On 05.07.10 evening, i have made some cinnamon roll and mini bun using Thang Zhong method. The water roux portion i have did it one day in advance and keep in the chiller for use.
I adapted Florence's receipe to make this buns.
Ingredient:
500g bread flour
160g Thang Zhong
50g caster sugar
50g butter
8g salt
10g yeast
210g warm water
Method:
1. Mix all the ingredient in the mixing bowl and beat till a non sticky dough.
2. Let the dough rest for an hour
3. Split to small portion 30g each and add in the filling as per our liking.
4. l put my dough in a muffin pan and let it raise for another one hour before i sent into oven to bake for 15mins at 190c
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