Japanese Style Hot Cross Buns (Tangzhong Method) | Asian Inspirations

Ingredients

• 520g bread flour
• 50g brown sugar
• 30g milk powder
• 6g salt
• 8g instant yeast
• 160g Tang Zhong
• 110g eggs (around 2 eggs)
• 120g dragon fruit puree (about ½ of the fruit and top up with water)
• 50g butter
• 1-1½ tsp cinnamon power
• 1-1½ tsp mixed spice
• 60g dried longan (cut to smaller pieces)
• 50g wolfberries (rinse)
• 40g bread flour (high protein flour)
• 160g water
• 45g bread flour
• 50g water
• ¼ tsp salt
• 1tsp olive oil
• 1pc Pipping bag
• 1 tbsp honey