To Prep Tang Zhong
- In a saucepan, combine bread flour and water and cook under medium heat.
- Stir constantly till flour solution turns gooey almost glue-like. Remove from heat and transfer to a bowl.
- Cover the surface with a plastic wrap to avoid the surface from drying up. Let it cool down to room temperature.
To Make Hot Cross Bun
- Place everything except dragon fruit puree, butter and dried fruits into the mixer’s bowl.
- Attach the hook to the mixer and mix everything together then continue mixing while pouring in the dragon fruit puree.
- Once everything is combined, let it mix for a further 3 mins.
- Next. add in the butter and set the mixer to knead the dough for 30-45 mins stopping every few mins to scrape down the dough on the sides of the mixer bowl.
- After 30 mins, stop kneading and pull a small amount of dough and stretch it to check if you have reached the windowpane stage. If you haven’t, continue to knead until you reach the windowpane stage.
- Toss in the dried longan and wolfberries and knead to fold them into the dough.
- Once done, remove the dough from the mixer bowl onto a floured surface and knead for a few mins with your hands. Place dough into a greased bowl and cover. Leave to proof for 1 hour or until the dough rises to double its size.
- Poke the dough with your fingers. If it does not bounce back, it means the dough is ready. Punch the air out.
- Divide dough into 12 equal portions (about 99g each) and roll them into round balls.
- Arrange them onto a greased baking pan and let them proof for 30 mins covered with a towel.
- While the dough is proofing, mix all the ingredients for the flour mixture crosses together, then pipe the crosses onto the dough. Bake at 190°C for 5 mins and turn down to 180°C for 20 mins or until the buns turn golden brown.
- Once golden brown, remove the buns from the oven. Finish off by glazing the hot cross buns with warm honey and serve!