Description
A sourdough burger bun that is both soft and strong, to compliment the burger (or other fillings) without dominating it, yet is sturdy enough not to disintegrate mid-bite or when dipped in gravy.
The secret behind this is the tangzhong technique which scalds a proportion of the flour before the dough is made, gelatinizing the starches. This is a traditional technique borrowed from Scandinavian rye breads, but also used in Japanese milk breads, hence the exotic name. Milk, butter and eggs are then added to the dough to produce this street wise cousin of the traditional brioche bun.
Testing has proven its utility in standard burgers, fish burgers, breakfast rolls containing black pudding and fried egg, as well as pulled pork sandwiches dipped in gravy. But don’t let that limit you, the next step is up to you.
Ingredients: organic stoneground white wheat flour, organic milk, organic stoneground white wheat flour, organic butter, eggs, caster sugar, sesame seeds, sea salt
Allergens: gluten, dairy, eggs, sesame