- Involves cooking the flour and liquid together on a stovetop or microwave to form a paste.
- Cool to under 115 degrees and add to the rest of the liquid ingredients.
- Good option to use for a direct dough.
- The higher percentage of the flour that is pre-gelatinized the softer rolls.
Yields: 24 Buns - 47g ea.
Recipe Adjusted to 75% Hydration & Tangzhong
Tangzhong 5% of recipe
32g flour (3 1/2T)
160g water (2/3 c)
Cook on stove on low heat until you see your stirring marks as it thickens. It only takes a few minutes. Cool to below 115 degrees so it does not kill the yeast. Add to the other liquid ingredients and stir.
610g Hard White ( 4 2/3 c)
3/4 tsp. dried malt powder (you can omit if you like)
8g Salt (3/4 tsp.)
10g Yeast (3 1/2 tsp.)
45g Cane Syrup (honey) (2 T. +1 tsp.)
314g Water (1 1/3 c)
20g Butter (1 1/2 T.)
10g Soy Flour (1 1/2 T.) omit if you like
- Add the tangzhong mixture to the liquid ingredients and mix.
- Add the dry ingredients to the mixer then the liquid ingredients. Mix until just moistened and let sit for 5 minutes.
- Now develop the gluten with the mixer (mix 3 minutes with dough hook) Remove from the mixer and place the dough on the counter and flatten it out.
- Soften the butter and add the soy flour to form a paste. Spread the paste onto the dough and cut the dough into pieces and add back to the mixer bowl.
- Knead until the butter mixture is incorporated into the dough. The dough will now be softer. If should only take about 2 minutes.
- Bulk proof for 20-30 minutes
- Shape into 24 round balls about 45g - 47g each.
- Add Shine: 1 large egg yolk + 2T. water mix in a small bowl and brush the buns before proofing them.
- Proof for an addition 20 minutes until about the size you want them.
- Pre-heat the oven to 350 degrees
- Put into the oven and bake at 350 for 15 minutes