I’m only into the first rise but I have to compliment you on what a beautiful dough this is! Your recipe was clear and easy to follow, I appreciate that your measurements were in weight (I don’t know how to measure ingredients accurately) and your video couldn’t have been better. Thank you also for including the tangzhong method - preferments are my favorite method of yeast baking!
@@howiesbake The finished hot cross buns were the best I have ever baked and I have been baking them for over 40 years. My husband ate three immediately and the other nine went to my best friend's Easter dinner. I got the corner of one of my husband's! I'm baking another batch today.
Of course! Tangzhong makes the buns more moist and softer, while also helping them stay fresh for longer. When we cook the flour and milk mixture, the flour absorbs more liquid at higher temperatures, retaining more moisture in the dough. Thank you for watching.
Thank you so much for sharing this wonderful recipe, I've been looking for a tangzhong hot cross bun recipe for a couple of years. Just one question if you dont mind, my dough and buns were tougher/denser than yours. Could this be from overkneading (i have an older machine) or perhaps I should add more milk next time? Thank you again
There are many possible reasons for denser buns. I think it's likely related to either the proofing process or the hydration level. One possibility is the proofing process. Did the dough double in volume during the initial fermentation? Additionally, did the dough rise enough before baking? You can check if the dough is properly proofed by gently poking it with a floured finger. Another one is the hydration of the dough. How was the texture of the tangzhong? If it seemed too dry, it's possible that the heating process was too long and more water evaporated. If it’s not about the tangzhong, as you mentioned, you could try adjusting the amount of milk in the main dough for future batches as moisture absorption may vary depending on flour brands and environmental conditions (temperature and humidity). I hope these can help!
@@howiesbake thank you so much, really appreciate your advice. The dough didn't quite double as I left it overnight in the fridge, but then added fruit and left it for a few hours at room temperature. The tangzhong looked a little wetter than the video. Lots to learn and try. Thanks again
Hi! You can find the recipe in the video description box. Just look for the “...more” button under the video and click on it to reveal the entire description and recipe. Happy baking!
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I’m only into the first rise but I have to compliment you on what a beautiful dough this is! Your recipe was clear and easy to follow, I appreciate that your measurements were in weight (I don’t know how to measure ingredients accurately) and your video couldn’t have been better. Thank you also for including the tangzhong method - preferments are my favorite method of yeast baking!
Thank you so much for your comment! Glad to hear you liked it. Happy baking!
@@howiesbake The finished hot cross buns were the best I have ever baked and I have been baking them for over 40 years. My husband ate three immediately and the other nine went to my best friend's Easter dinner. I got the corner of one of my husband's! I'm baking another batch today.
I’m so happy to hear that you and your husband enjoyed it so much. Have fun baking it again today!
That's just perfect! The recipe is easy to understand. I subscribed to your channel because of this video! 😍😍 Keep up the good work 👍
Thank you for your support!
So amazing This is just perfect❤❤
Looks absolutely delicious 👍😋
Oh those look delicious 🤗‼️
Thank you so much for your lovely buns.
May I know how does the tangzhong help with the buns.
Please advise.
Thanks indeed.
Of course! Tangzhong makes the buns more moist and softer, while also helping them stay fresh for longer.
When we cook the flour and milk mixture, the flour absorbs more liquid at higher temperatures, retaining more moisture in the dough.
Thank you for watching.
Subscribed, looking forward to your other videos😁
Very nice 👏🏻👏🏻👏🏻👏🏻
Looks yumm❤❤❤😅😅😅
in cups please no understand
Sure, I have just updated the recipe for your convenience. You can now find it in the description box. Hope this helps. Enjoy!
Thank you so much for sharing this wonderful recipe, I've been looking for a tangzhong hot cross bun recipe for a couple of years. Just one question if you dont mind, my dough and buns were tougher/denser than yours. Could this be from overkneading (i have an older machine) or perhaps I should add more milk next time? Thank you again
There are many possible reasons for denser buns. I think it's likely related to either the proofing process or the hydration level.
One possibility is the proofing process. Did the dough double in volume during the initial fermentation? Additionally, did the dough rise enough before baking? You can check if the dough is properly proofed by gently poking it with a floured finger.
Another one is the hydration of the dough. How was the texture of the tangzhong? If it seemed too dry, it's possible that the heating process was too long and more water evaporated. If it’s not about the tangzhong, as you mentioned, you could try adjusting the amount of milk in the main dough for future batches as moisture absorption may vary depending on flour brands and environmental conditions (temperature and humidity).
I hope these can help!
@@howiesbake thank you so much, really appreciate your advice.
The dough didn't quite double as I left it overnight in the fridge, but then added fruit and left it for a few hours at room temperature. The tangzhong looked a little wetter than the video. Lots to learn and try. Thanks again
💞Wow💛💛💛💛💛💛💛🤍
Recipe please
Hi! You can find the recipe in the video description box. Just look for the “...more” button under the video and click on it to reveal the entire description and recipe. Happy baking!