I actually hesitated to make a separate recipe post cos this is a repeat of my original Tangzhong Bread recipe. But only 1/2 recipe is used. It all started out as a hunch; I was doing research and brainstorming for ideas. "Why not use only 1/2 of the Tangzhong Bread recipe" just popped into my mind. And the rest is history.
I was always amazed by the hot dog buns that restaurants put on the table. I mean, I still am. Their hot dog buns aren't our regular typical smaller version. Theirs look more like sandwich bread. Honestly, I dislike store-bought burgers and hot dog buns (as soon as I started making them myself). They tend to be inferior in texture and flavor. Don't you agree?
Anyhow, I thought of making this a standalone recipe just because it will be easier to link up my future hot dog adventures. And you should've guessed it by now. I have 1 hot dog recipe coming right up, so please stay tuned. If you have a great idea, make it to fruition and do not allow anyone talks you outta it.
(Make 1 loaf)
Bread Flour, 18g
Active Instant Dry Yeast, 3g
Whole Milk Lukewarm, 70g
Bread Flour, 170g
Demerara Sugar, 15g
Sea Salt, 2g
Room Temperature Softened Unsalted Butter, 20g + More For Greasing
Egg Wash, 1 Egg Yolk + 1 TBSP Whole Milk
Bread Pan (196 x 106 x 110 mm)
Prepare the tangzhong.
In a skillet over medium-low heat, add flour and water.
Stir to combine well.
*Make sure no large lumps.*
Continue cooking until it thickens.
The roux should stick to your spatula without falling.
Transfer into a bowl.
Cover with cling film and chill in the fridge overnight.
Prepare the dough.
Take the roux out of the fridge and place it on a counter at room temperature at least 1 hr prior to making the dough.
In a bowl, combine milk and yeast until the yeast has dissolved.
*The milk has to be lukewarm.*
In a large bowl, combine flour, sugar and salt.
Mix to combine well.
Gradually pour in the milk mixture while mixing with a spatula.
Fold to combine well.
Add in egg.
Fold to combine well.
Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins.
Add in the tangzhong.
Knead for about 3 mins until the tangzhong is fully incorporated.
Add in the butter.
Continue kneading for another 3 mins.
Transfer onto a lightly floured surface and knead for 5 to 8 mins.
*Do take note that the tangzhong and butter have to be at room temperature.*
The dough should be tacky, but not sticky, and it should pass the "window-pane" test.
If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.
Lightly grease the bowl with some butter.
Transfer the dough back to the greased bowl.
Cover with cling film and let rise for 30 mins.
It should slightly rise.
Punch down the dough and fold the top, sides and bottom to the center.
Flip, cover and let rise for 1 hr or until doubled in size.
This process is sorta to ensure that the yeast is activated.
*You can do a test by poking a floured finger into the dough. If it doesn't spring back, the yeast is activated properly and the dough is ready.*
Transfer the dough onto a lightly floured surface.
Cover with cling film and let rest for 15 mins. This is called the bench rest which allows the gluten to relax.
Grease bread pan with butter.
Divide the dough ball into 2 portions.
Shape each portion tightly into a ball.
Transfer into the greased bread pan.
Cover with cling film and let rise for 1 hr.
Preheat oven to 175 degree celsius or 350 fahrenheit.
The dough balls should rise to fill up all the corners of the loaf pan.
Whisk egg wash until well combined.
Brush the egg wash onto the dough.
Wack into the oven and bake for 45 mins or until the crust is golden brown.
Remove from the oven.
Immediately unmold onto a wire cooling rack.
Set aside to cool down completely.
I am able to slice out 4 hot dog buns from the loaf.
Use this hot dog bun for your hot dog adventures.