Today’s bakeperiment with a group of friends who crashed my place.
Tried wholemeal flour instead of just plain bread flour. Hence they look pretty wrinkly…
Here we go.
Adapted from bakeforhappykids.
100g Tang Zhong (100g water, 20g bread flour. Directions below)110ml water
1 large egg
40g raw caster sugar
200g bread flour
150g wholemeal / whole wheat flour
15g milk powder
1 1/2 tsp instant dry yeast
50g unsalted butter, softened at room temperature
egg wash: 1 egg yolk + 1 tbsp milk to brush before baking
To make the Tang zong roux:
1.Mix the flour with water until all flour dissolve and no lump.
2. Cook in low-medium heat and keep stirring, if you have a thermometer, cook the water roux up to 65C or until you can draw a ribbon on the batter. This amount is just right for this batch of dough.
3. Transfer to bowl and cool down, cover the water roux with cling wrap to prevent surface dried out.
Directions for bread:
4. Put all ingredients into bread maker according to instruction (The order should be milk, Tangzhong, sugar, salt, flour and yeast put in last. But really, I tried to mix up the order and it didn’t really affect the end product much.. Ahwell, your call!).
5. Transfer to clean floured working surface, gently deflated the dough and squeeze all the air out. Divide dough into circular portions of about 5cm. Cover with a damp cloth and rest for 25 minutes. (Remember to wring it dry!)
6. Line your baking tray with baking paper in the meantime.
For Sausage buns,
– Flour a clean dry surface and knead dough into a long tube like (approximately 40cm), roll around the sausage with seal face down.
7. Let your buns rest. Cover with cling wrap or wet towel and rest for 30-60 minutes until double in size.
8. Pre-heated oven to 180 degree C
9. Bake for about 20 minutes until golden brown.
10. Take the buns out and brush whisked egg on surface of the rolls. Bake for another 5mins.11. Take out of the oven and transfer to rack and let it cool down.