When we going to buy some bread at the shop is around £1.00 to £1.50 each, and is so soft and tasty. Have try many time using different recipe but can't get the result as same or similiar to shop because if do it homemade more save and we can have it whenever time we like.
I'm not give up, keep searching for good recipe and at last I'm found this recipe with tangzhong method is new to me. Then I'm give a try the result is good and the bun still soft for next two days. Not for the third day because been finish in between two days time by my shark and two monster.
Tangzhong
50 gm bread flour
250 ml water (could replaced by milk, or 50/50 water and milk)
(can use for two time of bun recipe)
Method for tangzhong:
- Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
- The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
- Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )
Bread
Makes 6 to 8
350 gm bread flour
55 gm caster sugar
5 gm salt
56 gm egg
7 gm milk powder (to increase fragrance, optional)
125 ml milk
120 gm tangzhong
5 to 6 gm instant yeast
30 gm butter (cut into small pieces, softened at room temperature)
Method for bread:
- Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage (That's why I used a bread maker). Keep kneading until the dough is smooth, not sticky and elastic. (Tip: you might like to test if the dough is ready. Stretch the dough with two hands. If it forms a thin “membrane” that’s very elastic in texture. The time of kneading all depends on how hard and fast you knead. (Note: I use bread maker to do this hardest part and messy job for me. I added the wet ingredients into my bread maker first, then followed by the dry ingredients. The yeast is the last to add.)
- Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C.)
- Transfer to a clean floured surface. Deflate and divide the dough into six or eight equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
- Knead each part into a long tube, it depends on how long your sausage. Roll to enclose the sausage, with seals facing down . Place rolls on a tray lined with baking paper, covered with cling wrap or a wet towel. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size
- Brush whisked egg on surface of rolls and spread some cheese on top. Bake in a pre-heated 180C (356F) oven for 35 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.
Note: I'm bake in a pre-heated 160C(fan) oven for 25 minutes.
