Simply Pawfect

KIM-JOY’S TANGZHONG CAT BUNS

METHOD

1. For the tangzhong, whisk the flour and water in a pan over a low-medium heat, stirring until thickened. Put the mixture in a bowl, cover and chill in the freezer.

2. For the dough, warm the milk in the microwave. Melt the butter, too.

3. Place the milk and butter in a large bowl and add the sugar and salt. Add the chilled tangzhong and egg and whisk. Add the flour and yeast to the mixture before kneading into a ball of dough.

4. Knead into flour on a flat surface until smooth.

5. Cover with plastic wrap and leave to rise in a warm place until doubled in size.

6. Form into nine balls, then shape leftover dough into ears and paws.

7. Place the dough balls in already-greased square tin. Cover with plastic wrap and leave to prove in a warm place until doubled in size. You are looking for the dough to spring back halfway when lightly pressed with a finger.

8. About 15 minutes before the end of the proving time, preheat the oven to 1800C/3500F/Gas mark 4.

9. Brush the beaten egg on top of the buns just before baking. Bake for 20 minutes until lightly golden brown. You will need to cover the buns with foil after five to 10 minutes, just to prevent them browning too much.

10. Transfer to a rack and leave to cool completely.

11. Paint coloured patches on the cold buns using a little brown food dye mixed with a tiny bit of vodka.

When dry, use black edible pen, or your dyed-black royal icing, to add cute facial features and details to the paws.