Thursday, 16 June 2016

Assorted bread ( TangZhong Method)

Today I bake assorted buns using the Tangzhong method using my Bread Maker. I adapted this recipe from Christine's Recipes. Tangzhong is a water and flour paste which is added to make soft and fluffy bread. Flour is mix together with water and cook to a paste and leave to cool before adding to the other ingredients and knead into a dough.  As there's a few bottles of kaya lying around, I decided to make Kaya buns. Also with the leftover Haebeehiam I made some Haebeehiam buns. Really am happy to have found this method.


25 gms plain flour
125 ml water


Mix the 2 ingredients together till flour dissolves.
Cook over small fire till mixture resembles glue and lines are form when you whisk the mixture.
Cover with cling wrap and leave to cool.

Assorted Buns


250 gms plain flour
55 gms cake flour
20 gms milk powder or coffeemate
45 gms caster sugar
1/2 tsp salt
6 gms yeast
30 gms beaten eggs
90 gms Tangzhong
25 gms butter


Measure all the liquid ingredients into the breadmaker ( except butter)
Add in the dry ingredients, make a small well in the middle of the flour and add in the yeast.
Select the ' knead ' mode of the breadmaker and start the BM.
When ingredients come together add in butter.
Let the BM do it's job and repeat this mode 3 times.
Let the dough rest in the BM for 40 mins.
Flour the tabletop and transfer the dough out.
If the dough is sticky flour your hands deflate the dough and divide the dough into 10 equal portions.
Let the dough rest for 15 mins.
After 15 mins roll the dough into little balls, flatten and fill with 1 tsp kaya. Wrapped the other dough with Haebeehiam or any fillings of your choice.
Leave to proof for 40 mins and brush with eggwash.
Place buns on a greased tray in a preheated 150°oven.
Bake for 30 - 40 mins or until golden brown.
Enjoy your buns.

Haebeehiam ( can be found in my blog @
Kaya or Otah, store bought or home made

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