It has been so many years since I did Baking Eggless challenges. It started in 2014 and went on for nearly 2 1/2 years. I used to give a recipe which is made with eggs and the members are challenge to create an eggless version for the bake. It was so good and we learnt a lot about eggless bakoing during those times. But it was so hard to keep up the group. Now with FB groups, organising has become easier and so I wanted to revive those challenges. It started last month and we are done with two challenges and on to the third challenge. This bread recipe is what I chose for the first two weeks of February. If you are interested in joining us, then join the FB group Fun With Egg Free Baking to learn more.
Japanese Milk Bread ususe tangzong. Tangzong is a custard made with flour and milk, and when added to the bread dough, it creates the most soft bread ever. I use this method for my pav buns, sandwich loaf and any shaped bread as I love tangzong. Even my friends and family love this so much. The original recipe was just for dinner rolls, but I wanted to make a creative bread out of the dough. So I filled the rolls with butter, sugar and cinnamon and made this beautiful design.
The bread turned out beautiful as well as delicious. The texture was amazing and with the butter filling it was so buttery to taste. Do not restict the filling to the one I have provided. Use any type of filling you wish. Here are some ideas to consider while making them – cheese, herbs, garlic, nutella, spinach, nut spread, and the list goes on and on. Choose whatever you love and make these delicious rolls.
For The Tangzong:
Maida / APF – 1 tbs
Milk 3 tbs
For The Dough:
Maida – 180 gm
Instant Yeast – 1 1/2 tsp
Sugar – 25 gm
Salt – 1/2 tsp
Milk – 50 ml
Melted Butter – 25 gm
Curd – 2 tbs
For The Filling:
Butter – 1 tbs
Sugar – 2-3 tbs
In a pan mix together milk and flour and heat it.
The custard will start thickening.
Whisk until it is lump free and thick.
Remove from flame and transfer it immediately to a bowl.
Cover with cling film and make sure that the film touches the top of the custard. This will help with avoiding skin formation.
Allow it to cool completely.
In a bowl mix all the dough ingredients along with the cooled tangzong and bring it together into a soft dough.
Knead it on counter for 10 minutes until smooth and elastic.
Place in an oiled bowl and cover with cling film and allow it to double in volume. The time taken may vary from 45 – 70 minutes depending upon the temperature of the place you live.
Transfer dough back to counter, press it and roll it into a thin rectangle.
Apply butter, sprinkle sugar and cinnamon and roll ti from the longest side of the rectangle into a tight log.
Preheat oven to 200C.
Slice the log into triangles.
Grase a 8″ round spring form tin.
Place the triangles inside the tin.
Cover with cling film and set aside for 15 minutes.
Now bake the bread for 15 – 20 minutes until the top is golden.
Remove the outer ring and let it cool.
Once warm enough to handle, transfer to a serving plate and serve immediately.
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