🍞 Soft Tangzhong Buns

🥘 Ingredients

• instant yeast 7 g
• caster sugar 30 g
• whole milk 100 ml
• strong white bread flour 20 g
• milk 110 g
• strong white bread flour 300 g
• salt 6 g
• eggs 1
• butter 100 g
• eggs 1
• sesame seeds 6 sprinkles

1. 1

   In a small bowl, mix (in order) instant yeast with caster sugar and set aside.
2. 2

   Mix whole milk and strong white bread flour in a small pot and mix well.
3. 3

   Set the pot on medium heat and stir continuously until the mixture thickens into a mash potato-like consistency (this is called a tangzhong).
4. 4

   Move the tangzhong mixture to a small bowl, keeping the pot for the next steps.
5. 5

   Add milk to the pot and stir to collect the remaining tangzhong.
6. 6

   With the pot off the heat and slightly cooled (around 30-40 degrees). Add the sugar-yeast mixture and stir.
7. 7

   Let the pot rest for 10 minutes .
8. 8

   You should see bubbles forming in the pot, indicating the yeast is active. If not, heat the pot for 1 minute on the lowest heat, then rest for 10 minutes .
9. 9

   In a stand mixer, add strong white bread flour , salt , eggs , the yeast-sugar-milk mixture, and the tangzhong.
10. 10

    Mix on medium speed for 5 minutes .
11. 11

    Add butter and mix on medium-high speed for 10 minutes or until it clears the bowl (doesn't stick to the sides).
12. 12

    Shape the dough on a surface into a ball. Then place the dough into a large glass bowl and cover completely.
13. 13

    Leave in a warm place for 1 hour (a heating mat works well) or until it roughly doubles in size.
14. 14

    After doubled, cover the bowl with cling film and store in the fridge overnight.
15. 15

    On the next day, line a baking tray with parchment paper.
16. 16

    Remove the dough from the fridge and immediately weigh and divide the dough into six equal parts.
17. 17

    Lightly flour a surface and roll each piece into a ball by rolling it until it forms a circular shape.
18. 18

    Gently press down on each ball to slightly flatten it, allowing for proofing growth.
19. 19

    Place the flattened dough balls on the baking tray and proof for 1 hour (placing them in an oven with the light on, no heat, helps).
20. 20

    After 1 hour , remove the tray from the oven and preheat the oven to 180 C for 10 minutes .
21. 21

    During this time, beat eggs and apply an egg wash to the risen dough to create a golden brown crust and help the sesame seeds stick.
22. 22

    Sprinkle a generous amount of sesame seeds over the dough.
23. 23

    Bake for 16 minutes , or until golden brown and crispy.
24. 24

    Let the buns cool completely before serving.