Recipe detail

First, we'll prepare Tangzhong. We put water and all-purpose flour into a saucepan and gradually bring it to a boil. A paste similar to choux pastry will form. Let the Tangzhong cool.

From the other ingredients and the cooled tangzhong, we'll prepare the dough in a mixer. Finally, we'll add softened butter and let it incorporate.

We let the worked dough double in size. After it has risen, we'll divide the dough into three parts. Each part will be rolled out into a long rectangle. We will fold the sides towards each other and roll it with a rolling pin. The rectangle that has been folded and rolled will be rolled up.

We transfer the rolls into a buttered mold and leave spaces between them on each side. Brush with oil, cover with plastic wrap, and let rise for about 30 minutes.

The risen dough will be placed in a preheated combi oven on combined mode with 30% steam at 150°C and baked for 30 minutes.