Sultana/Raisin bread rolls (提子包)

A while ago, I came across a method of making bread which uses a water roux (or tangzhong) starter made by cooking flour in some water and adding it to the dough.  From the blogs that I read, this type of bread is used in Asian bread making and gives those bread the soft fluffy texture (this website gives some really good information).  I tried my hand using this new method to make some sausage buns, but they didn't turn out with the fluffy texture that I was after and looking so forward to.  I figured it was due to my lack of kneading skills than the water roux not doing its job so following that attempt, I spent hours on the net watching videos of how to knead bread, learning what a 'smooth and elastic dough' means and should look like (even if it is through a screen) and what the 'window-pane test' is.  Armed with that, I had my second go.  I made sultana bread rolls this time as we had sultanas to use up in the house and it does take me back to my childhood days in HK of going into bakeries and seeing rows of them along with other goodies.

The bread rolls turned out light and fluffy, and I think I am getting closer to achieving what I want.  Even Mum says that they were much better than last time!  They were delicious fresh from the oven, and even for the next two days, they still kept the softness (though were slightly better if we nuked it in the microwave for about 10 seconds).  For my next attempt, I might up the sugar a wee bit and use some skim milk powder as per the original recipe to see what differences it makes.  I really can't wait to get my hands at some red bean buns, match buns, milk buns ... I could become addicted to bread making!

Sultana/Raisin bread rolls (提子包)

Adapted from Foodbook.hk
Makes 12

Ingredients

Water roux

• 20 g bread (high-gluten flour)
• 100 g water 

Dough

• 280 g bread (high-gluten) flour
• 35 g caster sugar
• 1 large egg
• 1 1/2 teaspoons (5 g) of yeast
• 70 g milk (I use 50 g normal milk and 20 g evaporated milk)
• All the water roux
• 20 g unsalted butter, cubed roughly
  
• 3/4 cup raisins or sultanas
  

Method

Water roux

1. In a saucepan, combine the bread flour and water and heat over medium heat until it reaches 65oC (using a candy thermometer).  If you don't have a thermometer like myself, you know it is done when you see the bubbles forming in the mix, then disappear and for every stroke you make in the paste, there'll be a streak left behind.  To get to this stage takes about 2-3 minutes.
   
2. Take off the heat, transfer to a bowl and place cling wrap right over the top of the water roux mixture to prevent it from drying out.  Allow it to cool (to lukewarm) before using. 
   

Dough

1. In a bowl, add all the ingredients except for the butter and raisins or sultanas, and mix until it comes together.  Turn the semi-formed dough onto a floured surface and knead until a smooth and elastic dough forms.  Gradually knead in the butter, working each knob in before adding the next one -- it takes a bit of time (about 20 minutes).  The dough is done when it passes the window pane test.  At this stage, knead in the sultanas.
   
2. Place dough in a oiled bowl, cover with cling wrap or a damp towel and allow to proof until doubled in size (about 1 hour at 28oC).  To test whether dough is ready, press a dimple with a floured finger and remove -- if the indentation remains, dough is ready but if it disappears, prove for a bit longer.
   
3. Once proofed, lightly press on the dough to release the air and knead briefly until it's returned to its original size
4. Divide dough into 12 equal portions.  Allow dough to rest for 10 minutes. 
5. Shape dough into balls.  Place on a baking tray, leaving about 5cm apart.  Cover wtih cling wrap or damp towel and allow to proof for about 30-40 minutes.  In the last 10 minutes of proofing, preheat oven to 175oC.
6. Once dough has proved, brush egg wash and place in oven for 12-15 minutes or when bread sounds hollow when tapped.