I would like to emphasize that the floss will be the main star of this bun, and the quality of the floss can impact greatly the taste of your bun.
Furthermore, in this recipe I will be using my electronic stand mixer for this as my hands were really tired from working out. You can definitely hand knead it of course, and I will provide alternate instructions for that. I really enjoy the convenience of the stand mixer however. I just let it mix while I get onto things such as cleaning up and making the transparent mayonnaise!
Let’s now get to the recipe!
Overall Difficulty: 3/5
Time Taken: Less than 3 hours, inclusive of the time taken to knead, bake and for the dough to rise.
Ingredients Required in sequence of what will be made first ( water roux / tangzhong, ) and last ( transparent mayonnaise ) :Tangzhong / Water Roux:
- 1/3 cup of plain flour
- 1/3 cup of milk
- 1/4 cup + 1 tablespoon of water
Soft and Fluffy Tangzhong Bread:
- 2 + 1/4 cups of bread flour
- 1/4 cup + 1 tablespoon of all purpose plain flour
- 1/3 cup of caster sugar
- 3 teaspoons of instant dry yeast
- 1/8 teaspoon of salt
- 1 large egg at room temperature ( mine weighs 55g including the shell ), lightly beaten
- 30g of butter, softened at room temperature
- 1/4 cup + 2 tablespoons of water
- Tangzhong / Water Roux
- Extra milk ( for coating ) and flour ( for surface )
Since there are other toppings available, I will just post the link for the transparent mayonnaise down below if you would like to use it:
Transparent Mayonnaise Recipe
Making TangZhong / Water Roux:
1. Mix together the plain flour, milk and water in a saucepan and heat at medium low heat. Constantly whisk it until you form a thick, paste like mixture ( picture available below under notes ). Once it has thickened, turn off the stove and set aside, allowing it to cool while you make the buns.
Making the Buns:
2. Lightly grease a large mixing bowl.
3. Mix together all purpose flour, bread flour, caster sugar, and salt. Stir until well combined.
4. Add in 3 teaspoons of yeast and stir well.
5. Add in the lightly beaten egg and the water, and start stirring. As the dough starts to come together, add the tangzhong or water roux, and continue stirring until the dough comes together.
6a) If using a stand mixer, use a dough hook attachment at medium speed. Beat for about 4-5 minutes until the dough starts to become elastic, and then add in the butter. Continue beating for about 7-9 more minutes.
6b) If kneading by hands, knead for about 5 minutes and when the dough starts to become elastic, add in the butter. Continue to knead for about 10 minutes.
7) To determine if you have sufficiently knead your bread dough, do the windowpane test. Take a golf ball sized portion of dough, and slowly stretch the dough using your fingers. It should be able to from a thin, translucent membrane which light can pass through. This means that the gluten has developed sufficiently. If not, continue kneading for 2-3 minutes and then attempting the windowpane test again.
8) Transfer to a lightly floured surface, do a couple of kneads, then form a ball.
9) Place the ball in the greased mixing bowl, covering it with a damp cloth and allow it to double in size. This will take about an hour ( at 29 degrees room temperature ).
10) Poke a hole in the middle of the dough using your finger to release the excess gas.
11) Transfer to a lightly floured surface and divide the dough into 6 or 8 portions, depending on how you like the size of the buns.
12) Form balls of dough by pulling the sides of the dough to its underside, and then pinching ( picture available in notes ).
13) Transfer to a baking tray lined with parchment paper. Cover the dough with a damp cloth and allow it to rise for about 20 to 30 minutes. Meanwhile, preheat your oven to 190 degrees C.
14) Brush a layer of milk over the dough. Bake for 13-15 minutes or until lightly golden brown.
15) Once out, immediately brush another layer of milk over the buns. Cool at room temperature for 30 minutes, and then assemble.
16) Place a spread, and then dip the bun directly in a shallow plate of floss, or scatter the floss onto the top of the buns using your hands.
Coating them with milk further ensures that they remain moist.
They’re best eaten the day they’re made but can be kept up to 3 days at room temperature, covered.
Thickness of TangZhong / Water Roux, the thickness is such that when I lift my whisk, some of the water roux will be carried on top and I can form patterns without it being disintegrated into the main portion:
Pulling the sides of the dough and pinching them to seal on the underside to form balls of dough:
Do contact me if you have any other queries,
– Bakeomaniac, Javier Tan!