Chicken Floss Rolls (Tangzhong method)

I made it and so glad that I've finally made it!   Yes, I've been able to make my bread using the Tangzhong method and credit should go to my breadmaker for helping me knead the wet and sticky dough till it doesn't stick to my hands and I can handle and mould to whatever shape that I fancy.  I had tried to knead the dough by hand using this method but it was too messy and sticky to hanlde and I had to keep on adding more bread flour to make it manageable.  I finally gave up and that was quite some time back.  But now since I can rely on my breadmaker to do the most difficult part of kneading the dough, I can continue to experiment with more shapes and flavour for my bread :)

This bread is indeed very soft and light just like those sold in the bakeries!

Recipe for Chicken Floss Roll (adapted from 'here')

Ingredients for Tangzhong

• 25 gm high protein flour
• 125 ml water

Ingredients for Dough

• 210 gm high protein flour
• 56 gm plain flour
• 20 gm milk powder
• 42 gm caster sugar
• 1/2 tsp salt
• 6 gm yeast (1 tsp + 1.5 tsp)
• 1/2 an egg, lightly beaten
• 85 gm water
• 84 gm tangzhong
• 22 gm butter cut into pieces
• Black sesame seeds + sunflower seeds (optional)
• Egg wash

Filling

• Chicken floss + oil or melted butter

Method  for Tangzhong

1. Mix the flour with the water till free of lumps.  Cook on low heat, keep stirring till you can see the base of the pan and swirl lines after stirring.  Cover with cling wrap making sure that the cling wrap touches the tangzhong to prevent a dry layer from forming.  Cool in room temperature before chilling.
2. Can keep refrigerated for 1 to 2 days.  Discard if the tangzhong has turned greyish in colour.

Method for Dough

1. Put the ingredients into the pan of your breadmaker, adding the tangzhong together with the liquid ingredients, according to the instructions of your breadmaker.  Press the 'Dough Cycle'.  My breadmaker takes 1 hr. 30 mins. with kneading and the 1st proofing.
2. Put your finger into the dough and if the indentation remains, then the dough is ready for shaping.
3. Knock out some air from the dough, knead a while and do the Windowpane or Membrane test by taking a bit of dough and stretching it out with your fingers till very thin and transparent and it doesn't break.  If it breaks then the dough has not been kneaded enough and you'll knead it again for a few more mins.
4. Divide the dough into 4 portions, roll into balls, cover with a damp cloth and let rest for 15 mins.
5. Roll out a ball of dough to an oval shape, apply some oil or melted butter and sprinkle on some chicken floss.  Roll up like a swiss roll.  Repeat with the remaining balls of dough which have been covered with a damp cloth to prevent them from drying up.
6. Place the dough into a greased loaf pan, cover with a damp cloth, put in a warm place and let prove again for about an hour or till double in size.
7. Apply egg wash and sprinkle on some black sesame seeds and sunflower seeds.
8. Bake in a preheated oven @ 170 deg.C for 20 to 25 mins. till golden brown.  Let cool in pan before removing the bread onto a wire rack to cool completely.

I'm submitting this post to  'Yeastspotting' 

and

to  'Internationl Yeasted Recipe' organised by Kristy of  'My Little Space'