65°C Sweet Dough Bun

65°C Sweet Dough Bun 

Original recipe taken from: https://youtu.be/x5irJiSRMDs

INGREDIENTS

TANGZHONG :

24g high protein flour

120g water 

STEPS:

1. Bring to a boil these 2 ingredients until gluey paste is formed.
2. Put aside to be used later (put everything in breadmaker).

DOUGH :

110g water 

2 B-sized eggs (or replace with 100g jam and adjust sugar accordingly)

4g salt

30g milk powder

70g brown sugar

8g yeast

510g high protein flour 

50g butter 

STEPS: 

1. Mix all ingredients including tang zhong made earlier into the breadmaker (except butter).
2. Add in butter and continue kneading to form dough.
3. Let it ferment for an hour until it doubles in size.
4. Shape the buns. 
5. Let it rise for another hour.
6. Bake at 170 degree Celsius until cooked. 

NOTES

• My loaf tin requires 450g dough 
• This recipe yields 1 loaf tin + several buns as shown in picture