Tuesday 4 September 2012
japanese milk bread sausage rolls
I never really knew what those soft bread buns sold in local bread shops were called. You know, the soft, fluffy, slightly sweet bread that can be found wrapped around a hotdog or topped with pork floss? I am an ardent fan of that particular kind of bread and was yearning to learn how to make it but it's quite difficult to find the recipe for something when you don't know what it's called. Thanks to the most amazing search engine that is Google, not only did I come to know of its name, I was also directed to a website that taught me how to successfully make it! (And to think all I did was type in "soft fluffy bread." Google is GREAT!)
Apparently it's referred to as a Hokkaido milk loaf or japanese milk bread and the secret to achieving such fluffiness is credited to a (not-so-)secret ingredient called tangzhong or water roux starter. Tangzhong is made by heating a mixture of flour and water to 65 deg Celsius to form a paste. It is said that this will cause the gluten in the mixture to "absorb the moisture and become leavened." The explanation seems rather sketchy to me. I shall endeavour to do more research on this.
(Apologies, the prettier rolls got eaten up before I could photograph them)
The recipes below are adapted from Yvonne Chen's book 65°C湯種麵包 as mentioned on Christine's Recipes
Tangzhong
Ingredients
50g bread flour
250ml water
Directions
- In a saucepan, stir the flour and water together with a wooden spoon or whisk until no longer lumpy
- Cook mixture over medium-low heat, stirring continuously until it starts to thicken and streaks appear when stirring.
- Remove from heat and place clingwrap film over mixture such that the film is adherent to the surface
- Leave to cool to room temperature
Japanese Milk Bread (as in Sausage Rolls)
Ingredients
540g bread flour
86g caster sugar
8g salt
9g full cream milk powder
11g instant dry yeast
2 eggs (or 86g of egg), whisked
59g whipping cream
54g milk
184g tangzhong
49g unsalted butter, melted
1 more whisked egg for surface coating
~12 chicken franks or your preferred sausages
Directions
- Add flour, sugar, salt, milk powder and yeast into a mixing bowl
- Add in eggs, whipping cream, milk and tangzhong
- Using a dough hook attachment, mix until ingredients are just combined
- Pour in melted butter
- Continue to knead for ~30min until dough is elastic and smooth and no longer sticky
- Leave to rise under a damp towel until doubled in size (in my hot, humid country, this takes about 20min)
- Transfer dough to a clean floured surface and punch down
- Preheat oven to 180 deg Celsius
- Divide dough into portions weighing about 60g
- Roll out each portion into a thin tube (make the ends thinner than the body) and wrap around sausage
- Place on greased baking pan (ends of dough tube on the bottom), cover with clingwrap and leave to rise for another 20min
- Brush tops with eggwash and bake for 30min or until golden brown
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