More TangZhong Bread

Using the balance TangZhong, I made them into various flavour - Ham & Cheese, Rum & Raisin and Wolfberries.

Ham & Cheese:


Shaping Method:

1. Divide the dough into 60g each.


2. Roll into a triangle.


3. Put a slice of cheese and ham on the base of the triangle. Roll it up.


4. Slice the rolled bread into 2. i.e. each triangle = 2 bread
   

I know this shaping look confusing on words... if you are interested, pls drop me a line, I will draw you the pix and you will immediately know what I mean.

The cheese will melt and spread when baked, making the bread sticks to the baking pan. Next time I will put the sliced bread into the silicon muffin cup to bake for cleaner mess :-)




Rum and Raisin:

I soaked the raisin in rum overnight. Drain and pat dry with kitchen towels before adding to the dough.

Also, I replaced the white sugar with light brown sugar but the browness is still not showing through. Maybe molasses is a better choice - I will find out in my next trial.




Different flavour, same fluffiness.



I made this for my mum... she loves it! It disappears as soon as it is baked... so no photo... Just found 1 lurking in my camera. ha!

This is how it looks after the 2nd proofing. Ready to bake!


The bread is not very evenly baked cos I did this in a small toaster oven. Obviously, size does matter when it comes to oven!

Wolfberries:

I know wolfberries is full of goodness and tons of benefits... but sorry mum, I really don't like it *pout*!