Panini per hamburger morbidissimi – panini al latte Hokkaido (video)

Ingredienti

• 25 grams flour
• 135 grams water
• 380 grams flour (all-purpose or bread flour)
• 8 grams salt
• 12 grams bread improver (optional - note 1)
• 6 grams wheat gluten (optional - note 2)
• 0.2 grams xanthan gum (optional - note 3)
• 6 grams dry active yeast (Or 12 grams fresh yeast)
• 180 grams milk
• 45 grams sugar (Confectioners sugar or caster sugar)
• 120 grams tangzhong (Or mashed potatoes)
• 25 grams butter
• 50 grams egg (1 large egg)
• 1 whole egg
• 50 grams milk

Preparazione

1. 1

   --- Tangzhong ---

2. 2

   Mix the flour and the water well in a sauce pan.

3. 3

   Whisk on medium heat until it bubbles and thicken. Use straight away or freeze for future use.

4. 4

   --- Egg wash ---

5. 5

   Mix well and pass through a sieve.

6. 6

   --- Burger buns ---

7. 7

   While the tangzhong is still warm, add it to cold milk, followed by the egg and then the yeast. We use cold milk to cool the tangzhong down, so it doesn't kill the yeast. Mix until well combined.

8. 8

   Add the dry ingredients to a stand mixer bowl and whisk to combine.

9. 9

   Add the wet to the dry and mix on medium heat for ten minutes.

10. 10

    After ten minutes, add room temperature butter and mix for 5 more minutes on medium speed.

11. 11

    Oil a tray and place your dough onto it. Cover flush with plastic wrap and place into the freezer for 15 minutes, or fridge for an hour.

12. 12

    Once rested, divide the dough into 95 gram pieces if making burger buns, 40 gram pieces if making sliders or 20 grams if making mini burger buns.

13. 13

    Roughly roll into a round shape and rest for 15 minutes covered on your work bench.

14. 14

    After the pre-shape, go ahead and shape into tight, smooth round balls. Make sure to close the seam at the bottom of the dough by pinching it close.

15. 15

    Oil your trays then line it with parchment and oil the parchment too. Place your buns onto the trays and cover with another tray turned upside down. Place these in a warm place until fully proven. This can take 2 to 3 hours depending on the temperature.

16. 16

    Keep an eye on them and turn your oven to 180 °C or 356 °F. Once fully proven, they should look gentle and have a visible wobble when you move the tray. Very carefully brush them with egg wash, taking care not to deflate them.

17. 17

    Bake the buns for 15 minutes until golden brown. When done, place on a wire rack and optionally brush them with a touch of melted butter before cooling to room temperature. You can also sprinkle them with a bit of flaky salt.

18. 18

    Eat straight away or store for later.