Method
To make the Tangzhong, whisk 2 tablespoons of strong white bread flour with 100 ml (1/3 cup plus 1 tablespoon) of Norco full cream milk in a small saucepan over low heat. Continue whisking until it thickens into a smooth paste that holds lines when whisked. Transfer to a bowl to cool.
For the dough, combine 350 g (2 1/3 cups) of strong white bread flour, 1 teaspoon of instant dried yeast, 1 teaspoon of fine salt, and 55 g (1/4 cup) of caster sugar in the bowl of a stand mixer with a dough hook. Add 1 egg and the cooled Tangzhong, then gradually pour in 125 ml (1/2 cup) of warmed Norco full cream milk to form a sticky dough. Add 50 g of softened Norco unsalted butter, one tablespoon at a time, fully incorporating each addition before adding the next. Knead for 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test.
Place the dough in a lightly oiled bowl, cover it with a tea towel, and let it rise in a warm place for about 1 ½ hours, or until doubled in size. Once risen, gently deflate the dough and divide it into 9 equal portions. Roll each piece into a smooth ball by pulling the edges into the centre and pinching them underneath. Arrange the dough balls in a square baking pan lined with baking paper.
Cover the pan with a tea towel and let the buns rise again in a warm place for 30 minutes, or until they are touching and have doubled in size. Preheat the oven to 180°C. Lightly beat 1 egg with 1 tablespoon of Norco full cream milk to make an egg wash and brush it over the buns. Bake for 15-20 minutes until golden brown. Allow the buns to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the soft, fluffy buns with butter and enjoy!
