The other day I tried making more Tangzhong Starter because Mom has this thing against crusty breads (she says it makes her teeth feel like they're going to fall out), and Tangzhong is supposed to yield a softer crumb. I found a recipe on Do What I Like for a soft bread loaf and thought it would be fun to make some buns with them. Since I had leftover frozen matcha custard filling from my dorayaki pancakes, I decided to fill them up with it. However, I read somewhere (I lost the link) that you can also fill it with pork floss or Rou Song, so I've posted the recipe below. However, in general, this bread is very versatile and can be filled with anything from red bean paste to hot dogs or curry.
Tangzhong Loaf with Green Tea Custard
-4.4oz bread flour
-1/2 tbsp skim milk powder
-1.4 oz TangZhong
-0.22 cups warm water
-3/4 tsp dry yeast
-Green tea custard filling
1. Combine all ingredients except the custard filling and mix.
2. Knead until the dough is smooth and springy, then wrap with saran wrap and leave in a warm place (we put it on the lid of our water boiler). Let rise until doubled in volume.
3.Divide dough into balls, flatten, then fill with about 1.5 tsp custard filling.
4. Envelop the filling with the dough, then seal the ends with a bit of water. Place the ends on the bottoms of a brioche or cupcake pan.
5.Brush with beaten egg yolk, top with sesame seeds, and bake at 400F until golden brown.
Pork Floss Filling:
4.2 oz pork floss
1.7 oz Mayonnaise
1 Tbsp. condense milk or sugar
1.7 oz soft butter