I took nearly two day to make these buns. I know it is a slow process but I just wanted to be sure of the texture. Next time I am planning to make it in a single day and only then I can be sure about the difference. For this recipe I cut down milk and butter to make it a little bit healthy. The soaker was mixed on the first day night. The second day, the tangzong is made and the dough is kneaded in the morning. Then it is placed in fridge for the first proofing for 8 hours. After that the dough is brought to room temperature, shaped and placed in pans. Now it again goes into fridge for overnight proofing. The next day morning the buns are baked. I know it is quite long but it really gives a nice flavour to the buns. In spite of substituting oil for butter, the buns had a great butter flavour. It is best to serve them warm. When at room temperature the buns loose a little softness but they do taste great.
For The Soaker:
Wheat Flour-1/2 cup
For The Tangzong:
Wheat Flour-1/6 cup
For The Dough:
Wheat Flour – 2 cups
Baking Soda-a generous pinch
Milk Powder-1 1/2 tbs
Instant Yeast-2 tsp
Mix together wheat flour and water to form a slightly soft dough.
Cover with cling wrap and let it sit on counter overnight.
The next morning, mix together wheat flour and water in a sauce pan. Use a whisk to make it lump free.
Heat the mixture and keep on whisking until the mixture is cooked and is thick.
Transfer to a bowl and cover with a cling wrap in such a way that the wrap touches the surface of the mix. This is to ensure that no skin forms while it cools.
In a bowl mix together wheat flour, salt, yeast, sugar, milk powder, soaker and the room temperature tangzong.
Mix curd and baking soda until curd turns frothy.
Add it to the dough ingredients along with 2-3 tbs of water to make a slightly sticky dough.
Now transfer the dough to counter and knead for 10 minutes or until the dough passes the window pane test.
Place it in a well oiled bowl and rotate dough to coat it with oil.
Cover with cling wrap. You can set this on your counter until it doubles or place it in fridge for 6-8 hours for slow proofing. If placed in fridge, then you need to bring it to room temperature before shaping.
Once the dough is double and at room temperature, flatten it and divide it into 12 equal portions.
Roll each portion into a small tight ball with seam side down.
Arrange them in a greased 8″ square tin or a loaf tin.
Again you can just proof it on counter until double or can refrigerate it overnight.
Preheat oven to 200°C.
If in fridge, allow it to come back to room temperature.
Brush the rolls gently with milk.
Bake the buns for 25-30 minutes or until the top is golden.
Remove form oven and immediately apply butter on top.
Remove from the pan to wire rack.