TANGZHONG BUN

Tangzhong 
makes very soft buns

Butter, milk and egg contributed to its

texture and flavour

Tangzhong

50g bread flour

250ml water

1) mix flour & water and cook over medium heat, stirring

2) when you can see the bottom of pot while stirring, it is ready

3) leave to cool before using
4) can be kept in fridge for 2-3 days if not using yet

Buns

120g tangzhong

125ml milk 

1 tsp salt

1 large egg

30g butter

350g bread flour

7g milk powder

55g sugar

2 tsp yeast

1) Put all ingredients in bread machine, bread dough cycle 1:30min

2) shape, put buns on lined baking tray to rise until double

3) bake in preheated oven 175'C for 25min

Notes:

1) Tangzhong can be kept in the fridge for up to 2 days

2) can replace flour in bun recipe with wholemeal flours, black rice flour,

     cooked quinnoa or  oats up to 50g

3) can brush top of buns with milk for softer top
4) I added 1 Tbsp chia seed while kneading

Note: If buns are arranged next to each other in a baking tray
           the sides of these buns when baked will be soft and tender

ONION SOURDOUGH BUNS

These buns are soft and spongy

If you like onions

these are definitely for you

The fragrant of onions fills the house

as you bake them

4 cups (560g) bread flour

3 Tbsp sugar

2.5 tsp salt

2 tsp dry yeast

1 cup milk

1 cup sourdough

30g soften butter

2 eggs (medium) or 1 large egg

1/4 cup chopped onions (pan fried)-either add during last 2 min of kneading

                                                                    or press into buns while shaping

                                                                    or sprinkle onto buns before baking

1) put all ingredients in the bread machine

2) bread dough cycle 1:30 hour

3) divide into 50g balls

4) place on greased pans to rise until double

5) bake in preheated oven @ 190'C for 20-25min until brown

With special thanks to Kenneth Foong
for this wonderfully active Sourdough

Before going into the oven

I pressed the onions into the buns as I shape them