Charcoal Buns!

That day..

as always..i baked again. every Monday :)

that's the beauty of holidays!!

Even better when Christmas is here!!

But i'm also worried of my PMR results..oh no!!

I decided to follow the Tang Zhong method ( water roux)

this method is used by the Japanese and the chinese

started to use this method to make breads

where u could get practically anywhere!!

At first i mix flour and water n stirring them

constantly at medium heat. 

after awhile..it gets thicken up and that's

the TANG ZHONG!

Ok. then i'm nt sure to follow which recipe..

at the last minute..i searched 4 sweet bun

that has tang zhong.( i think i could add in

to any other recipes but i'm x sure yet..)

Since i have some charcoal powder..

i just add in to the recipe.

after rising and shaping..

i popped them in the oven for 13-15mins.

but the buns r so black that it's a lil hard

to tell that they're cooked..so i just go by 

the tapping and smell..

Luckily they were perfectly baked!!

i quickly took a piece and examined

the texture..GOODNESS!!

it's that soft and fluffy. just like what they said

it will!!Hands down 4 the softness!!

The great thing about these buns are 

they are zero preservative.

they last long and they r still soft and fresh after

the next day!! I"M AMAZED!

Will definitely add tang zhong in my next baking

episode!!:)

 black balls!! it looks kinda gross eh??

 'right view' of the 

buns!!

 Close up!!

 AHH!! getting bigger!

closer!!

bottom part blur! 

My bun on ma plate with a a spread of butter!

The inside of ma bun! SOFT izzit it??

 Half of it after i bite..

cooling~