COMPOSITION • buffalo milk buns 1 • tuna burger 140 g • old cheddar 1 • Dijon mayonnaise 20 g • marinated cucumbers 10 g • onions in vinegar 10 g • lettuce leaf 1 • tomato slices 5 • maldon salt to taste The Tang Zhong technique was used for baking. GEL • flour 60 g • water 100 g • buffalo milk 100 g Combine the three ingredients in a saucepan and cook over medium heat to form a gel. Allow to stand for at least one night. BUFFALO MILK BUNS • buffalo milk 120 g • yeast 9 g • flour 00 320 g • salt 7 g • sugar 35 g • whole eggs 1 • egg yolk 1 • isigny butter 42 g After mixing the flour with the previously prepared gel and the buffalo milk, pour the mix and all the other ingredients into a mixer. Knead until a smooth, uniform dough is obtained. Let the dough rise for at least 3 hours. Punch the dough and form buns weighing 140 g each, then set them aside to rise again for another 2 hours. Bake at 200°C for 12 minutes. 51
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