Hot (Without) Cross Buns (Tangzhong Method)

Salam to all my dear friends ;)

I must have misplaced my blogging aura or must have wiped it cleaned when I was busy cleaning the house the other time.  It really made me disappear for awhile from my space here *grins*.  Nonetheless, I am thankful that I still have visitors coming to my blog despite me being David Copperfield and sometimes McGyver too ahakkksss :ppp.  A big thank u to al that still do visit my humble blog despite it is only updated when I have the mood *shy*  I've been wanting to share photos of me and Jannah when we went to the Hot Air Balloons Night Glow show last 2 Saturdays....yup yup last 2 Saturdays and I still havent got any motivation to do it.  I hope to do it soon before the photos become too stale hehehehez.

Let's talk abt the hot cross buns.  I made these buns not in celebration of Good Friday nor Easter.  Made it just bcos hb wanted to eat them.  He asked me to get some from the supermarket the other day and I said that I will make them for him instead.  Can u believe it, I said that I will make them instead...ahaakkkss.  Yes, it kinda feel like ages since I bake anything for us.  Seems, I am not a fan of anything with cinnamon, I've never eaten a hot cross bun before.  I asked hb, traditionally the crosses are made of icing or just tasteless flour?  He said its tasteless flour......just how the nannas and mommas from DownUnder traditionally made them.  Hb said not to do the crosses but to add crescent moon instead.  I said, the crescent might just spread when I bake the buns and will make the buns ugly hehehehez (reason cos I didnt want to make them :ppp).  Hb said nevermind the crosses or crescents then bcos they are not the ones determining the taste of the buns.  Phewwww that made my job easier.  One less step for the buns...yeayyy!!

This is also the first time that I ever used Tangzhong or Water Roux for my buns.  I had to dump the first tangzhong mixture bcos I cooked it until it turned solid.  It was hard for me to determine the cooking time as I couldnt get any 'lines' on the side of my pot since I was using an anodised pot.  When I was cooking the tangzhong, nothing seems to be sticking to the side of the pot. I googled again on how to make tangzhong and found out that another method was to cook the mixture on medium fire for 2-3 mins until it reaches 65 deg C.  That was so much easier to follow hehehehez.  There's still a couple of pieces buns leftover today, hb had one and said that they are still as soft as how he tasted them yesterday.

Source : Christine @ Christine's Recipe


Ingredients: 
350 gm bread flour
35 gm sugar
5 gm salt
56 gm whisked egg, plus extra for egg wash
7 gm milk powder, optional
125 ml milk
120 gm Tangzhong
5 to 6 gm dried instant yeast
30 gm butter, softened at room temperature
100 gm raisins
1/2 tsp mixed spice, or to taste (I added 1 tsp cinnamon powder instead)


Flour paste: 
4 Tbsp plain flour
2 to 2 1/2 Tbsp water

Method: 
Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, mixed spice, bread flour, yeast). (Remark: I used to make a small well in the bread flour, then add the yeast into it.)
Select the “dough” mode (please refer to the manual of your breadmaker and select the kneading dough program). When all ingredients come together, add in the butter. Knead until the dough becomes elastic. (Note: my breadmaker has an alert function to remind me of adding fruits or nuts. If your breadmaker doesn’t have any function like this, just put in the raisins 5 to 8 minutes before ending the kneading process.) Then let the dough complete the 1st round of proofing in the machine, about 40 minutes, until doubled in size.
Line a baking tray with baking paper.
Transfer the dough onto a clean floured surface. Deflate and divide into 12 equal portions. Knead each into a ball shape and place on the baking paper, at least 1cm apart. Cover with a cling wrap, let rest in a warm place for about 30 minutes, or until doubled in size.
Preheat oven to 190C/375F.
To prepare flour paste: Combine 4 tablespoons of plain flour with 2 tablespoons of water. Stir to a smooth paste, then gradually add a little bit of water at a time if it’s too thick. Spoon into a piping bag and cut away the tip, or fitted with a fine nozzle.
Brush whisked egg on the surface of buns. Pipe flour paste over tops to form crosses. Bake for 12 to 14 minutes, or until golden.

Ingredients of tangzhong (湯種 The amount is enough to make two loafs):
50gm/ 1/3 cup bread flour
250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)

Method of making tangzhong:
Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
(I used a thermometer and cooked it for 2-3mins until the temperature reaches 65 deg C.)
Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. Chill in fridge for several hours. (I chill it overnight.) Then the tangzhong is ready to be used. (Note: When you are ready to use the tangzhong, just measure out the amount you need and let it rest in room temperature for a while before adding into other ingredients. The tangzhong can be stored up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more.)

It's public holiday today, the sun is shining brightly.....I wish I was at the beach enjoying the beautiful day ;)  We are just too lazy to drive to the beach, as it will take abt 2 hrs to get there and we didnt plan it ahead anyway.  Just gonna relax at home for now.....TTFN!!!