Another excellent recipe. The bread has very soft texture and smells very buttery. YUM!
This is a bread made using Tang Zhong method, ie you make a water roux first.
My tweaks:
- cooled the water roux in a bowl covered with cling wrap. Cling wrap was pressed onto the roux to prevent a skin from forming.
- used 30g raw sugar
- used ghee
- brushed with egg wash before baking
First rise took about 1 hour, out in the patio. Formed 60g balls that were left to rest for 20 mins. Then added filling and proofed for another 30 mins.
Not sure if the triple proofing was necessary for buns with fillings. But it seemed to work
Made 3 types of fillings: mung bean paste, cheese & pineapple, and curry chicken & potatoes. Kids loved the cheese version. I filled the buns with a bit of cheese besides sprinkling some on top.
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