ingredients:
For 8 rolls:
For tangzhong (leaven):
45 g water45 g whole milk15 g flour
For the dough:
300 g flour15 g of milk powder50 g of sugar1 teaspoon of salt1 with instant baker's yeast (dry) 8.5 g115 g of milk1 large beaten egg60 g of melted and tempered butter
1 beaten egg for gilding with a little water
Preparation:
The tangzhong:
In a small saucepan pour milk, water and flour. Whip for no more lumps. Heat over low heat stirring constantly for 2 minutes, the preparation will thicken and have a bechamel consistency.
Transfer to a ramekin or a small bowl and let cool.
Dough:
Start by melting the butter and let it cool a bit in a bowl.
In a large bowl, or in the bowl of your robot, mix the flour, sugar, salt, milk powder and dry yeast. Make a well in the center and pour beaten egg, tangzhong, milk and tempered butter. Mix and then knead 4 to 5 minutes.
Form a ball of dough, cover with cling film and place a clean towel over it. Let the dough grow for 1 hour to 1 h 30 depending on the ambient temperature, the dough should double in volume.
When the dough has pushed well, flour your worktop, drop the ball of dough and degas it.
Weigh it and divide it into 8 balls of the same weight (80 g the ball).
Prepare and grease a round mold of 23 cm (a mold with an edge like a mold to miss).
Arrange the balls of dough in the mold leaving a gap between each. Put a towel on it and let it rise again for 45 minutes.
Preheat your oven to 175 ° C.
Brush beaten egg with a brush and bake for 25 to 28 minutes. Time to have a golden brown crust.
Then leave to cool for ten minutes before unmolding, place on a rack and let cool completely.