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Rolls Galore - Tangzhong Way | Baking Partners Challenge #8
by
Sweatha Pai
Calificación: 4.0
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.%3C/p%3E%3Cp%3ETime%20to%20stop%20bakbak.%20Its%20already%20getting%20late%20and%20so%20I%20am%20posting%20the%20recipe%20of%20this%20challenge%208%20and%20hearty%20thanks%20Swathi,%20I%20will%20be%20using%20this%20recipe%20again%20and%20again.%3C/p%3E%3Cp%3ETangzhong%20is%20a%20roux%20made%20of%20water/milk%20+%20flour%20cooked%20together%20and%20added%20to%20dough%20for%20making%20the%20bread%20springy.%20I%20have%20seen%20and%20read%20recipe%20where%20it%20is%20also%20used%20as%20an%20egg%20replacer.%20I%20am%20yet%20to%20try%20it%20out%20that%20way,%20but%20have%20few%20recipes%20in%20mind.%20Anyway,%20this%20method%20which%20is%20supposedly%20from%20Japan%20is%20widely%20used%20in%20bakeries%20and%20is%20known%20as%20Asian%20Style%20of%20bread%20making.%20Another%20method%20is%20European%20Scalded%20flour%20method.%20%20Either%20methods%20give%20nice%20springy%20bakery%20style%20bread%20and%20definitely%20ups%20the%20confidence%20in%20you.%3C/p%3E%3Cp%3EOut%20of%20the%20recipes%20for%20either%20methods,%20I%20went%20with%20the%20first%20one%20that%20Swathi%20has%20intended%20for%20Coconut%20filled%20Dilkhush%20bread.%20But%20instead%20of%20the%20coconut%20filling%20went%20with%20nutella,%20nuts%20and%20cinnamon%20sugar%20and%20also%20for%20pav/dinner%20rolls.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3ETangzhong:%3C/p%3E%3Cp%3EPreparation:%3C/p%3E%3Cp%3ETangzhong:%3C/p%3E%3Cp%3EMix%20flour%20in%20water%20well%20without%20any%20lumps.%20Cook%20over%20medium-low%20heat,%20stirring%20consistently%20with%20a%20wooden%20spoon,%20whisk%20or%20spatula%20to%20prevent%20burning%20and%20sticking%20while%20you%20cook%20along%20the%20way.%3C/p%3E%3Cp%3EThe%20mixture%20becomes%20thicker%20and%20thicker.%20Once%20you%20notice%20some%20%E2%80%9Clines%E2%80%9D%20appear%20in%20the%20mixture%20for%20every%20stir%20you%20make%20with%20the%20spoon.%20It%E2%80%99s%20done.%20If%20you%20want%20to%20check%20the%20temperature%20of%20tangzhong%20it%20is%2065%20C/149%20F.Remove%20from%20heat.%3C/p%3E%3Cp%3ETransfer%20into%20a%20clean%20bowl.%20Cover%20with%20a%20cling%20wrap%20sticking%20onto%20the%20surface%20of%20tangzhong%20to%20prevent%20from%20drying%20up.%20Let%20cool.%3C/p%3E%3Cp%3EThe%20tangzhong%20can%20be%20used%20straight%20away%20once%20it%20cools%20down%20to%20room%20temperature.%20Just%20measure%20out%20the%20amount%20you%20need.%20The%20leftover%20tangzhong%20can%20be%20stored%20in%20fridge%20up%20to%20a%20few%20days%20as%20long%20as%20it%20doesn't%20turn%20grey.%20If%20so,%20you%20need%20to%20discard%20and%20cook%20some%20more.%20(Note:%20The%20chilled%20tangzhong%20should%20return%20to%20room%20temperature%20before%20adding%20into%20other%20ingredients.%20)%3C/p%3E%3Cp%3EBread%20:%3C/p%3E%3Cp%3ECombine%20the%20dry%20ingredients%20of%20flour,%20salt,yeast%20and%20caster%20sugar%20in%20a%20big%20bowl.%20Mix%20well%20and%20make%20a%20well%20in%20the%20middle.%3C/p%3E%3Cp%3EAdd%20in%20the%20wet%20mix%20of%20milk%20+%20egg%20or%20Ener%20G%20egg%20+%20half%20Tangzhong%20made%20from%20the%20recipe%20above.%20Instead%20of%20the%20egg%20your%20can%20also%20use%20more%20milk%20or%20a%20cooked%20potato.%3C/p%3E%3Cp%3EKnead%20until%20gluten%20is%20well%20developed%20and%20you%20get%20a%20soft,%20non%20sticky%20and%20non%20elastic%20dough.%20Then%20knead%20in%20butter.%20If%20at%20all%20you%20feel%20the%20dough%20is%20getting%20sticky%20while%20kneading%20make%20sure%20you%20rest%20it%20for%20few%20minutes.%20This%20method%20called%20autolyse%20improves%20the%20water%20absorption%20by%20the%20flour%20and%20strengthens%20it.%3C/p%3E%3Cp%3EOnce%20the%20butter%20has%20been%20kneaded%20in%20knead%20the%20dough%20into%20a%20ball%20and%20let%20it%20double%20covered%20in%20a%20greased%20bowl,%20turning%20it%20once%20so%20as%20to%20coat%20it%20with%20oil.%20This%20will%20take%2045%20minutes%20to%20an%20hour.%3C/p%3E%3Cp%3EAfter%20the%20first%20rise%20you%20can%20divide%20the%20dough%20into%20smaller%20pieces%20and%20shape%20it%20in%20different%20ways%20or%20stuff%20it%20with%20%20various%20fillings.%3C/p%3E%3Cp%3EI%20divided%20into%20mainly%202%20pieces,%20and%20turned%20these%20into%20pav%20rolls%20and%20mini%20nutella%20rolls.%20For%20the%20pav%20rolls,%3C/p%3E%3Cp%3EI%20rolled%20out%20the%20dough%20into%20a%201/4'%20thick%20rectangle.%20Then%20divided%20into%20smaller%20pieces%20and%20shaped%20each%20piece%20into%20a%20round%20ball.%20Kept%20these%20balls%20with%20little%20distance%20between%20them%20in%20an%20approrpiate%20dish%20and%20let%20them%20rise%20until%20puffed%20up%20and%20doubled%20for%20another%2040%20minutes.%3C/p%3E%3Cp%3EThen%20I%20baked%20these%20at%20175C%20for%2020-30%20minutes%20until%20the%20tops%20browned%20after%20brushing%20them%20with%20a%20mix%20of%20equal%20quantity%20of%20milk,sugar%20and%20oil.%3C/p%3E%3Cp%3ERemaining%20dough%20pieces,%20I%20turned%20into%20nutella%20rolls.%20For%20this%20I%20rolled%20out%20the%20dough%20into%20a%20thin%20rectangle,%20spread%20nutella%20on%20top%20of%20it%20and%20rolled%20it%20swiss%20roll%20style%20sealing%20the%20ends%20so%20that%20it%20doesnot%20unroll.%3C/p%3E%3Cp%3EHere%20I%20did%20a%20slightly%20clumsy%20job.%20My%20rolls%20slightly%20unrolled%20themselves%20but%20yes,%20taste%20is%20what%20matters.%20After%20rolling%20into%20a%20tight%20roll,%20cut%20into%20slices%20and%20arrange%20in%20the%20greased%20pans%20slightly%20spaced%20apart.Let%20them%20rise%20for%20another%2040%20minutes%20until%20doubled.%3C/p%3E%3Cp%3EAnyway%20after%20brushing%20with%20milk+%20oil%20+%20sugar%20combo,%20I%20baked%20them%20at%20175C%20for%20about%2020-%2030%20minutes%20until%20they%20nicely%20browned.%3C/p%3E%3Cp%3ETake%20out%20and%20let%20them%20cool%20completely%20or%20atleast%20become%20warm%20enough%20to%20be%20devoured.%3C/p%3E%3Cp%3ENow%20lets%20see%20%20the%20variety%20other%20Baking%20Partners%20have%20made.Don't%20forget%20to%20munch%20on%20these%20nutella%20rolls%20though.%20:D%3C/p%3E){kind=link}