Licorice & Cocoa Butter Tangzhong Buns

I can't believe I didn't start using these 2 game-changer ingredients sooner!

The first one is Cocoa Butter in the custard
How does it change your Custard Game?
•It adds a subtle chocolate note to the custard
•As a fat it makes the custard richer and creamier, contributing to a smoother mouthfeel in the custard.
•It also stabilizes the custard and prevents curdling by coating the proteins in the eggs. The result? A smooth, silky and delicious custard!
(The texture contrast of the soft fluffy buns with the rich, creamy custard is to die for 🥹)

The second ingredient is Licorice Powder:
You can add it in the dough, custard and Syrup and the quantity can be adjusted to match your taste:
•You will have a flavor profile that's different from typical sweet bread buns and offers a unique and memorable culinary experience.

•You will have a custard, characterized by the unique blend of sweetness, herbal notes and anise-like undertones of licorice.
•Along with the flavour, the aroma of licorice will enhance the overall sensory experience of the custard 👃

Also you can reduce the amount of sugar making a healthier custard (licorice is mildly sweet on its own!)

Prepare an exciting twist on the classic Tangzhong Sweet Rolls with my recipe below!

The ingredients you will need:
For the dough :
Dry Ingredients:
•600gr bread flour
•100gr sugar
•6gr salt
•30gr Licorice Powder
•8gr instant yeast

Wet Ingredients:
•260ml warm milk (almost boiled and •cooled for a fluffier result)
•1 large egg
•1 tsp vanilla extract/paste
•Room Temperature Tangzhong which you'll make by:
Cooking 200gr water with 40gr flour on your stove until you have a thick consistency. Cover with plastic wrap touching the surface and let it come to room temperature, by refrigerating for an hour or freezing for 20-30mins)

Add later:
70gr butter room temperature

For the Egg Wash:
1 egg yolk
15gr milk (or water)
15gr agave syrup (optional)

Licorice Custard:
500gr milk
100gr Sugar
3gr vanilla extract
2 egg yolks
10gr licorice

25gr cocoa butter added after pudding removed from heat (or 50gr plain butter)

Licorice Syrup glaze :
20gr honey
20gr licorice syrup(1gr licorice, 45gr water, 35gr sugar boiled)

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