Ingredients:(A)
Tangzhong starter / Water roux starter (refer to Angies Tangzhong Starter)
50 g Bread flour
250 ml Water
Dough (B)
300 g Bread flour
1 tbsp Instant Active dried yeast
30 g Sugar
1 tsp Salt
1 Egg
65 g Warm milk
75 g Tangzhong Starter - Water Roux Starter via Starch Gelatinization
45 g Butter
Topping(C)
10 sausage(chicken or beef)
1 stalk Spring onions, chopped
1 Egg + 2 tbsp water for brushing
1 cup shredded cheese
1 small onion,peeled and sliced
3-4 tbsp Sesame seeds
Method:
A Tangzhong starter / Water roux starter :
1:In a bowl, whisk together the water and the flour until the mixture is well blended and lump free. Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.
2:Remove from heat and cover loosely with plastic wrap to prevent from drying. Store the starter in the refrigerator after after completely cooling down. To use the starter, measure out the amount called for in a recipe and let it warm to room temperature. Unlike sourdough starter, this special Tangzhong starter doesn't improve its flavour with age. So it's preferably to use up in 3 days.
For dough: (please refer to Angies step by step method) I dump all the dough ingredients in breadmaker(BM) coz I'm lazy to knead.
1:Remove dough from BM and form the dough into a smooth ball. Place it in a lightly greased bowl, covered with a plastic wrap, and leave in a warm place until dough is double in volume, about an hour. Press the dough down to release gases produced in the fermenting process. 2:Divide dough into 10 portions, each is about 50-55 grams and round up and rest for 10 minutes at the room temperature.
3:Flatten each dough ball, with seam side down, and roll into a rectangle. The length of the dough should be the same as the sausage you are going to use. Now turn the seam side up, and place a sausage on the dough. Roll it up and cut into 5 equal portions, but DO NOT cut them through, leaving a thin joint between portions. Cross the first and the last joints, turn the cutting edges of 3 portions over to obtain a flower pattern. Place on a baking tray lined with a baking sheet and cover with a plastic wrapper. Leave to rise for 45-60 minutes.
4: When the buns have doubled in size, brush them with reserved egg mixture, then place some onion and scallion mixture atop. Finally sprinkle with some sesame seeds and shredded cheese.
5:Bake in preheated oven at 175C/350F for 15 minutes or until golden brown. When done, turn the buns onto a wire rack and let cool completely.

11 comments:
Yummy! This reminds me of not baking for a while....
The bread looks so soft and you made it so pretty! Not sure I know how to twist it. Haha...
You finally did the Tang Zhong method bread. I love this and they do produce super soft bread.
the bread looks good, in my life i only bake bread 2x, i will try your recipe soon and let you know the outcome... thanks for sharing :-)
So pretty and it looks so soft and fluffy!
What a whimsical and fun summer dish. I could go for one right now.
so much better than those we get in bakeries :)
Thank you ladies for your wonderful comment☺
LCOM:
I'm sure your baking skill is better than mine,right?
I was wondering could you show how to twist the bread next time? Your bread look soo soft, yummy and pretty...but I don't think I know how to twist it though :(
Since I bought the pullman bread pan I've been making my own bread using this method too and it actually stays soft for days!
hello I'm a follower of your blog, I love everything you post, I'm so thank with you for this recipe,I would like to cook this soon, thank you so much for sharing it...
hi made these today.... yummy though only the egg wash was a bit smelly! otherwise yummy... put a bit of ketchup and mayo on mine!
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