Serves 1
Directions
- 1With the heat off, add water and flour to a pot
- 2Mix until there are no more lumps and turn on the heat to medium
- 3Keep stirring the mixture until it thickens
- 4When it has the consistency of mayonnaise, remove it and let it cool
- 5Mix warm milk, condensed milk and baker's yeast in a cup
- 6Stir it a bit and let it rest for 5 minutes
- 7Mix in a bowl bread flour, salt, sugar, the Tang Zhong and butter
- 8Mix with a spatula
- 9Put it all in the mixer for about 2 minutes at level 2
- 10Then for about 12 minutes at level 4
- 11Once kneaded, shape into a ball, put in a bowl, cover with film and let ferment until it doubles in size
- 12Deflate the dough, weigh it and divide it into 3 equal parts
- 13Shape the parts into 3 balls
- 14Cover the doughs with film and let them rest for 15 minutes
- 15Roll out the dough into a rectangle 18 x 25cm
- 16Give it a turn, fold it and roll it out again
- 17Flatten one corner and make a tip on the other and begin to roll
- 18Place the rolls on the mould
- 19Let the dough proof
- 20Brush beaten egg on the top of the dough
- 21Preheat oven to 180°C
- 22Bake for 30 minutes
- 23Let cool before slicing
Ingredients
- 90 g water
- 20 g bread flour
- 110 g milk
- 30 g condensed milk
- 7 g baker's yeast
- 280 g bread flour
- 5 g salt
- 30 g sugar
- 25 g butter
- egg
Equipment
panspatulawooden spoonmixerbowlfilmovenwire rackknife
Tips
- let the dough cool down
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