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Pistachio and Cardamom Tangzhong Chelsea Buns
As seen on TV
Which Show?
Who made this dish?
Kim-Joy: "So I am using the Tangzhong technique in my bread... It's like doing a roux. You add it to the dough and it helps it retain a bit more moisture so they'll be extra fluffy." Her extra soft Chelsea buns feature pistachio, lemon and cardamom filling.
Paul Hollywood: "They look pretty, even got nice color on them. The Tangzhong, it's going to be interesting to see how that affects the dough. I think it's offered up a very delicate dough. It's quite soft, which is good for a Chelsea bun. So I think your baking is very good. I like the flavors there. Citrus in there as well?... I think it's delicate and it needs to be a little more obvious." The technique worked well but flavors needed to be stronger.
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