Gingery Sugar Buns ( Tangzhong)

Rich aromatic ginger combining with dark brown sugar. Soft and fluffy bread texture.                        



Another attractive bread buns from here
Ingredients
(A)Making tangzhong 
      Bread flour  30g
      Water  160g

(B) Bread flour  400g
       Dark Brown sugar  80g (fine sifted)
       Salt  1/2 tsp
       Water  40g
       Instant dry yeast  6g  ( 1tsp + 1/2 tsp )
       Extracted ginger juice  2 tsp
       Milk  100g

(C)  Unsalted butter  30g

(D)  Topping decoration
        Unsalted butter  100g ( room temperature)
        Dark Brown sugar (fine sieve)  100g
        Whole egg  30g
        Cake flour  100g
        Almond flake  4 tbsp

making tangzhong

Methods
Preparing tangzhong

Mix ingredients (A). In low heat,  constantly stirring the mixture with a spatula and when it turns like a glue texture and showing "trails" as you go in a circular motion, it's done. Remove from the heat.
Wrap with cling wrap, chill in the fridge for an hour before use.

Mix in the tangzhong mixture with (B).  Using your stand mixer, knead everything into a rough dough. Then add in butter and continue to knead until dough become smooth and glossy.

Cover and let it rise for 80 minutes.

Preparing the topping
Whisk in room temperature butter, along with dark brown sugar then, whole egg.  Beat until it turns light and fluffy.
Fold in the cake flour until it is well combined. Cover and set aside.

Divide the  dough into 16 portions, roll into balls, cover and let it rise in warm place for about 25 minutes.

Pipe through the topping on top of each dough, sprinkle with almond flakes (see pic).

Bake at preheated oven of 190C, for about 15 minutes.

( I placed a pan filled with boiling water on the lowest shelf of the oven during the baking session).

ready to be baked