Using tangzhong method. Recipe adapted from Alex Goh Baking Craft Series 1011
I changed a bit.. here is the ingredient i use
Tangzhong dough
100gm high protein flour
120gm boiling water
*make 200gm dough.
100gm high protein flour
120gm boiling water
*make 200gm dough.
Mix this into a dough, let it cool then cling wrap it and keep into the fridge for min 12 hours. Can keep for 48hours.
Dinner rolls
(A)
200gm high protein flour
50gm plain flour
4gm instant yeast
35gm sugar
3gm salt
(A)
200gm high protein flour
50gm plain flour
4gm instant yeast
35gm sugar
3gm salt
(B)
135gm water and 1 egg (if ur egg is 50gm then add 85ml water)
135gm water and 1 egg (if ur egg is 50gm then add 85ml water)
(C)
100gm tangzhong dough
100gm tangzhong dough
(D)
50gm softened butter
50gm softened butter
Butter wash - melted butter
Add A ingredients into mixing bowl, then add B and C, mix into a rough dough then add D. Knead till the dough is in between 27-29c and it is elastic.
Let it proof for 1 hour.
After 1 hour, divide the dough into 20 portions (25gm each) and roll it into balls.
Let it proof for 1 hour.
Butter wash the dough and bake in preheated 160c fan force oven for 20mins.
Butter wash it again at 5mins mark b4 done.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10212608716232271&set=gm.1819505418310385&type=3
https://www.facebook.com/photo.php?fbid=10212617865500997&set=pcb.1820079461586314&type=3
Credit: Vanessa Lau
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/02/complete-recipe-dinner-rolls-tangzhong.html
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