Tangzhong butter milk Buns

Yesterday I tried again using the Tangzhong method to make Butter milk Bun. I wanted to see whether it was any better than the gelatinized method which I posted earlier. I prepared the Tangzhong dough one night before and kept in the fridge. The weather was very hot about 36 degrees Celsius. The dough rise and double in size very quickly. This recipe adapted from Nasi lemak blog was originally with coconut bun fillings but I preferred our Malaysian butter milk. I have learned from my previous experience to ensured to sealed up my buns carefully so as the butter milk would not leak out. This time none of the fillings leaked out.
The butter milk fillings recipe was adapted from a Brunei food blog. This is the only kind and only one I can find in the internet. I have tried many milk fillings before but all was no good.
The bun came out very soft except the texture was a bit more moist and dense than the gelatinized method. Overall it was a success. After it was completely cooled down, it was not as soft the gelantinized bread but it was still okay. Pop it into the microwave for thirty seconds and it came out as good as fresh from the oven.

Butter milk fillings
70g butter
30g icing sugar
1/8 tsp salt
30g whole egg (about half egg) *
1 tbsp corn flour
80g skimmed milk powder

*you can use the other ½ egg for egg wash.
1. Cream butter, sugar and salt until creamy.
2. Add in egg in batches mixing well each time.
3. Put in corn flour and skimmed milk powder, mix well with rubber spatula. Add more corn flour if dough is still too soft or watery depending on your egg size.

Starter dough (Tangzhong dough)
45g bread flour
225ml water

Whisk the bread flour and the water together in a heat proof saucepan. Heat the mixture at low heat till it thickens .(about 2-3 mins). If you are continually stirring, the mixture will start to have “lines ” gluey and starchy and then it is done.
Transfer to a bowl and after completely cool down you can start using it. Store the remaining starter in the refrigerator for up to 48hours, cover loosely with plastic wrap to prevent from drying

Main Dough
1 Tangzhong dough
400g bread flour
100g all purpose flour
1 large egg
80g caster sugar
2tsp instant active yeast + 2tbsp lukewarm water
60ml fresh milk
60g unsalted butter, room temperature

1. Knead everything together except for the butter. Knead till the dough is not sticky. Add in the butter and continue to knead till it passes the window test. Takes about 15 to 20 minutes on stand mixer.
2. Let the dough proof covered for 2½ hrs or till double in volume. Punch out the air and let divide into 20 equal portions (50g each). Roll round and let rest for 10 minutes before shaping.
3. Grease the baking tin / pan and preheat the oven to 180C.
4. Flatten the dough and fill it with butter milk filling (30g). Place all finished buns on a greased baking sheet, and let rise for 30mins.
5. Brush the top with egg wash . Then bake in the oven for 25-30mins or until golden brown.
6. Once baked, remove from oven and immediately brush with some butter for a more shinning look before letting cool down completely.

*If you want the buns to look more attractive and appetizing, you can glaze them while they are still hot with butter, margarine, apricot gel, egg white or sugar syrup.
( Cook 1part of sugar with 2 parts of water till boiling).

More info please see also my website Tangzhong coconut / Butter milk bun

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