Sourdough Char Siew Buns叉烧餐包(6)~Tangzhong Method

 This time I'm using sourdough discard to make char siew buns. The bun textures are soft and tasty. The method of making is similar to the commercial yeast bread, only the proofing time is longer.

Recipe can be refer to here:👇

 https://bakewithkaren.blogspot.com/2019/12/char-siew-buns4.html

Sourdough Char Siew Buns叉烧餐包(6)~Tangzhong Method

For making the dough:

Ingredient材料：

Levain 

50g starter + 50g flour + 50g water

Tangzhong/water roux 汤种：

20g  Bread Flour 高筋面粉 

100g  Water 水 

Bread Dough：

200g  Bread Flour 

60g  All Purpose Flour

20g  Sugar 

15g  Milk Powder  

70g  Water 

150g   Levain

One quantity of above Tangzhong (100-105g)

1g  Instant Dry Yeast  (Optional)

3g  Salt

1 Egg 

30g  Butter

Method:

1. Built the levain and use at peak.

2. Make the TangZhong:  Mix the flour and water then cook over low medium low heat till form a paste and remove from heat, set aside and cool down.

3. Mix in all ingredients (except butter) and knead till all dried ingredients are incorporated. Rest the dough for 10 minutes. 

4. Continue to knead till you get a dough, about 4-5 minutes. Add in butter, and continue to knead till you achieve a smooth dough.

5.Turn the dough out onto a lightly flour surface, round it and put it back in the bowl and  cover the bowl with a plastic wrap. Let it rise for 2- 3 hrs in a warm place or til double in size or keep in the fridge overnight.

6. Divide dough into 11-12 portions. Shape each piece into a ball and rest for 15 minutes.

7. Take a ball, flatten it and wrap in the filling, seal it and place it seam side down onto a baking pan. Do this with the other dough ball.

8. Cover the bowl with a plastic wrap. Let it rise for second proofing 1-2 hrs in a warm place. 

9. Preheat oven at 180°C. Bake for 15 -18 minutes or until golden. 

10. Cool on a rack. 

Happy Baking!