Japanese Milk Bun

Preparation time : Under 1hour.

Cooking Time : Under 1hour.

Serves : 6-8

Ingredients

Tangzhong Starter

• 32g bread flour
• 180ml milk

Dough

• 7g active dry yeast
• 3 tbsp caster sugar
• 120ml warm milk
• 420g bread flour
• 1 tsp salt
• 1 egg
• 45g butter (cubed)

Egg Wash

• 1 egg
• 2 tbsp milk

Preparation

1. To make the tangzhong starter, whisk bread flour and milk in a pan, and heat over medium flame. Cook for 3–5 minutes, until thick and pasty. Cool to room temperature.
2. Activate yeast with sugar and milk, letting it sit for 5 minutes until frothy.
3. Sift bread flour and salt into a stand mixer bowl, then add in egg, activated yeast, and tangzhong. Knead dough for 5 minutes on a medium-low speed. Add in butter, and knead for another 8–10 minutes, until dough is smooth and elastic.
4. Take dough out from mixer, shape it into a rough ball. Let it proof in a covered greased bowl for 60–90 minutes, or until doubled in size. (Overnight proofing in fridge is optional)
5. Once proofed, punch down the dough, split and shape it into 7 equal portions and place them into the Buffet Casserole 26cm, covered. Let it proof for 30 minutes.
6. Whisk egg and milk to make egg wash, then brush a light layer of eggwash on top of the dough, and bake at 180°C for 30–35 minutes. When done, cool for 5–10 minutes, and it's ready to serve.