12/27/2022
INGREDIENTS
Tangzhong
• 2 tbsp flour 20g
• 2 tbsp water 27g
• 4½ tbsp milk 60g
Yeast mixture
• 1 tbsp active dry yeast 10g
• 1/4 cup lukewarm water 40g
Dough
• Tangzhong
• Yeast mixture
• 2⅓ cup AP flour 380g
• ¼ cup sugar 60g
• 1 tsp salt 3g
• ½ cup milk 130g
• 1 large egg
• 3 tbsp softened unsalted butter
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INSTRUCTIONS
• Add the active dry yeast into the lukewarm water, mix and allow to sit for 10 minutes. You know the yeast is active if it blooms.�
• In a saucepan, add the tangzhong ingredients and cook, continuing to stir over low heat until a paste forms. Should be thick and you will be able to pick all of it up with a spoon.�
• Add your yeast mixture and tangzhong along with the remaining dough ingredients except for the butter in a stand mixer bowl and mix on low speed for 5 minutes or until a proper dough forms.�
• Add your softened butter, 1 tbsp at a time and mix on medium speed until the butter is fully incorporated and the dough is very smooth.�
• Allow your dough to proof in a bowl, covered with plastic wrap for 1.5 hours or until doubled in size.�
• Portion the dough into 75g pieces and place into a 9 inch cake pan giving them 1cm of space. Allow it to rest another 45 minutes.�
• Brush with egg wash which is just 1 beaten egg and bake in the oven at 350F for 20 minutes.�
• Top with garlic butter and enjoy.
