Sweet buns

I've always like those soft, fluffy sweet buns, but it's really hard to get here, the ones they sell here is more like those hard rock buns... Then I saw this recipe from

http://www.mykitchensnippets.com/2010/05/japanese-style-sweet-bun-dough.html#more

I decided to give it a try. The first time was not so good looking, but it tasted really great. I wasn't going to give up so easily, so I gave it another try, and it looked better.

Here's the recipe for it;

375g bread flour
100g plain flour
35g milk powder
75g caster sugar ( I used less sugar, it was too sweet for me)
3/4 teaspoon salt
1 sachet (7g or 2 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml (approx.) lukewarm water – adjust according
40g butter, cubed

Water-Roux Paste/Tang Zhong:
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water

1. Mix the flour and water in a small saucepan. . Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, which is when you stir you can see the bottom of the pan. Remove from heat; place a cling film (or a lid) over the paste and leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat)

Preparation for the dough:

1. Fit the mixer with the dough hook attachment. Sift bread flour, plain flour, milk powder, caster sugar and salt the mixing bowl. Add in the yeast and mix well. Add in the water roux and beaten egg. Turn on the mixer and slowly add in the lukewarm water until the dough form into a nice ball of dough. (You might not need all the water. )

2. Continue to knead for 10 minutes and add in the butter. Continue to knead until all the butter is incorporated into the dough and the dough is smooth and elastic. Take the dough out from the mixing bowl and give it a final few kneading by hand. Form it into a round ball and let it to rise until double in size in a large greased bowl. Cover the bowl with a wet towel or cling wrap (It took me an hour to proof the dough but it all depend on the weather and environment on the day you make the bread). I put mine in the oven with the lights on and bowls of hot water so it will proof faster.

3. Punch down the dough gives it a few knead and divide the dough into 16 equal portions. The easiest way to divide is to cut the dough into 4 parts and from there divide each into another 4 portions. Form each into a ball and let it rest for another 10 minutes.

4. Shape and fill the buns with fillings or just have it plain, it's just as good. Place the buns in baking sheets that line with parchment paper. Cover the buns and let it rise until double in size (it takes another 30-40 min, just like step 3). Brush the buns with some egg wash (egg mix with some water)

5. Bake in a pre-heated 350 degree for 15-20 minutes or until golden brown.

I store my buns in the fridge after a day old, and just microwave it for 10 seconds when I want to eat it, it will stay soft and fluffy for a couple days~

Good Luck!