We really hope you enjoyed your bread making class, if you have any question for Steph please do ask and we’ll get back to you as soon as possible.
Tangzhong Burger Buns
Ingredients – Makes 8 buns
Tangzhong: Premade on the day
- 25g strong white bread flour
- 100g milk
- 350g strong white bread flour
- 8g fast action yeast
- 1 tsp salt
- 130g full fat milk, scalded and cooled
- 1 large egg
- 50g softened butter
- 1 egg, beaten with a pinch of salt.
- Sesame seeds/ poppy seeds to sprinkle
Firstly, make the tangzhong, place the flour in a small saucepan, gradually mix in the milk, over a medium heat cook the paste, whisking constantly until thickened. Remove from the heat, transfer the paste onto a piece of parchment, cover it loosely, set aside to cool.
Place the flour and salt into a bowl. Mix the yeast into the milk until dissolved then add this to the flour along with the egg, and tangzhong. Squeeze and mix until it comes together into a dough. Knead for 8-10 minutes then add in the butter (as shown), knead until smooth.
Cover and leave to rise in a warm place until doubled in size.
Divide the risen dough into 8 (90g) equal pieces and shape each piece into a ball, lightly squash them down. Space the balls well apart onto a large parchment lined baking sheet, loosely but fully cover with oiled clingfilm or place the tray into a large plastic bag.
Leave to rise for about 1 hour until proved.
Meanwhile, preheat the oven to 200oC fan. Brush the risen buns with the beaten egg and sprinkle with the seeds. Bake for +\- 15 minutes. Remove from the oven and cover with a clean tea towel.
Split Tin Loaf – Simple basic white dough
Ingredients for the ganache
- 330g slightly tepid water
- 7g fast action yeast
- 550g strong white bread flour*
- 5g salt
Mix the water and yeast together in a bowl, tip in the flour then sprinkle over the salt. Using your hand bring the dough together, transfer to the work surface then knead for 10 minutes until smooth.
Cover the bowl tightly with cling film or place the bowl in a plastic bag tent, leave to prove until doubled in size, around 1 hour.
Remove the dough and shape the loaf, as demonstrated then place into a greased* 2lb loaf tin. Cover and leave to prove.
Preheat oven to 210oC fan. When proved, dust with flour, slash the top and bake for 10 minutes, reduce the temperature to 190oC and bake for a further 25-30 minutes.
Ingredients – makes 6
- 170g slightly tepid water
- 5g fast action yeast
- 300g strong bread flour
- 1 tsp salt
- 1 tsp malt extract
- 1 tbsp malt extract or 2 tbsp brown sugar
- 1 tsp bicarbonate of soda
- Egg for egg wash
- Poppy/ Nigella/Sesame/Pumpkin/Sunflower seeds
Mix the water, yeast and malt together in a bowl, tip in the flour then sprinkle over the salt. Using your hand bring the dough together, transfer to the work surface and knead for 10 minutes until smooth.
Cover the bowl tightly with cling film or place in a plastic bag tent, leave to prove until doubled in size, around 1 hour.
Remove the dough and divide equally into 6 (80g balls), roll each ball into ball, let the dough relax then using a floured finger, make a hole in the centre, shape as shown.
Place the bagels onto a lightly floured parchment lined baking tray, either pop into a steamed cold oven (as shown) or cover in tented plastic or oiled cling film and leave to rest for 25 minutes. Meanwhile prepare the water bath and preheat oven to 180°C fan.
Water bath: Fill a large, wide pot half full with water. Whisk in the malt or sugar, bring the water to a boil, then reduce heat to a medium heat, add in the bicarbonate of soda.
Gently drop the bagels in, 2-3 at a time, making sure they have enough room to float around. Poach the bagels for around 30 seconds on each side. Remove and place back on the baking tray.
Brush egg wash on the top and around the sides of each bagel, sprinkle with the seeds. Bake for 18-20 minutes, rotating the pan if needed.
Remove from the oven, cover with a clean tea towel and transfer to a wire rack to cool completely.
Notes from the day
*Steph used Shipton mill organic no. 4, these recipes will be fine with other strong flours with between 11.5 & 12% protein content.
**Steph used a paste made from equal amounts of trex, flour and oil, this will sit happily in a jar for a few weeks if kept in the fridge
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.
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