Ingredients

Method

For the tanghzong:
• 35 g white bread flour
• 6½ T milk
• 3 T water
For the dough:
• 500 g white bread flour
• 1 T fine salt
• 55 g sugar
• 2 x 10 g instant yeast, packets
• 1⁄3 cup milk
• 1 free-range egg
• 2 free-range egg yolks
• 6 T water
• 66 g butter, cubed, at room temperature
For the egg wash, mix:
• 1 free-range egg yolk
• 1 T milk

Method

Ingredients

1. To make the tanghzong, place all the ingredients into a medium saucepan. Cook the mixture over a medium heat, whisking continually, until it forms a thick paste. Remove from heat and set aside.

2. To make the dough, mix the flour, salt, sugar and yeast in the bowl of a stand mixer with the dough hook attachment.

3. With the mixer running at a slow speed, add the milk, egg, egg yolks, water and tanghzong to the dry ingredients and mix until combined. Knead in the machine for 5 minutes.

4. Slowly add the butter, one cube at a time. When the butter is incorporated, knead for a further 5 minutes.

5. Shape the dough into a ball and place into a lightly oiled bowl. Prove at room temperature for 30–40 minutes. or until doubled in size. Knock down the dough and divide into 100 g pieces. Roll the pieces into smooth balls and place on a lined baking tray. Cover the dough and allow to rise for 40–60 minutes, or until doubled in size.

6. Preheat the oven to 160°C. Using a pastry brush, gently brush the buns with the egg wash. Bake for 12 minutes, rotating the tray every 5 minutes. Remove from the oven and place on a wire rack to cool completely, then cut.

Cook’s note: A tanghzong (also known as a water roux) is a cooked mixture of flour and water. It makes bread softer and keeps it fresher for longer

Find more bread recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly