Please note that I have included two methods below for tangzhong making and dough kneading using either the Thermomix or conventional bread machine so do take note of the sub-headings.

TANGZHONG & DOUGH KNEADING (Thermomix Method)

• To make the tangzhong, place 20g high protein flour, 50g orange juice, and 50g water or milk in mixing bowl, cook for 3min/80°C/spd 3 and let stand for 15-20 minutes until temperature lowers down to 40°C.
• Add remaining ingredients in dough except butter, then knead 4 min.
• Add butter, knead 1 min.
• Add inclusions, knead 20 secs.

TANGZHONG & DOUGH KNEADING (Conventional Method)

• Prepare tangzhong by mixing 20g high protein flour, 50g orange juice, and 50g water or milk and whisk together in a pot, ensuring the mixture is well combined with no lumps. Cook over medium-low heat, stirring consistently to prevent burning and sticking while you cook.
• The mixture will gradually become thicker. Once you notice that some “lines” appear in the mixture for when you stir with the spoon, it’s done. Your tangzhong is ready.
• Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent it from drying up. Let cool.
• Add all ingredients under Dough (except butter) into breadmaker; first the wet ingredients including cooled Tangzhong, then followed by the dry ingredients.
• Select "dough" mode and let knead until all ingredients come together, usually I let it knead for approximately 8-9 minutes.
• Then add in the butter, continue kneading until the dough is smooth and elastic. Add inclusions in during the last 3-4 minutes. The total time of kneading in my breadmaker is approximately 20-25 minutes. Check if you have achieved windowpane.

BULK FERMENTATION (FIRST RISE)

• Transfer dough to pastry mat, shape into ball and let proof in a warm place covered loosely with cling wrap or damp towel until doubled in size (approx. 45-60 minutes). 

DOUGH SHAPING & SECOND RISE

• Grease and line a 9x13" baking pan using baking paper with 1-2 inches overhang.
• After dough has doubled in size, punch down to deflate. Divide dough into 12 equal portions weighing approx 55-56g each.
• Take one portion and press down with palm, then gather the sides to the center forming a ball. Then using the corner of your palms at a 45 degree angle, perform chaffing method by pressing dough downwards whilst rotating dough. This helps to stretch dough to get a nice, taut round ball with smooth surface.
• Place the ball seam side down on the baking pan and repeat with remaining dough. Line them up 4 x 3 in the pan.
• Let dough rise for its 2nd round of proofing, until double in size. This takes another 35-40 minutes. During the last 15 minutes, preheat oven to 180°C and prepare flour paste for crosses.

CROSSES

• Mix cocoa powder, flour and water in a small bowl until a thick runny paste forms.
• Spoon into a piping bag or ziplock bag then snip off corner, approx a small 2mm-3mm round size.
• Brush milk wash on the buns, then pipe a line down the middle of each row of buns. Repeat in the other direction to create crosses.

BAKING & GLAZING

• Bake at 180°C for 15-20 mins until golden brown.
• Whilst buns are baking, prepare sugar syrup. Combining sugar and water in a small saucepan and bring it to the boil. If using Thermomix, heat for 2 mins/100°C/Speed 3 without MC.
• Remove buns from oven. Use overhang to lift buns from pan onto a cooling rack then brush sugar glaze on buns. Let cool for 10 minutes, then enjoy warm!
• Store completely cooled buns in air tight container - they can stay in room temp for up to 2-3 days or refrigerated up to 1 week.