Thank you for showing all the steps in making the buns and explaining the theory. You have and continually do a superior job to demonstrate quality baking 😊
Hi I’m from Jkt. Never succeeded in baking bread for those times bcos I always follow American / Japan recipe without thinking about the science after watch your video. Really appreciate your science knowledge and recipe, finally can made dinner roll nicely and now I’m aware about the science contribution to the bread. I’m rooting for you 👍
Dinner Rolls with Tangzhong and Poolish Servings: 8 rolls Baking Pan Size: 28x18x4.5 cm (11x7x2 inches) Ingredients Total Flour: 300g (100%); Hydration: 213.5g (71.2%); Total Fat: 22.8g (7.6%) Milk Water Replacement: 25.8% Tangzhong: o Bread Flour: 60g (20%) o Boiling Water: 75g (25%) Poolish: o Bread Flour: 50g (16.7%) o Water: 50g (16.7%) o Instant Yeast: 0.5g (0.2%) Final Dough: o Bread Flour: 190g (63.3%) o Sugar: 18g (6%) o Milk: 55g (18.3%) o Butter: 20g (6.7%) o Eggs: 50g (16.7%) o Salt: 5g (1.7%) INSTRUCTIONS 1. Prepare the Poolish: Mix 50g bread flour, 50g water, and 0.5g yeast. Let it sit at room temperature for 1 hour, then refrigerate overnight. 2. Prepare the Tangzhong: Combine 60g bread flour with 75g boiling water. Mix quickly until it reaches a sticky lump consistency. Cool to room temperature, then refrigerate. 3. Make the Final Dough: a. In a stand mixer, combine the poolish, tangzhong, 55g milk, 50g egg, 18g sugar, 5g salt, and 190g bread flour. b. Mix briefly, then knead for 2-3 minutes before adding 20g butter. c. Continue kneading until it passes the windowpane test. 4. Bulk Fermentation: Oil a bowl and let the dough rest until doubled in size, about 45-60 minutes. 5. Preshape and Final Shape: a. Divide the dough into 8 equal pieces. Preshape into balls and rest for 10 minutes. b. Shape into tight balls and place in a greased baking pan. 6. Final Proof: Let the dough proof until almost doubled in size. 7. Egg Wash and Bake: a. Preheat the oven to 350°F. b. Apply an egg wash (1 egg mixed with a dash of milk). c. Bake for 20 minutes at 350°F, then 10 minutes with only bottom heat. 8. Finishing Touches: Brush with butter immediately after baking for a shiny finish.
I love watching Ms. Seraphine. There seems to be a precise science in the art of bread making. I honestly wonder about filling a sink with water which has a more constant temperature. Then floating my container of dough in the water while the dough rises. This would help me to set and maintain the temperature during hour long steps in the process.
10 місяців тому+4
My wife gets upset stomach with yeast, so I did follow the recipe but instead of polish I used sourdough. No idea what the difference at the end is, but believe me, with sourdough this recipe was unbelievable delicious as well.
I super appreciate all the effort you put in to researching the science behind ingredients and techniques in your recipes! I'm a biologist just getting into baking as a hobby, and knowing what is happening on a micro scale really helps me understand what and why my bread is doing what it does. I know it's not strictly *necessary* to know the underlying processes in order to make good bread, but it is so fascinating! :) I also have a quick question: what was the nonstick coating you used to line the baking dish? It looks somewhat like vegetable shortening to me, but I feel like it would be best to know exactly what it is before I try this recipe myself, in case a different nonstick surface could potentially affect the crust texture of the rolls. Thank you again for all your hard work and research!
Thank you for your kind comment. We use a product called Carlo for the nonstick coating, I believe it's widely available online. Just in case you can't find it, you can make it yourself, by mixing together 1 part neutral oil, 1 part flour, and 1 part margarine or butter, by volume.
@@NovitaListyani Sorry for the late reply, and thank you so much for your answer! I wasn't able to find Carlo available for shipping to me unfortunately, but I can easily replicate it with the ingredients you mentioned. My first attempt at making the rolls didn't quite work, as the dough never ended up coming together and remained too sticky to work with, but I'm going to keep trying! I'm still figuring out how to adjust for my room temperature, ambient humidity, oven settings, and so on, and I've already learned a lot from my initial attempts. Thank you again, I can't wait to try more of your recipes! :)
You mention about bulk fermenting in the refrigerate overnight. You suggest doing that after the mixing of the dough but before shaping and final rise to bake right? With sourdough I refrigerate after I have bulk fermented and shaped then bake the next day. You are saying bulk ferment in the fridge then shape and final rise and bake next day? Love your videos so keep them coming!
Thank you for this lesson Seraphine, and for being such an amazing teacher! One question, and forgive me if I glossed over it in your presentation, but during the final dough stage, do you incorporate the Poolish and Tangzhong straight into the mixing bowl from the Fridge, or do you allow them to come up to room, or to a certain temp?
Our room temperature here is around 27-30°C (80-86°F), we want to use these derivative ingredients while they are cold, in order to get the desired final dough temperature, so, most of the time we use these derivative ingredients straight from the fridge .
Thank you so much for your fantastic videos, Seraphine! I've already whipped up four batches of these rolls using your recipe, and they just kept getting better (my room temp was way lower than 28c, and I didn't have a stand mixer, so there were lots of tweaking and learning). I'm also a huge fan of focaccia, made it a few times in the past, but following your video led to by far the best texture I've ever had. definitely a game changer. I'm really amazed by the versatility of the tangzhong+poolish method. I do have a question about how to translate a recipe that doesn't use any preferment into one that uses both tangzhong and poolish. Do I simply do the math and stick to the hydration level of the original recipe? If you've covered this in any of your videos, please point me in the right direction. Thanks a bunch!
You start with the amount of tangzhong you want to use. The optimal hydration is explained here: ua-cam.com/video/DjQ7EtvzK_w/v-deo.htmlsi=4GgUfetvODgWwGvW&t=1236, once you have the optimal hydration, you decide on the amount of poolish to use. After that, the amount of water for the poolish can then be deducted from the optimal hydration.
Hi, Seraphine. These rolls challenged me as a total novice bread baker. I wasn't sure what the dough was supposed to be like after the bulk fermenting. Isn't it supposed to spring back when touched and be dry against your finger rather than sticking to your finger? Also, I found them bland. I thought the poolish would have obvious flavor but they tasted no better than standard boring rolls. I'm assuming it's something I did -- my poolish didn't look as risen and aerated as yours. My kitchen is around 68-69 and I've been using my oven turned on in 10 second spurts to keep the environment around 78-80. Any thoughts?? Thank you so much for making this video -- it's not your fault I suck. LOL
Hi Seraphine. Thank you very much for all these lessons... If for example, for a first recipe without Tangzhong and Poolish you can, from 500g of wheat flour, obtain 10 small loaves of 50g... For the second recipe, with the same quantity of total flour, i.e. 500g, in which we will take 20% to make the Tangzhong and the poolish... Will we obtain the same result of 10 small loaves of 50g like the first example??? In other words, does the use of Tabgzhong and Poolish reduce the amount of bread that one can normally obtain without Thangzhong and Poolish??
Hi :) I've just read a paper that said: "The amount of maltose produced during rest was the highest when the dough prepared with a water content of 3.0 g-H2O/g-flour was rested at 60 ◦C." It then went on to say that 1.5 g- H2O/g-flour also got there, but it took longer, a couple of hours longer, if i understood the graph corrctly. Do you think that matters? Or is it a necessary concession we make to make our lives easier with the other dough? I also like the end of the conclusion: When the water content exceeded 3.0 g-H2O/g-flour, the maltose production rate decreased. This seems to be due to the decrease in the concentration of both the substrate (starch) and the enzymes with increasing water content. Suck it 1:5 Paper: Maltose formation during the isothermal rest of wheat dough by Keisuke Shintani et al, 2021
Thank you for your comment. While it directly shows the ineffectiveness of tangzhong 1:5, this paper, though, is more suitable for a sous-vide kind of preparation. There are two points to consider: *One* If we were to use a 1:3 flour to water ratio with the current method we are using, dropping flour into boiling water, we will end up with less maltose than the amount mentioned in the paper, or the standard 1:2 method for that matter. The reason, as explained in my latest video on tangzhong ua-cam.com/video/DjQ7EtvzK_w/v-deo.html, is that using too much boiling water may end up deactivating most of the beta amylases, one of the amylases that we rely on to produce maltose. *Two* The practical application of the retrograded starch has been found to be more prominent at lower temperatures and with longer storage time. So, by storing at 4°C in the fridge, overnight to 24 hours, we gain many benefits as have been shown in many papers on this subject.
Another very interesting video! I have a question, can monosodium glutamate have a good function in bread making? I thought if anyone would know it would be you. Thank you!
ua-cam.com/video/txzOxC86ePU/v-deo.html A small amount of instant yeast is added to make the poolish, by the end of the poolish's fermentation, though, the yeast should have more than doubled. Use the poolish at its peak.
You can technically skip making the poolish, but you'll have to raise the amount of yeast by a little bit, and the flavor of the bread might not taste as good. Additionally, there might be a few changes to the dough's condition.
Instant subscriber! Not only great recipe, also that science! Im just a simple home cook but I love science behind everything, thank you! I saw this video yesterday 1am while binge watching recipe videos and had to make poolish and tangzhong straight away, it looked really good! I just put my final dough into fridge now to ferment and become breakfast rolls! Cant wait to have them tomorrow! My only problem that my country in europe is not scientific enough to say anything about protein percentage! Its 405C, 550D and such.Technically lower the letter, bigger the percentage it is 🤷
I ended up with lunch pancakes :D After removing from fridge dough took several hours to double in size, was very slow. When shaped to balls they barely risen in an hour, room temp was 23c They were quite flat burger buns at the end, as they risen a bit when I put them in the oven. Next time I will try not to put it into fridge, maybe yeast ate all it had and timing was too long.
The hydration in the ingredients says 71.2%, but if I look at between 75gr for Tangzhong, 50gr for poolish and 55gr milk on the final though that’s only 60% hydration, where the 11.2% hydration from? Am I reading it wrong?
TZ 75.0 g Milk 0.87*55 47.85 g Poolish 50.0 g Butter 0.18*20 3.6 g Eggs 0.74*50 37 g Total Water 213.5 Total Flour 300.0 Hydration = 100*213.5/300 =71.15%
Yes, you can, but then the yeast might consume most of the extra natural sugars inside the tangzhong, which would defeat part of the purpose of adding the tangzhong to the dough.
This recipe was not designed for whole wheat flour, so it's better to substitute a small portion of the bread flour for whole wheat flour. You may also have to raise the hydration of the dough due to the increased water retention of whole wheat flour.
Not sure what happened and followed recipe and instructions to the letter. Result not soft and squishy bread. It turned out hard. I’ve a fan oven and reduced the temp by 20 degrees and kept longer by 3 mins. Put the bread buns at the bottom shelf of the oven for further 10 mins. So it could be the oven. Not sure. A lot of effort went into and the result was disappointing😢
I've been watching this video most of the day in my kitchen while trying out your recipe. I and my kids absolutely loved these rolls! Thank you so much. Marry me please Seraphine and I swear you'll never have to clean up the kitchen ever again...🤓
I would like to develop more flavour by refrigerating the dough like you suggested. Would things still work if you refrigerate the dough overnight after the rolls have been made instead of during the bulk fermentation? Great videos. Love your style and presentations!
Hmm, I would suggest that instead of developing the flavor by refrigerating the dough, it's a better idea to develop the flavor through the poolish, in this recipe, we use only 16.7% of the total flour for poolish, but you can easily raise that percentage to 20% or a little more. That way, as explained in our latest video on preferment, you can develop flavor through the long fermentation of a poolish, and then add the poolish into the final dough when it ripens. The final dough only needs to be fermented at room temperature in order to get a better Maillard reaction that contributes to an even more pleasant flavor, along with the crumb flavor developed with the poolish.
@@NovitaListyani So if I increase the total flour for the poolish to 20% (10g) I would increase the water for the poolish also by 10 g? Do I decrease the final dough flour by 10 g.? And are there any other adjustments?
I was making cheesecake and watching this video while waiting for the cream cheese to finish softening, and my son walks in. He asks, "What in heaven's name are you watching?!" And it was because of the music! 😂 It's lovely! Can you post where you got it? I can't quite put my finger on it, if it's Mexican or Spanish...
I tried the recipe, it suits savory bread better. I will use tangzhong only recipe for sweet bread. However, I really love the results. Love your videos, keep up the good work 😆
Although rice flour could be used in this recipe for tangzhong, this is a different recipe with slightly different goals. The fat and sugar content in this recipe is more than enough to guarantee its texture and taste, additionally, the taste of rice flour in dinner rolls may not be entirely suitable.
@@NovitaListyani Just baked a 100% bread flour roll with a rice flour Tang Zhong this morning and I see your point now. I normally always bake with some whole wheat and rye in the mix and they somewhat mask the rice flour in my two previous tries to some degree that it was not so obvious. Last night I tried 100% bread flour to get some benchmark in and now the rice flour really popped out. Still, the volume gain is so impressive. I was shocked the first time around that I added it. Maybe I'll play with the proportion and see if anything works out.
Thank you for showing all the steps in making the buns and explaining the theory. You have and continually do a superior job to demonstrate quality baking 😊
Thanks!
Hi I’m from Jkt. Never succeeded in baking bread for those times bcos I always follow American / Japan recipe without thinking about the science after watch your video. Really appreciate your science knowledge and recipe, finally can made dinner roll nicely and now I’m aware about the science contribution to the bread. I’m rooting for you 👍
Thanks!
I really appreciate your valuable time and I really appreciate you 🙏 Thank you so much 🙏 i love your videos 💖💖💖
Dinner Rolls with Tangzhong and Poolish
Servings: 8 rolls
Baking Pan Size: 28x18x4.5 cm (11x7x2 inches)
Ingredients
Total Flour: 300g (100%);
Hydration: 213.5g (71.2%);
Total Fat: 22.8g (7.6%)
Milk Water Replacement: 25.8%
Tangzhong:
o Bread Flour: 60g (20%)
o Boiling Water: 75g (25%)
Poolish:
o Bread Flour: 50g (16.7%)
o Water: 50g (16.7%)
o Instant Yeast: 0.5g (0.2%)
Final Dough:
o Bread Flour: 190g (63.3%)
o Sugar: 18g (6%)
o Milk: 55g (18.3%)
o Butter: 20g (6.7%)
o Eggs: 50g (16.7%)
o Salt: 5g (1.7%)
INSTRUCTIONS
1. Prepare the Poolish: Mix 50g bread flour, 50g water, and 0.5g yeast.
Let it sit at room temperature for 1 hour, then refrigerate overnight.
2. Prepare the Tangzhong: Combine 60g bread flour with 75g boiling water. Mix quickly until it reaches a sticky lump consistency. Cool to room temperature, then refrigerate.
3. Make the Final Dough:
a. In a stand mixer, combine the poolish, tangzhong, 55g milk, 50g egg, 18g sugar, 5g salt, and 190g bread flour.
b. Mix briefly, then knead for 2-3 minutes before adding 20g butter.
c. Continue kneading until it passes the windowpane test.
4. Bulk Fermentation: Oil a bowl and let the dough rest until doubled in size, about 45-60 minutes.
5. Preshape and Final Shape:
a. Divide the dough into 8 equal pieces. Preshape into balls and rest for 10 minutes.
b. Shape into tight balls and place in a greased baking pan.
6. Final Proof: Let the dough proof until almost doubled in size.
7. Egg Wash and Bake:
a. Preheat the oven to 350°F.
b. Apply an egg wash (1 egg mixed with a dash of milk).
c. Bake for 20 minutes at 350°F, then 10 minutes with only bottom heat.
8. Finishing Touches: Brush with butter immediately after baking for a shiny finish.
I think the amount of yeast is incorrect....i made the same exact thing following the recipe as it is but the buns didnt raise good
@@hayatinthekitchen5345 I also have the same question! Seems like the Final Dough is missing Instant Yeast?!? 😅
@@howareyou9999 yes it does i add 5 g yeast for the final dough the buns comeout so good
I made these yesterday and they are delicious. I've used poolish for many years, but this was my first effort using tangzhong.
I love watching Ms. Seraphine. There seems to be a precise science in the art of bread making. I honestly wonder about filling a sink with water which has a more constant temperature. Then floating my container of dough in the water while the dough rises. This would help me to set and maintain the temperature during hour long steps in the process.
My wife gets upset stomach with yeast, so I did follow the recipe but instead of polish I used sourdough. No idea what the difference at the end is, but believe me, with sourdough this recipe was unbelievable delicious as well.
How many sourdough you use for this recipe ?
@@mamalan8891100 g
@@mamalan8891 100 g
@@mamalan8891 100 g
I super appreciate all the effort you put in to researching the science behind ingredients and techniques in your recipes! I'm a biologist just getting into baking as a hobby, and knowing what is happening on a micro scale really helps me understand what and why my bread is doing what it does. I know it's not strictly *necessary* to know the underlying processes in order to make good bread, but it is so fascinating! :)
I also have a quick question: what was the nonstick coating you used to line the baking dish? It looks somewhat like vegetable shortening to me, but I feel like it would be best to know exactly what it is before I try this recipe myself, in case a different nonstick surface could potentially affect the crust texture of the rolls.
Thank you again for all your hard work and research!
Thank you for your kind comment. We use a product called Carlo for the nonstick coating, I believe it's widely available online. Just in case you can't find it, you can make it yourself, by mixing together 1 part neutral oil, 1 part flour, and 1 part margarine or butter, by volume.
@@NovitaListyani Sorry for the late reply, and thank you so much for your answer! I wasn't able to find Carlo available for shipping to me unfortunately, but I can easily replicate it with the ingredients you mentioned.
My first attempt at making the rolls didn't quite work, as the dough never ended up coming together and remained too sticky to work with, but I'm going to keep trying! I'm still figuring out how to adjust for my room temperature, ambient humidity, oven settings, and so on, and I've already learned a lot from my initial attempts. Thank you again, I can't wait to try more of your recipes! :)
If I could only watch the content from one provider on the subject of bread, this is the one - love this.
You are a great bread scientist. Bdo you do other recipes? You exude so much joy I n breadmaking. Thanks.
Thank you so much for the videos. I love them all. Is it possible to make this kind of rolls without dairy maybe using oil?
Make dinner rolls. I want to eat it right away. Have a great Sunday!!
You too!
Thanks you!
You mention about bulk fermenting in the refrigerate overnight. You suggest doing that after the mixing of the dough but before shaping and final rise to bake right? With sourdough I refrigerate after I have bulk fermented and shaped then bake the next day. You are saying bulk ferment in the fridge then shape and final rise and bake next day? Love your videos so keep them coming!
Yes, that's correct.
Thank you for this lesson Seraphine, and for being such an amazing teacher! One question, and forgive me if I glossed over it in your presentation, but during the final dough stage, do you incorporate the Poolish and Tangzhong straight into the mixing bowl from the Fridge, or do you allow them to come up to room, or to a certain temp?
Our room temperature here is around 27-30°C (80-86°F), we want to use these derivative ingredients while they are cold, in order to get the desired final dough temperature, so, most of the time we use these derivative ingredients straight from the fridge .
These are so delicious!
Thank you so much for your fantastic videos, Seraphine! I've already whipped up four batches of these rolls using your recipe, and they just kept getting better (my room temp was way lower than 28c, and I didn't have a stand mixer, so there were lots of tweaking and learning). I'm also a huge fan of focaccia, made it a few times in the past, but following your video led to by far the best texture I've ever had. definitely a game changer.
I'm really amazed by the versatility of the tangzhong+poolish method. I do have a question about how to translate a recipe that doesn't use any preferment into one that uses both tangzhong and poolish. Do I simply do the math and stick to the hydration level of the original recipe? If you've covered this in any of your videos, please point me in the right direction. Thanks a bunch!
You start with the amount of tangzhong you want to use. The optimal hydration is explained here: ua-cam.com/video/DjQ7EtvzK_w/v-deo.htmlsi=4GgUfetvODgWwGvW&t=1236, once you have the optimal hydration, you decide on the amount of poolish to use. After that, the amount of water for the poolish can then be deducted from the optimal hydration.
@@NovitaListyani Appreciate it! This is super helpful. :))
Hi, Seraphine. These rolls challenged me as a total novice bread baker. I wasn't sure what the dough was supposed to be like after the bulk fermenting. Isn't it supposed to spring back when touched and be dry against your finger rather than sticking to your finger? Also, I found them bland. I thought the poolish would have obvious flavor but they tasted no better than standard boring rolls. I'm assuming it's something I did -- my poolish didn't look as risen and aerated as yours. My kitchen is around 68-69 and I've been using my oven turned on in 10 second spurts to keep the environment around 78-80. Any thoughts?? Thank you so much for making this video -- it's not your fault I suck. LOL
Sorry if this is a dumb question, but if I need a bigger batch, I can just double or triple the recipe as stated? Thank you so much
Yes
Is yeast in poolish is a must?
Hi , can you please tell me which of your recipes I can use for baked char siew buns
Hi Seraphine.
Thank you very much for all these lessons...
If for example, for a first recipe without Tangzhong and Poolish you can, from 500g of wheat flour, obtain 10 small loaves of 50g...
For the second recipe, with the same quantity of total flour, i.e. 500g, in which we will take 20% to make the Tangzhong and the poolish... Will we obtain the same result of 10 small loaves of 50g like the first example??? In other words, does the use of Tabgzhong and Poolish reduce the amount of bread that one can normally obtain without Thangzhong and Poolish??
Hi :) I've just read a paper that said: "The amount of maltose produced during rest was the highest when the dough prepared with a water content of 3.0 g-H2O/g-flour was rested at 60 ◦C." It then went on to say that 1.5 g- H2O/g-flour also got there, but it took longer, a couple of hours longer, if i understood the graph corrctly.
Do you think that matters? Or is it a necessary concession we make to make our lives easier with the other dough?
I also like the end of the conclusion: When the water content exceeded 3.0 g-H2O/g-flour, the maltose production rate decreased. This seems to be due to the decrease in the concentration of both the substrate (starch) and the enzymes with increasing water content.
Suck it 1:5
Paper: Maltose formation during the isothermal rest of wheat dough by Keisuke Shintani et al, 2021
Thank you for your comment. While it directly shows the ineffectiveness of tangzhong 1:5, this paper, though, is more suitable for a sous-vide kind of preparation. There are two points to consider:
*One* If we were to use a 1:3 flour to water ratio with the current method we are using, dropping flour into boiling water, we will end up with less maltose than the amount mentioned in the paper, or the standard 1:2 method for that matter. The reason, as explained in my latest video on tangzhong ua-cam.com/video/DjQ7EtvzK_w/v-deo.html, is that using too much boiling water may end up deactivating most of the beta amylases, one of the amylases that we rely on to produce maltose.
*Two* The practical application of the retrograded starch has been found to be more prominent at lower temperatures and with longer storage time. So, by storing at 4°C in the fridge, overnight to 24 hours, we gain many benefits as have been shown in many papers on this subject.
That's Yudane if I'm not mistaken which keeps some gluten intact. Tangzhong is cooked to 160° and has degraded gluten.
ua-cam.com/video/_mFYeiLzLpo/v-deo.html
also
ua-cam.com/video/DjQ7EtvzK_w/v-deo.html
Only .5 g of yeast in the poolish and none other?
Yes, by the end of the poolish's fermentation, the yeast should have more than doubled.
Another very interesting video! I have a question, can monosodium glutamate have a good function in bread making? I thought if anyone would know it would be you. Thank you!
Yes, actually recent research has shown positive impact of using Msg in bread with reduced salt content. We may make a video on it soon 😄
Thank you very kindly!@@NovitaListyani
When did you add the yeast? Thank you
ua-cam.com/video/txzOxC86ePU/v-deo.html
A small amount of instant yeast is added to make the poolish, by the end of the poolish's fermentation, though, the yeast should have more than doubled. Use the poolish at its peak.
can i just use tanzhong if i feel lazy too make polish
You can technically skip making the poolish, but you'll have to raise the amount of yeast by a little bit, and the flavor of the bread might not taste as good. Additionally, there might be a few changes to the dough's condition.
Instant subscriber! Not only great recipe, also that science! Im just a simple home cook but I love science behind everything, thank you! I saw this video yesterday 1am while binge watching recipe videos and had to make poolish and tangzhong straight away, it looked really good! I just put my final dough into fridge now to ferment and become breakfast rolls! Cant wait to have them tomorrow!
My only problem that my country in europe is not scientific enough to say anything about protein percentage! Its 405C, 550D and such.Technically lower the letter, bigger the percentage it is 🤷
I ended up with lunch pancakes :D After removing from fridge dough took several hours to double in size, was very slow. When shaped to balls they barely risen in an hour, room temp was 23c They were quite flat burger buns at the end, as they risen a bit when I put them in the oven. Next time I will try not to put it into fridge, maybe yeast ate all it had and timing was too long.
The hydration in the ingredients says 71.2%, but if I look at between 75gr for Tangzhong, 50gr for poolish and 55gr milk on the final though that’s only 60% hydration, where the 11.2% hydration from? Am I reading it wrong?
TZ 75.0 g
Milk 0.87*55 47.85 g
Poolish 50.0 g
Butter 0.18*20 3.6 g
Eggs 0.74*50 37 g
Total Water 213.5
Total Flour 300.0
Hydration = 100*213.5/300 =71.15%
@@NovitaListyaniCan you make a video about the hydration calculation? I'm confuse with the hydration that you calculate 😂😂 please help me..
Can i use yudane to make biga
Yes, you can, but then the yeast might consume most of the extra natural sugars inside the tangzhong, which would defeat part of the purpose of adding the tangzhong to the dough.
Can I sub whole wheat flour on this one?😅I really want to make a 100% whole wheat buns tangzhong style😉
This recipe was not designed for whole wheat flour, so it's better to substitute a small portion of the bread flour for whole wheat flour. You may also have to raise the hydration of the dough due to the increased water retention of whole wheat flour.
@@NovitaListyani You are the best what can I say!!! I found my new teacher🤓Keep up the noble work😎
@@NovitaListyani Thank you so much🙏🏼
a shiny seraphine
Not sure what happened and followed recipe and instructions to the letter. Result not soft and squishy bread. It turned out hard. I’ve a fan oven and reduced the temp by 20 degrees and kept longer by 3 mins. Put the bread buns at the bottom shelf of the oven for further 10 mins. So it could be the oven. Not sure. A lot of effort went into and the result was disappointing😢
I've been watching this video most of the day in my kitchen while trying out your recipe. I and my kids absolutely loved these rolls! Thank you so much. Marry me please Seraphine and I swear you'll never have to clean up the kitchen ever again...🤓
I would like to develop more flavour by refrigerating the dough like you suggested. Would things still work if you refrigerate the dough overnight after the rolls have been made instead of during the bulk fermentation? Great videos. Love your style and presentations!
Hmm, I would suggest that instead of developing the flavor by refrigerating the dough, it's a better idea to develop the flavor through the poolish, in this recipe, we use only 16.7% of the total flour for poolish, but you can easily raise that percentage to 20% or a little more. That way, as explained in our latest video on preferment, you can develop flavor through the long fermentation of a poolish, and then add the poolish into the final dough when it ripens. The final dough only needs to be fermented at room temperature in order to get a better Maillard reaction that contributes to an even more pleasant flavor, along with the crumb flavor developed with the poolish.
@@NovitaListyani So if I increase the total flour for the poolish to 20% (10g) I would increase the water for the poolish also by 10 g? Do I decrease the final dough flour by 10 g.? And are there any other adjustments?
Yes, you need to deduct the water and flour from the final dough.
I already tried your recipe. It turned out so good. Thank you 😘
My pleasure 😊
Hi, berapa jam poolish maximal disimpan dalam chiller ? ( boleh 24jam?) . Thank you
Can you please make Martin’s potato burger buns? Thanks 🙏
Will look into it, thanks for the suggestion!
@@NovitaListyani Thank you in advance! It’s the bun that they use at Shake Shack. Super soft, sweet and rich (like brioche but tender in texture).
Hi novita i see alot of your videos i love science in cook... Can you make dough wtith yudan 40 and poolish and hydrated 74%.with eggs Thanks alot
Thanks! I think you can do that but it might not be that easy. Maybe I will do some experiments someday.
I was making cheesecake and watching this video while waiting for the cream cheese to finish softening, and my son walks in. He asks, "What in heaven's name are you watching?!" And it was because of the music! 😂
It's lovely! Can you post where you got it? I can't quite put my finger on it, if it's Mexican or Spanish...
It's Mexican, if you scroll down the description box of this video, there's a section on music, in it you will find further information on the music.
@@NovitaListyaniThank you! Si tired I missed it!
I tried the recipe, it suits savory bread better. I will use tangzhong only recipe for sweet bread. However, I really love the results. Love your videos, keep up the good work 😆
What was it that you brushed the baking pan with to make it nonstick? Was it butter? :O
Why don't you use rice flour in the Tang Zhong this time around?
Although rice flour could be used in this recipe for tangzhong, this is a different recipe with slightly different goals. The fat and sugar content in this recipe is more than enough to guarantee its texture and taste, additionally, the taste of rice flour in dinner rolls may not be entirely suitable.
@@NovitaListyani Just baked a 100% bread flour roll with a rice flour Tang Zhong this morning and I see your point now. I normally always bake with some whole wheat and rye in the mix and they somewhat mask the rice flour in my two previous tries to some degree that it was not so obvious. Last night I tried 100% bread flour to get some benchmark in and now the rice flour really popped out.
Still, the volume gain is so impressive. I was shocked the first time around that I added it. Maybe I'll play with the proportion and see if anything works out.
Thank you very much for sharing!
NOVITA I LOVE YOU MAKING BREAD AND I LOVE JAPANESE FOOD
Please create a rusk recipe.
I am currently trying to make these but the 0.5 gr yeast concerns me. Hopefully, they’ll turn out well. I trust you Seraphine🙏
Remember, given time, yeast multiplies
Субтитры сделайте, плиз!!!
Пожалуйста, используйте автоматический перевод UA-cam
What is link to the silicone bowl covers?