This recipe with tangzhong added has become my control, my baseline for experimentation. Whether it be a new mixing technique or a new ingredient added in , when i apply a change to this recipe i have the easiest time perceiving how that change modified the outcome of my bread. Simple , Sweet, juicy ,warm and gooey . SUPERSOFT RAISIN BREAD!!! Best with a steaming cup of coffee to go with.
Method and Ingredients
270g bread flour
30g sugar
4g salt
1egg
90g tangzhong(secret key to soft bun)
60milk (warm)
5g yeast
30g olive oil
Combine all the ingredients in a bowl and mix stir and knead until the dough is silky and smooth. Once you've kneaded the dough well, cover the bowl and let the dough rise until double in size, roughly an hour to two. Divide the dough into smaller portions and add raisins. I divided it into small pieces and place it in 2 different size pans. Cover the pans and allow to rise for half an hour, then glaze with egg wash. Bake the loaf and mini buns at 170c for 30mins or until golden brown. Absolutely the softest and silkiest loaf and buns! Love it!!!
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