RICE FLOUR TANG ZHONG MILK ROLLS | Amazing Melt-in-your-month bread

Today I’m going to be making MILK ROLLS using RICE FLOUR TANG ZHONG.

Using rice flour to your bread is a little bit tricky because it doesn’t have gluten in it.

And the rice flour needs more moisture than wheat flour.  But when you properly use it in the recipe, it will make fluffy and moist bread. 

What is Tang-Zhong?

Tang-Zhong is a “cooked” dough to add to the bread dough.

It is a Japanese bread-making technique: cooking a small percentage of flour, rice flour in this case, and liquid until it thickens.

The moisture is absorbed into the flour and forms a thick gelatinous paste. Flour can absorb more liquid when it’s cooked, compared to just mixed. So, when you add the Tang-Zhong to your bread dough, the dough eventually has a higher liquid ratio.

As a result, Tang-Zhong creates more oven springs as the dough bakes and has a moist and soft texture.

In addition to that, these bread keep soft for the next few days.

How to make Tang-Zhong

The basic ratio for water to flour is 1:5.

Mix the flour and the liquid shown in the recipe, whisk well and start cooking medium-low.

When you see the mixture partially curdling, stop cooking and stir until it makes an even thick paste.

Flour starts curdling at 65℃（140℉.). Do not bring it to a boil otherwise your Tang-Zhong will overcook and not be usable.

Cool to slightly warm to room temperature before add to the dough.

It depends on the recipe how much you are going to add.

How to enjoy your Rice Tang-Zhong Milk Bread

You can serve as it is as dinner rolls

But I want to make sandwiches

For the dog buns, I’m going to make an egg salad sandwich.

The filling is silky smooth to match the rolls melting your mouth texture

Sandwich generous amount of egg filling 

And to make a strawberry sandwich, mix Greek yogurt and the same amount of heavy cream add a little bit of sugar and whip it up

And sandwich generous amount of yogurt cream and strawberries and apply the sliced strawberries

How cute is it!

And the last one is cream cheese and jam

Any jam can be used but I am using a fig jam that I made last year

Sweet Jam goes so well with the tangy cream cheese.

The bread is not chewy like 100% wheat flour bread but it is so moist and melt in your mouth texture and you can easily bite through with the fillings, without flowing over.

I hope you will give this recipe a try at the weekend!

RICE FLOUR TANG ZHONG MILK ROLLS

Amazing Melt-in-your-month bread

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Prep Time 3 hrs

Cook Time 20 mins

Course all

Cuisine Japanese

Servings 18 pieces

Ingredients

  

・Rice Flour Tang Zhong

• 100 g rice flour (plain rice flour)
• 280 ml whole milk

bread dough

• 300 g bread flour
• 6 g instant yeast
• 6 g salt
• 40 g sugar
• 40 g unsalted butter

Instructions

 

Making Tang-Zhong

• Put your rice flour into the frying pan and pour the milk

  Whisk well, And turn the heat to medium-low

  Constantly stir and cook it until partially start curdling.

  Turn the heat off and Give it a stir until it comes to a thick paste.

  Let it cool until slightly chilled

Bread dough

• Put your flour and sugar, and salt in your stand mixer bowl

  Whisk well and add instant yeast.
• Pour in water and run the mixer until it looks like dry, shaggy mess.
• Add rice tang Zhong and let the mixer run until it comes to one lump for a couple of minutes

  ※The temperature of the rice Tang-Zhong is about 40 to 45 °C at this point.
• After it makes a dough、 turn the speed to medium and knead for five minutes.

  Windowpane test 1

  It contains less gluten than usual so it's not stretched like a paper thin, but still you can see the gluten is developed.
• Add butter and knead for another couple of minutes

  Windowpane test 2

  And let'slet's see the gluten had developed or not

  If you can stretch the dough without breaking, the gluten has developed enough so you can go to the next stage
• The first fermentation

  Shape into a ball and put it in the greased the bowl.

  Place it in a warm place and let it rise until it doubles in volume
• Finger Test

  After 45 minutes, Let's give it a finger test.

  When you poke the center of the dough with your dusted finger, and the hole stays as it is, it's good to go.
• Take it out onto the dusted working surface, weigh the dough if you want to make it into the same size

  And cut the dough like W shape and make it into a rope

  And divide the dough into 40 g

  You will have 17 to 18 balls.

  Shape into a ball
• For the round shape, you don't have to take bench rest.

  Just shape into a ball and place it on the baking tray
• The shape into dog buns, Take one dough after five minutes of bench resting

  Tap the dough to Flatten, and roll them into oval shape

  Fold in three and then fold in half

  Pinch to seal the end

  Roll it until it becomes 12 cm long

  And place it on the baking tray
• 2nd Fermentation

  Cover with the plastic wrap and let it rise for about 30 minutes
• While fermenting preheat the oven to 140°C (284°F)

  How to tell the fermentation is properly done or not?

  It rises Almost double in volume.

  and When you touch it gently with your finger, it slowly comes back, it'sit's good to go
• Baking

  Before putting it in the oven, spray water on the surface

  What this does is giving moisture because we bake it for a longer time than usual in a lower temperature

  And pop it in the Preheated oven for 20 minutes. rotate the tray halfway through.

Keyword baking, bread baking, tangzhong