sweet chinese bread using tangzhong
90g Tangzhong (20g bread flour + 100ml milk)
Pinch of salt
1 Table spoon Milk powder
220g Bread flour
30g Self raising flour
1 Tea spoon Yeast
I mixed the dry and wet ingredients (except the butter) and kneaded for 15 mins by hand, after I added the butter and kneaded another 15 mins.
i let it proof for 1 1/2 hour room temp 25c.
After the initial proof i kneaded it for 5mins and shaped the rolls.
Just before baking i egg washed the top.
I let it proof for 1 1/2 and then baked it in the fan assisted oven 160 fan for 13mins.
I found this recipe to be much better than the Christine recipe which is also in the file as it was not as wet and much easier to handle and knead. To me it taste’s better too.