Assorted Buns

Ingredients: (makes 8 buns 60g each)

350g Bread Flour
10g Milk Powder
6g Instant Dry Yeast 
50g Sugar
1/4 Teaspoon Salt
1 Egg(60g), lightly beaten
120g Tang Zhong
125ml Fresh Milk
30g Unsalted Butter, soften

Method:

1. Mix all the ingredients (according to your recipe) in your mixing bowl for about 3 minutes and make sure   that all the dry ingredients are incorporated.

2. Add in milk to form dough. When the dough is stretchable, add in butter in small pieces and knead for 15mins or till clear membrane stage.

3. Place the kneaded dough back into a greased mixing bowl and leave it in a warm place to prove for about 45 minutes to an hour or until the dough has doubled in size.

4. Divide dough into 8 pieces (60g each) and form into small round dough. Rest the dough for 15 mins.

5. Place the completedbread onto baking sheet. Let doughs proof for 45 minutes or until double in size.

6. Egg wash. Bake at the preheated oven at 175c for 18 - 20 minutes until the bread is browned. Remove immediately.

Recipe from Ellenaguan Assorted Homemade Bread