Adapted from Christine's Tangzhong Wholemeal Toast I made one and a half times the original recipe. I reduced the wholemeal flour and much to my delight I could knead it to the stage which passed the windowpane test. The buns were super soft and fluffy as tangzhong were added into the dough.
415g bread flour
125g wholemeal flour
60g caster sugar
9g instant dried yeast
65g egg (lightly beaten)
180g tangzhong (refer here to make tangzhong and measure out the required amount)
60g butter, softened
- Combine all the main dough ingredients, except butter. Knead until well combined and smooth. Then add in butter and continue kneading until dough is smooth and elastic and passed the "window pane test" (refer here).
- Place the dough in a lightly greased bowl. Cover with a damp cloth and let it rise until doubled.
- Gently deflate the dough to release trapped air. Divide dough into 21 equal portions and roll each portion into round shape. Cover and let them rest for 15 minutes.
- Take a ball of dough and cup your hand over it and roll in a circular motion. Place 12 balls of dough onto a greased 8" round pan and 9 into a greased 7" square pan. Continue with the rest of the dough. Cover and let them rise until almost doubled (90%).
- Preheat oven to 165°C.
- Snip a cross on the buns with scissors and place garlic-butter over it. Bake for about 30 minutes or until golden brown.
Garlic-Butter: (Combine everything together)
150g butter, softened
4 clove garlic, minced finely
salt & pepper, to taste
1 tbsp chopped parsley