Ingredients<\/u>:<\/b>
\nTangzhong:
\n2 tablespoons (20g) bread flour
\n2 tablespoons (27g) water
\n4 tablespoons (60g) whole milk<\/p>\n
Dough:
\n1\/2 cup(120g) whole milk @ 95f (30c)
\n1 tablespoons (9g) instant yeast
\n2.5 cups (320g) Bread flour
\n1 teaspoon (7g) fine sea salt
\n2.5 tablespoons (35g) granulated sugar
\n1 whole egg
\n1 egg yolk
\n3 tablespoons (42g) unsalted butter, softened<\/p>\n
Egg wash:
\n1 whole egg
\nsplash of whole milk<\/p>\n
Directions<\/u>:<\/b><\/p>\n
Tangzhong<\/b>
\nWhisk together bread flour, water, and milk in a small sauce pan, once combined heat over medium heat while continuously mixing until a paste is formed. Set aside.<\/p>\n
Dough<\/b>
\nHeat milk up to 90-95 degrees f and stir in yeast. Allow to bloom for 8-10 mins.<\/p>\n
Whisk together flour, salt and sugar in bowl of a stand mixer. Place in mixer with the dough hook and start mixing on low speed. Pour in the yeast mixture and allow to mix for a few seconds then add in tangzhong, 1 whole egg, and 1 egg yolk. Increase mixer speed to medium low and mix until everything is thoroughly incorporated. Then gradually add butter, 1 Tbsp at a time and allow each addition to mix in completely. Once everything is combined, allow the machine to knead the dough for 5-8 mins until it becomes smooth.<\/p>\n
Pour out dough and form into a ball and place in a greased bowl covered with greased cling wrap and allow to rise for 1-2 hours or until doubled in size.<\/p>\n
Punch dough down and turn out onto lightly floured work surface. Divide dough into 6 even pieces, each weighing between 95 and 105g.<\/p>\n
Shape each piece into a tight ball and place on a sheet pan lined with greased parchment paper, separating by about 2 1\/2 inches. Cover dough balls with either a damp towel or inverted sheet pan and allow to rise for 1-2 hours or until doubled.<\/p>\n
Brush dough balls with egg wash and bake in a pre-heated to 375 degrees f for 16-18 minutes or until deep golden brown. Brush with melted butter.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: Tangzhong: 2 tablespoons (20g) bread flour 2 tablespoons (27g) water 4 tablespoons (60g) whole milk Dough: 1\/2 cup(120g) whole…<\/p>\n","protected":false},"author":2,"featured_media":945,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-944","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/944","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=944"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/944\/revisions"}],"predecessor-version":[{"id":946,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/944\/revisions\/946"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/media\/945"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=944"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=944"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=944"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}