65C Brown Sugar Roll
65C bread or bread made via the TANG ZHONG or water roux method is without doubt one of my favourite way of baking soft bread. This method is rather hassle free and pretty easy to manage.
Made a few brown sugar rolls over the week end and feeling decadent I sliced the roll length-wise and filled it with fattening butter cream. I just beat some butter with sugar and vanilla and added some whipped cream to lighten it. The grainy texture of the butter cream added some dimension to this plain brown sugar roll. Yummy...yummy!
The last piece left for photo shoot!!!
Labels: Bread n Buns
posted by Florence @ 4:24 PM
10 Comments:
Florence this reminded me when I was young, my mom used to buy the roll with buttercream in it.
hi,, look nice,,, u mind to share the recipe tq
Erm... I agree with you, this recipe is great, easy to handle and the texture is excellent. So far, I find this is the best.
Hi Florence,
Can you advise where I can buy the TANGZHONG book in HK Or do I have to place the order on-line?
I should be in HK in mid Jan.
Thanks
Where can I get the book in HK? Can I order on-line?
I want to buy the book, will be in HK in Jan 2012.
Ohhhhhh that looks great.
Hi Florence,
Just to like to find out from you, for baking of bread, cakes, cookies when should I use the fan function. TQ.
Delphine,
For bread, cookies and cakes I used only the top and bottom heating element.
Fan baking is usually for meats.
Hope this is of help.
Hi Florence,
Thank you so much for your prompt reply, I will take note of it. Onces again, Thank you.
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