65 degree Tangzhong super soft steamed buns
Overview
I used 65-degree Tang Zhong to make bread, and there was a lot leftover. I suddenly thought of using it to make steamed buns, but I didn't expect it to be super soft. Let’s let go together.
Tags
Ingredients
Steps
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Make soup: add 100 grams of water and 20 grams of flour and mix well.
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Stir while adding, and turn off the heat when it reaches 65 degrees. If there is no thermometer, heat until thick lines appear. It will be better to refrigerate the soup overnight.
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Add all the steamed bun ingredients to the bread machine and let the dough rise until it doubles in size.
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Divide into 10 evenly.
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Put it in the steamer to rise for about 15 minutes and steam for 25 minutes.
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Very soft.
