Tangzhong small bread, easy to make, one-time fermentation, soft, fragrant, sweet, and stretchy, with a crispy bottom.

Let's first make the tangzhong. Take 25 grams of bread flour and 100 grams of water, mix them together evenly, then heat over low heat while continuously stirring until it becomes a paste.

Cover the tangzhong batter with plastic wrap and let it cool completely.

Once the tangzhong has completely cooled, we put 230 grams of bread flour, 40 grams of white sugar, 3 grams of salt, 3 grams of yeast, 25 grams of whole egg liquid, and 40 grams of light cream into a food processor and mix them together.

After stirring until a coarse film appears, add 25 grams of unsalted butter softened to room temperature, and continue stirring.

Stir until a glove-like film forms.

Take out the kneaded dough, wrap it in plastic wrap, and let it rest for 20 minutes.

Divide the dough into 8 portions.

After rolling it into a ball, cover it with plastic wrap and let it rest for another 10 minutes.

Take a piece of dough and roll it out long and thin.

Fold it in thirds first.

Fold it in half again.

Then roll it into a teardrop shape.

Roll it out longer and thinner again.

Just roll it up slowly from one end.

Perform all the steps once and put it in the oven to ferment.

Temperature 35°C, humidity around 80%. Note: You can place a bowl of hot water in the oven to help with fermentation.

Take out the well-fermented dough and brush a layer of egg wash on the surface.

Preheat the oven to 160°C, bake for about 25-30 minutes, and cover with a sheet of aluminum foil after the surface has browned to prevent it from becoming too dark.

Tangzhong buns, done O(∩_∩)O

Simple operation, single fermentation.

Rich in milky fragrance, both fragrant and soft.

The bottom is crispy, incredibly delicious.