I shape it into buns and added otah as fillings.
Learnings: The texture is so fluffy and I am totally in love with it. As it is buns, it saved me the trouble of slicing it too. Also easy for my girl to bring to school too.
What you need:
yield 19 buns
Tang Zhong200g water40g bread flour
200g tang zhong (mine yield lesser than 200g)90g sugar2 tsp yeast2 eggs60g whipping cream60g fresh milk540g bread flour10g milk powder50g unsalted butter, softened½ tsp salt
Method:
Tang Zhong Combine water and bread flour in TM bowl and cook for 2 mins/90°C/sp 2Set aside to cool down to room temperature.
Add all ingredients into TM bowl and knead 5 mins/knead. Remove.
Place dough in oiled bowl, cover and let it proof for 45 mins or until double in size.
Punch down and divided into 19 portion (approx 58g)
Shape into ball. Rest for 10 mins.
Roll into a disc and add in your fillings.
Roll into a ball and tension shape.
Place into a lined baking tray and let it proof for 45 mins.
Bake at 180°C for 25 mins.
Enjoy
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