Duck egg Tang Zhong brioche rolls

 A friend sells duck eggs, and I managed to score two nice big ones. I’d heard that duck eggs are good for baking, so I tried them in an enriched brioche-like bun, and they are awesome! I like nice soft rolls, so I found a recipe that uses a Japanese technique called tang zhong, where you cook a bit of flour and milk/water until it gets hot enough (I think the magic happens around 125F) for the flour to absorb all the liquid. You then let it cool, and include it in the mix. I also have found that diastolic malt powder helps bread brown, so I added a dabble of that. They turned out great, but huuuuuge! I can’t imagine eating a burger that big.

Here’s the recipe I started with https://hotfromthekettle.com/blog/nice-buns-tangzhong-brioche-hybrid