Preparation
1 Prepare Tang dough starter: Add bread flour and water, heat over low heat in a small pot, keep stirring until thicken like pudding, let cool and set aside.
2 In a small bowl, combine yeast and warm water and mix well.
3 Preheat the oven: “3D Hot Air” mode for 40℃
4 Making bread: Sieve bread flour, milk powder, salt and sugar, mix well, pour in stand mixer, or knead by hand until all ingredients are mixed well.
5 Add egg and water, use medium speed to knead the dough. Add dough starter and yeast mixture, mix well.
6 Knead the dough by stand mixer for 5 minutes. (knead for 10-12 minutes if by hands). Add the soften unsalted butter and mix well.
7 In a bowl, grease some oil, cover the dough with plastic wrap, put in oven to let dough fermented for 30 minutes.
8 Once the dough is ready, press the dough flat to release air on a lightly floured table.
9 Divide the dough into 8 equal parts and shape into a ball, put on a tray with baking sheet, cover with plastic wrap and allow to rise for another 30 minutes.
10 Preheat the oven to 180℃ by using “3D Hot Air” mode.
11 Prepare the Crust: Mixed all the ingredients well and make it into a dough, refrigerate for 20-30 minutes.
12 Divide the crust into 8 portions.
13 Roll the crust in between two sheets of plastic wrap, flatten the crust into circle. Place the crust on the bun.
14 Score the crust surface by a knife with crosshatch marks.
15 Brush the top of the bun with egg wash. Bake for 15 minutes at 180℃.
*Use the dough starter to make the bun more soft.