Crescent Buns

Ingredients:

For the Tangzhong:

60gr flour

180gr water

Add the water and flour in a pan and heat while whisking constantly on medium heat.

Keep stirring until the mixture thickens into a pudding-like consistency. 

Remove from heat, transfer in a bowl and cover with a plastic wrap touching the surface of the tangzhong.

Let come to room temperature before use.

For the Dough:

Dry Ingredients:

520gr flour 

20gr sugar 

8gr instant yeast 

10gr salt

Wet Ingredients:

210ml water

1 egg

All of the Tangzhong at room temperature

Extra:

60gr butter

Method: 

For the dough:

In the bowl of your Stand Mixer, whisk together the dry ingredients.

Add in the wet ingredients and knead with the dough hook for 2 minutes. 

Add in the softened butter and knead for 10 more minutes.

Transfer the dough into an oiled bowl and let proof covered with plastic wrap until double (1-2h)

When the dough has doubled, punch it down and divide into 2 pieces

Shape each piece into a ball

With a rolling pin roll each ball into a rectangle.

Cut the rectangle to the shape of triangles (3-5 triangles)

Roll the triangles into themselves, starting from the shorter side and towards the angle across it.

Transfer to a parchment-lined baking pan and let proof for 45mins minutes

Preheat your oven at 200C

When proofed, apply egg wash (1 egg yolk + 15ml milk) and bake until golden brown.

Remove from the oven and while they are still hot, apply melted butter on their tops