Bread recipe (using Tang Zhong method)
A
200g bread flour
90g plain flour
30g caster sugar
6g instant yeast
12g milk powder
1 egg (without shell 60g)
65g water
Salt 6g (if using salted butter 2g)
Tang Zhong 80g
Cranberry 30g (optional)
B
50g Butter (unsalted)
Method
1 mix A group of ingredient using stand mixer (hook) till well mix and bowl clean using low speed
2 add in butter and mix using low speed till well combine then beat till non sticky and the dough is elastic (pass the stretch membrane test)
3 shape the dough into round shape & put it in a greased bowl and let it proof in room temperature for about 45mins (dough size double)
4 dust finger with flour and poke the dough to test if well proof, if hole remains then it's ok
5 Divide the dough into 10 to 11 round balls of about 55g each, let dough rest for another 10 mins
6 shape the dough into oval shape by flattening the ball, fold the long sides then seal the 2 ends tightly
7 line the dough on a well greased baking tray, remember to leave sufficient gap in between
8 put the baking tray inside the oven to proof the dough for 40mins, turn on the oven light without the heat and put a tray of hot water underneath the baking tray of bread dough
9 check that the dough is double in size and butter wash the dough (can sprinkle cheese & parsley on top)
10 remove from oven n preheat 180'c
11 bake at 180'c for 15min
12 once turn golden brown, remove from oven n butter wash
Top pic is bread with cheese n parsley
Bottom is plain butter roll
