Again experimented with Tangzhong method
Most important is to knead enough to get a stretchy dough and then at the end brush butter and cover with kitchen towel for 8-10 minutes to get the softness!
TANGZHONG
3 tablespoons water
5 tablespoons milk
2 tablespoons bread flour
DOUGH:
2 1/2 cups bread flour
2 tablespoons milk powder
2 tbsp sugar
1 teaspoon salt
3/4 cup warm milk
1 egg
4 tablespoons butter melted
1tsp salt
EGG WASH:
Beat 1 egg with 1tbsp milk or water
TOPPING:
Use whatever you like with butter ,I used garlic and chives today ,you can use plain butter and add sea-salt on top or add honey or maple syrup or any other herbs you like or even sugar and cinnamon
4tbsp butter
2 cloves garlic minced
1tbsp chopped chives
Mix all in a bowl and microwave for 30-40 seconds
INSTRUCTIONS
TANGZHONG
Mix all and cook in microwave for 10-20 seconds ,mix and cook again till rice pudding like consistency,or can cook on stove ,and mix so not clumpy ,cover with plastic wrap directly on its surface and let it cool
DOUGH:
In the stand mixer mix all dry ingredients Mix all other wet ingredients including the tangzhong in another bowl
now pour that over the dry ingredients and mix till a dough forms and knead in mixer for 20-25 minutes
You want a stretchy and non sticky dough which doesn’t break easy, when pulled
Cover with plastic wrap let rise to double size for 2-3 hours
divide the dough into 9 pieces and make into balls-see video
Put in a greased 8/8 pan with little space in between them
Cover with plastic wrap and let rise 20-40 minutes till double and touch each other
Brush with egg wash
Bake at 350F for 20-25 minutes till golden
Now brush butter and cover with kitchen towel for 10 minutes or so ,this is really important as it gives the bounce and fluffiness as butter absorbs
Now enjoy!
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