Dinner rolls, Tang-Jong method

Category: Yeast bread
Dinner rolls, Tang-Jong method

Ingredients

Tang-Zhong tea leaves:
water 125 g
wheat flour of the highest grade 25 g
Dough:
dry yeast 4 g
wheat flour of the highest grade 80 g
water 65 g
sugar 10 g
Dough:
welding all
dough all
wheat flour of the highest grade 195 g
water 20 g
sugar 35 g
salt 5 g
powdered milk 45 g
butter 55 g
Additionally:
butter for ready-made rolls 15-20 g

Cooking method

  • Dinner rolls, Tang-Jong methodPour water into a small saucepan. Add flour in small portions, stirring so that there are no lumps.
  • Put on low heat and cook, stirring occasionally, until the mixture thickens.
  • Cover with foil so that it touches the brewing surface. Cool down.
  • Dinner rolls, Tang-Jong methodFor dough, mix yeast and flour, add sugar, pour in warm water. Mix.
  • Dinner rolls, Tang-Jong methodTighten the bowl with plastic wrap.
  • Fermentation at room temperature for 30 minutes.
  • Dinner rolls, Tang-Jong methodFor the dough, mix all the ingredients except salt, butter and 1 tbsp. l flour.
  • Knead for 9-10 minutes, then add softened butter, salt and the remaining flour to the dough.
  • Knead a soft, non-sticky dough.
  • Dinner rolls, Tang-Jong methodFermentation for an hour and a half with one workout after 45 minutes.
  • Dinner rolls, Tang-Jong methodKnead the finished dough, divide into 9 parts. Roll each part thinly.
  • Dinner rolls, Tang-Jong methodFold lengthwise.
  • Dinner rolls, Tang-Jong methodRoll up to make a short roll.
  • Dinner rolls, Tang-Jong methodPlace the rolls in a mold, seam down. Cover loosely with plastic wrap.
  • Dinner rolls, Tang-Jong methodProofing at room temperature for 60 minutes.
  • Bake in an oven preheated to 220C (convection 200C) degrees, with steam. After 8 minutes, reduce the temperature to 180C (convection 160C) degrees and bring the rolls to readiness.
  • Grease the finished hot rolls with melted butter, cover with a cotton towel and cool.
  • Dinner rolls, Tang-Jong method
  • Dinner rolls, Tang-Jong method
  • The softest rolls with a bright milk-creamy taste. Recommend!

The dish is designed for

9 pieces

Time for preparing:

3.5 - 4 hours

Cooking program:

oven

Note

I took the recipe as a basis: 🔗

Tatyana1103
Sonadora, Manya,
Sonadora
Tanya, thank you very much. Take the biggest and most ruddy one.
Anatolyevna
Sonadora, Manechka, what fluffy rolls!
Feed me so delicious
A little heat will subside, I'll take my mind, bake.
Tatyana1103
Quote: Anatolyevna
A little heat will subside, take my mind, bake
I already have a line from Manechka's breads and buns to the Far East, while I'm going to bake one, she has already put up a couple of others.
Albina
Sonadora, Manya, buns awesome Bye bookmark
echeva
I love baking at Tang-Jon Tea Pot! I will, I will, I will do !!!! I will try to provide the report
Bast1nda
Sonadora, Man, what a fun way to shape buns! We must try this. As always, you presented something very beautiful, tasty and original
Sonadora
Antonina, Albina, Evgeniya, Natalia, thank you very much for your attention to the recipe. I would be glad if you like the rolls.
echeva
And here is my promised report - the rolls smell amazing !!!!!!!! unfortunately, I bake for my husband, I don’t dare myself))) I show the crumb is wonderful! the buns are fluffy, soft, but I had to mix in flour during the molding process. Thank you, Manechka a thousand times !!!
Dinner rolls, Tang-Jong method
Dinner rolls, Tang-Jong method
Sonadora
Zhenya, amazing rolls! Rosy and fluffy. Thank you very much for your trust and initiative. I

Quote: echeva

I bake for my husband, I dare not myself
Heroic woman! I couldn't do that.
lungwort
Manechka, what rolls. Everything you do is just masterpiece! How you want to bake something like that. For now, bookmark (but then I will definitely bake).
Sonadora
lungwort, Natalia, Thank you.I have no doubt that you will get chic rolls.
LanaG
So beautiful! Thank you! Got bookmarked, gotta try
Sonadora
Svetlana, Thank you. You must definitely try.
Arka
Manka, I kneaded the dough. After the oil was added, it became somehow loose or something, it lost its smoothness. For the first time I threw the oil drain into the dough for 300 g of flour ...
Is that how it should be?
From the recipe and technology, no, no
Sonadora
Nata, what if you knead the dough? What does it feel to you, is it not slippery-oily?




People at home demand buns, but in this heat, the word "oven" becomes bad. I'll try to bake in the princess tomorrow.
gawala
Quote: Sonadora
I'll try to bake in the princess tomorrow.
In the miracle oven. Well, if there is one. In the heat, I bake only in it.
Sonadora
Quote: gawala

In the miracle oven.
Galina, what kind of animal is this?

Mnu has only multi, AG, AF and a pizza maker on the farm.
In the last one on the weekend, baked buns with cream and blueberries. I am lazy to issue a recipe for the third day.


gawala
Quote: Sonadora
what kind of animal is this?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=404973.0
Rolls in it (I really have German GDR, but the principle of operation is the same)
Dinner rolls, Tang-Jong method
Sonadora
Galina, cool rolls. Thanks for the link. It is necessary to read.
gawala
Quote: Sonadora
cool rolls.
The dough is weighed equally. I always weigh every piece of dough.
Quote: Sonadora
It is necessary to read.
Read it. Thing is good and necessary in the household, especially in the heat.
Arka
Manechka, I'll bring the cut tomorrow.

the dough was kneaded-kneaded, but it did not get better, on the contrary, we mixed it into HP. Lumpy, oily. I rolled the essesna without dusting, my hands were all greasy, they did not stick to the rolling pin, in short, a very oily and not elastic dough came out, it breaks. I wound up rolls, I will bake soon. Quite right, - tiny buns, 9 pcs. about 72 years?
In the worst case, you get craffins or whatever.






Manyunya, I'm bringing you some rolls, we ate them for breakfast.
Dinner rolls, Tang-Jong method
Dinner rolls, Tang-Jong method
As you can see, the cannon did not work, to my great regret, but I didn't really count on a miracle given how the dough turned out
The taste is very milky!
I will still try, maybe the rolls will obey me.
Thank you, Manka!
Sonadora
Galina, Thank you!
Nata, insulting. Do not doubt that they will submit, there is nothing complicated in them.
Natasha, was the dough not too hot when you added softened butter to it? Today I have managed to stand the dough for one and a half (!) Hours. After kneading and in the middle of fermentation it was normal, and at the end it became loose and "torn".
Arka
Che, and this happens to you ?!
And I already thought, my hands are from * experience
Sonadora
Quote: Arka

Che, and this happens to you ?!
And then! What am I, worse fsekh? I will forget to put the yeast, then I will salt it twice.
Arka
Oh! Don't fool your heads! Come back to the pedestal
Sonadora
Quote: Arka

Come back to the pedestal
Looking around and not finding the pedestal, groaning, climbed onto the bedside table. Star! I wouldn’t come back.
Irinap
Baked, hot now, cool down. I looked, when I baked, well, a little pale, I thought - another 5 minutes and drowned from the kitchen. And then, as I realized, soft, but very "rosy" (it was my mother-in-law who said about her pastries: "what is burnt? No, rosy!" In response to my pale pancakes.
Dinner rolls, Tang-Jong method




Yes! I made them with filling - I sprinkled a little cottage cheese with sugar and cinnamon + a little raisins
Anna67
Sonadora, Manya, well, get off the bedside table and tell me why your buns have fluffy flesh, but in the reports looks more heavy?
I put it in the bookmarks, let's see what I get ...
Irinap
Anna67, I did not flatter myself right away - when I did the kneading, it was directly felt that the dough was cold. I put it in the microwave with a cup of boiling water. It’s cold in the apartment and I don’t like the dough, it’s possible that I messed up something in the tea leaves, well, the plus is still a completely new flour for me. I haven't done anything with her yet.
Sonadora
Irinap, Irina, good buns, fluffy! And even excessive blush did not harm them much. Thank you very much for baking.
Anna67, Anna, first of all depends on flour. I bake 99% of Makfa.
Irinap
SonadoraAnd I was lured by Alekseevskaya correct with 12% protein, but I feel that she also influenced the quality
Anna67
Ah, so I thought about flour and the weather. I'm cold now too. Get the dough out of the refrigerator - it's worth it, but everything is like a drowned man.
Sonadora
Irina, it seems to me that for strong flour, a longer kneading is needed so that the gluten threads have time to develop and strengthen.Or, alternatively, knead the preliminary dough for 5-7 minutes without salt and fats, leave it for autolysis for 15-20 minutes, and then proceed to the main kneading.
Anna, you can put it in the oven with the light on or, if it's very cold, put another mug of boiling water there.
Anna67
Sonadora, sometimes I put it on yogurt, but there is already a little too much heat sometimes does not interfere, and sometimes too much - it seems that it will brew there
An oven with boiling water is better, but I have already managed to make the dishes not only gas, but also electric - I put the baking dishes there.

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