Tuesday, April 30, 2013

Fluffy Tang Zhong Overnight bread rolls

So..the husband commented that I should try a normal bread recipe. It looks like my breads, with the various additions of rye, wholemeal etc has become a fatigue in the household. The man wants a simple-sugar, all-white flour recipe that hopefully yields a soft bread for him.

What the hubby says is usually what the wifie does (at least when it comes to cooking/baking!) Out comes my Tangzhong recipe but with my mantra for always trying something new, I decide to leave it for an overnight fermentation, having had some successes with no-knead recipe, to see if it affects the final texture. Indeed, the bread turned out marshmellow-soft. I love that it bounces right back when pressed, love the big holes in the interior crumb, love the fluffiness and that it pairs beautifully with any filling.

The first of my dough, rolled into a seaweed pork floss bread.

The 2nd variation from the same dough, cheese and tuna bun:

I like both variations, which received pretty good feedback from the hub and my friends. Easy to make, delicious to eat, it makes a yummy and filling breakfast!

Tangzhong recipe:
25g bread flour
125ml water

Mix all ingredients in a metal pot and stir until there are no lumps. Cook over med heat until mixture becomes very thick, and lines start to appear when mixture is stirred. (Alternatively, test the temperature, you will get Tangzhong at 65C). Remove from heat and cool to room temperature before using.
Bread recipe:
1 large egg
125ml milk
120g Tangzhong
350g bread flour
50g sugar
1 teaspoon sea salt
2 teaspoon instant yeast
30g unsalted butter, softened
Herbs (amount is up to individual preference)

Method of making bread :
Mix all ingredients in mixer with dough hook, except for butter and herbs. Mix for 2 minutes until gluten starts to form.
Add butter and herbs and continue kneading until it passes the membrane test.
Roll into a ball and Proof on a floured surface for 20 minutes then put into fridge and leave overnight.

Next day:
Remove dough from fridge; it would have proof to at least double the size.

For buns:
Cut little balls of dough, each weighing around 100g (to achieve a bun that's the usual size sold in bakeries)
Flatten each ball, place tuna and cheese and roll back into balls. Proof for 1.5 hours.

For Seaweed roll:
Collect all remaining dough into a ball and flatten it, cover with a large piece of seaweed and sprinkle pork floss generously. Roll like a swiss roll into a log and place into a loaf pan. Proof for 1.5 hours.

To bake: Preheat oven to 170C. Place bread inside and bake 15 minutes for the bun and 23 minutes for the loaf. (Cover with foil if bread is browning too fast)
Verdict: Thumbs-up! I have repeat orders for it already =)
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BYOB at Roxana's Home Baking

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