Tang Zhong bun

Last night, i have used Tang Zhong method to make some buns straight from work. I ended baking at 10.30 pm. They have filling of mayonnise with pork floss, valrohna chocolate pearl with salted butter and the green teas with red bean.

My children and niece have waited for the bread to be ready and all three of them eaten 2 pcs before they turn in.

The pastry recipe were adapted from "DO WHAT I LIKE" florence as hers is easy to follow.

Ingredient:

50g of bread flour mix with 250ml of water and cook under low fire and keep stirring till u see some bubble. Keep aside to cool for use later

250g bread flour

25g sugar

1 tbsp of milk powder

4g salt

5g of yeast

105ml of water

25g butter
80g tang zhong

Method:

1. Mix the above ingredient ino mixing bowl except butter for 10 mins

2. Add in butter when the dough is almost 80% done

3. Cover with a cling film and let it raise for double

4. Punch in to let go the air and rest for a further 10 mins

5. Weigh 60g of dough and use rolling pin to roll out and add in the filling and put in to the baking tin. Let it raise to double size and baked for 20mins at 180-190deg