Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tangzhong starter dough
Dough
Utensils
For a cake tin of approx. 28 cm, lined with baking paper
How it's done
Tangzhong starter dough
Place the flour and water in a pan, stir until smooth. Heat while stirring and simmer until you have a thick, custard-like mixture. Leave the starter dough to cool, cover and chill for approx. 3 hrs.
Dough
Mix the flour, sugar and yeast in the food processor bowl. Add the milk and egg, knead briefly using the dough hook. Add the starter dough, knead to form a soft, smooth dough. Add the salt and butter, continue to knead for approx. 5 mins. Shape the dough into a ball, cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Shape
Divide the dough into thirds, stretch the pieces of dough into long strips and roll up, place in the prepared dish. Cover and leave to rise for approx. 1 hr. until doubled in size.
Bake
Approx. 35 mins. in an oven preheated to 175 °C (convection). Remove from the oven, remove the bread from the tin and leave to cool on a rack.
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