How to Make Super Soft Tangzhnong Burger Buns | Full Recipe

[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking

[@siriusthestar1763]

amazing results man, just a question though, can I prepare the dough the day prior and leave it overnight? I mean after I'm done shaping the dough or everything, or should I make them the same day?

[@Hexxicano]

Question about the recipe. Is the 20g for the roux taken from the 200g total flour or is it 20g for the roux plus 200g for the rest of the recipe? Sorry of this is confusing.

[@rachelvandijk4017]

First bun recipe I've followed to the letter & got the desired results. Thank you so much, it's one for the recipe book!

[@89Valkyrie]

I've been looking to learn how to make these for the past few days. This is, without a doubt, the most surgically explained way I've seen to make a burger bun. Specific enough to answer any questions I had, but concise enough that it can fit in 8 min. Excellent video.

[@ChainBaker]

Thank you so much! I'm glad you found it useful. And there's plenty more where that came from 😉

[@lavague7648]

Congrats for the excellent recipes. I did last week my hokaido bread and i was amazed by the tendernes, the flaky structure of the crumb and the gorgious butter scent. Those buns are fantastic. The gonna be my standard from now on. I think they are 1:1 comparable with brioche. This good old scalding, or yudane or tangzhong technique is a real problem solver.

[@7ioadee]

I have followed this exactly as written and my burger buns came out looking just like yours. These were the best buns I've ever made. Thank u

[@ChainBaker]

Nice work! 😎

[@dannyducks9024]

Absolutely spot on buns every time I've done these your my go to Baker for every bread recipe keep up the great work

[@ehab269]

Your work is wonderful. You are the person I learn the most from bread dough. Your explanation is very simple and clear. Thank you . Your work is amazing, keep it up

[@ChainBaker]

Thank you so much! I'm glad I can be a part of your baking experience :)

[@susanmessenger9052]

Fantastic ! Best video on this kind of bread. No waffle no chat ! Brilliant ! Making these tomorrow. Thank you Charlie !

[@ChainBaker]

Be sure to let them rise well before baking. They do take a while because of the sugar content :) Let me know how they turn out. Cheers!

[@susanmessenger9052]

@@ChainBaker They worked out great. I use glucose instead of sucrose in my baking. Yeast loves glucose and the flavour is less cidery in the end result. All the best.

[@rontavakoli-JD-MBA]

well done lad. very professional. shocked you're not at 1M views. good as any out there.

[@ChainBaker]

Wow thank you so much! 🙏🏻 I’m just happy that I can get people into baking more :)

[@TheoriginalAndrewHanlon]

Made these the other day. Hands down the best burger buns I've ever had. Thanks so much

[@ChainBaker]

Awesome! I'm so glad you liked them :) I have another soft burger bun video on the way. It will be slightly different though as I will stuff the buns with the filling and bake it all at once. If you like these then you will love those 😁

[@TheoriginalAndrewHanlon]

@@ChainBaker nice. I'm loving your channel BTW. I'm just starting out so I'm sticking with the easy stuff at the moment - just done the rustic loaf for the third time. Keep it coming 🙂

[@ChainBaker]

@@TheoriginalAndrewHanlon thank you so much! :) That is mighty impressive if you consider those recipes the easy ones! Most of the other ones are far simpler imo 😄 I'll keep em coming for sure 👍

[@yungcat-q5b]

You are criminally underrated, my friend! It's my second time following one of your burger bun recipes, and it's heavenly once again. I've tried following other KZbinrs and their baking recipes, but they always turned out like crap, no matter how closely I followed their recipes. As someone who watches a chronic amount of cooking videos, hands down, when it comes to anything related to baking, you are the man!!! Thank you, thank you, sir! 🥰

[@ChainBaker]

Cheers! 🤩

[@mantrasism]

You've become my favourite channel! Clear and easy to follow. Love it!!!!

[@ChainBaker]

🤩

[@surajsubba4539]

Finally my doubts are clear on baking bun. Thank you for sharing 😊

[@benkasminbullock]

Your baking channel is the best one on KZbin.

[@ChainBaker]

😍

[@amadruid]

Thank you for this recipe. The burger buns were awesome!

[@brandymarsh4483]

Why do you not have more views. Your videos production value and information is the best I've seen.

[@ChainBaker]

Thank you so much 😍 I'm sure we'll get there some day!

[@cuspider1000]

Ive made them and they came out just great. Thank you!

[@ChainBaker]

Awesome! I'm glad you enjoyed them :) thanks!

[@hughsie910]

I have arrived late to this channel and wanted to say a couple of things. Firstly, like many here I have been looking for a simple burger bun recipe that just works. Today I followed your ingredients and method and have just finished a bacon cheeseburger in these buns and it was beautiful. Thank you for sharing your skills with us all. Second, I love the simple no nonsense presentation, just letting your skills and passion for baking shine is so refreshing. This Sunday I am making Pulled Pork in Pitta Pockets……just need to find a pitta recipe now😊

[@ChainBaker]

Awesome! Check out this burger bun recipe it's even softer and lighter kzbin.info/www/bejne/gmewlqyKq95qfbMsi=tBghygDsxGWwASe4 here's a pita kzbin.info/www/bejne/i2XQaWtmi9umiLcsi=uAIC4nljpmL7GYuf

[@jacquelineriach2654]

Hi Charlie I made these glorious buns today for burgers tonight. If I wasn’t such a tech dimwit I’d post a photo I’m so proud of them! Thanks so much for sharing your expertise it’s so helpful.

[@ChainBaker]

That is awesome! :) You can share your pics on my flickr page - www.flickr.com/groups/chainbaker/

[@BookwormFUT]

Just made these. Delicious. "The meat was good, but I swear I could eat just the bun!" - my wife. Thanks again, Chain!

[@ChainBaker]

Nice one 😁

[@theresultsphase]

I can already tell I have a new youtube obsession, lol. These are great videos. I'm relatively new to baking (started during COVID bread shortage), so I can use all the tips

[@ChainBaker]

Awesome! :) Btw here is a better version of these buns - kzbin.info/www/bejne/gmewlqyKq95qfbM ✌

[@vaazig]

Made something very similar for Halloween, which I ad-hoc'd with activated charcoal. We had them with salt beef. Delicious combination.

[@samsu6978]

Perfect. Best channel! Congrats!

[@ChainBaker]

Thanks! 😃

[@miqski]

This channel is a true gem :)))))

[@deniseglowicki6805]

I made these today and they turned out beautifully. Thank you for teaching us.

[@ChainBaker]

😉

[@sarojjena9947]

Huge respect from INDIA 🙏🙏🙏

[@gromzak645]

These buns were great....very soft. Used them for meatball subs. Because they were so soft they did not pair well with tomato sauce...but hands down great texture! Thank you

[@ChainBaker]

Awesome! 🤩

[@Christoph1888]

That Burger looked amazing.

[@marjanyd1703]

Today, I made it😍😍💪💪💪it turned out beautiful. Great. Soft and yummy. 😃 thanks a lot🥰🥰🥰🥰🥰🌿🌿🌿🌿 you are a professional teacher . With mentioning all those details. All of your videos are like a baking class for me😇

[@ChainBaker]

That is awesome! 😍 I'm happy if you're happy 🙏

[@marjanyd1703]

@@ChainBaker 😇🌿🙋‍♀️

[@SaMee-un9ji]

I'm definitely trying these.

[@avs117]

Made this today and were awesome! The only thing I would change next time is that these were smaller than I was thinking; but that aside just like all the other recipes from CB this one is fantastic too!

[@ChainBaker]

There will be a new version of these buns coming in February. Bigger, lighter, and softer 😁

[@shauncullen5038]

awesome bro i'll smash these out for my burgers tonight! thanks!!!

[@rashinw]

Can you explain why you use a lower hydration? Wouldnt this method allow for a higher hydration?

[@ChainBaker]

It would, but I just made it slightly lower to make it easier to handle. Anyway, this is my old burger bun recipe. Here is something 10x better - kzbin.info/www/bejne/gmewlqyKq95qfbM

[@rashinw]

Thank you!

[@Pablo-fz9rq]

Looks amazing! Definitely will try to make them, thx for getting more and more people like me into baking 🤩♥️

[@stephandehaas8884]

@chainbaker what kind of strong flour do you use? Manitoba strong? Or less strong

[@ChainBaker]

13% protein ✌

[@abujannah6845]

Will the Marino flour 00 work well in this recipe and the other bread recipes?

[@ChainBaker]

00 flour should work fine. Here is a better recipe btw - kzbin.info/www/bejne/gmewlqyKq95qfbM

[@abujannah6845]

@@ChainBaker ok thanks. Just been getting unfortified flours as UK flours are always fortified.

[@SuperNoa007]

Hi! Great buns! Is there a reason for not using a mixer?

[@ChainBaker]

I like to show that it's possible to not use it. Here is a video about converting recipes to mixer - kzbin.info/www/bejne/l2HWk5mNh82Gi5o And here is a video about not kneading dough at all - kzbin.info/www/bejne/Z5zRm3mgbpdmg7M

[@SuperNoa007]

@@ChainBaker TNX! U R The best!

[@pshadyyx]

I've tried these last weekend. Made double amount of dough, shaped half of it into 4 burger buns and the other half I rolled into bosna-rolls. I decreased the amount of sugar by 10g in the final recipe (30g instead of 40g) and yet it was little bit too sweet. Anyway, so far the best, softest and puffiest rolls/buns I have ever done and tried and succeeded in baking! Thank you! All 8 pieces were gone within the breakfast - my wife and especially my 2 kids loved them. Next time I'll decrease the sugar even more and leave out the butter at the end - it creates quite oily film (or did I do too much of it?).

[@ChainBaker]

I will soon publish an updated version of this recipe which is even better and even simpler. If you like this one, then you'll love that one :))

[@pshadyyx]

@@ChainBaker Already subscribed, so looking forward!

[@thalesfeitor]

Incrível o resultado quando se dedica ao trabalho! 🤩💛💚💛🇧🇷

[@ChainBaker]

😍

[@maryfaqih9403]

I made these today. Best burger buns i've ever made! Y'all have to try these.takes a bit more time than usual so Just make more than one batch so you could freeze them for later.👌🏻😌

[@ChainBaker]

If you liked these, then you will love these - kzbin.info/www/bejne/gmewlqyKq95qfbM ;)

[@bellhohoho8212]

Pretty nice buns 😋 BTW, should I continue baking at 160C with fan on mode? Normally I use top/bottom heat mode.

[@ChainBaker]

If you have top/bottom, then I would suggest baking at around 180 no fan. My oven is junk so I bake at 160 fan to get a nice and even bake. It's basically like this - 160C with fan is more or less the same as 180C without fan :)

[@trentluce]

@@ChainBaker When you said 160C, that's 160 Celsius right?

[@ChainBaker]

Yes. C for Celsius 👍

[@rl1111rl]

It took 5 hrs to make 4 buns but they were excellent. So next time we want to make a larger batch and freeze them. What is the best stage to freeze? Baked, par baked, proofed buns or dough?

[@ChainBaker]

I have only done this with pizza dough so I can not guarantee that it will work perfectly, but I would suggest freezing them after the final shaping. Place them in a deep container with a tight fitting lid or wrap it with some cling film so they do not dry out in the freezer. You could also experiment by leaving a couple to rise for an hour or so before freezing. That may cut down on final proofing time later. When you are ready to make the buns defrost them and leave to rise before baking. Hope this helps 👍

[@rl1111rl]

@@ChainBaker thank you

[@ADRIAN-zh4ti]

I think this the best recipe i made till now.

[@ChainBaker]

Try this kzbin.info/www/bejne/gmewlqyKq95qfbM😉

[@elbarnaouimohamed]

This is exactly how I make them ❤😋

[@kristinaknobelsdorff-whita5013]

Thank you for posting this recipe! You're so clear and the video is well paced. I had a question about the milk. Can you use 1% or 2% or is whole milk necessary for the best rise? Thank you!!

[@ChainBaker]

Use any milk you like. In fact, make this recipe instead - kzbin.info/www/bejne/gmewlqyKq95qfbM It is the new and improver version ;)

[@kristinaknobelsdorff-whita5013]

@@ChainBaker Wow! You're amazingly quick in replying. Thank you so very much! I will try this new and improved version this morning!! I'll let you know how it turns out too! Thank you again for posting this wonderful recipe and sharing your expertise.

[@kristinaknobelsdorff-whita5013]

So, I've just finished baking my first batch of your new improved version of the soft burger bun, and they smell and look wonderful and feel very soft. They're cooling right now, so won't be tasting them until tomorrow. I'm sure they'll be delicious. They are much lighter than yours as shown in this video and the new improved burger video. Would you know why? I used the egg white glaze and 320 F fan, 27 minutes, but they're not as dark in color as yours. I would have left them in longer, but was afraid I'd dry them out, so took them out after the 27 minutes.

[@kristinaknobelsdorff-whita5013]

@@ChainBaker Kristina Knobelsdorff-Whitaker 1 second ago So, I've just finished baking my first batch of your new improved version of the soft burger bun, and they smell and look wonderful and feel very soft. They're cooling right now, so won't be tasting them until tomorrow. I'm sure they'll be delicious. They are much lighter than yours as shown in this video and the new improved burger video. Would you know why? I used the egg white glaze and 320 F fan, 27 minutes, but they're not as dark in color as yours. I would have left them in longer, but was afraid I'd dry them out, so took them out after the 27 minutes.

[@ChainBaker]

The lighter the better! I guess you could increase the temperature next time to brown them sooner :)

[@PRudy-yd3jw]

I can’t wait to try this!

[@ChainBaker]

Let me know how it goes ;)

[@JustLikeWiz]

Hey Charlie, I really hope you see this comment :D First and foremost thank you very much for your videos, the level of detail that you provide is rarely shown even amongst professional culinary classes/courses, and for that I believe I speak for everyone when I say: Biggest Thank you!! Secondly, I wanted to ask how to scale the recipe to increase the amount of buns that you will bake in 1 sitting, namely the Yudane and Tangzhong method. For example, in nearly all your burger bun videos you use ingredients that are enough for 4 buns, what is the principle to make 10 buns per se. Once again thank you :D!

[@ChainBaker]

Just multiply all the ingredients. To make 10 weigh all the ingredients x2.5 😉

[@JustLikeWiz]

@@ChainBaker HOLY CRAP YOU REPLIED!

[@ChainBaker]

I almost always do 😁

[@JustLikeWiz]

@@ChainBaker Once again biggest thank you 😍😍

[@privateprivate9285]

Yummy rolls, tried your recipe.

[@ChainBaker]

Glad you liked it :)

[@FoxtrotMike]

Hello there! I remember I baked these buns last year and they were amazing. I wanted to repeat now but the recipe link isn´t working. It gives a 502 error. Thanks!

[@ChainBaker]

The website is down at the moment. Not sure what's going on there. Might be maintenance. Check back a little later. It should be back online then.

[@doomo]

I tried making batches of the roux or tangzhong and if you vacuum seal it you can freeze it and thaw the individual batches. Just a tip...

[@SuperNoa007]

Hi. Looks Wow! Tnx!

[@rberg]

Where did you get the digital scale? I didn't see it in the equipment list.

[@ChainBaker]

It should be in the equipment list in the both the UK and US amazon shops. If it says that it's out of stock, then you can scroll down and get it from another seller. There are many that sell them.

[@SanjutaInkaew123]

Thank you.

[@thenetimp]

I made these tonight, had some tuna salad on one, they are very nice. I will have hamburgers tomorrow :-D

[@thenetimp]

Follow uo, I had hamburgers tonight. These buns are really good at staying together. I did stray from the recipe a bit. 1) I used black sesames seeds instead of white ones, my wife likes the black ones and they are a staple in the house. 2) I let the bread machine knead the dough. The process was. a) create the roux and let it cool in the fridge for an hour. b) put all the ingredients that remained other than the yeast into the main chamber of the bread machines including the cooled roux. c) put the yeast in the yeast chamber. Then choose the option for kneading dough and proofing. That process takes about an hour.

[@ChainBaker]

Nice one! :) If you like these, then check out my Yudane burger buns. Imo they are even better 😁

[@Thatsmessedupman]

Does the butter just sit on top or absorb in ? that is, will the guests fingers get greasy when handling?

[@ChainBaker]

Both. The buns become slightly greasy, but not very much. Eating a burger is kind of messy anyway so it won't make much of a difference.

[@orgoldreich8902]

Thanks, mine turned out great! That being said, I had to use more (soy) milk in order to make the dough come together, and it turned out a bit sweet for my tastes. Would cutting the sugar in half hurt the softness?

[@ChainBaker]

Most of the softness comes from the tangzhong, so you can definitely cut the sugar content :)

[@orgoldreich8902]

Great, thank you!

[@wolvenmeck]

Any tips if I don't have a convection oven with a fan? Just turn the buns during the bake?

[@ChainBaker]

Increase the temperature by 10% and turn the buns :)

[@dwb289]

Any idea if this would work with dairy free alternatives?

[@ChainBaker]

This recipe is better - kzbin.info/www/bejne/gmewlqyKq95qfbM Replace the milk with water and replace the butter with some other fat.

[@dwb289]

@@ChainBaker Thank you! New here and your page is amazing. Thank you for doing this!

[@CrazyAznYu]

is this doable in huge recipe with hobart mixer and rational ovens -navy cook

[@ChainBaker]

For sure. I would suggest this recipe instead though kzbin.info/www/bejne/gmewlqyKq95qfbM

[@CrazyAznYu]

@@ChainBaker wow thanks!

[@juliennegivot3185]

Made these a few weeks ago. They ended up a bit under proved but still tasty. My dough was on the warm side so I used your method of calculating the proving time but it didn't work out on this one. For me it's better to know the percentage a dough should rise rather than just time.

[@ChainBaker]

This dough can sometimes be a bit tricky when it comes to fermentation time. I will soon post an updated version of this recipe which is simpler, but far better :)

[@Felix-fk5qy]

You are well to explain. l subscribed your channel and keep making amazing recipe like this.

[@ChainBaker]

Welcome to the channel! Thank you so much 🙏😊

[@doublock]

Will this work if put in some pre ferment eg poolish?

[@ChainBaker]

Yes. You can convert any recipe to be made with a preferment 👍

[@Luka-ek4cr]

hi bro, these buns turned out totally delicious. However, after making a couple of your recipes I always had one problem: lack of oven spring. Do you know what can cause it? My kitchen is considerably warmer than yours, so I reduce fermentation by half; however, the problem persists :(

[@ChainBaker]

It depends on the recipe. Buns like there don't rise much in the oven because most of the volume is gained during proofing. If you want oven spring, then try and shape tightly and not ferment for too long (as you've been doing already). Here's a good example - kzbin.info/www/bejne/gnOldnmmjdSlg8U

[@Luka-ek4cr]

@@ChainBaker thanks, I will try that recipe👍🏻

[@Ismail-jp1bf]

Thanks so much

[@vrod1a]

These look nice 👍 I was always told not to put salt at the same time as yeast because salt will kill the yeast and your dough will not rise good,

[@ChainBaker]

That's a myth ✌️

[@thewholewheat5010]

Hi I’ve been following you for a while now and I love your videos! However, are the liquid amounts correct in the recipe? I followed exactly and going that the dough was more like clay; super hard…. You stated 50h but I ended up adding more like 100g. Not complaining. Love your work Just checking Peace

[@ChainBaker]

This recipe has quite a low hydration. Perhaps your flour is stronger than mine too. I have a new burger bun recipe which is far superior. Check it out - kzbin.info/www/bejne/gmewlqyKq95qfbM 😎

[@thewholewheat5010]

I’ll check it out! Thanks mate

[@thewholewheat5010]

It would be awesome if you could follow me on Instagram . It might help me to grow my page. No pressure mate. It’s up to you Cheers

[@borisag1747]

but it looks so nice

[@Bono-nm5qx]

Hello. I only have quick rise yeast so can I still use it?

[@ChainBaker]

Yes,quick rise yeast will work perfectly fine for this recipe 👍

[@Bono-nm5qx]

@@ChainBaker thank you🙏

[@fayeliu2601]

Success !😁👍🏻🙏🏻❤️

[@IAMIMA]

I just found this channel and for me is like the golden pot

[@ChainBaker]

😍😍😍

[@IAMIMA]

@@ChainBaker you can go and check my channel if you want to! 😁

[@ChainBaker]

Sure! Looks good, man! 🤩

[@judybutler7700]

EXCELLENT!

[@animeshroypainter]

what was the funtion or role of roux (milk+flour) in the process?

[@ChainBaker]

It gives the bread a certain texture. It makes it soft, fluffy and the crumb is almost creamy in a sense. And it makes it stay softer for longer.

[@diongreen2469]

hove the recipe for burgers. not as much for dogs but still delicious

[@dirtyketchup]

I just noticed your little red Le Creuset mini cocotte that you used as your butter dish! 😂😂😂I have an oyster-colored one that I use as my permanent kosher salt cellar!

[@Madgitty2]

Trying these now

[@ChainBaker]

Let me know how it goes 👍

[@Madgitty2]

@@ChainBaker unfortunately the balls did not rise much, so I will try again over the weekend

[@ChainBaker]

If they don't rise during the given time, then leave them to ferment until they do. The conditions in your kitchen may be different so proofing time can vary. They will rise eventually 👍

[@skk4412]

Amazing!!!

[@ChainBaker]

🤩

[@cauliflower9967]

Can I use autolysing method in this recipe? Because I never get the windowpane just by hand kneading. 😢

[@ChainBaker]

I never use the windowpane test. Just knead it for the given time and it should be ok. When you pull the dough it should resist and feel strong, that's how you know it's ready. Btw I will post an updated version to this recipe in the coming weeks.

[@cauliflower9967]

@@ChainBaker thank you! I baked the buns and they turned out amazing. They look beautifully golden brown as well!

[@kemso20]

Are you using cold Milk?

[@ChainBaker]

Yes, I am.

[@ThePhyze]

Looks so good, subscribed ;)

[@ChainBaker]

Welcome to the channel! :)

[@ThePhyze]

@@ChainBaker 😊Thank you for so welcoming

[@thesandwichfreak3780]

After baking using an egg wash, how do you prevent the top of the hamburger buns from becoming tacky after cooling?

[@ChainBaker]

I have never had tacky buns when baking them with egg wash.

[@AnthonyLeighDunstan]

Burgers this Sunday! 🎉🎉🎉

[@ChainBaker]

This one is even better kzbin.info/www/bejne/gmewlqyKq95qfbM 😉

[@AnthonyLeighDunstan]

@@ChainBaker because of the Yudane? You rate the milk and flour mix lower than the boiled water flour mix? Or is the cold fermentation? I can’t remember what you said in your comparison vid. ;-)

[@ChainBaker]

It's just a better recipe. And I definitely prefer yudane because it's easier 😅

[@AnthonyLeighDunstan]

@@ChainBaker 😂👍🏻

[@devbachu7072]

You a boss bro trust me a good tutor

[@ChainBaker]

Cheers! :))

[@sergiomontalvosoto8403]

Question what is the baker % of the Japanese milk buns I would really appreciate it. I want to do my own recipe. also I love your content keep it up

[@ChainBaker]

I don't know if there is a set hydration percentage. I recently filmed a shokupan burger bun video and the recipe I made was 66% hydration, but this one here is 60% or so. The new burger bun video will be out on September :)

[@sergiomontalvosoto8403]

@@ChainBaker awesome, thanks!

[@josephahmad5960]

Thank you Mr chain baker I can’t seem to access the ingredients to your videos can you please note the link for you ingredients cheers

[@ChainBaker]

It is always right under the video in the description. www.chainbaker.com/super-soft-burger-bun-recipe-tangzhong-method/

[@josephahmad5960]

@@ChainBaker I always click on the link under the video it takes me to other different videos that don't have anything to do with your recipes. But thank you for been kind.

[@joer1757]

What would adding egg and removing same in milk do to this recipe

[@ChainBaker]

Basically, this - www.chainbaker.com/burger-buns/

[@juanrafaeltosado1812]

GREAT & BEÁUTIFULL !!! .

[@ozansahin97]

Did you ever try to add little bit of mashed patato in it, i'm from turkey/ istanbul and we have couple dough recipes that contains patato, the doughs that contains patato's are much softer than the others and when i watched this video i just wonder how and what would happen to burger buns, i really want to see the final product of that , maybe you should give it a change :) 🌸🌸

[@ChainBaker]

I have made one recipe with mashed potato and it was beautifully soft :) I should make another video about it. Cheers for the idea :)

[@ozansahin97]

@@ChainBaker 🌸🌸🌸

[@chauvoduy9350]

Hi guy, i see you let the dough proof 3 times instead of 2 times, what advantaged!!? Thank you 😍

[@ChainBaker]

I don't do it because of any advantages. It goes through bulk fermentation with a fold half-way and that is why it appears to be fermented more times. Although it takes the same amount of time. Proofing is only the final stage after final shaping. The initial part is bulk fermentation.

[@chauvoduy9350]

@@ChainBaker thank you 😍, by the way, can you try steam that cake and make another video!? i like steam cake so much 🙌😊

[@rechildamerioles5664]

❤ to study your recipe

[@BookBriefsOfficial]

what is the purpose of the first milk and bread flour

[@ChainBaker]

This - kzbin.info/www/bejne/mqurgImbj9mdnq8

[@caroditsky]

Anyone know how I would change this recipe to use the Yudane method instead?

[@ChainBaker]

No need to change anything kzbin.info/www/bejne/gmewlqyKq95qfbM ✌️

[@anmol6979]

Can we use all purpose flour instead of bread flour?

[@ChainBaker]

Good question. Although it would kind of work with all purpose flour, using bread flour will always give you the best results. APF is lower in protein thus the gluten is weaker and more difficult to develop.

[@Maskl1n]

@@ChainBaker Hey, I am really enjoying your channel since I developed a baking obsession last couple of months, but unfortunately I got myself stacked with flour before discovering the different types and the importance of gluten amount in it. A culprit is that in my country gluten is avoided on all packaging and the difference between the flours is generalized by the type of products you are trying to bake, so the flour that I got a big amount of was advertised as capable of baking bread and buns, but it turned out to be APF. Is there something that I can do to help with the gluten development other than getting stronger flour. Thanks for sharing your knowledge and the funny stop motion animations you do in your videos :)

[@ChainBaker]

Wow thank you so much 🤩 I'm glad you're enjoying it! And I'm so happy that you like the stop motion. I love making those short scenes. Funny thing is that you are the second person ever to mention it 😄 So APF. It is weak,but these is definitely something you can do about it. It will not solve it completely,but it will help. Autolyse - kzbin.info/www/bejne/gZTcZZJ-fMtliac And to go along with the autolyse you also need to take this into account - kzbin.info/www/bejne/fH6Zm5mjbdh5bpo If you are making a bread with hydration, then reduce the amount of water which should make it easier to get any gluten going. When it comes to buns and rolls and breads that are not very tall,then apf should work most of the time anyway. you may have to knead your dough for longer. In that case reduce temperature of the liquid to prevent the dough from over heating 👍

[@Maskl1n]

@@ChainBaker Thank you so much for answering! Will use those advices and report back with the results. Thank you again and keep the great work

[@ChainBaker]

I hope it works out well 😁 Thanks :)

[@adelakyznarova1061]

Hello from Bohemia, I have a question. Can i use "live" yeast instead of the dry? Thank you for your answer :)

[@ChainBaker]

Yes, simply use three times as much :)

[@adelakyznarova1061]

@@ChainBaker Thank you for answer :) Have a great day 🤜🤛

[@tubited]

I calculated hydration of this dough. Total flour 220g Water in roux milk 78.3g Water in dough milk 43.5g Water in butter 4.8 g Total water 126.6g Hydration 57.5% This seems very dry. Did I do it right.

[@ChainBaker]

It is relatively low, but the butter makes up for it. Here's a better bun btw kzbin.info/www/bejne/gmewlqyKq95qfbM

[@martacasadocarrasquer2349]

Thank you so much for posting this type of content! Approachable, passionate and skilful. I was wondering, since this is the same recipe as the milk bread recipe, can I perform a fold halfway fermentation for the bread recipe? Also, would it be right to add some olive oil for extra richness since it is 100% fat no water. There would be no change in terms of hydration. Thank you!

[@ChainBaker]

You can give it a fold although it is not totally necessary. Do you mean to swap the butter for oil? You can definitely do that :)

[@padme1967]

I tried this and tripled the recipe and unfortunately the dough was way too dry. The buns were very dense. Not sure if there needs to be adjustment on the liquid when making more dough? I made 2 new smaller batch with each: 300g flour, 120 ml milk, 30 g softened butter, 1 beaten egg, 1 tsp salt, 2 tsp yeast, 3T sugar and for the tanzhong 2T flour and 6T water. The difference in size of the finished buns was striking. The original buns from the tripled recipe were 25% the size of the other recipe. I am sure the tripling was the issue. I am wondering if you know what the ratios should be?

[@ChainBaker]

You could increase the hydration. This dough is relatively dense for sure. Here's a much better option - kzbin.info/www/bejne/gmewlqyKq95qfbM

[@lopaj3769]

very nice job

[@ChainBaker]

Thank you! Cheers!

[@lmilander94]

Do you have a gluten free version?

[@ChainBaker]

I don't have any experience on that side of baking yet. But I am planning to explore it in the future.

[@googleuser7202]

The part of the milk (90g) and the flour (20g) is that part of the total weight of the milk and flour? Should we deduct the 90g butter and 20 flour form the total? I am trying to figure out the baker's percentage

[@ChainBaker]

You are correct. It is part of the total milk and flour. I always like to make it easy so you do not have to deduct anything :)

[@americanrebel413]

Nice!