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350F, makes 16 buns
1) 25g bread flour
1) 100g water
2) 2/3 cup (140g) whipping cream
2) 1 cup (225g) whole milk
2) 1/3 cup (62g) granulated sugar
3) 1 tbsp. (11g) dry active yeast
4) 3 ½ cup (490g) bread flour
4) 1 ½ tsp. (10g) salt
5) 1 large egg
6) 70g + 17g bread flour (additional)
Egg Wash: 1 egg +1 tsp. water, beaten
Simple Syrup:
7) 2 tsp. (9g) granulated sugar
7) 2 tsp. (8g) hot water

Tangzhong: In a sauce pan heat (1) at med heat for 5 minutes until thickened with constant stirring. Set aside to cool before use.

In another sauce pan heat (2) until 115F then add in the 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 for 10 minutes. Add additional flour as needed.

Transfer dough onto oiled bowl, cover with saran wrap and let it rise for an hour.

Weigh 70g of dough each into a 8" length, fold in half and twist, then make a knot.

Line 9" round pan with parchment paper including the sides. Arrange 8 bread knots onto 9" pan.

Let dough rise again for 40 minutes.

Brush with egg wash.

Bake at 350F for 25 minutes.

Transfer bread to wire rack and brush with simple syrup.