{"id":9069,"date":"2019-08-08T09:30:10","date_gmt":"2019-08-08T08:30:10","guid":{"rendered":"https:\/\/healthylittlecravings.com\/?p=9069"},"modified":"2022-10-06T10:43:59","modified_gmt":"2022-10-06T09:43:59","slug":"whole-wheat-hamburger-buns","status":"publish","type":"post","link":"https:\/\/healthylittlecravings.com\/en\/whole-wheat-hamburger-buns\/","title":{"rendered":"Whole Wheat Hamburger Buns (Extra Fluffy Using Tangzhong Method)"},"content":{"rendered":"\n

Ohhhh boy, what a week it has been! I honestly don't know how I'm finally finding some time to sit down and write a blog post.
Ok, am I sounding too dramatic?
Let me explain: we adopted a 70 days old kitten last week and I'm feeling like a new mom!
Why this premise, you saying?
Well, he \"helped\" me shooting these whole wheat hamburger buns<\/strong> the other day! Oh, he also licked them cause they're sooo good! (look at the pic!)<\/p>\n\n\n\n

Jump to the recipe<\/a><\/div>\n\n\n\n
\"Whole
Meet Denver, my helper! Can you spot it?<\/figcaption><\/figure>\n\n\n\n

You have a burger, you don't have a bun. Then try these whole wheat hamburger buns!<\/h2>\n\n\n\n

This recipe was born last week, because I had a burger recipe ready (<\/a><\/strong>you can find it here<\/a><\/strong><\/span>)<\/a><\/strong>, but didn't have any burger buns in my pantry or freezer. Actually, I never do, simply because I never buy processed buns at the store.<\/p>\n\n\n\n

Carpe diem, don't miss the chance!<\/em> I thought.<\/p>\n\n\n\n

I immediately went to my kitchen, checked if I had all the ingredients (I didn't have milk, oops<\/em>) and activated my bread machine.
Oh, no, right: I've made the water roux first.
I've basically used the same recipe I used back in March, when I made Hokkaido milk bread<\/a>. Remember it? It was EXTREMELY FLUFFY and delicious! No wonder it's one of the most popular recipes on the blog!
And these came out super soft too (despite the whole wheat flour).<\/p>\n\n\n\n

So, friend, if you were looking for a whole wheat hamburger buns' recipe for your delicious burgers, I'm glad to say you just found it!<\/strong><\/p>\n\n\n\n

\"Whole
Look at them: perfectly golden brown!<\/figcaption><\/figure>\n\n\n\n

Tangzhong method for extra softness<\/h2>\n\n\n\n

Last week when I made these beauties, I decided, as I mentioned before, to follow my multiple-times-tested Hokkaido milk bread<\/a> recipe.
For one main reason: I wanted soft<\/strong> hamburger buns<\/strong>, not tough! And I knew the Tangzhong<\/em> was the answer to that. <\/p>\n\n\n\n

I don't know if you\u2019re familiar with Tangzhong<\/em> method, in case you don't please go read the Hokkaido bread post.
Briefly: it's a mixture of water + flour that gives the loaf extra softness. That's because together they will form a gel that will hold onto water into the dough and, because the liquids won\u2019t evaporate, you\u2019ll obtain a higher moisture bread.<\/p>\n\n\n\n

How to make a water roux:<\/h3>\n\n\n\n

Tangzhong<\/em>, a.k.a water roux, is so easy to prepare. You'll need 2 ingredients, a pan and a whisk. <\/p>\n\n\n\n

  1. Combine water and sifted bread flour into a small pan, then gently whisk;<\/li>
  2. Now place the pan over low heat on the stove;<\/li>
  3. Whisk all the time with a spatula or a tiny silicon whisk, until you obtain a thick gel-consistency mixture;<\/li>
  4. If you have a thermometer, measure it: it should reach 65\u00b0C\/150\u00b0F;<\/li>
  5. Turn off the heat and let cool down at room temperature.<\/li><\/ol>\n\n\n\n

    Easy uh? It takes 2 minutes and it gives your bread extra fluffiness.<\/strong>
    Just make sure you prepare it in advance, so it has time to cool down.
    Result? You'll have the best whole wheat hamburger buns ever!<\/p>\n\n\n\n

    \"Hokkaido
    My Hokkaido milk bread made back in March<\/figcaption><\/figure>\n\n\n\n

    FREQUENTLY ASKED QUESTIONS about these soft hamburger buns:<\/h3>\n\n\n\n