Sunday, 21 August 2011

Soft Bread Rolls

Hotdog rolls.

I’ve been coveting other bloggers’ soft bread rolls made using the Tangzhong (water roux) method. I finally have the chance to try it out. This is my second attempt, the ones on the first try didn’t rise as much, and the oven was too hot. The bottom line is I’m improving. I used my breadmaker to do the kneading.

I used Christine's RecipesSee her step by step instruction for making tangzhong and how to wrap the sausage rolls.

Raisin scolls.

For the Tangzhong/water roux
250ml water
50g bread flour

For the Bread
125ml milk
1 egg (56g)
120g tangzhong
350g high protein flour/bread flour/00 flour
55g caster sugar
1 tsp salt
1 tbsp + 1 tsp milk powder
6g dried instant yeast
30g softened butter

To make the Tangzhong/water roux
1.          Heat water and flour in a pan on the stove.
2.          Keep stirring until the temperature reaches 65°C.
3.          Cool down before use. You can keep this in the refrigerator for a few days.

To make the bread in a breadmaker
1.          Put the ingredients into the breadmaker in this sequence. Milk, egg, tangzhong, flour, sugar, milk powder, sprinkle salt on the side.
2.          Make a well in the middle of the flour and put yeast in the middle.
3.          Start the machine to knead on “dough” setting.
4.          After 30mins, pour in the softened butter.
5.          After rising the dough to double its size, knock it down and divide into portions.
6.          Be creative with the shapes and flavours.
7.          After shaping, let it rise again for about 15 minutes.
8.          Brush top with a bit of eggwash.
9.          Bake in 180°C fan forced oven for 15minutes.

Cheese sticks.

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