SERVES 8
CALORIES: 215
CARBS: 33 g
FIBER: 0
Tangzhong: HEAT over medium heat for 3 minutes then REMOVE and COOL
86 g whole milk
14 g all-purpose flour
Dough: MIX
5 g instant yeast
15 g granulated sugar
100 g whole milk warmed
300 g all-purpose flour
5 g sea salt
1 large egg
TANGZHONG mixture
REST 15 minutes then ADD:
40 g avocado oil or neutral vegetable oil
MIX then DOUGH PADDLE KNEAD for 2 minutes then HOOK KNEAD (split 3 minutes with 5 minute rest)
RISE 60-90 minutes
DIVIDE into 10 balls then roll into 7-inch ovals
COIL into LOGS then RISE 30 minutes
BUSH with milk then BAKE at 350 for 18-20 minutes
STEAM-RACK COOL