Homemade Butter Buns with Turkey Ham, Cheddar, and Pickled Cucumber

First, prepare the Tangzhong: Put 60 g milk, 27 ml water, and 20 g flour (Type 1050) into a small saucepan. Heat over medium heat, stirring constantly with a whisk for about 2 minutes, until a thick paste forms. Let cool.

Crumble the fresh yeast into a small bowl, sprinkle with 2 tsp of sugar, and let stand for 10 minutes until it liquefies.

For the pre-dough, mix the liquid yeast with the remaining sugar (for the dough portion) and 120 g lukewarm milk. Stir well and let rise for another 10 minutes.