ahmadajah03 Fri Aug 2020 2 years ago
Soft Sweet Bread Tangzhong Technique/water Roux Simple 1 X Proofing
SWEET BREAD
MATERIAL
FOR WATERROUX
400 ml UHT milk
4 tbsp flour
FOR BREAD DOUGH
Waterroux results
800 g high protein flour
200 g medium protein flour
12 tablespoons granulated sugar [150 gr]
2 tbsp instant yeast [16 gr]
3 egg yolks
200 ml Clean water [more or less]
½ tsp bread improver, optional
160 gr butter or margarine
If the butter is not salty, also add 1 teaspoon of pressed salt
STUFFING
Jam according to taste
NOTE: For flour use, it can be modified to be 100% high protein, so it doesn't have to be mixed with all-purpose/medium protein flour.
But if you use 100% medium protein flour, it is not recommended, because the resulting dough will be less flexible, it is not suitable when shaped lengthwise because when proofed the result is prone to breaking. And when baked, the filling is prone to breaking because the use of 100% all-purpose flour/medium protein results in it not being as flexible as using high protein.
To make bread using the no-knead technique, see: https://youtu.be/dQsCob9i-a8
MUSIC : Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
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INGREDIENTS
FOR WATER-ROUX
400 ml of liquid milk
4 tablespoons flour
FOR THE DOUGH
Water-roux batter, ready to use
800 g of high protein flour
200 g of medium protein flour
12 tbsp sugar[150 gr]
2 tbsp instant yeast [16 gr]
3 egg yolks
200 ml of water [more or less]
½ tsp bread improver, optional
160 gr butter or margarine
If using unsalted butter, add also ½ teaspoon of salt
FILLINGS:
Jam to taste
For the tutorial on how to make the bread without being kneaded, you may check the link here: https://youtu.be/dQsCob9i-a8 Didowardah TheHasanVideo DapurDidowardah RotiManis
andriajah