Wishing all the lovely folks out there a very Happy New year….This is the first post of the year and I thought would begin with something that I have not tried, though have been wanting to for some time. Hope you all guys had a great start and the same continue throughout the year.
As I always mention in my recent other posts, getting to pen down in here is not happening as frequently as before and the only reason is I am into the new world of Cake Art…Just loving my job in there and thoroughly enjoying and exploring the wonderful art. ( Visit here for more details)
So let us come back, after a hectic baking schedule, when on a break, somehow my hands could not stop me from baking and so I thought would give a try on some bread baking and improve myself. Trust me, this is one of the softest breads that I have made and my family just fell in love with it. This is also known as the Japanese Milk bread . Tangzhong (also known as a ‘water roux’) is a method used in bread making to create soft and fluffy bread which was originated by the Japanese.
The warm aroma and the soft rolls were just in time when my kids were back from school and it was pure joy to watch them enjoy the warm little rolls.
Recipe adapted from here.
1/3 cup heaped - All purpose flour
1 cup water - Water
For the bread dough:
2 1/2 cups - All-purpose flour ( 1/4 cup extra if needed)
2 1/2 cups - Whole wheat flour
3 tsps - Instant yeast
1/3 cup - Sugar
11/2 tsp - Salt –
8 tsp - Powdered milk
2 large - Eggs (keep aside some for egg wash)
1 cup - Milk
60 grams, softened - Butter
To prepare the Tangzhong
.Mix together the flour with the water in a small saucepan.
.Heat mixture over low flame continuously stirring until it thickens enough, till your stirring leaves marks on the surface.
.Remove from heat immediately and scrape into another cool bowl.
.Cover the bowl with plastic wrap or a wet towel to prevent it from drying on the surface and let it cool to room temperature.
The dough preparation
.Mix together all the dry ingredients (except salt) and keep aside.
.In a large mixing bowl, put milk, egg and cooled tangzhong and mix gently.
.Add all the remaining ingredients except butter and salt and mix till a sticky dough mix is formed. At this time add the butter and salt, mix well for few minutes and knead for 10 minutes until the dough formed is smooth and elastic .
. Cover with a damp towel and let it proof for some time or till the dough doubles.
. Deflate the dough and divide it into equal portions. Cover and let it rest 15 minutes.
.Keep it on the work table . Roll out each portion into a rectangular or oval shape and then fold the both sides towards the center.
And then, gently roll up each portion. Almost similar to rolling a Swiss Roll.
. Cover with a cling foil or wet cloth and proof until doubled.
.Apply egg-wash lightly brushing it over the top of the dough.
.Bake in preheated oven at 180 C for about 30 to 35 minutes or until a deep golden brown. When it is done the bread will sound hollow when tapped. Brush tops of hot bread with melted butter if desired.
. Enjoy the freshness of homemade breads….