Its the Tangzhong recipe again! I'm sure you are just as bored of my tangzhong posts as I am. It proves how easy and versatile the recipe is though as one basic TZ recipe can yield many types of bread. I promise I will move on to other methods of bread baking, I need to.. maybe after I finish that never-ending tub of whipped cream sitting in the fridge waiting for another loaf of TZ Hokkaido loaf.. or maybe after the large bag of creamer is depleted or maybe.. after the hub get tired of this..
Anyway, I revisited my TZ cinnamon roll as the previous one still turned out a little too blackened on top. I wanted a soft light tan, not a sunburnt charred look. The bananas were still not as ripe as I would like so off they went into the oven at 200C for 10 minutes. Roasted bananas release a sweet fragrance and the flesh is also sticky soft, roast it for a shorter time if you prefer them somewhat harder.
25g bread flour
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.
1 large egg
All of above Tangzhong (should have 120g)
300g bread flour + 50g whole wheat flour
1 teaspoon sea salt
2 teaspoon instant yeast
30g unsalted butter
1 tablespoon cinnamon powder (adjust to preference)
30g brown sugar
3 over-ripe bananas, sliced
Dough knead (in a breadmaker):
1. Combine all wet ingredients in breadmaker's loaf pan2. Place flour, sugar and salt into the wet mixture and stir the dry ingredients lightly. Add the yeast, ensure that it does not come into contact with the salt.
3. Choose dough program
4. Machine will start to knead the mixture. When gluten starts to form, around 5 minutes onwards, add the butter.
5. At the end of program, turn dough onto a floured surface. Flatten gently and divide into 2 portions. Form into balls and let it relax for 15 minutes.
7. Place sliced banana across the dough
8. Roll the long side up and seal tightly, placing the roll on the sealed side down.
9. Cut into slices and place opened side up on muffin cups in abaking tray.
10. Let rise for 30 minutes, until doubled in size.
11. Bake for 20 minutes at 160C, until top is golden brown.
Serve warm and with a little butterscotch or chocolate sauce. I chose the chocolate sauce!
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