Japanese milk bread buns (tangzhong method) | Recipe | Bounded by Buns
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boundedbybuns.com.
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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