Don't you just love mini bread finger buns? A friend suggested that these should have raisins in them and I thought what a great idea that was. Perhaps in my second run with this finger rolls, I will add the raisins in the dough.
This finger rolls are made with my ultra favourite Tang Zhong base bread recipe which makes it super light and soft.
I thought I should share with you what I use these rolls for later on in my other posts when I remake them again. Nevertheless I don't doubt that the children will love it in their lunch boxes or to make mini sandwiches.
Bread Dough
Tang Zhong
40 g 12% Milk
8 g 4% Baker's Flour
Final Dough 280 g 96% Baker's Flour (12% Protein) 90 g 30% Full Cream milk - 35 3 g 1.1% Fine sea salt 6 g 1.5% Instant Yeast 25 g 7.6% Caster sugar 35g 11% Unsalted butter, room temperature 50 g 19% Large eggs
Egg Wash
50 g Whole eggs
50 ml Full Cream Milk
Method
1. Prepare the Tang Zhong by placing the milk and bakers flour into a saucepan and whisk over low heat until they form in to a sticky mass. This process is quick, so ensure that you whisk continuously.
Transfer the Tang Zhong into a clean bowl and place a cling film on top touching the surface and leave to cool at room temperature.
2. Once the T.Z has cooled, Prepare the Final Dough. Start with heating the milk to 32C then place all the ingredients into a mixer bowl including the cooled Tang Zhong into a stand mixer bowl fitted with a dough hook attachment. Mix over low heat for 3 minutes until the ingredients have come together to a rough ball of dough.
Increase the speed to medium and continue to mix for another 6 to 8 minutes or until the dough have developed enough gluten.
To check if enough gluten has developed, pinch a small piece of dough and gently stretch it between your hands. If you are able to stretch it thin enough to see through, your dough is done mixing.
3. Transfer the dough onto your work bench and roll it to a tight and smooth ball. Place the ball of dough into a lightly greased bowl with the seam side underneath. Cover with a damp tea towel and leave to bulk proof at room temperature or until it double in size. This process will take approximately 1 hour to 2 hours depending on the ambient of your kitchen.
4. When the dough doubled in volume, gently press the dough down to "knock it back", releasing some of the additional gas in the dough. Transfer the dough onto a lightly dusted work bench then divide to 8 equal portion.
5. Pre shape the portions of dough to a semi tight ball. Cover with a damp tea towel and leave to rest for 20 minutes on the bench.
6. Working with each dough at a time, fold the ball of dough twice from one end while pressing down to create an elongated shape. with both palm of your hands, gently roll the dough to approximately 140mm long even log. Repeat the same process for each dough then place them onto a baking tray lined with baking paper with the seam side underneath and with approximately 20 mm gap apart from each bread roll.
7. Cover the rolls with a damp tea towel and leave to final proof for 1 hour to 90 minutes or until they double in size again or until they feel light and airy.
Meanwhile, pre heat the oven to 175˚C.
8. For the egg wash, whisk the eggs and milk together then lightly brush the top of each finger buns.
Bake in the preheated oven for 15 to 18 minutes and until the top have turned golden in colour.
Preparing the dough
Window Test & Bulk Proofing
To do a window test, stretch a small piece of the dough and stretch it between your hands. If you are able to stretch it thin enough to see through like a "window", the dough has developed enough gluten and is ready to bulk proof.
Dividing and Pre shaping
Final Shaping and Final Proofing
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