a splash of milk. Cover top of buns with egg wash.
Bake at 375F for 16 to 18 min or until deep golden brown.
I don't know why he included the ingredients but not the method. yeeshhh...
L. F. Bc he shows u in the video
Lucas Ritchie if there is a video, I’ll always watch it. But constantly rewinding or fast forwarding a video while baking isn’t always easy especially if my phone turns off. Having a piece of paper to read and refer back to is best. This is a great recipe. I ended up watching and typing the recipe into google docs for my own benefit. Ppl usually write out a recipe with the method if they want ppl to try out the recipe. But maybe that’s just me.
@@kindredspirit102 not just you. It's why I wrote it down. lol
dont trust the gram measurments they wrong half a cup of milk is 90 gram not 120 just used 120 and my dough is way too sticky now needed to add extra flour
Currently waiting for my dough to rise. Never made homemade bread before, but I’m in quarantine for COVID-19 and I wanna know how to make hella bread before the apocalypse starts
Kelsey about to do the same
@@uzouluobijiofor4046 same.
same
Same
Same lol
Just made these. Followed your instructions and my God the buns were amazing. I made impossible burgers and basted with rosemary and garlic. As someone who is not good at cooking I was pleasantly surprised at how great it tasted. Thank you papa
This is my plan aswell :D
Haha I just did a beyond burger and it was so good
Wow, you spent all that time making buns to put a fake burger on it? Must have a lot of time on your hands. Good for you.
I'll just eat a salad if I don't want beef.
@@leo.girardi good for you? I don't get your point with this comment
@@Alexander_Meyer It's like a ToFurkey, just eat something else. Like the Keto people making Cauliflower pizza crust. Going a long way to make something "fake" to hit some emotional memory of something.
People want to change their diets, whether for health, ideology, or other factors, but want to hang on to some resemblance of what they either used to eat, or wanted to eat. It is their right to do so, not going to argue that. I just see it as chasing your tail.
But at the same time, if someone spent three hours making this recipe for a pimento cheese sandwich, I would say fine.
So maybe a little bias on my part.
But to each, his own.
IMPORTANT lesson i learned: the eggwash should be at room temperature.. otherwise the buns may collapse again
falias4 wish I saw this comment 10 mins ago lol. I made the egg wash before letting the buns rise. And by the time my buns had risen, the egg wash was cold (bc my house was cold). Such a shame, the buns took a while to rise.
@@mpcrt6512 how cold is it in your house? :D
in the end it's about the temperature difference between your buns and eggwash.. maybe you kept your buns too warm? if they rise too fast it's not that good either.
@@falias4 It was pretty cold in my house today, seeing as it's winter and I didn't have the heater on. But when I started making the buns, the house was room temp. Temp dropped quite a bit from when I started making the buns and when I finished
when you kneading with ur hand, and you add the butter. all of sudden you might felt you fail, but just keep kneading like 5 minutes, and voila you did it!!!
I had to knead by hand, it wasn't catching on my dough hook and I was like... Wtf? So I kneeded it by hand and yup, it worked!
Same thing happened to me!
Same!
@@heavens.sorrow was having the same issue. Sprinkled in about 20g more flour while it was mixing, and that seemed to do the trick.
I kept kneading and it still didn’t come to together. It was still so sticky so ended up having to add more flour.
I made these buns and everyone in my family went crazy, now my mom is asking me to make them again, these are the real deal, game changer buns
Holy shit me too !!! she asks me to make these everytime we eat bbq.
Glad i'm not the only one making these !!!😄😄😄
Bet it works out too if ya wanna impress your boy/ gurl
carla ruiz What flour did you use?
@@cecegure7684 my wife is crazy about these buns 😀
@@maje5459 you can pretty much use any
I just made these and let me tell you... THEY ARE PERFECTION! Thank you soooo much!
PS: I used all purpose flour and it still turned out perfect.
GREAT thank you so much because I was scrolling through the comments to see if it was ok to do that
You're the comment that I was looking for. Thanks.
Good to know, lifesaver!
@@everythangskylarraiyn8132 All purpose flour should work for anything, hence the name, bread flour just has a little more protein making it a little better but not much different
TÜRK BULDUMMM
Him: The bun is the most important apart from the meat and the toppings
Me: you know that that is everything
Sauce: Am I a joke to you?
He knows
me: you cant take a joke can you
*"tHE crAbBY pAtTy fOrmUlA sAYs yOu nEeD sESeMe sEedS"*
Nice
Ah yes, seseme seeds
@@leusam6358 lol