Friday, May 13, 2016

I wanted to try the Tangzhong Method, but decided to use something from an old recipe book I have instead.  The book had 3 methods, straight dough, quick mix and sponge and dough method.

Time is the critical factor in making soft bread.  

Sponge and Dough Method Recipe  (From The World of Bread Making - Alex Goh)

(A) Sponge Dough
2 tsp instant yeast
2 tbsp water
420g bread flour
1/2 tbsp sugar
220 ml cold water

(B) Main Dough
120g plain flour
60g bread flour
1 tsp instant yeast
110g sugar
10g salt
20g milk powder
40ml cold water
1 egg
60g butter

Method :
Mix instant yeast and water and set aside for 10 minutes.  (You should see bubbles in the mix after 10mins.  This means the yeast is active.  If after 10 minutes no bubbles seen, the mix should be discarded and try again with new yeast)

Add the rest of the ingredients in (A), knead to form a dough.

Cover the dough with clear film and let it prove for 2 1/2 hours.

Then add the sugar, salt and egg from (B).  Mix till well blended.  The mixture would be sticky and wet.

Add the flour, instant yeast, milk powder and water.  Mix all ingredients till well blended.  Knead to form a dough.

Lastly, add the butter and knead to form a smooth and elastic dough.

Cover with clear film  and prove for 10 minutes.

The dough is now ready for use.

Filling can be of individual preference.

After adding the filling, let the buns rest for 45 minutes or till double the size.

Brush with egg wash before baking at 170C for 15 minutes or till golden brown.

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