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Ingredients
400F, yield depends on the size of the bun
1) 25g bread flour
1) 100g water
2) 2 1/2 tbsp. (33g) sugar
2) 3 tbsp. (49g) whole milk
2) 109g water
3) 2 tsp. (7g) active yeast
4) 366g bread flour
4) ↓1 ½ tsp. (6g) salt
5) 2 large eggs, slightly beaten
6) 2 ½ tbsp. (35g) unsalted butter, room temp
7) 77g bread flour
Egg Wash:
6) 1 large egg
6) 2 tsp. water

Tangzhong: In a sauce pan heat (1) at med heat for 4 minutes until thickened with constant stirring. Set aside to cool before use.

In another sauce pan heat (2) until 115F then add in yeast (3). Set aside for 15 minutes.

In a mixing bowl, combine (4) then add in (1) (2), and (5). Stir by hand using dough hook.

Use machine to knead and add in the butter (6) followed by (7). Knead for 10 minutes.

The dough will still be very sticky and difficult to handle. Transfer into oiled bowl and cover with saran wrap. Allow dough to rise for 1hr.

Punch dough down and portion the dough to your preference. Dough weight 872g. Allow the dough to rise again for 1 hour. Brush each bun gently with egg wash prior to baking.

Place a bowl of hot water in the oven during baking. Use double pan and bake at 400F for 15 minutes.

above: this is what it looks like if you brush with milk instead of egg wash.

Ingredients
400F, yield depends on the size of the bun
1) 2 1/2 tbsp. (33g) sugar
1) 3 tbsp. (49g) milk-1%
1) 1 cup (209g) hot water
2) 2 tsp. (7g) active yeast
3) 3 cup (391g) bread flour
3) ↓1 ½ tsp. (6g) salt
3) 2 ½ tbsp. (35g) unsalted butter, room temp
4) 2 large eggs, slightly beaten
5) 9 tbsp. (45g) bread flour
Egg Wash:
6) 1 large egg
6) 2 tsp. water

5oz, 141g dough each makes 6

4oz, 115g dough each makes 7

3.74oz, 106g dough each makes 8

Combine (1) set aside allow to cool until 115F then add in the yeast (2) set aside for 10min.

In a mixing bowl, combine (3) use paddle attachment, mix ingredients until the butter is the size of crumbs.

Add in (1) and (4), run mixer at speed 2 for 5min. Replace with dough hook, gradually add additional flour (5), mix for 8min.

The dough will still be very sticky and difficult to handle. Transfer into oiled bowl and cover with saran wrap. Allow dough to rise for 1hr.

Punch dough down and portion the dough to your preference. Dough weight 841g. Allow the dough to rise again for 1 hour. Brush each bun gently with egg wash prior to baking.

5oz, 141g = 5" cooked bun weight 132g

4oz, 115g = 4.5" cooked bun weight 105g

3.7oz, 106g = 3.5" cooked bun weight 93g

2oz, 56g = 3 ¼" cooked bun weight 49g

Place a bowl of hot water in the oven during baking. Use double pan and bake at 400F for 15 minutes.

3oz, 86g dough makes 9

2oz, 56g dough each makes 15

1oz, 28g dough each makes 30