Tangzhong Black Bean Buns （湯種黑豆包）
Bread kneading is quite a rewarding process, from the smell of yeast crawling in and out of the corners of your house, to the brawny gains built massage after massage, albeit only in my dominant arm. I developed this recipe taking inspiration from Kimchimari's Milk Bread recipe , which used a tangzhong bread making technique. Tangzhong is a bread making method that was initially brought to pass by the Japanese, yet in the meantime it radiated throughout both eastern and southern Asia by the Chinese. And I can confirm-- this method does quite the trick! Such a process sees eye to eye with the basic principles of hydration in bread making (cue the finicky squabbles over the perfect baker's percentage). In a typical bread making recipe, most of the starch gelatinization occurs in the oven, by which the imbibed starch granules expand under heat and eventually explode upon maximum swelling. Free water molecules enveloped by the encircling protein matrix vaporize, consequently givin...
