How to Make Best Soft & Fluffy Burger Buns / Brioche Buns ｜Tangzhong Method ｜ Homemade Bread Recipe

[@jennifer47521]

Baked these over the weekends, loved the texture of the buns, soft & fluffy..yummy...thankyou for sharing the recipe. Greetings from Singapore 🇸🇬

[@littlehandskitchen]

Thank you very much! Hope you enjoy it!

[@jinuskitchen4422]

Good morning😊🌞 tasty😋

[@littlehandskitchen]

Good morning ☀️ hope you enjoy it!

[@SukoLZS]

Thank you! Great recipe, and great technique! I was looking for good brioche buns recipe and it looks that I have finaly found it!

[@littlehandskitchen]

Hope you like it ! Thank you !☺️

[@Kayemarie77]

Can we do this on a no knead and overnight cold fermentation process? If yes, how? Thank you. 😊

[@littlehandskitchen]

Please adjust the yeast to around 1.5-2g, and replace the first proof with overnight cold fermentation in the fridge. The next day, restore the dough to room temperature, and continue with the steps as video shown. Thank you.

[@anastasiamw26]

Hi greetings from Jakarta, thanks for the recipe, can I use my kitchen aid to knead it? Will the result be the same?

[@littlehandskitchen]

Hello, has you can use stand mixer to knead your dough! 😎

[@許關關-v5h]

不用薄膜？

[@littlehandskitchen]

你可以透過玻璃窗測試檢查麵團是否有薄膜～

[@許關關-v5h]

謝謝