White Bread Roll (TangZhong method)

Commercial bread rolls use flour improvers and softeners to achieve soft texture. This old Chinese method here, called “Tang Zhong” uses a natural way to improve the dough softness, and prolongs shelf life.

First thing to do is to prepare the Tang Zhong improver.

170ml water (you could use milk or mix of both)

33g Fine All Purpose Flour (I used Italian 00 flour)

Heat the water, just before boil turn the heat down, add flour and whisk for about a minute until it combines together to a paste consistence.

Take it aside, cover it, let it cool to room temperature (you could transfer it to a small bowl)

You prepared your Tang Zhong natural bread improver.

Note- you can store this in the fridge for up to 7 days, but make sure it is at room temperature when you use it.

The Dough:

600g All Purpose soft Flour (I used 00 Italian flour)

10g Dry Instant yeast

5g Sugar (can alternate with honey)

15g Salt

30g Soft Unsalted Butter

270g Water

Combine the dough ingredients, add the Tang Zheng prepared improver.

Use a kneading machine to combine all to a soft well mixed dough. (approx 8min kneading with machine)

Set aside and cover it, let it rise for about 45-60min (depending on room temperature)

Divide the dough into 10 equally portioned balls.

Place the balls onto a baking tray covered with bake paper or silicon mat.

Let it rise till it doubles in size.

Meanwhile preheat the oven to 220degC and place a tray filled with water inside the oven to create steam.

Once the dough balls are risen, spray them with water and place them into the oven for 10 minutes at 220degC.

After 10 minutes, reduce the temperature to 200degC and remove the tray with the water.

Remove from the oven when desired colour is achieved.

Spray the surface of the bread rolls with a little water.

Let them cool down before cutting.