WOOL ROLL BREAD (Tangzhong method)

INGREDIENTS for Tangzhong

• 20 gms bread flour( ¼ cup)  

• 120 ml water 

INSTRUCTIONS

• In a small pot mix the above ingredients and cook on medium heat

Keep stirring until paste forms

Set aside to cool and use later

OTHER INGREDIENTS 

• 5 gms yeast (1.5 tsp)

• 300 gms bread flour ( 2.07 cup) 

• 14 gms granulated sugar ( 1 ¼ tbsp)

• ½ tsp salt 

• 5gms condensed milk ( 1 tsp) 

• 50 gms of beaten egg mix ( rest can be reserved to prepare egg wash ) 

• 75 ml Tepid water or half cup 

• 25 gms butter ( 2 tbsp ) 

• Chocolate chips and Nutella for stuffing 

INSTRUCTIONS FOR BREAD MAKING 

• In a large bowl mix together all the ingredients as well as the prepared Tangzhong ( except butter and chocolate chips)

Start kneading. Use a hand mixer with a dough hook followed by hand kneading later

• Use slowest speed for initial 3-4 mins and then turn it up a level. Continue to mix for atleast 10 mins in total

When it’s less sticky start to knead by hand 

• Knead until dough when stretched out forms a thin membrane 

• Transfer to a flat surface 

• Add butter and continue to knead ( stretching motion) for around 8-10 mins

Transfer to a bowl and keep it for first proofing for 1-2 hours or until it doubles in size

Grease a 18 inch round cake tin with butter

LETS SHAPE THE BREAD 

•  Put the dough on a lightly floured surface 

• Press the air out 

• Form a ball and divide into 5 equal parts

Roll the 5 parts into smooth balls by stretching and tucking outside of dough to the bottom 

• Set aside, cover with cling wrap and let it rest for another 10-15 mins

Dust some flour and roll into oval shape with the help of a rolling pin 

• Cut half of the oval into thin strips

Add the chocolate chips and Nutella in the other half of the oval shaped dough

Fold the two outer edges of the dough towards the middle and start rolling it from the chocolate chip side to the side with the strips

Place the rolled dough into the greased cake tin

Repeat for all 5 dough balls

• Place all in the cake tin

Now leave it aside for second proof for around 30 mins or it increases in size

Preheat oven to 175c

• When proofing is done ,brush egg wash on top of dough

Bake at 170 for 18-20 mins

Remove and cool 

• That’s it , your Wool roll bread is ready