Recipe detail

First, we will prepare the Tangzhong. We combine water and plain flour in a saucepan and cook slowly. This will create a paste similar to choux pastry. Let the Tangzhong cool down.

Using the remaining ingredients and the cooled Tangzhong, we will prepare the dough in a mixer. As the last step, we add the softened butter and let it incorporate.

We let the worked dough double in size. After rising, we divide the dough into three parts. Each part is rolled into a long rectangle. The sides are folded towards each other, and we roll it with a rolling pin. The rolled and flattened rectangle is then rolled up.

We transfer the rolls to a buttered baking dish, leaving gaps between them on all sides. We brush them with oil, cover with plastic wrap, and let them rise for about 30 minutes.

The risen dough is placed in a preheated combi-steamer with 30% steam at 150°C and baked for 30 minutes.