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
75ml milk + 50ml whipping cream
All of above Tangzhong (should have 120g)
300g bread flour + 50g whole wheat flour
1 teaspoon sea salt
2 teaspoon instant yeast
3 tbsp unflavored greek yoghurt
6 slices chedder cheese
As much spinach as you prefer, boiled, cooled and squeezed dry
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 yoghurt.
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.6. Roll each ball into a thin rectangle. Lay the cheese horizontally across the dough and top with spinach all over the dough.
7. Roll the long side up and seal tightly, placing the roll on the sealed side down.
8. Cut into slices and place opened side up on a lined baking tray, dusted with flour.
10. Let rise for 30 minutes, until doubled in size.
11. Bake for 17 minutes at 160C, until top is golden brown.
Yummy fluffy bread. It was tear-away soft and paired very well with the spinach and cheese filling.
Also made plain round buns that acted as burger buns. Tall and pointy, it bounces right back to shape after each bite. Will be trying out other flavors to make more types of burger buns!