Condensed Milk Buns with Mandarin Burnt Butter from Yum Sing House

Ingredients

Tangzhong (Starter)
60g bread flour
300g water

Dough
920g bread flour
360g milk
120g condensed milk
80g milk powder
25g yeast
16g salt
120g sugar
120g unsalted butter, softened

Glaze
150g burnt butter
150g condensed milk

Mandarin Marmalade
1kg mandarin pulp
Zest of 5 mandarins
1kg sugar
2 lemons

Mandarin Butter
480g softened butter
200g mandarin marmalade
8g salt

Method

Prepare the tangzhong
In a small saucepan, whisk together the flour and water. Cook over low heat, stirring continuously until the mixture reaches 65°C and thickens into a smooth paste. Set aside to cool.

Make the dough
Gently warm the milk and condensed milk until lukewarm.
In a mixer bowl, combine flour, yeast, salt, sugar and milk powder.
Gradually add the tangzhong and warm milk mixture, mixing on low speed until a smooth dough forms. Continue mixing until elastic and a windowpane texture is achieved.
Add the softened butter gradually and mix until fully incorporated.

Cover and proof the dough until doubled in size.

Shape and bake
Divide into 50g portions and roll into smooth balls. Arrange in a lined tray (5 × 8 formation).
Lightly egg wash (1 egg to 1 part milk).
Bake at 180°C for 18 minutes or until golden.

Prepare the glaze
Combine burnt butter and condensed milk. While the buns are still warm, brush generously and pour over to coat evenly.

Mandarin Marmalade

Remove the flesh from the mandarins, discard seeds and blend into a pulp.
Trim excess pith from the zest, julienne finely, then blanch and drain.
Combine pulp, zest, sugar and lemon juice in a saucepan.
Cook over medium heat until thickened to a jam like consistency. Allow to cool.

Mandarin Butter

In a bowl, combine softened butter, mandarin marmalade and salt.
Mix until smooth and well incorporated.