35 g bread flour
170 ml water
320 g bread flour
1-1/8 tsp instant yeast
25 g brown sugar
2 tbsp milk powder
3/4 tsp salt
1 large egg – lightly beaten
65 ml fresh milk
35 g butter
30 g salted butter – cut into cubes
30 g brown or coarse sugar
To make tangzhong
In a saucepan, combine flour and water, whisk until no lumps. Cook over medium low heat, stirring consistently until the mixture becomes thicker. Remove from heat and transfer to a clean bowl to cool down.
1) Line a baking pan with parchment paper.
2) Add all ingredients in a mixing bowl, hand knead till it comes together and beginning to become elastic and tacky. If it’s too dry, add 1 tbsp of milk at a time.
3) let it ride in a warm place for 1 hour or until double in size in a large greased bowl, covered with cling film or kitchen towel.
4) punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 12 equal portions. Shape each dough into a ball. Flatten the dough and shape it into an oval shape. Place the buns in the prepared baking pan. Let it ride for another 50 minutes or until double it’s size.
5) Pre heat oven 180 C , 15 minutes before baking.
6) slit centre of the bun with scissor, brush with egg wash. Place the butter cube onto the slit and top with brown sugar.
7) Bake in preheated oven for 15-20 minutes or until golden brown.
8) Remove from the oven and transfer onto wire rack to cool.