Five Seed Wholemeal Bun with tangzhong
Since no one at home likes wholemeal bread, I turned it into buns, that way I can store them in the fridge/freezer and reheat it as and when I need for my breakfast.
I kneaded the dough by hand without realizing that it is a sticky dough, (the added roux that is extremely sticky), so you can imagine the sticky situation!
So dear readers, please use your kneading machine for this.
110 gm milk
45 gm whisked egg *
100 gm Tangzhong **
40 gm sugar
5 gm salt
200 gm bread flour
150 gm wholemeal / whole wheat flour
6 gm instant dry yeast
110 gm milk
45 gm whisked egg *
100 gm Tangzhong **
40 gm sugar
5 gm salt
200 gm bread flour
150 gm wholemeal / whole wheat flour
6 gm instant dry yeast
40 gm unsalted butter, softened at room temperature
Transfer the dough to a clean floured surface. Deflate and divide into 8 equal portions. Knead into ball shapes. Cover with plastic wrap, let rest for 15 minutes at room temperature.
Roll out each dough ball with a rolling pin into an oval shape. Roll up the dough and seal tightly. Seal faces downward.
Arrange the rolled-up dough in a greased or non-stick baking sheet. Repeat this step for the rest. Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up
You can turn this into a loaf is you wish. Just divide the dough into three balls and shape it. Arrange them in a loaf tin.
Bake in a pre-heated 170C oven for 30 to 35 minutes. Ten minutes to the end of time I brushed the top with egg wash and sprinkled some roll oats.
Remove the buns from the oven and tin. Transfer onto a wire rack and let cool completely.
Enjoy...jue
1 tsp of black sesame seed, white sesame seed, flax seeds
1 tbs of sunflour seed and pumpkin seed.
*one cracked egg is 56g
** please refer to my tangzhong roux post - linked below
Add all ingredients (except butter) into a bread basin, first the wet ingredients (milk, egg, tangzhong), then followed by the dry ingredients (sugar, salt, bread flour, wholemeal flour, yeast).
*one cracked egg is 56g
** please refer to my tangzhong roux post - linked below
Add all ingredients (except butter) into a bread basin, first the wet ingredients (milk, egg, tangzhong), then followed by the dry ingredients (sugar, salt, bread flour, wholemeal flour, yeast).
Do keep the yeast away from the salt.
When all ingredients come together, add the butter. Knead until the dough becomes elastic, about 15 min of kneading.
When all ingredients come together, add the butter. Knead until the dough becomes elastic, about 15 min of kneading.
Let the dough proof, until doubled in size, about 40 minutes.
Transfer the dough to a clean floured surface. Deflate and divide into 8 equal portions. Knead into ball shapes. Cover with plastic wrap, let rest for 15 minutes at room temperature.
Roll out each dough ball with a rolling pin into an oval shape. Roll up the dough and seal tightly. Seal faces downward.
Arrange the rolled-up dough in a greased or non-stick baking sheet. Repeat this step for the rest. Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up
You can turn this into a loaf is you wish. Just divide the dough into three balls and shape it. Arrange them in a loaf tin.
Bake in a pre-heated 170C oven for 30 to 35 minutes. Ten minutes to the end of time I brushed the top with egg wash and sprinkled some roll oats.
Remove the buns from the oven and tin. Transfer onto a wire rack and let cool completely.
Enjoy...jue
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