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RICE FLOUR TANG ZHONG MILK ROLLS

Amazing Melt-in-your-month bread
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Prep Time 3 hours
Cook Time 20 minutes
Servings: 18 pieces
Course: all
Cuisine: Japanese
Ingredients Method

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

Method
 

Making Tang-Zhong
  1. 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
  1. Put your flour and sugar, and salt in your stand mixer bowl
    Whisk well and add instant yeast.
  2. Pour in water and run the mixer until it looks like dry, shaggy mess.
  3. 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.
  4. 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.
  5. 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
  6. 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
  7. 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.
  8. 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
  9. For the round shape, you don't have to take bench rest.
    Just shape into a ball and place it on the baking tray
  10. 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
  11. 2nd Fermentation
    Cover with the plastic wrap and let it rise for about 30 minutes
  12. 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
  13. 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.