Buns using Tangzong Method–Super Soft Buns

Today's recipe is super soft Buns using the Tangzong Method.. I made a home made Pav bun recipe here and this is another version I tried.. I got this recipe from our friend blogger - Gayathri..

Ingredients

For the Tangzong
All Purpose Flour - 1/6 cup
Milk - 1/2 cup

For the Dough
All Purpose Flour - 2 1/2 cups
Sugar - 3 1/2 table spoons
Salt - 1 tea spoon
Curd - 1/4 cup
Baking Soda - A pinch
Milk Powder - 2 table spoons
Butter - 3 table spoons
Instant Yeast - 2 1/4 tea spoons
Warm Water - 1/2 cup (approx)

Method

First prepare the tangzong

Mix flour and milk and whisk until there are no lumps
Keep it on the stove and continuously stir until it becomes a clumpy dough
Remove from flame and transfer to a bowl and cover with a cling wrap and allow it to cool. The cling wrap should touch the surface of the tanzong to avoid crusting

Now Prepare the bread
Beat together curd and baking soda and set aside
Add the yeast and sugar to the warm water and mix well
Set the yeast mixture aside covered for about 10 minutes or until it is foamy
In another bowl, sieve together flour and salt. Add milk powder and mix well
Make a well in the center of the dry ingredients and add the prepared tangzong, curd and yeast mixture
Mix well and make a soft sticky dough.
Add the butter and knead until incorporated. Knead it well for about 10 minutes
By now the dough will be smooth and stretchy
The dough should pass the window pane test - take a small piece of dough and stretch to a thin square. The dough should stretch without breaking and the the dough should be thin enough for light to pass through. If the dough breaks, then more kneading is required.
Make the dough to a ball and place it in a greased bowl
Slightly rotate the dough to coat all the sides with oil..
Cover with a sling wrap and set aside for an hour or until it doubles in size
Now poke a hole in the center of the dough. If the hole stays, the proceed. if it bounces back, then proof little longer
Punch down the dough and roll it into a thin disc. Cut it in 4 equal parts..
Cut each portion into 5 equal parts. Now we will have 20 dough pieces
Roll each dough piece into a tight ball and place all the roll in a 12*9 greased tray
Cover with a cling wrap and allow them to double in size
Preheat the oven to 175 degrees C
Brush the top of the buns with milk and bake it in the preheated oven for 20 - 25 minutes
Remove from oven and brush the buns with butter
Remove from the tray and place it on a wire rack and allow it to cool completely.
Enjoy the delicious buns!!

 

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