Tangzhong Hokkaido Paobao

Overview

I made it once a few days ago, the Hokkaido toast with tangzhong. It tasted really good. Even the elderly at home said it was delicious. I am free today. I thought about making a tangzhong dumpling. It should be good,

Tags

• baking
• breakfast
• butter
• condensed milk
• egg yolk
• high gluten flour
• sugar
• whipping cream
• yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 First put 18 grams of flour 74 and water into a small pot and heat over low heat until the batter becomes mushy. This is the soup

   

2. 2 Put everything except butter into a large bowl, stir it into snowflakes, and let it sit for half an hour. This will help you roll out the glove film better

   

3. 3 Knead the dough until smooth, add butter and knead it into a glove film

   

4. 4 Cover the dough with plastic wrap and ferment until 2-2.5 times in size

   

5. 5 After the fermented dough deflates, divide it into several portions and let it rest for 10 minutes

   

6. 6 Take a piece of dough and roll it into an oval

   

7. 7 Roll up from left to right,

   

8. 8 Tighten the seal,

   

9. 9 Put the rolled dough into the mold, seal it downward, and ferment for the second time. When it has doubled in size, sift a layer of egg white on the surface (one egg yolk was used when kneading the dough, and the remaining egg white can be used now)

   

10. 10 Preheat baking pan, middle layer, 160 degrees, 30 minutes

    

11. 11 After taking it out of the pan, sift a layer of butter immediately to make it more fragrant

    

12. 12 Look at the side