TANGZHONG (STARTER)
- 3 tablespoons water
- 3 tablespoons whole milk
- 2 tablespoons bread flour
- 2 1/2 cups bread flour
- 2 tablespoons nonfat dry milk
- 1/4 cup sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1/2 cup whole milk
- 1 large egg
- 1/4 cup melted unsalted butter
- To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
- Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
- Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
- To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
- Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
- Gently deflate the dough, divide it into 9 equal pieces, and shape each piece into a ball. (Fill with red bean paste, custard, or other filling if desired before shaping each dough piece into a ball.)
- Place the rolls into a lightly greased 8x8 square baking pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.
- Preheat the oven to 350 degrees Fahrenheit. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll (no filling) should read at least 190 degrees Fahrenheit.
- Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
- Yield: 9 rolls.
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