Take
butter
(42g)
out of the fridge
(and optionally one egg).
Step 2
flour
(20g)
water
(30g)
milk
(60g)
For the Thangzong add 20 g of bread or all purpose
flour
(20g)
to a small sausepod with
water
(30g)
and
milk
(60g)
. With constant whisking heat the mixture up until you get very smooth and sticky paste. Cool it down.
Step 3
yeast
(9g)
milk
(120g)
Prepare
yeast
(9g)
with
milk
(120g)
at about 35 degrees celsius. Let it sit for about
10
minutes.
Step 4
flour
(320g)
salt
(3g)
sugar
(60g)
To a bowl add
flour
(320g)
,
salt
(3g)
and
sugar
(60g)
. Mix.
Step 5
egg
(1)
butter
(some)
Add your thangzong, the yeast milk mixture
(and one
egg
(1)
at room temperature, which was totally optional in my testing. The egg will make the buns a little more
'stiff'). Mix everything and ones it comes together, start adding the softened
butter
(some)
one tablespoon at a time.
Step 6
Kneed for 15 minutes
(this dough should be a smooooth booi). Form a big ball by constantly folding it under itself and keeping constant contact to the work surface. But it in a slightly oily bowl and cover it with a wet towel.
Step 7
Let the dough rest for one to
2
hours.
Step 8
Punch down the dough, and on a floured worksurface divide it into enough pieces.
(For a round baking pan prepare 7 pieces
(89g each) for a square one prepare 9 (69g each)). Roll them to balls and place them in a buttered baking pan cover with a wet towel.
Step 9
Let them rest for one to
2
hours.
Step 10
Preheat the oven to 175 degrees celsius. Prepare an eggwash
(can be vegan, just dilute some form of sugar
(e.g. white sugar or honey) 11 with water) Wash your buns and put them in the oven for 28 to
30
minutes.
Step 11
garlic
(some)
Prepare some
garlic
(some)
butter or garlic olive oil
(melt the garlic in the oil). When your buns are ready, wash them with the garlic butter/oil and springle with salt.
Step 12
Enjoy.
(Every ingredient can be a vegan substitute, works perfectly! Thank you oatly!).