Tangzhong Semla with Homemade Almond Paste

Method

1. Whisk the tangzhong flour and milk together in your smallest pan and cook over medium-low heat for 2 min, whisking constantly, until it thickens to a paste (about 65 °C). Scrape into a bowl, press cling film onto the surface and cool to lukewarm. Tangzhong locks in moisture, so the buns are softer and stay fresh longer.

   Add in this stepStrong bread flour (for the tangzhong) 10 gMilk (for the tangzhong) 50 ml

   medium-low heat

2. Crack the cardamom pods with the flat of a knife, pick out the black seeds and grind them finely in a mortar. Freshly ground cardamom is far more fragrant than ready-ground.

   Add in this stepGreen cardamom pods 5

3. In a bowl, mix the flour, sugar, yeast, salt and cardamom, add the cooled tangzhong and the milk and bring together. Knead for 8 min until smooth, then work in the soft butter a little at a time and knead for 5 min more. It is ready when a small piece stretches thin enough to see light through without tearing.

   Add in this stepStrong bread flour (for the dough) 100 gMilk (for the dough) 20 mlSugar 14 gInstant dried yeast 3 gSalt 1 pinchButter, softened 22 g

4. Shape into a ball, return to the bowl, cover and leave somewhere warm for 1 h, until doubled.

5. Divide into equal pieces by weight, one per serving (2 in total), shape into tight balls and set on a tray lined with baking paper. Cover and prove for 40 min. They are ready to bake when a gentle finger press springs back slowly.

6. Preheat the oven to 220 °C. Beat the egg, brush it on very thinly and bake for 9 min, until deep golden-brown and hollow-sounding underneath.

   Add in this stepEgg (for brushing) 1

   oven

7. While the buns cool completely on a rack for 30 min, make the almond paste: pulse the almonds and icing sugar in a small food processor until they look like damp sand (stop before it turns oily). Cut the lids off the buns, scoop out a third of the inside and mix the crumbs with the almond mixture and the filling milk, then fill the buns.

   Add in this stepBlanched almonds 75 gIcing sugar (for the almond paste) 55 gMilk (for the filling) 1½ tbsp

8. Whip the cold cream with the vanilla and half the icing sugar to firm peaks and pipe a tall swirl with a star nozzle. Add the lids and dust with the remaining icing sugar.

   Add in this stepDouble or whipping cream (35% fat or more) 150 mlVanilla extract ¼ tspIcing sugar (to finish) 1 tsp