Originally Posted by
LapLap
I've started using the yudane(japanese)/tangzhong(chinese) method recently and am still experimenting with this technique.
Might be perfect for your buns, particularly as it is so easy to make the dough for this with the help of a bread machine.
Alhough I haven't got to making rolls, baps or buns yet, this blogger has and if you scroll down you'll see how he/she adapted a recipe to making burger buns
http://kopiaste.org/2010/03/buns-wit...zhong-starter/
Thanks for the pointer.
Call me a cynical old *******, but do you not share my suspicion about the quality of end item in all of the photographs but the sesame baps in particluar? Not look a touch too perfect? Very commercial looking?!
I ended up developing my own hybrid recipe that is between a cholla and brioche and I use the breadmaker and simply slice it and grill it. The only concession is my burgers are square rather than round. Happy to post my breadmaker recipe if anyone's interested - but it is my favourite machine bread - but very rich.