Mix ingredients of tangzhong. Cook for 30 seconds on medium heat. It should look like porridge. Take it out of the saucepan (reuse for next step)
Using the same pot, heat milk until it gets to 85-95 degrees. Remove from heat and add 9 grams of yeast. Mix together-set for 10 minutes.
While the yeast rests, in a mixing bowl put flour, sugar and salt in and combine with a spatula. Put dough hook on and use for low-medium speed. Slowly add the tengzhong, milk/yeast, and 1x egg and 1x egg yolk. Turn speed to medium until combined.
Slowly add the butter, 1/3 of it at a time. Keep mixing until it's well combined and smooth.
Wet a clean towel and put in a warm place for it to sit until doubled (1-1.5 hours).
Push the mix down and lay onto a table. Split into 6 rolls (110 grams each). Put on Baking sheet. Cover the tray with a large baking dish and raise for 1-1.5 hours.
10 minutes before you cook, put oven to 375 degrees. Put egg wash on finished rising dough then put into oven for 15 minutes or golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 42 (16%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 76.2mg||23 %|
|Sodium 483.9mg||17 %|
|Potassium 152.1mg||4 %|
|Total Carbohydrate 43.4g||13 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 41.7g|
|Protein 9.9g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 259
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