Re: Tangzhong recipes

On 2021-05-22 6:49 p.m., Graham wrote:
> 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 (US/Canada XL)
> 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.

Note the UK large egg is US/Canada Extra Large, but I don't think it 
would make much difference.