Hokkaido Milky Bun - Tangzhong starter

This recipe is from Angie Recipe

Hokkaido Milky Bun - using Tangzhong starter
http://angiesrecipes.blogspot.com/2009/02/hokkaido-milky-loaf-buns.html

• 300 g All-purpose flour
• 50 g Rye flour  [ She mentions can substitute by bread flour]
• 30 g Milk powder
• 120 g Tangzhong-Water Roux Starter
• 55 g White sugar
• 14 g Fresh yeast

5 g Salt 1 Egg 30 g Milk 50 g Creme fraiche/Fresh creamangiesrecipes 30 g Soft butter, diced

Her blog has a very detailed step on how to shape the bun.

Some notes from her blog:
1. Mix all ingredients over low speed till incorporate. - then adjust to medium and continue to beat.
2. Cut in the butter when dough ball starts to form
3. Put speed to low to knead till butter has blended in
4. Increase speed to medium till dough becomes very smooth and elastic.


- in comments section
- can substitute rye with bread flour
- sub 14g fresh yeast with rapid dry yeast