CHINESE MELKBROOD – TANGZHONG
“Daar is ‘n paar resepte vir Tangzhong, oftewel melkbrood op die blog. Hierdie is my resep. Ek voeg fotos by van die fyn krummel, en die deeg wat oorgebly het, het sommer cinnamon en lemon & sour cream scrolls geword. Plus broodjie vir môre-oggend. My rolletjies is amper geel; ek dink dis die vars plaaseier met oranje eiergeel wat dit doen. Tog is dit wit binne. Die krummel is fyn en supersag. Dit het ook nie ‘n harde korsie nie. Vir die lemon scrolls het ek suurlemoensap en versiersuiker gemeng, oorgesmeer saam met suurroom en opgerol. Die kaneelbolletjies is botter opgesmeer en kaneelsuiker oorgegooi voor ek opgerol het.”
- Tangzhong (starter):
- 3 tablespoons (45 g) water
- 75 ml whole milk
- 75 ml all purpose flour
- Dough:
- 3½ cups (490 g) all purpose flour
- 2 tablespoons (18 g) powdered milk
- ¼ cup (50 g) sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast (15 ml)
- ¼ cup (70 g) whole milk
- 1 large egg
- ¼ cup (4 tablespoons, 57 g) 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. 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. Dough is very, very soft, don’t add more flour. Texture will be better after first rise. Cover and let it rest for 60 – 90 minutes, (or overnight in fridge as I did) until puffy or doubled in bulk. Gently deflate the dough, divide it into 10 equal pieces. Shape each piece into a rectangle. Press flat and roll up in a sausage, placing in pan with edge well tucked under (important for perfect rolls to prevent unrolling). Alternatively roll in balls for round buns. Cover the pan, and let the rolls rest for 40 – 50 minutes, until puffy.
Preheat the oven to 180 °C. Brush the rolls with milk or egg wash (one large egg beaten with one tablespoon cold water), and bake for 25 – 30 minutes, until golden brown on top.
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.
Recipe posted by: Kiti Citi
Photo: Kiti Citi
