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Friday, 24 April 2015


makes very soft buns

Butter, milk and egg contributed to its
texture and flavour

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

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

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

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