Apple Buns (tangzhong/ water roux method)
Posted in bread/ bun/ roll, Featured Articles, Featured recipe, snacks, Vegetarian, Western
RECIPE FOR APPLE BUNS
(A) HOW TO MAKE APPLE FILINGS – refer to Page 3
(B) HOW TO MAKE WATER ROUX/ TANGZHONG (汤种)
Water roux is a bread starter which is obtained by cooking bread flour and water mixture under gentle heat until it turns starchy at 65°C. Please refer to THIS LINK on how to make the starter with step by step photos.
(C) HOW TO MAKE APPLE BUNS
Source: Adapted from 65°C汤种面包
Makes: 10 buns
Ingredients:
Group A
210g high protein flour (bread flour)
56g low protein flour (cake flour)
20g milk powder
42g castor sugar
½ tsp salt
6g instant yeastGroup B:
30g egg (lightly beaten)
85g water
84g tangzhong/ water rouxGroup C:
22g unsalted butter (at room temperature)For egg wash:
I use a large egg. After measuring 30g, I used the rest as egg wash.For filling:
200g apple filling (soak in salted or sugared water to prevent discolouration)For garnishing:
20 apple slices (thickness 2mm)
Extra butter for brushing the buns
Methods:
- Place all the ingredients A and B into the mixing bowl. Fix on the dough hook and switch on the kitchen mixer. With low speed, let the machine mix (knead) the ingredients until well combined. Then change to medium speed and knead until the dough is elastic and the side of the bowl is clean.
- Add in butter. With low speed, knead until it is well combined with the dough. Then change to medium speed and knead till the dough is smooth and elastic (not sticky). Test the dough to see if it is well kneaded (refer to note 1).
- Round the dough, transfer to a lightly greased bowl and spray some water on the dough. Cover with cling wrap. Let it rest for 40 minutes (at room temperature) until the dough is doubled in size (Relative humidity is 75%, 28°C). Test the dough to see if it is well proofed (refer to note 2).
- Divide the dough into 10 portions with 50g each. Round each portion into a ball shape and seal the bottom tightly. Cover with cling wrap to let it rest for another 10 minutes (at room temperature).
- After resting, with the bottom side down, pat the dough to drive the air out. Then turn over and use your palm to flatten it. Add 20g apple filling and wrap it up. Seal the bottom tightly and place into a paper cup (8cm diameter (opening), 6.5cm diameter (base) with 4cm height).
- Place on a baking tray. Spray some water on the buns and proof in the oven with door close and heat off for another 40 minutes or until they are double in size. Place a cup of hot water inside to create moist (Relative humidity is 85%, 38°C).
- 10 minutes before the end of the proofing, remove the tray and preheat an oven at 180°C.
- Brush the buns with egg wash and place 2 apple slices on top. Bake at 180°C for 15 minutes or until lightly golden brown.
- Remove from the oven. Brush the buns with butter.
Notes:
- Take out a small piece of dough, gently stretch it outwards at all the directions to form a thin layer of “membrane”. This is called “membrane test”. If not, continue kneading.
- With a flour dusted finger, poke hole in the centre of the dough until it reaches the bottom. If the hole remains, it’s ready.
- If the dough is too sticky to handle, dust your hands with a bit of flour. But not too much as the bread will turn hard.
- The paper cup can be purchased at Phoon Huat, here in Singapore. You can use other designs you like.
The apple rings are so pretty! Been meaning to try the tangzhong method for a long time.
XL (6 Bittersweets): Thanks!! Do give it a try! 😉
These are gorgeous! I gotta try this real soon. I’m always thinking of new TangZhong bread/fillings and I love your idea. My kids adore apples and I think they’ll love this.
Amy Tong: Thanks!! Happy trying!
WOW pretty buns!!! Love your styling and apple rings are really cute on top! And congratulations on the feature. It’s a beautiful feature!
Nami (JOC): Thanks!! 😉
OH, I just love these. They are darling. Those apple rings look like delicate little skirts. Bookmarking! Have a wonderful vacation getaway and I can’t wait to hear/see where your family went.
Sarah (Thyme): Thanks!! 😉
I love the flavor of cooked apples…so sweet and sultry. These look delicious!
Joanne: Thanks!! 🙂
These look complex to make but the end results are lovely!
Wokandspoon: Thanks! 🙂
I loved how it turned on the cupcake, looks beautiful! What a great idea!
LCOM: Thanks!! 😉
Irresistible apple buns! Congrats on the feature, you deserved it! 😉
Lee Mei (MCH): Thanks!! 😉
they are really gorgeous and beautiful! love the thin apple slice topping which curl after baking, looking like a flower.
Noobcook: Thanks!! 🙂
I always love homemade bread. Your buns look really cute. The apple on top looks like a flower 😀
Mary Moh: Thanks!! 😉
They are so adorable. Love the apple ring garnish..
Angie: Thanks!! I love them too! 😉
Thanks so much for sharing this recipe! I just tried making it. It’s delicious :D. As always, your step by step instructions and photos are very helpful for amateur bakers like me hehe. Thank you!!
Grace: Thanks for your kind feedback and wonderful compliment. So glad that it turned out well! 😉
Nice buns and would love to try. May I know what is the replacement for milk powder?
EL: So sorry, I’m not sure. 😉
Hi, may I ask, for step#6, do I need to set the oven to any temperature when heat it off for 40min?
Thanks for yr help…
PC: No temperature is needed. Happy trying!