Kim-Joy's recipe for tangzhong pig buns in soup - MW

These cakes are super soft thanks to the Asian tangzhong method, also known as roux - perfect for coating butter and served with your soup. I made a French onion soup for my pig to pop up, but you can try mushroom soup, minestrone or broccoli. You can also create many different bread animals - cats, hippos, frogs, etc.

Makes: 8-10

For tangzhong
25g strong white flour
100ml of water

For the dough
Tangzhong stickers
160ml whole milk
50g melted butter
1 large egg
15g sugar
1 teaspoon salt
420g strong white flour
7g of yeast

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Edible ink pen (or use some black gel food dye mixed with water)

To make tangzhong dough, beat flour with water in a pan until smooth. Set the pan on low heat and stirring continuously with a spoon, until it has a consistency like pudding. Transfer to a bowl, cover with clingfilm and place in freezer for 10 minutes to cool.

Meanwhile, warm the milk and melt the butter. Add a large bowl with sugar and salt. Take the tangzhong out of the freezer and add it to the bowl with the eggs. Beards on each other.

Add flour and yeast. If using a mixer, allow the appliance to knead for 10 minutes with the dough hook accessory. If working by hand, use a wooden spoon to combine everything into a dough ball, then pop out a dough surface. Knead by hand for about 10-15 minutes. Place dough in a large bowl of light oil and cover with clingfilm. Leave until it is doubled in size.

As you increase, type and divide into 8-10 parts. Shape each person into a pig - bigger piece for the body, smaller for the head, and then smaller for the arms, legs, ears and nose. Use some water to help stick together if needed. Cover with light oil clingfilm and leave until they double in size.

Preheat the oven to 180C (fan support). Once the bread has sprung up, beat it with an lightly beaten egg and bake for about 15 minutes. Transfer to a wire rack and let cool. Add eyes and nose with edible ink pen or food dye mixed with water.

Heat up your soup then serve it with a bun to float in each section.

MW