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