Okay, here's an article that details how to make Mexican buns, incorporating the tangzhong method. I'm aiming for a comprehensive, instructional tone, appropriate for someone wanting to bake these buns.

Let's dive into making authentic and incredibly delicious Mexican buns. These fluffy, slightly sweet rolls are a beloved treat, perfect for breakfast, a snack, or even a dessert. The key to their signature texture lies in a combination of good ingredients and a meticulous approach. This tutorial will guide you through every step, including a crucial element – the tangzhong method – which dramatically enhances the buns』 moisture and softness.

Understanding the Foundation: The Tangzhong Method

Before we even touch the main dough, let’s understand the magic of tangzhong. It's a pre-gelatinization technique originating from Asian baking. Simply put, you cook a small portion of the flour and water together until a paste forms. This process causes the starch granules in the flour to swell and absorb water, creating a thick, gel-like substance. Adding this gel to your dough allows it to hold significantly more water, resulting in a softer, more hydrated final product that stays fresh longer. It also delays staling.

Tangzhong Recipe (makes enough for a batch of buns):

• 25g Bread Flour (High Protein Flour recommended)
• 100g Water

Tangzhong Instructions:

1. In a small saucepan, combine the flour and water.
2. Whisk continuously over low heat, preventing lumps from forming.
3. Continue whisking until the mixture thickens dramatically – it should reach a consistency like a thin pudding or paste. This typically happens around 145-150°F (63-65°C). You will notice it will coat the back of a spoon. This is crucial! Don』t let it burn.
4. Remove from heat, cover with plastic wrap directly touching the surface (this prevents a skin from forming), and let it cool completely to room temperature.

The Mexican Bun Dough Recipe:

• 300g Bread Flour (High Protein Flour, around 12-14% protein content is ideal)
• 50g Sugar
• 6g Instant Dry Yeast (or 4.5g active dry yeast – if using active dry, proof it with a tablespoon of warm water and a teaspoon of sugar for 5-10 minutes until foamy)
• 4g Salt
• 160g Tangzhong (cooled completely)
• 100g Milk (whole milk works best for flavor and moisture – slightly warmed)
• 30g Unsalted Butter (softened)
• 1 Egg (lightly beaten)

Instructions for the Dough:

1. Combine Dry Ingredients: In a large mixing bowl (or the bowl of a stand mixer), combine the flour, sugar, yeast, and salt. Mix well.
2. Add Wet Ingredients: Add the cooled tangzhong, warmed milk, egg, and softened butter to the dry ingredients.
3. Mix and Knead: If using a stand mixer, use the dough hook attachment and mix on low speed for 2-3 minutes until the ingredients are combined. Increase the speed to medium and knead for 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky (it should pass the windowpane test – see below). If kneading by hand, knead on a lightly floured surface for 10-12 minutes.
4. Windowpane Test: To check if the dough is properly kneaded, take a small piece and gently stretch it. It should stretch thin enough to see light through it without tearing. If it tears easily, continue kneading.
5. First Rise (Bulk Fermentation): Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Deflate and Shape: Gently deflate the dough. Divide the dough into 12 equal pieces (approximately 60-70g each). Shape each piece into smooth balls.
7. Second Rise (Proofing): Place the shaped balls on a baking sheet lined with parchment paper, leaving some space between each bun. Cover loosely with plastic wrap or a damp towel and let them proof for about 50-60 minutes, or until they』ve noticeably increased in size (they should look puffy, not too airy).
8. Egg Wash and Bake: Preheat oven to 350°F (175°C). Gently brush the tops of the buns with an egg wash (remaining beaten egg).
9. Bake: Bake for 18-22 minutes, or until the buns are golden brown and sound hollow when tapped.
10. Cool: Transfer the buns to a wire rack to cool completely.

Tips and Considerations:

• Flour Power: Using a high protein bread flour is crucial for the structure of these buns. Lower protein flours won't develop the necessary gluten.
• Temperature Matters: Warm temperatures accelerate yeast activity. Adjust rising times accordingly.
• Don't Over-Proof: Over-proofed buns will collapse in the oven.
• Variations: Once cooled, these buns are fantastic with a simple glaze (powdered sugar and milk), a sprinkle of sesame seeds, or a dusting of cinnamon sugar.

Enjoy the process and the incredibly rewarding result – soft, fluffy, and utterly delicious Mexican buns!