See my inner bread texture.
1/2 cup bread flour
2-1/4 tsp active dry yeast
1/2 cup warm water
2 Tbsp sugar
1 tsp salt
1 medium egg
3 cups bread flour
1 Tbsp butter
Ready fried luncheon meat (cut into shreds)
- Pre-prepared tangzhong. Cook until sticky feel.
- In separate arge bowl, add yeast, warm water, sugar, and salt. Stir until dissolved. Add the egg, and 2 cups of flour. Mix well. Slowly add the remaining amount of flour until dough is formed. You may or may not use the full amount of flour. It depends on the humidity of your weather.
- Turn dough out onto floured board. Knead dough for about 6 minutes, adding more flour by the tablespoon, if necessary.
- Until you see the gluten appear in the dough, add on the butter and knead it.
- Grease a medium bowl. Put dough into the bowl and then turn dough over so that the top of the dough is also lightly greased. Cover the bowl with a clean kitchen towel and let the dough rise in warm, draft-free place until double in size or about 1 hour.
- Punch down dough. Turn it out onto a floured table and knead out all the bubbles for about 5 minutes. Roll dough out and shape it long triangle. Wrap it with the luncheon meat with same method of making croissant
- Preheat oven to 375 degrees F. Grease baking sheets. Set these buns on each baking sheets, cover with clean kitchen towel, and allow to rise in warm, draft-free place until double in size or for about an hour. Lightly beat the egg yolks. Brush egg yolk on top of rolls after they have risen.
- Bake rolls for about 20 minutes or until golden brown. Remove buns from oven and turn out onto rack.