- Tangzhong Paste:-
- Flour: 2 tbsp/ 20 g
- Water: 2 tbsp/ 27 g
- Milk: 4 tbsp/ 60 g
- Flour: 320g
- Yeast: 1 tbsp
- Sea salt: ¾ tsp
- Milk powder: 2 tbsp
- Milk: 150 g
- Sugar: 50g
- Salted Butter: 42g
- Salted butter: 100g
- Chopped garlic: 4 cloves
- Oregano: 1 tsp
In a Trivantage milk pan, add Fflour, milk and Wwater to make the tangzhong paste. Heat it on a low heat and keep on mixing till it becomes thick and sticky. Set this aside to cool.
- In a small bowl, mix lukewarm milk with a little sugar and the measured yeast. Mix this all together and let the yeast bloom and activate.
- Add everything else in a large bowl for the dough mixture, including the yeast mixture and the tangzhong paste. Knead the whole mass for 7-8 minutes till it forms a soft and supple dough. Grease it with oil and let it rise in a covered bowl for 1.5 - 2 hrs.
- Take out the risen dough and divide it into 7 equal pieces. Roll them into perfectly smooth balls and place them in a cast iron skillet. Cover them with a damp towel and let them rise again for 30 minutes.
- Once they are risen, brush them lightly with milk wash and bake them in a preheated 175 degree celsius oven for 25 minutes or till they are golden brown all over.
- Prepare the garlic butter by simply melting the butter and adding chopped garlic and oregano into it. Mix it together and brush it over the freshly baked hot buns as soon as they come out of the oven.
If the temperature where you live is very cold, then you can keep your dough in an oven to rise. Set the oven temperature to 75 degree celsius and leave it in for 1-2 hrs.