Adapted from Christine’s Recipes
Bread flour/All purpose flour – 1/3 cup / 50 gm
Water – 250 ml / 1 cup
(Could be replaced by milk or 50/50 water and milk)
Formula of 1 part of flours with 5 parts of water heat at 650C/1500F.
Bread flour/ APF – 350gm/2 ½ cups
Milk – 1 cup
Sugar – 55gm /3 Tsp + 2 tsp
Salt – 5gm (1 tsp)
Instant Yeast – 6gm/2tsp
Tangzhong – 120 gm
Butter – 3 Tsp/ 30gm
Pineapple pieces – ½ cup
Coconut flakes – ¼ cup
Chopped dates – ¼ cup
Almonds chopped – ¼ cup
Raisins – 4 tsp
- Mix well in water well without lumps. Cook over medium- low heat, stirring consistently with a wooden spoon, whisk to prevent burning and sticking while you cook along the way.
- The mixture becomes thicker and thicker.
- If the lines appear in the mixture for every spoon.
- Transfer into a clean bowl. Cover with a wrap sticking onto the surface of Tangzhong to prevent from drying up. Let cool.
- Use this straight away once it cools down to room temperature.
- Use according to requirement.
- Keep the left over in fridge up to a few days until color change.
For the Main Dough
- Prepare a loaf tin.
- Sift bread flour/APF, sugar and salt onto the working surface.
- Add instant dry yeast and mix well. Make a well in the center.
- Add wet ingredients, that is milk, Tangzhong, then add into well of the dry ingredients.
- Knead until you get a dough shape and gluten has developed, then knead in the butter.
- At this stage keep kneading until the dough is smooth, non sticky and elastic.
- To test if the dough is ready, you might stretch the dough.
- If it forms a thin membrane it’s done.
- Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap.
- Let it proof till it’s doubled in size, about 40 minutes (Mine is for 1 hour 30 mins)
- Transfer to a clean floured surface. Deflate and divide the dough into four equal portions.
- Knead into ball shapes. Cover with cling wrap, let rest it 15 minutes.
- If you want to make a simple white bread roll without filling you can do that at this time.
- Or if you want make filling then divide dough into two half, one is slightly higher amount than the other, with one half with more dough make a 9 inch round and cover the filling and seems the sides so that it won’t, comes out while baking.
- Leave it for the second round of proofing, about 30 minutes, or until the dough rises up to ¾ of the height of the tin inside.
- Brush milk on surface. Bake in a pre-heated oven at 3500F (1800C) for 35 to 40 minutes.
- Remove from the oven and transfer onto a wire rack and let cool completely.
Thank you so much Swathi for sharing with us.