My Tangzhong (汤种)面包 - Spring Onion Buns

I made it! My most successful 汤种面包 (water-roux method) so far ! :)

Using the water-roux starter which I prepared yesterday, I made a batch of these buns. Looking at the smooth and satin second rising (shaped dough), my heart leaped with joy! I knew that my buns would be perfect today! Finally all that trying and guessing....

Here are the close-up of the bread texture:

So soft and fluffy....

I think my last few attempts failed (2nd rising) lies in the temperature.... must be 38 deg C. And I also think must follow the author's procedure/method to the T, then you can achieve this soft and fluffy stage, including when to add ingredients (dry & wet) and butter.

The following was the first batch of 汤种面包 which I made yesterday (using Florence's recipe: bread loaf). I'd included some pandan paste into my loaf. But unfortunately it didn't rise to the brim :( but the bread texture is the same... soft and fluffy... My husband said GOOD! (Wow! he rarely used the word "good" to my bakes... only "not bad"!)

My tiny loaf (think dough surface a bit dry that's why the cracked!?)

BTW, this bread remained soft and fluffy even today:) My sons simply loved it :)


Recipe source: <香葱面包 > “65度C 汤种面包” by Yvonne C.

Spring Onion Buns

Made this Spring Onion buns for tomorrow's breakfast. Hmmm.... I simply love the smell of sesame seeds...

Recipe was taken from "Bread Magic" :

Ingredient A:

300g Bread flour

1/2 tsp salt

1+1/2 tbsps milk powder

50g caster sugar

Ingredient B:

125ml water

1+1/2 tsps instant yeast

1 egg

Ingredient C:

40g butter

For topping:

1/2 egg, 70g spring onion (finely diced)

70g mayonnaise, some salt

For garnishing:

Some white sesame seeds

For glazing:

1 egg (beaten)

Method:

1. To make th topping: mix all ingredients together and keep chilled till needed.

2. For bread dough: combine ingredient A in a mixer. Blend well before adding in ingredient B. Beat until a a dough is formed. Add ingredient C and beat till dough is smooth and elastic to the touch.

3. Leave dough in a big bowl and covered with a damp cloth in a warm place for 40 minutes.

4. Once the dough has doubled in size, divide dough into 35g portions. Shape into small balls.

Flatten and roll out each ball of dough into long strips. Roll up like a mini swiss roll.

5. Arrange 3 pcs in a row. Lay them on a greased baking tray. Arrange the 2nd row spaced apart, to allow spreading. Cover and rest for a further 40 minutes.

6. Glaze with beaten egg wash. Spread some topping of no.1 and sesame seeds on top before baking in a preheated oven @ 180 deg C for 10-15 minutes. Cool well on wire rack.

Enjoy!