Tangzhong Milk Buns -牛奶汤种面包

Recipe：Adapted from " The second Book of  Baking for Beginners by Carol"

Ingredients: Water-roux Starter (tangzhong in Chinese)
250 g milk
50 g high protein flour

Method:
1)  Combine milk and high protein flour together, mix well.
2)  Cook and stir over low heat  till mixture has thickened , remove from heat.
3)  Cover with cling wrap . Make sure it is cool prior to use.  The balance can keep in the fridge  for 3 - 4 days.

Dough:
1) 100 g water-roux starter
2)  250 g high protein flour
3)  50 g low protein flour
4)  1/2 teaspoon instant dry yeast
5)  50 g egg (about 1 egg)
6)  30 g fine sugar
7)  1/8 teaspoon salt
8)  80 c.c.milk or fresh cream
9)  30 g unsalted butter

Topping:
white sesame seed and sun flower seeds

glaze:
1 beaten egg,  for brushing

Method:
1) Combine dough ingredients, except butter in a mixing bowl.  Beat  or knead it to soft, smooth dough  until texture doesn't stick to hands.  Add butter, beat or knead dough to glossy, smooth,  non-sticky dough again.  Now it is ready for fermentation if you are able to stretch it out to a thin "membrane".

2) Shape round and place in a lightly greased bowl, cover and ferment for 60 minutes and double in size.

3) After the resting time, take out dough, punch out  the air, divide dough into 8 equal portions (about 70 g each), roll into balls. Cover and rest for 15 minutes.

4)  Shape to your desired  patterns.  Arrange them in a greased baking tray.   Proof  for 50 - 60 minutes and double in size.

5)  Gently brush the top with egg glaze, sprinkle with a little of toppings.  Bake in a preheated 170 degree C oven for 15 - 18 minutes till golden brown.  Remove from the oven.