100% all-purpose flour tangzhong · Baked flat, on hold
I tried all-purpose flour throughout, thinking it might improve next-day tenderness. The dough was extremely sticky and difficult to hand-knead.
I used oil on my hands and work surface instead of adding lots of flour. The rolls baked flat. For now, this version is on hold. The bread-flour tangzhong batch already gave me a better-known result.
Batch photos
Tangzhong
- 25 g all-purpose flour
- 125 g milk
Main dough
- 455 g all-purpose flour
- 130–140 g sugar
- 8 g instant yeast
- 7 g salt with salted butter
- 2 eggs, about 100 g
- 115 g milk
- 57 g butter
- Breadcrumbs
What this test established
Handling was difficult, and the rolls baked flat. Next-day texture is still unreported.
Verdict
On hold. Not worth pursuing yet. The bread-flour tangzhong version already produced a better-known result.