Re: Tangzhong recipes

On Sat, 22 May 2021 18:51:36 -0600, Graham <[email protected]> wrote:

>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.

I have no egg loyalty.