INGREDIENTS FOR TANGZHONG
- 20 gms bread flour (¼ cup)
- 120 ml water
INSTRUCTIONS
- In a small pot, combine the bread flour and water.
- Cook over medium heat.
- Keep stirring continuously until a smooth paste forms.
- Set aside to cool completely before using.
OTHER INGREDIENTS
- 5 gms yeast (1½ tsp)
- 300 gms bread flour (2.07 cups)
- 14 gms granulated sugar (1¼ tbsp)
- ½ tsp salt
- 5 gms condensed milk (1 tsp)
- 50 gms beaten egg (reserve the remaining egg for egg wash)
- 75 ml tepid water (about ½ cup)
- 25 gms butter (2 tbsp)
- Chocolate chips
- Nutella for stuffing
INSTRUCTIONS FOR BREAD MAKING
- In a large bowl, combine all the ingredients along with the prepared Tangzhong, except the butter and chocolate chips.
- Start kneading using a hand mixer fitted with a dough hook.
- Use the slowest speed for the first 3–4 minutes.
- Increase the speed slightly and continue kneading for a total of about 10 minutes.
- When the dough becomes less sticky, knead it by hand.
- Knead until it stretches into a thin membrane.
- Transfer the dough to a flat surface.
- Add the butter and continue kneading using a stretching motion for another 8–10 minutes.
- Transfer the dough to a bowl.
- Allow it to proof for 1–2 hours or until doubled in size.
- Grease an 18-inch round cake tin with butter.
LET’S SHAPE THE BREAD
- Transfer the dough to a lightly floured surface.
- Press out the air.
- Shape into a ball and divide into 5 equal portions.
- Roll each portion into a smooth ball by stretching and tucking the dough underneath.
- Cover with cling wrap and let rest for another 10–15 minutes.
- Dust with a little flour and roll each ball into an oval shape.
- Cut one half of the oval into thin strips.
- Add the chocolate chips and Nutella to the uncut half of the dough.
- Fold the two outer edges toward the center.
- Roll from the chocolate-filled side toward the strip-cut side.
- Place the rolled dough into the greased cake tin.
- Repeat the same process for all 5 dough balls.
- Arrange them in the cake tin.
- Allow the dough to proof a second time for about 30 minutes or until noticeably puffed.
- Preheat the oven to 175°C.
- Brush the tops with the reserved egg wash.
- Bake at 170°C for 18–20 minutes.
- Remove from the oven and allow to cool.
- Your delicious Wool Roll Bread is ready.
