May 17, 2020
Heat 20g bread flour, 27g water, & 60g whole milk over medium heat in a small pan. Whisk continuously as it cooks until it's a thick paste. Don’t walk away because it cooks up quickly. You'll know it's ready when you run a spatula down the pan and a line holds. Remove from heat & let cool.
Mix cooled tangzhong, 320g bread flour, 7g fine sea salt, 35g granulated sugar, 120 grams whole milk, 9g instant yeast, 1 whole egg, 1 egg yolk in a stand mixer. Knead on low with dough hook attachment for 5 min.
Add 42g unsalted butter, softened in small portions, about 10g at a time. Continue to knead on medium for about 10-13 minutes or until dough is smooth and passes the window pane test.
Proof the dough in a lightly oiled bowl for about 1 hour to 1.5 hours or until doubled in size. At the end of proofing, the dough should pass the poke test.
Preheat oven to 375°F.
Punch down dough and divide into 7 pieces. Shape them into balls. Give them at least 1-2 inches apart because they'll rise. Let rest for 5 minutes so the dough relaxes a bit. Then use your palm to flatten the dough balls a bit so the dough is disc shaped instead of a perfect sphere. Let dough discs rest for 30-45 min.
Make the egg wash by whisking together 1 whole egg & a splash of whole milk thoroughly.
Lightly brush tops with egg wash.
Bake in a preheated 375°F oven for 16-18 minutes.
Remove from oven and brush lightly with melted butter.
Let cool for at least 30 min and you're ready to slice and make burgers!