The Fresh Loaf

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Tangzhong Onion Potato Rolls

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isand66's picture
isand66

Tangzhong Onion Potato Rolls

GroupCloseTangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux).  At this temperature the flour undergoes a change and gelatinizes.  By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb.  It is also supposed to help prevent the bread from going stale.

I've seen many posts lately using this technique from my baking friend DA as well as many others.  I decided to base the technique for these rolls on the Hokkaido Milk Bread posted by Floyd but of course I changed most of the ingredients so it didn't really end up as fluffy and shreddable as the beautiful loaf he made.

It is not very difficult to do a Tangzhong.  Use a  5 to 1 liquid to solid ratio (so 250g liquid to 50g flour) and mix it together in a pan.  Heat the pan while stirring constantly.  Initially it will remain a liquid, but as you approach 65C it will undergo a change and thicken to an almost pudding like consistency.  Take it off the heat and let it cool before using it in your recipe.  Some people will refrigerate it for a while but you can use it right away as soon as it cools.

I really like the effect this has on the crumb and will definitely try this again.

I wanted to make some rolls to use for some chicken burgers I was making on the grill tonight and since I love onions and potatoes I figured why not incorporate that into the mix as well.  I used my refreshed AP starter, some milk, sautéed onions, mashed potatoes, assorted whole grain flours and the potato water with some Durum and European style flour for the Tangzhong.

The final result was a nice soft crumb, crisp crust and tasty roll.FinishedRolls

Formula

Note: Tangzhong consisted of 30 grams European Style Flour, 20 grams Durum Flour and 250 grams Potato Water.  I included this in the overall formula below.

Tangzhong-Onion-Potato-Roll

Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Cut up the onion into rings and sauté on low heat until nice and canalized using some olive oil or butter in your pan. Let the onions cool completely and chop into smaller pieces before using in the dough.

Prepare the Tangzhong per directions above and allow to cool to room temperature.

Mix the flours, Tangzhong and milk together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and olive oil and mix on low for a minute.   Mix for a total of 13 minutes in your mixer starting on low-speed and working your way up to speed #3 for the last 5 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and cut into equal size pieces and shape into rolls.  Place on a baking sheet lined with parchment paper and cover with moist tea towels or plastic wrap sprayed with cooking spray.RollsonSheetbeforeoven

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, using a simple egg wash brush each roll and sprinkle on your topping of choice.   Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 425 degrees.  Bake for 35 minutes until the crust is nice and brown.

Take the rolls out of the oven when done and let them cool on a bakers rack before for at least 2 hours before eating.

 

MookieandLucy
Mookie and Lucy Waiting for the Rolls to Bake

Crumb

 

Comments

Alpana's picture
Alpana

Hi Ian,

Your chicken burgers must have vanished in no time with the combination of all your different flours, onion & potato. They look so soft & fluffy. No doubt Mookie & Lucy are eager to eat.

Two days back, I made red bean & ham & cheese rolls with TZ, RYW & SD. I will put them up later, though I doubt they look half as good as yours. I also got my hands on whole wheat spelt & just got spelt boule out of oven. I am still searching for Durum.

Hope your trip to China was fine. I logged in after a gap of few days & I see there are quite a number of wonderful breads tempting me.

Regards,

Alpana

 

isand66's picture
isand66

Thanks so much for your comments.  I'm sure our bake will come out great and I look forward to reading about it.'

Hope you can find some Durum flour as I know you will love it.

Regards,

Ian

Janetcook's picture
Janetcook

Hi Ian,

Had to chuckle when you said you based you formula on the one Floyd just posted....Not by a long shot!!!! His has about 4 or 5 ingredients total in his formula.  Yours has that many just for the flour you used :-)  :-)  :-)

Bet these were really soft with the tangzhong being made with potato water....a double dose of softness.

I tried using a tangzhong in a sandwich loaf I make that has a bit of oat flour in it....Something went wrong because the crumb turned out really crumbly.  Think I didn't add enough water overall so the loaf took a long time to rise and the dough began to break down....Will try again soon.

Thanks for the post and photos.  Your cats are too cute.

Take Care,

Janet

 

Floydm's picture
Floydm

Heh, agreed: I'm honored that I was able to contribute something to your toolbox, but this goes way beyond what I've been doing!

Great looking rolls! I haven't yet tried Tangzhong in a more complex recipe like this but I should. 

isand66's picture
isand66

Thanks Floyd.  I'm certainly going to keep trying this method to other breads just like DA has been doing.  It's a nice technique.

Regards,
Ian

isand66's picture
isand66

Thanks Janet.  Appreciate the comments.  I'm glad I gave you a chuckle.  I hope you try using this technique again as I know I'm going to for sure.

Regards,

Ian

Janetcook's picture
Janetcook

All this tangzhoning going on I had to go back and look at Syd's version.  I remember doing his loaf after Varda brought it to my attention.  Have you ever seen it?

If not, HERE it is.  I had forgotten that it had more than just 2 ingredients in it and the ratio is different but it did make for a very fine loaf of bread though it did take 3 days to complete.....A lot of down time.

Just thought you might like to take gander.

Janet

isand66's picture
isand66

Appreciate the link.  I will add that one to my list to try.

Ian

evonlim's picture
evonlim

nice soft BUNS again. Ian!!! do you find using tangzhong  besides it made bread softer but do not give a building taste as you chew on?? 

 

i did with tangzhong a long time ago. because of friends' preference for softer bite. after a few experiments with methods and choices of quility and fresh flour, i prefer to work without tangzhong. 

what do you think?

evon

isand66's picture
isand66

It is something different but I've only did it once so I'm not sure yet.  It certainly has it's place depending on what kind of crumb you want to develop.  I think like all tools you need to know how to use it and when to get the desired outcome.  I will try it again soon and see what effect it has on other recipes I have made.

Thanks,

Ian

dabrownman's picture
dabrownman

Tang Zhog really puts the soft and moist in the crumb doesn't it.  Reminds me of what YW does for crumb.  The Mashed potato adn milk didn't hurt the soft side either,  I can definitely see Floyd's influence in your recipe too.  Without it, you would have had a few more ingredients in your mix I'm sure.  I like the onions and will try to remind myself to put them in the next batch of hamburger buns.

I think Mookie is trying to hold Lucy back so he can get to the rolls first.  That spreadsheet needs some serious work done on it :-)   You've still got jet lag!  Send it to me and I'll fix it up for you.

Happy baking Ian.  Glad you are back in Mookies Bakery!

isand66's picture
isand66

Thanks DA...I was very happy with how these came out.  I just wish I had only used Poppy seeds on them and not also the Karnushka seeds which I have decided I'm not a big fan of.

I am still suffering from my trip....very little sleep and now my allergies and a cold are killing me.  I thought I had the sheet right, but I will take a look at it later and see what went wrong. If you could tell me what looks messed up I'm sure I can fix it.

Thanks.

Ian

dabrownman's picture
dabrownman

whole spelt and dark rye pumper, whole grains calculation wrong since this isn't 96% whole grain, too many decimal places for total flour and water,and the add in percents aren't lining up properly with each add in - they are one line too high 

isand66's picture
isand66

I willl check it out later and fix.  Thanks

isand66's picture
isand66

Think I got them all.

Thanks.  I've been really out of it since I came home so it doesn't surprise me that I missed all of those.

Look forward to your next post.

I have to refresh my starters and figure out what to try next.

Wingnut's picture
Wingnut

Nice bake, I am sure they were tasty!

Nice Cat Basket.

Cheers,

Wingnut

isand66's picture
isand66

Thanks Wingnut!  The basket was a gift from DA who saw it at Goodwill and picked it up for me.

These were real tasty ones and worth trying.

Regards

Ian

trailrunner's picture
trailrunner

So I am thinking since I have so much whey that it would do well for cooking the potatoes and then use it as the water in the paste as well. Will have to make some rolls and report back. Rest and fluids Ian ...get well soon !  c

isand66's picture
isand66

That sounds like a great idea!  Let me know how it works out.  I'm sure it will be great.

varda's picture
varda

Hokkaido bread and you have already moved on to potato rolls.   These look just right.   -Varda

isand66's picture
isand66

Thanks.  Appreciate it.  You should try this one.  I bet with the fresh milled flour it would be even better.

Ian

Song Of The Baker's picture
Song Of The Baker

Hey Ian.  Frequent flyer miles anyone??

You have inspired me to bake some buns for the first time.  I saw this post and turned to my wife saying 'hey, why the hell haven't I tried making buns yet???'

Thanks, these look great :)

John

isand66's picture
isand66

Thanks John.

i hope you give these a go.  I think you will enjoy them.  On the flying thing..Ive had enough for now...

Regards

Ian

Song Of The Baker's picture
Song Of The Baker

Ian.  I wouldn't be able to handle your line of work.  I have to take 2-3 ativan to handle a flight.  Yikes.

John

isand66's picture
isand66

I hear you...flying is not fun...on the trip down we had the spawn of Satan on the flight. This 5 year old would not stop screeching at the top of his lungs for 12 hours!  I really seriously thought about throwing him out of the airlock---fun stuff.

Ian