Recently, I used to bake breads with tangzhong method. This method gives
great result, soft and fluffy bread texture even the next day. I have posted
similar tangzhong recipe here.
I reduce the amount of liquid tremendously as the
origin recipe gives very sticky dough and very hard to work with. However with
the amount of liquid I used the dough is still on sticky stage but is workable.
I filled these buns with homemade peanut butter, feel free to use any filling
you prefer.
Pumpkin Buns
(Tangzhong method/烫种)
Ingredients:
(A) Tangzhong paste
25g bread flour
125g water
(B) Main Dough
120g tangzhong (measure out from above tangzhong paste)
50g pumpkin puree
1 egg (size A weight about 56g)
½ tsp salt
20g sugar
350g bread flour
12g milk powder
1¼ tsp instant dried yeast
20-30ml water
25g butter
Methods:
~ Tangzhong
1. Add bread flour in a small heatproof pan. Slowly add in water and
stir to combine.
2. Cook the mixture on stove at low flame. Do whisk
constantly while heating up. The paste is done once become thick.
3. Remove from heat. Cover with cling
wrap. Leave to cool completely at room temperature .
~ Bread
1. Add the tangzhong paste with all the ingredients (B) except butter
into kneading bowl. Knead till form dough. Add in the butter and continue knead
to form smooth and elastic dough. Cover and leave to
rest for 1 hour (or till double in size).
2. Transfer the dough onto
working surface. Cut and weight dough into 60g each portion. Shape into balls
and leave to rest for about 10 minutes.
3. Roll out the dough and wrap in
the filling. Shape into ball and slightly flatten the ball with rolling pin. Repeat
the same for the rest of the dough. Cover and leave to rest for 45 minutes or
till double in size.
4. Brush the buns with egg
wash. Bake in preheated oven at 170C for 15-18 minutes. Remove from pan and cool
on wire rack.
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