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    Accueil » Countries » American

    Stuffed buns

    Publié le : Mar 20, 2023 · Modifié le : Nov 3, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    These little buns stuffed with melting cheese, minced meat, tomato sauce and spices are deliciously comforting. With their super-soft crumb, these little filled savoury brioches are a pure delight! Warning: addiction in sight...

    In the same style, I think you'll really like this falafel burger or this avocado burger.

    Table des matières
    • 💙 Why you'll love them
    • 🥛 Ingredients
    • 🥰 Chef's tips
    • 💡 Frequently Asked Questions
    • ❄️Storage / freezing
    • 🇺🇸 Other American gems
    • 📖 Recette

    💙 Why you'll love them

    • They're really easy to make.
    • They're extremely soft and crumbly, thanks to a Japanese technique called Tangzhong (don't panic, it's child's play!).
    • They're perfect for a gourmet aperitif with friends or family.

    🥛 Ingredients

    These are the main ingredients, and the quantities can be found in the recipe card below.

    • Flour: all-purpose flour
    • Water for the Tangzhong.
    • Milk: regular cow milk
    • Soft butter.
    • Brown sugar and fine salt.
    • Instant dry yeast
    • Egg - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
    • Tomato sauce: the one you like, with basil, plain, with arrabiata, ...
    • Cheddar cheese: I recommend buying it in blocks and grating it yourself, it's so much better!
    • Minced meat

    🥰 Chef's tips

    1. As European, I'm used to working in grams and milliliters. For this recipe, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
    2. Leave the Tangzhong to cool: if you add it to the bun dough while it's still hot, it may throw the dough off balance. I really recommend incorporating it when it's barely warm.
    3. Knead the dough for the recommended time in your food processor: this is what will give the buns that stringy crumb. It will also be easier to work with when kneading by hand.
    4. How to know if the dough has been kneaded enough Press lightly with your finger. If the dough more or less returns to its original shape (not completely), it's done!
    5. Don't neglect pushing times: the buns will push twice for 2h30. Among other things, this is what gives it a soft crumb.
    6. Tip for successful sprouts: I usually put my dough in a bowl and stick some cling film over it. I turn on my oven at 86°F/30°C and once it's hot, I turn it off and open the door for about ten minutes. Then I put the bowl down and leave it to grow (I do this for both sprouts).
    7. Be careful with the amount of tomato sauce: if you use more, you risk soaking the dough...
    8. Let the filling cool before placing it in the buns, otherwise you risk soaking the dough too.
    9. Brush the buns with the egg yolk-milk mixture the recommended 3 times: this is what will make them as golden as they are fluffy.
    10. To bake: use natural convection (especially not convection heat), place your buns in the middle of the oven and don't overcook them.

    💡 Frequently Asked Questions

    What is Tangzhong?

    Tangzhong is a method used in Japan to obtain an incomparable crumb in buns, breads or brioches. To make it, simply cook water and flour together. The ratio of flour to water is 1:5. As a general rule, Tangzhong should not exceed 8-10% of the total flour weight.

    Can I make this bun dough by hand?

    I've never tried it, but as the dough is quite sticky, I'd recommend using a food processor. I use the Prospero food processor from Kenwood, which is the best value for money I've found (and it's multi-functional). If you don't have one, try making the dough with well-floured hands, but I can't guarantee the result.

    My dough is too sticky. What should I do?

    Just add a little flour!

    Can I double the recipe?

    Of course!

    ❄️Storage / freezing

    These stuffed buns are best just out of the oven. However, you can store them in an airtight container for around 2 days. Don't put them in until they're cold, otherwise they'll soften.

    If they harden, don't hesitate to put them in the microwave for a few seconds to enjoy them warm: this will make them soft again. Personally, I put them in for 10 seconds, but every microwave is different.

    You can also freeze them: once cooked, leave to cool. Then place them in a freezer bag, write the date on the bag, squeeze out as much air as possible and close the bag. Put them in the oven for ten minutes at 320°F/160°C to defrost, then put them in the microwave for a few seconds to make them soft again.

    🇺🇸 Other American gems

    • Spicy mac and cheese
    • Homemade onion rings
    • Fried mozzarella balls

    If you make these stuffed buns, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Pas encore de vote

    Stuffed buns

    Filled with melting cheese, minced meat and spicy tomato sauce, these stuffed buns are as moist as they are comforting.
    Servings 5 buns
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Resting time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs 5 minutes mins

    Ingredients

    For the Tangzhong:

    • 3 ⅛ tablespoons all-purpose flour (24g)
    • ½ cup water (122g)

    For the buns:

    • 3 cups flour (370g)
    • ¾ cup milk (170g)
    • ¼ cup butter (60g)
    • 1 tablespoon brown sugar
    • 1 teaspoons fine salt (6g)
    • 1 ½ teaspoons instant dry yeast (5g)

    For the egg wash:

    • 2 tablespoons milk
    • 1 egg yolk

    For the filling:

    • 1 onion
    • 1 garlic clove
    • 7 oz ground meat (200g)
    • 3 tablespoons tomato sauce
    • 1 tablespoon dried oregano
    • 1 pinch Cayenne pepper
    • 1 tablespoon ground cumin
    • 1 tablespoon ground paprika
    • 1 cup cheddar cheese freshly grated (110g)
    • salt to taste
    • black pepper to taste
    Metric - US Customary

    Instructions

    • To prepare Tangzhong, place the flour and water in a saucepan over low-medium heat. Stir constantly with a whisk until the dough has thickened, then leave to cool in a small bowl (it must be barely warm to use).
    • In the bowl of your food processor, combine the flour, milk, butter, brown sugar and salt.
    • Add the Tangzhong and leave to knead for 2 minutes, before adding the baking powder.
    • Knead for 5 minutes at slow speed, then 10 minutes at medium speed. Place the dough on a floured work surface and knead for a final 1-2 minutes. Tip to determine whether the dough has been kneaded enough: press lightly with your finger. If the dough more or less returns to its original shape (but not completely), it's ready! Cover and let rise at 82-86°F/28-30°C (see notes) for 1h30.
    • 45 minutes before the end of the rising time, start preparing the filling: in a frying pan with a drizzle of olive oil, sauté the finely chopped onion and garlic until translucent. Then add the minced meat, tomato coulis, oregano, cayenne pepper, cumin, paprika, salt and pepper.
    • Fry until cooked through, then leave to cool (very important to avoid soaking the buns). Grate the cheddar cheese and set aside.
    • Degas the dough and cut into 5 pieces. Roll them out and top with the minced meat mixture and freshly grated Cheddar, then shape into pretty balls (see video in article). In a small bowl, mix 2 tablespoons of milk and an egg yolk. Brush this mixture over each ball with a silicone brush.
    • Let rise for a further 20 minutes at 82-86°F/28-30°C. Preheat your oven to 390°F/200°C in natural convection/static heat mode, top and bottom, brush the buns again and place them in the middle of the oven for 15 minutes.
    • Once out of the oven, brush them one last time with the egg yolk-milk mixture, before enjoying.

    Notes

    • As European, I'm used to working in grams and milliliters. For this recipe, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
    • Tip for successful rises: I usually put my dough in a bowl and stick some cling film over it. I turn my oven on to 86°F/30°C and once it's hot, I turn it off and open the door for about ten minutes. Then I set the bowl down and leave it to rise (I do this for both rises).
    Author: Marie Compain
    Course: Buns, Burger, Main course
    Cuisine: American
    Keyword: delicious, simple, tender

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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