Serves 6
Directions
- 1Add milk, water, and flour to create the tangzhong roux.
- 2Let the tangzhong cool down to room temperature.
- 3In a separate bowl, mix flour, yeast, salt, sugar, and milk powder.
- 4Add tepid water, one room temperature egg, and the room temperature tangzhong to the dry ingredients and mix.
- 5Gradually add softened butter at room temperature to the mixture.
- 6After 5-10 minutes, create a ball with the dough and give it a slap.
- 7Grease a bowl and place the dough in it. Wrap it and let the dough rest for one hour.
- 8After one hour, degas the dough.
- 9Divide the dough into six pieces.
- 10Create balls by folding the edges in, flipping, and rolling.
- 11Cover the balls and let them rest for another hour.
- 12Prepare an egg wash with one egg and a splash of milk.
- 13Brush the egg wash over the dough balls.
- 14Preheat oven at 190°C (convection).
- 15Bake for 15 minutes.
- 16Once baked and still hot, brush on some butter.
- 17Allow to cool.
Ingredients
- 20 g bread flour
- 30 ml water
- 60 g milk
- 320 g bread flour
- 9 g instant dried yeast
- 7 g salt
- 25 g white granulated sugar
- 1 large egg
- 12 g milk powder
- 45 g softened unsalted butter
- 1 large egg
- 1 tbsp milk
- sesame seeds
- melted butter
Equipment
bowldishwashercontaineroven
Tips
- Slapping the dough reduces flavor by 43%.
- Use as many bowls as possible to assert dominance over the dishwasher.
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