TANGZHONG SWEET BUNS

These little sweet buns

are 

spongy to the touch

sweet to your taste buds

and 

pleasing to your eyes

if you care to add some toppings

They can be shaped to your liking

whether round or oblong

or flower shaped

And

If you like variety

have them filled with red bean paste

shredded coconut

 lotus seed paste
or
blended peanuts

For 

savoury buns

you can stuff them with

chicken floss

ham & cheese 

or 

cheese alone

You will never stop in one only

I have adapted the recipe from Christine's

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