hello guys

here's the recipe :- Strawberries & Cream Maritozzi 🍓
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Ingredients⁣
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Tangzhong:⁣⁣
80 g whole milk⁣⁣
20 g bread flour⁣⁣
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Main dough:⁣⁣
300 g high protein bread flour⁣⁣
42 g sugar⁣⁣
5 g salt ⁣⁣
Zest from 1/2 lemon⁣⁣
150 g eggs (about 3 eggs)⁣
8 g fresh yeast⁣⁣
All the tangzhong⁣⁣
90 g unsalted butter, softened and cubed⁣⁣⁣
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Cream filling:⁣
400 g whipping cream, cold⁣⁣
60 g powdered sugar⁣⁣
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+fresh strawberries and powdered sugar⁣
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Instructions⁣⁣
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1. Prepare the tangzhong:⁣⁣⁣
Add milk and flour to a pot and heat up over medium heat while stirring. Once thickened, remove from heat and transfer to a bowl. Cover and cool to room temp before continuing with the main dough.⁣⁣⁣⁣⁣⁣⁣
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2. Make the main dough:⁣⁣⁣
• Add all ingredients, except butter, including the tangzhong, to the bowl of a stand mixer fitted with a dough hook. Knead for 10 minutes on low-med. ⁣⁣⁣⁣⁣⁣⁣
• Add cubed, softened butter, one cube at a time. Once all the butter is added, mix for 10-20 minutes until the dough passes the windowpane test. ⁣⁣⁣⁣⁣⁣⁣
• Transfer to a lightly oiled bowl—proof at 78F/26C for about 90 minutes or until doubled in size. ⁣⁣⁣⁣⁣ ⁣⁣⁣
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4. Shape and bake:⁣⁣⁣
•Once doubled, divide the dough into 12-15 pieces and roll into small rounds. ⁣⁣⁣⁣⁣⁣⁣
⁣• Place on a lined baking tray and proof at 78F/26C for about 45-60 minutes. ⁣⁣⁣⁣⁣⁣⁣
• Brush with egg wash and bake at 350F/180C for 12 minutes or until golden on top. Cool to room temp.⁣⁣⁣
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4. Whipped cream:⁣⁣⁣
• Add cold whipping cream and powdered sugar to the bowl of a stand mixer fitted with the whisk attachment.⁣⁣
• Beat until stiff peaks form. ⁣⁣
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5. Assemble:⁣⁣⁣
• Cut the buns in half without cutting all the way through. ⁣
• Fill each brioche bun with a whole strawberry and whipped cream. Sprinkle powdered sugar on top. Serve immediatel