RECIPE OF WATER ROUX (TANG ZHONG) NATURAL YEAST STARTER WHOLE WHEAT BUNS 全麦天然酵母面包

Tang Zhong 
(Tang Zhong Flour Weight is 5% of the Total flour use, Means 200 gram x 5% = 10 gram)
To prepare Tang Zhong:
10 gram flour : 50 gram water to cook until 65% (Gluey)

Ingredients:

Japanese Bread Flour - 90 gram
Whole Wheat Flour - 50 gram
Cake Flour - 30 gram
Oat BG - 20 gram
Natural Yeast Starter - 123 gram
Salt - 1/4 teaspoon
Sugar - 30 gram
Butter - 28 gram
Tang Zhong - 100 gram
Milk > 10 gram (Depends on your flour water absorption level, some might need more/ less)

Method:

1. Place all the above ingredients into your BM. (Except Butter)
2. Select dough mode for 20 minutes.
3. After 20 minutes, add in butter. Select dough mode again for another 20 minutes.
4. Take your dough out and handknead for about 15 minutes until reached the window pane test.
5. Proof for about 4 hours.
6. Shape any of your desire shape.
7. Proof for another 4 hours.
8. Baked at the preheated oven. 170 C for 15 minutes --> 175 C for 10 minutes.

Note:

By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.