bread
Easy Wholemeal Buns
Soft wholemeal buns using the tang zhong method
Chef Forest Leong Makes 2 loaves or 16 buns
Ingredients
Tang zhong
- 40g Blue Jacket Bread Flour
- 200ml water
Yeast mixture
- 10g instant dried yeast
- 250ml lukewarm milk
- 20g sugar
Dough
- 150g Blue Jacket Bread Flour
- 260g Blue Jacket Wholewheat Flour
- 60g sugar
- 3g salt
- 40g unsalted butter or oil
- 1 whole egg
- 200ml water
- 1 egg yolk, for egg wash
Method
- 1
Make the tang zhong: cook the bread flour and water in a pot over medium-low heat until paste-like. Cool, or chill in the fridge.
- 2
Mix the yeast mixture and leave a few minutes to activate, then add the egg.
- 3
Combine the dough ingredients, tang zhong and yeast mixture. Knead for 5 to 7 minutes.
- 4
Cover and proof for 1 hour, or until doubled.
- 5
Knead briefly, then shape into balls or a loaf.
- 6
Proof again for 30 to 45 minutes and brush with egg yolk.
- 7
Bake at 180°C for 25 to 30 minutes.
