Re: Tangzhong recipes

On 2021-05-22 5:16 p.m., Boron Elgar wrote:
> On Sat, 22 May 2021 15:36:14 -0600, Graham <[email protected]> wrote:
> 
>> I'm a fan of the tangzhong method when making dinner rolls and hamburger
>> buns. I watched the following and although the sugar content looks a bit
>> high, I will be trying these recipes in the near future.
>>
>> https://www.youtube.com/watch?v=4MV8QYd5sOg
>>
>> The recipes are given in the New York Times links beneath the video. The
>> recipes are "bilingual" i.e., metric weights and antediluvial cup
>> measurements.
> 
> 
> I had just read this article yesterday! Interesting technique.
> 
The recipe I have been using is not so rich.
This recipe is by Kim-Joy Hewlett who was runner-up in the Great British 
Bake Off in 2018. I've edited it as the original used the recipe to make 
the buns in the form of pigs to float in soup!! I just use it to make 
hamburger buns for my son's family.

For the tangzhong
25g strong white bread flour
100ml water

For the dough
The tangzhong paste
160ml whole milk
50g melted unsalted butter
1 large egg
15g sugar
1 tsp salt
420g strong white bread flour
7g yeast

To make the tangzhong paste, whisk the flour with the water in a pan 
until smooth. Place the pan on a low heat and stir continuously using a 
spatula, until it has a pudding-like consistency. Transfer to a bowl, 
cover with clingfilm and place in the freezer for 10 minutes to cool.
Meanwhile, warm the milk and melt the butter. Add to a large bowl with 
the sugar and salt. Take the tangzhong out of the freezer and add to the 
bowl along with the egg. Whisk together.
Add the flour and yeast. If using a mixer, allow the machine to knead 
for 10 minutes with the dough-hook attachment. If working by hand, use a 
wooden spoon to combine everything into a ball of dough, then turn out 
on to a floured surface. Knead by hand for about 10-15 minutes. Place 
the dough into a lightly oiled large bowl and cover with clingfilm. 
Leave to rise until it has doubled in size.
When risen, knock back and divide into 8-10 portions. Cover with lightly 
oiled clingfilm and leave to rise until they have doubled in size.
Heat the oven to 180C (fan-assisted). When the bread has risen, brush 
with a lightly beaten egg and bake for about 15 minutes.