Ingredients:
- 110g tang zhong (water-roux)
- cup
- tang zhong (water-roux) starter
- (refer here for making tanzhong, substitute water with milk)
- filling
- 80g raisin (optional, i didn''tsp add as my son doesn''tsp like it)
Directions:
- Hand Knead Method:
- 1. Mix all the A dry ingredients in a mixing bowl. Make a well in the centre and add in egg and Tangzhong mix well.
- 2. Slowly add in milk, mixture will really sticky, use spatula to mix for 5 min, dough will form rough dough.
- 3. Transfer dough to a lightly floured work surface. Knead the dough till smooth. This should take about 10mins.It helps to have a dough scraper or butter knife on hand to scrape up the dough as your knead.
- 4. Knead in melted butter, be ready to deal with oily dough and be persevering to knead until dough becomes smooth and elastic. This should take about another 10-20 min (much depend on your kneading skill). Test doneness, if dough can be pulled into a thin membrane without tearing/breaking apart easily, dough is ready to set aside to proof.
- 5. Place dough in a lightly greased mixing bowl, cover with light greased cling wrap and let proof in room temperature or warm spot around 28 to 30 degree Celsius for about 2 hour, or until double in bulk.
- 6. Mix cinnamon powder and sugar together. Reserve about 1 teaspoon of the mixture.
- 7. Once dough double test doneness using finger test, slightly poke a finger into dough and if impression remained, dough has nicely risen. Remove and punch down the dough from the bowl.
- 8. Roll the dough into a rectangle, about 25cm by 40cm. Brush surface with melted butter.
- 9. Sprinkle the cinnamon/sugar mixture over the dough surface. Roll over the surface with a rolling pin; this is to make sure the fillings will stick onto the dough.
- 10. Roll up the dough to form a log shape. Pinch the edges to seal.
- 11. Place the log seam side down, trim off the two ends. With a sharp knife, cut the roll into 15 equal pieces.
- 12. Arrange the rolls cut-side up lined with parchment paper (or in a greased) square pan or any suitable baking tray.
- Leave some space in between the rolls to allow further expansion. Cover with damp cloth or cling wrap and leave shaped dough to proof for the second time for about 45mins, or until double in size.
- Brush top with egg wash (mix leftover egg with 1 tbsp water) and sprinkle the reserved cinnamon sugar mixture over the top.
- 15. Bake in pre-heated oven at 180 deg C for 15-20 mins or until golden brown. Remove from oven and once cool store immediately in an airtight container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.06 Kcal (783 kJ) | ||
| Calories from fat | 35.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 6% | |
|---|---|---|---|
| Cholesterol | 21.23mg | 7% | |
| Sodium | 177.82mg | 7% | |
| Potassium | 52.58mg | 1% | |
| Total Carbs | 32.89g | 11% | |
| Sugars | 8.33g | 33% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 1.66g | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 36.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 276.39 Kcal (1157 kJ) | ||
| Calories from fat | 51.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 6% | |
|---|---|---|---|
| Cholesterol | 31.36mg | 7% | |
| Sodium | 262.74mg | 7% | |
| Potassium | 77.69mg | 1% | |
| Total Carbs | 48.6g | 11% | |
| Sugars | 12.3g | 33% | |
| Dietary Fiber | 0.87g | 2% | |
| Protein | 2.45g | 3% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.4mg | 1% | |
| Calcium | 54.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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