Thursday, February 6, 2014

Dinner Roll - TangZhong Method

Happy Chinese New Year 2014 Year of the Horse !!

I have be lagging lately, really lazy to update my blog...

Here is another recipe for soft bouncy bun


Before Going into Oven 

 Spread with kaya & Cold Butter !!




Recipe : (Makes 5 Buns @ 80 gm each)


Tang Zhong dough :-

40 gm Bread Flour
40 gm Hot water

Main Dough :-

200 gm Bread Flour
20 gm sugar
30gm egg
100 gm milk
40 gm tang zhong
3 gm yeast
20 gm butter
3gm salt

*Mix Tang Zhong dough and set aside to cold.

~ Mix All Main Dough Ingredients.
~First Prove ~ 1 hour or till double
~Shape & prove again till double
~ Bake at 180 C for 15 mins


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