Ingredients:
105ml warm water
25g butter
80g TangZhong
4g salt (1 tsp)
250g bread flour
1 tbsp skim milk powder
60g sugar
5g dry yeast (1 tsp)
How to make 65degrees TangZhong /Water Roux?
(It is basically 1 part of bread flour to 5 parts water)
25g (just under 2 tbsp) bread flour
125ml (1/2 cup water)
- Mix flour and water till it is smooth in a small saucepan.
- Cook over medium heat and stirring constantly with a hand whisk to prevent burning. You will see lots of small bubbles forming on the top. Keep stirring and when the bubbles disappear, you will see streaks in the mixture for every stir you make with your whisk. Stop at this stage and you will have the 65°C TangZhong.
Method:
- Dump all ingredients into the bread machine and start the dough cycle.
- Once the dough cycle is completed, remove dough and punch out the air from it. Rest the dough for 15 minutes.
- Divide dough into portions of 60 gm each. Shape into balls and leave it to rest for about 10 mins.
- Roll out dough and wrap with desired fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
- Apply egg wash (1 beaten egg) on dough and sprinkle some shredded cheese on it.
- Bake dough at 180-190ºC for about 15 mins.
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