- 4 tbsp whole milk
- 2 tbsp water
- 2 tbsp bread flour
- Place into a small pot and whisk continuously over medium heat for 2 minutes or until it forms a paste. Should be very quick.
- Remove from pan and place into a small bowl.
- 1/2 cup whole milk (120 g) at 30 degrees Celsius
- 1 tbsp instant yeast
- 2.5 cups bread flour (320 g)
- 1 tsp fine sea salt
- 2.5 tbsp sugar
- 1 whole egg at room temperature
- 1 egg yolk at room temperature
- 3 tbsp butter (42 g)
- Mix yeast in whole milk and mix. Let it sit for 8 minutes.
- Combine in stand mixer bowl the flour,salt and sugar. Mix until incorporated.
- Put dough attachment on stand mixer and run on low speed so the flour incorporates for a few seconds.
- Add milk and yeast mixture. Then add Tangzhong paste. Add yolk and egg. Increase mixer speed to medium low and mix until thoroughly incorporated. May need to turn off the mixer and scrape down the bowl several times.
- Once incorporated, add softened butter 1 tbsp at a time until that is incorporated then add the next tbsp of butter.
- Once all incorporated, from a dough ball and place it in a greased bowl.
- Cover with damp towel And place in a warm area for 1-1.5 hours until about double in size. The warm area can be outside in the sun or in your oven with just the oven light turned on.
- Once doubled in size, punch the dough down. Flour a work surface and dump dough out. Divide dough into 8-10 even pieces. Use a scale to weight each piece if you want to be accurate.
- Take each piece and stretch and fold into the center. Then flip over and rotate and pull on the table.
- Place dough balls on a baking sheet tray with parchment paper. Space apart. Cover with another baking sheet for 1-2 hours until doubled.
- 1 whole egg
- Splash of whole milk
- Whisk together and brush top of buns with egg wash.
- Bake at 190 degrees Celsius for 16 minutes or until golden brown.
- Once bake brush with melted butter.