The Fresh Loaf

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Tangzhong Cream Cheese Rolls

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isand66's picture
isand66

Tangzhong Cream Cheese Rolls

FinishedRolls A few weeks ago I made some potato rolls using the Tangzhong  process and they came out excellent.

I decided I needed some rolls for some hot dogs and sandwiches for the week so I used the same process as before but this time I used some cream cheese and heavy cream as well as whole eggs and butter to really try to come up with a tasty and soft roll.

Just to pretend these rolls were a little healthy I used some spelt and Kamut flour along with the bread flour.

I mixed these up the same way as last time but cut back on the total mixing time and it didn't seem to make much of a difference.

The final rolls came out nice and fluffy and soft but with a ton of flavor.  I honestly can't stop eating them which is not good.

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

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Formula

Note: Tangzhong consisted of 50 grams Bread Flour and 250 grams heavy cream.  I included this in the overall formula below.

Tangzhong-Creamcheese-Rolls

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

Prepare the 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..

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 walnut oil, cream cheese and butter  and mix on low for a minute.   Mix for a total of 6 minutes in your mixer starting on low-speed and working your way up to speed #2 for the last 4 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.

Eggwash

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.

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Comments

evonlim's picture
evonlim

beautiful, everyone seems to be at a softer side !! interesting combination of ingredients too. must be delicious.

what do you eat with?

evon

isand66's picture
isand66

Thank you Evon.  I've been eating them with cheese, corned beef and some hot dogs today for lunch.  They are real tasty ones.

Regards

Ian

dabrownman's picture
dabrownman

I think these are the best rolls you ahve come up with and ones i will be using from now on except for two things.  Adding in some yeast water and removing the walnut oil which is even weird for you in these rolls,k  if there is a wierd ingredient in your pantry :-)  If ypou onky ahve one hot dog adnor one hamburh=ger it wouldnrp be too bad and darn near healthy as all get out too with the spelt, Kamut and 25% while grains.  If they had health stars, like they do energystars, this one would get a federal tax break.  I hope Al Gore isn't reading this since I want to capitalize on the Health Star idea before he does :-)

Great baking and I'm glad to see the Chinese travels rubbing off on your the right way.  You really need to make a bucvk holding bread baking classes and English tutoring while you are in China.  I would sign up to learn that the Chinese invented soft rolls, VWG.and noodles with VWG and Tang Zhong.  I'd even send my apprentice to help you but fried rice really sets her off the abyss.

Happy Baking Ian

isand66's picture
isand66

Thanks DA.

These did come out great.  Not sure why I decided to add the walnut oil but it added a subtle nutty flavor.

it would be great to give baking lessons in China but I doubt that will be in the cards.

Best,

Ian

varda's picture
varda

we're all tangzhanging tonight.   What is happening?   Nice rolls Ian.  -Varda

isand66's picture
isand66

Thanks Varda,

I love your experiment that you just did as well.

Regards

Ian

Alpana's picture
Alpana

Did you really manage to keep these rolls from being eaten in one sitting?  The hotdogs and sandwiches must have been killer ones. Spelt and Kamut seem to be lovely additions. And walnut oil the punch line!

isand66's picture
isand66

Thank you Alpana.  I'm supposed to be watching my weight, but it's hard not to keep eating these!

Regards,
Ian

isand66's picture
isand66

Thank you Alpana.  I'm supposed to be watching my weight, but it's hard not to keep eating these!

Regards,
Ian

Mebake's picture
Mebake

Beautiful, Ian! with cream cheese, butter, and cream.... this bread should be insanely creamy!

Like always, superb baking.

-Khalid

 

isand66's picture
isand66

Thank you Khalid.  I appreciate your kind words as always.  I think your kids would really like these.

Look forward to your next bake.

Regards,
Ian

Floydm's picture
Floydm

Yeah, these look wonderful.

isand66's picture
isand66

Thank you Floyd.  Your beauties are what inspired me to try this method.