Japanese Style Sweet Bun Dough

This is the sweet version of Japanese style [water roux/tangzhong] bun which I baked after the savoury version [recipe here] which is soft, fluffy and light.   As mentioned earlier, serve these warm or at room temperature, it taste equally good.  It can be kept for up to a week in an airtight container in the refrigerator.  Just reheat in the oven @ 100 degrees C for 15 minutes [best to wrap in foil] or microwave before serving.

Water Roux Paste [tangzhong]

[yields about 150 gm tangzhong]
25 gm  [slightly less than 2 tbsp] bread flour
125 ml [1/2 cup] water

• Mix flour and water in a small saucepan.
• Cook over medium-low heat, stirring continuously until it reaches 65ºC (should thickened to a paste at this stage) and when you stir you can see the bottom of the pan.
• Remove from heat and place a cling film over the paste (making sure that it touches the paste) and leave until lukewarm before using.

Note: This water roux can be kept in an airtight container after cooling in the refrigerator for a day if not using immediately.  If after several days, discard if roux already turned grey.

Ingredients for Savoury Buns - dough weighs about 800 gm
[makes 16 pieces x 50 gm]
375 gm bread flour
100 gm plain flour
35 gm milk powder [I used 2 tbsp]
75 gm castor sugar [I used 5 tbsp]
3/4 tsp salt 
2 1/2 tsp instant yeast
1 egg
150 ml lukewarm water [adjust as necessary]
40 gm butter

1. Knead all dough ingredients including all the water roux [except water and butter] on slow speed to combine.   Gradually add in water [don't add all, it may be too much], then  continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
2. Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined.  Knead for about 5-7 minutes until smooth, elastic and dough is not sticky.
3. Form dough into a ball.  Place in a bowl covered to rest for 25 minutes or double in size.
4. Punch down rested dough.  Divide into 4 equal portions.  Round up into a ball and rest for 10 minutes.  Divide each portion into 4 equal portions of about 50 gm each.
5. Shape into round balls.  Roll into circle and wrap each portion with a tablespoon of filling.  Shape into any shapes preferred [round, oval or triangle].  Bring the edges together and seal well.
6. Place sealed side down on paper casing.  Leave prepared dough on baking tray.  Do the same for the others.
7. Leave in oven to proof until double in size or in heated oven at 40 degrees C for 45 minutes.  Brush with egg glaze, snip a small criss-cross or lines on top before baking.
8. Bake in preheated oven at 190 degrees C for 12-15 minutes on middle shelf. Remove and cool on wire rack.  

  

 

 

Bacon Potato Mayo Filling - enough for 12 buns
75 gm streaky bacon - cut small pieces

1 potato - boiled or steamed then mashed while hot
1 onion - chopped finely

3 tbsp mayonnaise 
dash of salt and pepper to taste 

 

1. Heat a non stick pan to fry bacon until brown.  Remove but leave the oil behind to  fry the onions until soft.
2. Add in mashed potato and seasoning.  Mix well and stir in the fried bacon.
3. Dish out to cool before adding mayonnaise.
4. Refrigerate until later use.