The recipe I have been using is not so rich.
This recipe is by Kim-Joy Hewlett who was runner-up in the Great British
Bake Off in 2018. I've edited it as the original used the recipe to make
the buns in the form of pigs to float in soup!! I just use it to make
hamburger buns for my son's family.
For the tangzhong
25g strong white bread flour
For the dough
The tangzhong paste
160ml whole milk
50g melted unsalted butter
1 large egg
1 tsp salt
420g strong white bread flour
To make the tangzhong paste, whisk the flour with the water in a pan
until smooth. Place the pan on a low heat and stir continuously using a
spatula, until it has a pudding-like consistency. Transfer to a bowl,
cover with clingfilm and place in the freezer for 10 minutes to cool.
Meanwhile, warm the milk and melt the butter. Add to a large bowl with
the sugar and salt. Take the tangzhong out of the freezer and add to the
bowl along with the egg. Whisk together.
Add the flour and yeast. If using a mixer, allow the machine to knead
for 10 minutes with the dough-hook attachment. If working by hand, use a
wooden spoon to combine everything into a ball of dough, then turn out
on to a floured surface. Knead by hand for about 10-15 minutes. Place
the dough into a lightly oiled large bowl and cover with clingfilm.
Leave to rise until it has doubled in size.
When risen, knock back and divide into 8-10 portions. Cover with lightly
oiled clingfilm and leave to rise until they have doubled in size.
Heat the oven to 180C (fan-assisted). When the bread has risen, brush
with a lightly beaten egg and bake for about 15 minutes.