Home / Uncategorized / How to Make Hawaiian Buns (TangZhong Method) 夏威夷麵包-湯種法

How to Make Hawaiian Buns (TangZhong Method) 夏威夷麵包-湯種法

Hello Everyone, welcome to the uTryit channel

This is Amy Tong Today, I have this special and delicious recipe an style=”text-decoration: underline;”>toan> share with you These little buns are slightly sweet with a hint of tropical flavors This homemade version is definitely better than the packaged ones Thanks an style=”text-decoration: underline;”>toan> the Tang Zhong Method 湯種法, these buns are super light and fluffy

Best of all, these buns will stay soft and fluffy for a few days without using any chemicals! I have explained how the Tang Zhong method works in the past on my food blog I'll list a link below this video if you're interested to read more Follow me to the kitchen and I'll san style=”text-decoration: underline;”>howan> you how to make these Hawaiian Buns! First, we'll need to prepare the Tang Zhong portion of the dough The ingredients for the Tang Zhong are 1 cup water along with 6 tablespoons of all-purpose flour Make sure the wooden spatula that you use has a flat top

That way you can scrape the bottom of the pot properly Stir the mixture off the heat until there's no lump Then, heat the mixture over medium low heat Make sure to stir the mixture constantly and scrape down the bottom so it can cook evenly When the mixture reaches 65 degrees Celsius or 159 degrees Fahrenheit, it's ready

But it does take a few minutes for it an style=”text-decoration: underline;”>toan> cook up If you don't have a thermometer an style=”text-decoration: underline;”>toan> check the temperature, just cook the dough until it's thoroughly semi-translucent That's a sign to tell you that the flour is completely cooked through It should like a gooey wet dough like this Remove from the heat and let it cool down completely

To prepare the bread dough, we will need 1/2 a cup of pineapple juice I heat it in the microwave for about 20 seconds until it reaches 110 degree Fahrenheit Then, add in 1 tablespoon of active dry yeast Along with 1 teaspoon of brown sugar That is like the food for the yeast

Give it a quick stir and let it rest for a few minutes while we work on the rest of the ingredients In the stand mixer fitted with the dough hook, add in the completely cooled Tang Zhong that we prepared earlier Followed by 1/3 of a cup of lightly packed brown sugar, 1 teaspoon of kosher salt, 3 tablespoons of custard powder, 2 tablespoons of dry milk powder, 1 teaspoon of vanilla extract, along with 2 3/4 of a cup of all purpose flour We'll reserve 1/2 a cup of all-purpose flour to add in later Turn on the mixer for the bread dough setting according to the manufacturer instructions

Slowly add in the pineapple juice and yeast mixture By this time, it should be bubbling like this Knead the mixture for about 5 minutes After 5 minutes, your dough should come an style=”text-decoration: underline;”>toan>gether like this Slowly add in 6 tablespoons of softened butter, 1 tablespoon at a time

And in between each addition, alternate with the remaining 1/2 cup of all-purpose flour Opps After adding in all the ingredients, let the mixture knead for an additional 10 minutes After 10 minutes, stop your stand mixer and give your dough a test to see if it is ready Take out a small portion of the dough It should be slightly tacky but not sticky at all The dough should be shiny and very elastic

You should able an style=”text-decoration: underline;”>toan> stretch it to a thin membrane without tearing it Put up a small piece of dough against the window Stretch it out, if you can see the light shine through without tearing it, the dough is definitely ready Knead it a few times and form it inan style=”text-decoration: underline;”>toan> a ball shape by tucking in the edges underneath Grease a large mixing bowl with some cooking spray

Moisten the smooth side of the dough with some cooking spray and place it seam side down inan style=”text-decoration: underline;”>toan> the bowl Cove the bowl with a piece of plastic wrap and place it in a warm place an style=”text-decoration: underline;”>toan> proof for 1 hour, or until the dough is double in size After 1 hour, your dough should look like this Gently knead it a few times to deflate the air bubble inside Line a kitchen scale with a piece of plastic wrap

Weight out the dough because we want an style=”text-decoration: underline;”>toan> divide it into equal size buns Divide the total weight with 20 because we will have the total of 20 buns Roughly cut out your dough with a bench scraper The total weight of my dough was 1040 grams, divide it by 20 portions and I get 52 grams Weight each portion to make sure they are 52 grams each

After weighting each portion of the dough, form it back an style=”text-decoration: underline;”>toan> a ball shape Simply pull the edges of the dough and tuck them underneath Place the dough balls back to the mixing bowl, cover with a plastic wrap, and let them rest for another 15 minutes When 15 minutes is up, grease a 9 by 13-inch baking pan with cooking spray Lightly dust a rolling mat and rolling pin with some flour

Press out the air bubbles in each portioned dough by rolling it flat This will ensure your Hawaiian Buns have a nice and even texture inside after they're baked Form your dough back to a smooth ball by tucking in the edges underneath Repeat this step with each portioned dough, and line them up in the prepared baking pan Cover the an style=”text-decoration: underline;”>toan>p of the baking pan with a piece of plastic wrap

Let the dough proof for another 50 minutes to 1 hour in a warm place When 50 minutes is up, preheat the oven to 350 degrees Fahrenheit To prepare the egg wash for the buns Simply whisk an style=”text-decoration: underline;”>toan>gether 1 egg yolk and 2 teaspoons of whole milk This is how the bread dough should look after the final proofing

With a pastry brush, gently brush a thin layer of egg wash onto each bun Have you ever wondered how bakeries an style=”text-decoration: underline;”>makean> their breads and buns all shiny and gold brown on top? Here is the secret on how to achieve that! After applying the 1st layer of egg wash, let it dry up for a few minutes before applying the 2nd layer The double layers of egg wash will give your Hawaiian Buns the shiny and golden brown crust! Bake the Hawaiian Buns in the preheated oven for 20 to 22 minutes Half way through baking, rotate your baking pan at 180 degrees for even heat distribution When the baking time is up, slightly cool the Hawaiian Buns on a wire rack before serving

But I have an style=”text-decoration: underline;”>toan> tell you though, it is hard to wait until they're cool down! Actually, these buns are the best when they still slightly warm from the oven To store your unfinished portion of the Hawaiian buns, simply wrap them in plastic wrap The next day, you can unwrap your buns and slightly heat them in the microwave As I mentioned before, these buns will stay nice and soft for a few days! To serve, all you need is a little bit of butterOkay, maybe a lot of butter! And these are absolutely heavenly! If you're a fan of Hawaiian Buns, you have to get this recipe a try! I guarantee you're gonna love it! Before you go, please remember an style=”text-decoration: underline;”>toan> click on the subscribe butan style=”text-decoration: underline;”>toan>n and subscribe to my channel That way, you'll be the first to know when I bake up something fresh And remember, Eat, Drink, and Be Happy! Thank you so much for watching and I'll see you all next week!

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