Japanese milk bread buns (tangzhong method) | Recipe | Bounded by Buns

Name: Japanese milk bread buns (tangzhong method) | Recipe | Bounded by Buns
Total time: 165 min
Ingredients: 24 grams all-purpose flour; 120 grams water (or 138 grams milk); all the tangzhong; 216 grams all-purpose flour; 75 grams lukewarm water; 26 grams potato flour (2 tablespoons) or 26 grams of instant potato flakes (about 4 tablespoons); 16 grams honey (1 tablespoon); 9 grams salt (1 1/2 teaspoon); 7 grams instant yeast (1 teaspoon); 36 grams room temperature butter (3 tablespoons); 1 tablespoon butter melted (optional) - used after buns are baked

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This is not really a beginner recipe. You MUST own a kitchen scale to try this one. But the presence of a tangzhong means your buns will be softer and have a longer shelf life than other similar...

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Ingredients

24 grams all-purpose flour
120 grams water (or 138 grams milk)
all the tangzhong
216 grams all-purpose flour
75 grams lukewarm water
26 grams potato flour (2 tablespoons) or 26 grams of instant potato flakes (about 4 tablespoons)
16 grams honey (1 tablespoon)
9 grams salt (1 1/2 teaspoon)
7 grams instant yeast (1 teaspoon)
36 grams room temperature butter (3 tablespoons)
1 tablespoon butter melted (optional) - used after buns are baked