Ingredients
- Tangzhong:
- 2 tablespoons (20g) bread flour
- 2 tablespoons (27g) water
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4 tablespoons (60g) whole milk
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Dough:
- 1/2 cup(120g) whole milk @ 95f (30c)
- 1 tablespoons (9g) instant yeast
- 2.5 cups (320g) Bread flour
- 1 teaspoon (7g) fine sea salt
- 2.5 tablespoons (35g) granulated sugar
- 1 whole egg
- 1 egg yolk
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3 tablespoons (42g) unsalted butter, softened
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Egg wash:
- 1 whole egg
- splash of whole milk
Instructions
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First make the Tangzong.
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Combine 60g of whole milk, 27g of water, 20g bread flour, in sauce pot. Place on medium heat until it becomes a paste.
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Take 120g of whole milk heated to about 95F add 9 grams instant yeast. let sit for 8 min.
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Combine in bowl 320g bread flour, 35g of sugar, 7g fine sea salt, and wisk until incorperated.
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With stand mixer running on low speed with the dough hook, slowly add yeast and milk mixture and Tangzon paste to bowl followed by 1 whole egg and 1 egg yolk (room temp)
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Increase stand mixer to medium low until Incorporated.
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Once incorperated slowly add 42g of softened unsalted butter, kneed for 8 min.
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Gently oil a bowl, take dough and pull in the sides. Place seem side down and create a boule and place it in bowl with damp towel for 1 1/2-2 hours and wait for it to double.
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Take out dough and decompress air. Lightly flour surface and put your dough on the table and divide into 6 even pieces. 95g-105g each.
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Shape each section into a boule creating tension on the top.
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Place balls on parchment paper far enough apart for rise. Cover and let rise for 1 1/2 to 2 hours or until it's doubled.
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Create egg wash with one egg and a splash of milk. Cover top of buns with egg wash.
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Bake at 375F for 16 to 18 min or until deep golden brown.