Savoury Wool Roll Bread (Tangzhong method)
Trendy wool roll bread, a savory version with green onion inside!
Equipment
- 18 cm round cake form
Ingredients
Tangzhong/Water Roux
- 20 g Bread flour
- 120 mL Water
Yeast mix
- 2 g Sugar
- 75 mL Water
- 5 g Active dry yeast
Main dough
- 300 g Bread flour
- 50 g Egg Leave the rest of the egg as egg wash
- 14 g Sugar
- 6 g Salt
- 5 g Condensed milk
- 25 g Butter
- Egg wash
- Butter To grease the baking form
Fillings (optional)
- Green onion
- Salt
- White pepper
Instructions
Tangzhong/Water Roux
- Add the flour and water into a small pot.
- Put it on medium heat and keep mixing until it becomes a paste.
- Set aside to cool down before use.
Yeast mix
- Add sugar and water to a small bowl.
- Mix over a water bath until it is around 45-50°C.
- Add the yeast, stir it, and leave it aside to dissolve for 5 mins.
Main dough
- Add flour, sugar, salt, egg, condensed milk, tangzhong/water roux, and yeast mix to a large mixing bowl.
- Start kneading by hand or a mixer with a dough hook. We start with a hand mixer with the dough hook on the slowest mode for 3-4 mins and then increase the speed to 1 level up to mix for another 10 mins. Or knead until a smooth dough formed.
- Add the butter to the dough, and knead again until a smooth dough formed. It will take another 10 mins.
- Cover and leave it in a warm place to prove for 45 mins, or until it doubles its size.
- In the meantime, cut the green onion into small pieces. Set aside.
- In the cake form, brush a layer of butter.
- After the first proof, press out all the air and put it on a floured surface. Divide the dough into 5 pieces. Shape each of them into a small round ball. Cover with a cling film and leave them to rest for 10 mins.
- Take out one of the dough balls, flatten it with a rolling pin into an oval shape.
- Cut into stripes for half of the oval shape.
- On the other side, add the green onion, a pinch of salt, and white pepper.
- On the green onion side, fold the two outer edges of the dough towards the middle, and start rolling from the green onion side to the side with the stripes.
- Repeat for all 5 dough balls, and put the product in the cake form - on the edge like a ring.
- Cover the cake form and place it in a warm place for the second proof - around 30 mins.
- Preheat the oven to 175°C.
- Brush some egg wash on top. (Alternatively, you can use milk instead.)
- Bake in the oven for around 18 mins.
- Remove from the cake form to cool down.