To make these butter buns, it’s pretty straight forward and simple, easier than the Tangzhong bread. Just knead all ingredients into a dough.
The trick to get soft and fluffy texture you’re after is that make sure your dough passes the membrane test (aka windowpane test). You can stretch your dough into a thin translucent membrane without breaking it. That means your dough has been kneaded well and enough gluten is developed.
Upon the first bite of your lovely soft buns, you’d realize it’s worth every ounce of effort.
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