If you've been searching for an eggless baking recipe for soft, fluffy burger buns, you've found it. With easy-to-find ingredients and step-by-step instructions, you can make these versatile buns that are perfect for your favourite burgers, sandwiches, and more at home! ❤️
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Timestamps/Chapters:
0:00 - Intro
0:37 - Ingredient List
0:40 - Dough Process
1:40 - 1st Proof
1:46 - Shaping
2:30 - 2nd Proof
2:33 - Milk Wash & Sesame Sprinkle
2:44 - Bake @180C for 20-25 mins
2:50 - Grease with Butter
2:56 - Cream Cheese Filling
3:08 - Garlic Butter
3:17 - Korean Buns Assembly
3:31 - Bake Time!
3:51 - Thanks for Watching!
Ingredients:
Burger Buns
For the Roux :
AP Flour/ Maida - 2 Tbsps/ 20g
Water - 5 Tbsps/ 75g
For the Dough :
AP Flour - 1 1/2 Cup + 2 Tbsps/ 260g
Milk - 1/4th Cup/ 60g
Water - 1/4th Cup/ 60g
Instant Dry Yeast - 1 1/4th Tsp/ 5g
Milk Pwd - 1/4th Cup/ 30g
Sugar - 2 Tsps/ 10g
Butter - 3 Tbsps/ 45g
Salt - 1/2 Tsp
Milk Wash & Sesame Seeds
For th Korean Buns :
Cream cheese - 1/2 Cup/ 120g
Icing Sugar - 2 Tsps/ 10g
Garlic - 3 Cloves
Salted Butter - 2 Tbsps/ 30g
Coriander - 1 Tbsp
Chilli Flakes - 1/2 Tsp
Fresh cream - 1 Tbsp/ 15g
Process :
* For the Roux/ Tangzhong, start by adding water to a saucepan
* Next, add in the flour & mix until it forms a smooth, lump-free paste - transfer the paste to a bowl & add in the milk & water to it - allow the Tangzhong to come to room temperature
* Meanwhile, to a large mixing bowl, add in the all purpose flour along with the milk powder, instant dry yeast, sugar, salt & give it a mix
* Next, add in the cooled down roux along with the water & milk & mix the wet & dry ingredients until it forms a shaggy dough
* Transfer the dough to a flat, clean surface & knead it for 5-8 mins
* Finally, incorporate the softened butter into the dough & knead if well for atleast 8-10 mins, until all the butter has been incorporated well
* Round up the dough & transfer it to a greased bowl - cover the dough with a damp muslin cloth & allow it to prove for atleast 1 hour/ until it doubles in size in a warm spot
* Once the dough has proved/ doubled in size, sprinkle some flour on them & punch it down
* Transfer the dough to a flat surface & knead it for 3-5 mins
* Now, divide the dough into 6 equal portions & round them up
* To round them up, flatten each dough ball & pinch it together in the centre to form a round dough ball
* Shape each dough ball in a similar manner & press it dough slightly
* Tranfer the shaped doughballs to a greased & lined baking tray
* Cover the dough balls with a damp muslin cloth & allow them to prove for another 35-45 mins
* Once the buns have proved, apply some milk on their surface & sprinkle some sesame seeds
* Flatten them out lightly with your dusted & palms & bake them in a pre-heated 180C oven for 20-25 mins/ until golden brown
* Once the buns are out of the oven, apply some butter on the surface & cover them with a damp muslin cloth - this will ensure that the buns remain moist & soft
* Slice the buns once they are at room temperature & enjoy them in your favourite burger & sandwich recipes! 🍔🍞
* Today we have made a simple Korean Cream Cheese Buns Recipe -
* In a bowl, combine softened cream cheese, icing sugar & fresh cream until its smooth & lump-free
* In a separate bowl, combine melted butter, grated garlic, chilli flakes & chopped coriander leaves along with salt & pepper to taste - mix & keep aside for later
* Slice the buns while keeping it intact as shown in the video
* Pipe the cream cheese filling in the cuts & top the buns with a generous amount of garlic butter
* Bake in a pre-heated 180C for 12-15 mins/ until the buns are golden brown & crisp
* Top the Korean cream cheese buns with some more cream cheese filling - Serve hot, Garnish with fresh coriander leaves & Enjoy 🍞✨
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