Had plenty of free time today so I spent the afternoon baking this for breakfast the next day!
INGREDIENTS:
A
350g High grade flour (bread flour)
55g Caster sugar (I used normal granulated sugar)
8g Salt
9g Instant dry yeast
B
40g egg, lightly beaten (1 egg reserve the leftover for egg wash)
110g Tang zhong (water-roux)*
110ml milk
C
22g unsalted butter
*Tang zhong (water-roux) starter
25g bread flour
125ml milk
Mix both under heat and stir until you can get streaks :) Like a gelatin texture!
Filling:
1 tbsp Cinnamon powder (to your liking )
30g Brown/Raw sugar ( I would add more)
80g raisin (optional)
25g unsalted butter, melted
Hand Knead Method:
1. Mix all the A dry ingredients in a mixing bowl. Make a well in the centre and add in egg and Tangzhong mix well.
2. Slowly add in milk, mixture will really sticky, use spatula to mix for 5 min, dough will form rough dough.
3. Transfer dough to a lightly floured work surface. Knead the dough till smooth. This should take about 10mins. It helps to have a dough scraper or butter knife on hand to scrape up the dough as your knead.
4. Knead in melted butter, be ready to deal with oily dough and be persevering to knead until dough becomes smooth and elastic. This should take about another 10-20 min (much depend on your kneading skill). Test doneness, if dough can be pulled into a thin membrane without tearing/breaking apart easily, dough is ready to set aside to proof.
5. Place dough in a lightly greased mixing bowl, cover with light greased cling wrap and let proof in a closed oven for about half hour to an hour, or until double in bulk.
6. Mix cinnamon powder and sugar together. Reserve about 1 teaspoon of the mixture.
7. Once dough double test doneness using finger test, slightly poke a finger into dough and if impression remained, dough has nicely risen. Remove and punch down the dough from the bowl.
8. Roll the dough into a rectangle, about 25cm by 40cm. Brush surface with melted butter.
9. Sprinkle the cinnamon/sugar mixture over the dough surface. Roll over the surface with a rolling pin; this is to make sure the fillings will stick onto the dough.
10. Roll up the dough to form a log shape. Pinch the edges to seal.
11. Place the log seam side down, trim off the two ends. With a sharp knife, cut the roll into 15 equal pieces.
12. Arrange the rolls cut-side up lined with parchment paper (or in a greased) square pan or any suitable baking tray.
13. Leave some space in between the rolls to allow further expansion. Cover with damp cloth or cling wrap and leave shaped dough to proof for the second time for about 45mins, or until double in size.
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| Don't mind the awkward sizes. I didn't throw away the ends haha |
14. Brush top with egg wash (mix leftover egg with 1 tbsp water) and sprinkle the reserved cinnamon sugar mixture over the top.
15. Bake in pre-heated oven at 180 deg C for 15-20 mins or until golden brown. Remove from oven and once cool store immediately in an airtight container.
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| SO FLUFFY! |
You can also add a glaze over it to make it 'shiny' haha. I think it goes well with condensed milk! I ate some with the leftover butterscotch sauce from the previous sticky date pudding baking session and it tasted good too!
Everyone should bake bread with this TangZhong method! You won't regret it! GO GO GO ^^
