Bread Ingredient List:
120g tangzhong (See recipe * below)
260g bread flour
100g whole wheat flour
6g milk powder
7.5g instant yeast
50g whipped cream
1. Combine all ingredients above in breadmaker's loaf pan
2. Choose dough program
3. Machine will start to knead the mixture.
4. After dough cycle completes (at this point, the first proof is already done), bring it out and gently press the air out. Divide into small balls.
5. Roll each little ball out, add a chunk of ripe banana and dollop of chocolate ganache and seal the bottom.
6. Place on tray lined with baking paper, sealed side down, brush paper with abit of butter to prevent bread from sticking to the paper.
7. Proof for 45 minutes. Preheat oven to 200C and bake bread rolls for 15 to 20 minutes.
25g bread flour
Mix all ingredients in a metal pot and stir until there are no lumps. Cook over med heat until mixture becomes very thick, and lines start to appear when mixture is stirred. (Alternatively, test the temperature, you will get Tangzhong at 65C). Remove from heat and cool to room temperature before using.
Due to the addition of whole wheat flour, the bread rolls are a little chewy, not the typical soft Japanese style bread. But husband and I love it, we like our breads slightly on the hefty side, soft but chewy so a 1/3 proportion of whole wheat flour works for us! If you want to keep it soft and sweet, use all bread flour and add another 30g soft unsalted butter when the first stage of gluten forming takes place.
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