Friday, March 15, 2013

Rolls Galore - Tangzhong Way | Baking Partners Challenge #8

This time thankfully I could finish the Baking Partners Challenge. After the macaroon debacle last time, I had almost given up on baking. This time also, few hurdles were there, but I reached the finish line. I was actually taken aback when I saw the recipe, then thought why not give it a try. And TG for that. 

Once the dough was ready and good to go, I went crazy, dividing it into several pieces and trying out several shapes with it. I am usually happy with variety rolls -sweet, and savoury  So my first stop was Pav rolls. Simple pav rolls good to go with a gravy/soup. Second plan was cinnamon rolls, but decided to go for nutella rolls for the nutellaholics at home. And ofcourse that includes MOI :).

Time to stop bakbak. Its already getting late and so I am posting the recipe of this challenge 8 and hearty thanks Swathi, I will be using this recipe again and again. 

Tangzhong is a roux made of water/milk + flour cooked together and added to dough for making the bread springy. I have seen and read recipe where it is also used as an egg replacer. I am yet to try it out that way, but have few recipes in mind. Anyway, this method which is supposedly from Japan is widely used in bakeries and is known as Asian Style of bread making. Another method is European Scalded flour method.  Either methods give nice springy bakery style bread and definitely ups the confidence in you. 

Out of the recipes for either methods, I went with the first one that Swathi has intended for Coconut filled Dilkhush bread. But instead of the coconut filling went with nutella, nuts and cinnamon sugar and also for pav/dinner rolls.


Ingredients:

Tangzhong:


Bread Flour/ All Purpose Flour: 1/3 cup
Water/ ( Water + Milk) :1 cup
 Formula of 1 parts of flour with 5 parts of water heat at 65 c/ 150F.

Bread Dough:
All Purpose /Bread Flour: 2.5 cups
Instant Yeast: 2 tsp
Caster Sugar: 3 tbsp + 2 tsp
Salt: 1 tsp

Milk Powder: 4 tsp (optional) (I didnot use)

Egg: 1 Or Ener G Egg: 1.5 pkd tsp of Ener G + 3 tbsp of water whisked together.
Milk: 1/2 cup
Tangzhong: 1/2 of the recipe above

Unsalted Butter: 3 tbsp soft

Preparation:

Tangzhong:
Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.


The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. If you want to check the temperature of tangzhong it is 65 C/149 F.Remove from heat.

Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. 

The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

Bread :
Combine the dry ingredients of flour, salt,yeast and caster sugar in a big bowl. Mix well and make a well in the middle. 

Add in the wet mix of milk + egg or Ener G egg + half Tangzhong made from the recipe above. Instead of the egg your can also use more milk or a cooked potato.

Knead until gluten is well developed and you get a soft, non sticky and non elastic dough. Then knead in butter. If at all you feel the dough is getting sticky while kneading make sure you rest it for few minutes. This method called autolyse improves the water absorption by the flour and strengthens it. 

Once the butter has been kneaded in knead the dough into a ball and let it double covered in a greased bowl, turning it once so as to coat it with oil. This will take 45 minutes to an hour.

After the first rise you can divide the dough into smaller pieces and shape it in different ways or stuff it with  various fillings.

I divided into mainly 2 pieces, and turned these into pav rolls and mini nutella rolls. For the pav rolls,
I rolled out the dough into a 1/4' thick rectangle. Then divided into smaller pieces and shaped each piece into a round ball. Kept these balls with little distance between them in an approrpiate dish and let them rise until puffed up and doubled for another 40 minutes.

 Then I baked these at 175C for 20-30 minutes until the tops browned after brushing them with a mix of equal quantity of milk,sugar and oil.


Remaining dough pieces, I turned into nutella rolls. For this I rolled out the dough into a thin rectangle, spread nutella on top of it and rolled it swiss roll style sealing the ends so that it doesnot unroll. 

Here I did a slightly clumsy job. My rolls slightly unrolled themselves but yes, taste is what matters. After rolling into a tight roll, cut into slices and arrange in the greased pans slightly spaced apart.Let them rise for another 40 minutes until doubled.

Anyway after brushing with milk+ oil + sugar combo, I baked them at 175C for about 20- 30 minutes until they nicely browned. 

Take out and let them cool completely or atleast become warm enough to be devoured.

Now lets see  the variety other Baking Partners have made.Don't forget to munch on these nutella rolls though. :D






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