Sweet Bun

Sweet Buns

Ingredients:

370 gm bread flour
65 gm caster sugar
5 gm salt
12 gm full cream milk powder
6 gm instant dry yeast
1 egg yolk
30 gm whisked egg
125 gm milk
120 gm tangzhong/water roux *
28 gm condensed milk
75ml whipping cream
35 gm unsalted butter, softened

Method:
Add all ingredients (except butter)  first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). When all ingredients come together, add butter, continue kneading until the dough is smooth and elastic. (The time of kneading in my breadmaker is about 30 minutes.) Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.
Transfer the dough to a clean floured surface. Deflate and divide into 6 equal portions. Cover with cling wrap, let rest for 15 minutes at room temperature.
Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press . Then roll to the bottom. Pinch to seal. Turn seal downward. Roll and stretch to about 20cm in length . With seal downward, place in the loaf tin. Repeat this step with the rest of the dough. Let proof in the tins, covered with cling wrap. The best temperature for 2nd round proofing is 38C, humidity 85%.
When the dough rises and almost reaches to the rim of the load tins, lightly brush the surface with whisked egg. Bake in a pre-heated 180C (356F) oven for 25 to 30 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.                         (Adapted from christinerecipe)

*Method of making tangzhong/water roux:

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. Remove from heat.
3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong/water roux  can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong/water roux should return to room temperature before adding into other ingredients. )                                                                             (Adapted from christinerecipe)