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65°C TangZhong Pork Floss Bun
 This is another great bread recipe... very soft bread without any bread improver. Stay soft for 2 days.I like the puffy rounded shape; not sure if this is a one-time wonder or attributed to the recipe! ---------------------------- 65°C TangZhong Pork Floss Bun Step 1: Prepare 65°C TangZhong 80g water 15g flour Combine flour and water in a small (preferably heavy bottom) saucepan. Stir until the mixture smooth. Place it over low heat. Due to the small qty, it will burnt easily so you have to watch carefully and keep stiring with a heat-proof spatula or whisk. Use the thermometer to check when the mixture reaches 65°C. Alternatively, try writing a 8 with the whisk - it should stay visible. You will have ~90g of tangzhong now. I add them directly into the mixing bowl which I am going to use for preparing bread dough later. To save time, I keep stiring it with spatula until it is cool to touch. If you leave it to cool on its own, use a cling wrap cover directly over the surface. This is to prevent a "skin" forming. Step 2: 250g bread flourPrepare the main dough. You will need: 1 tbsp skim milk powder ~90g TangZhong (I use all I get in step 1) 105ml warm water 4g salt 25g sugar 12g fresh yeast (or 5g dry yeast) 25g unsalted butter Method: Mix all the ingredients with a spatula.grease (or flour) your hand lightly and knead until the dough is smooth and elastic. Form a ball, then leave it to rest in a cover bowl until it doubles in size. Timing will depend on the ambient temperature.Remove dough and lightly deflate the dough. Divide the dough into 50g portion, shape round and leave to rest for 10 min.Roll out the dough, and wrap some filling before sealing the dough. Careful not to let the filling touch the edge; if it does, the dough will not seal properly.Place dough pieces into baking tray and let it prove till about almost double in size. Bake at 175 - 180°C for about 20 minutes. Pork Floss Filling: 120 gm. pork floss50 gm. Mayonnaise 1 Tbsp. condense milk or sugar 50 gm. soft butter Toss them up in a small bowl. My Notes: I usually like to use Alex Goh's sponge and dough method, but when I do not have time to prove the sponge, I use this tangzhong method. Both gives me soft bouncy bread that last for 2 days (that's the longest I ever kept the bread).  related searches : Tangzhong
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