These super soft and fluffy milk buns are made using the Asian tangzhong technique. Tangzhong (湯種) is a Chinese word. In English, it means Water roux. Tangzhong helps the gluten in the bread flour to stretch and develop into longer and more elastic strands. It makes the bread extra moist and also extends the freshness much longer than most other bread recipes.

INGREDIENTS
Tangzhong:
1/2 cup (123 g) of milk
1/4 cup (32 g) of bread flour

Other main ingredients:
3 1/2 cups (450 g) bread flour
1 cup (245 g) milk
1 large egg (60 g)
2 1/4 tsp, (7 g) instant yeast
4 tbsp (50 g) sugar
4 tbsp (57 g) butter
3/4 tsp (3 g) salt

Additional ingredients:
Egg wash - one small egg plus one tbsp milk
Garnish - Poppy or other seeds
Butter for brushing - about 2 tbsp (30 g)

Oven temperature: 350F (177C) for 45 minutes.

Music - Youtube video library, Dream of the Ancestor

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