History
This is a uniquely Asian style of making bread attributed to the Japanese (Yudane) and Chinese (Tang Zhong), producing a much softer crumb after baking. The key is mixing the flour with boiling water (water roux), resulting in the pre-gelatinisation of the starch, which gives the finished products a unique softness.
Several methods are used for starch cooking, all achieving a similar result.
- Add boiling water (1 part) to a set amount of flour (1 part), mix it to a paste and leave it covered in a chiller overnight. The following recipe uses this method.
- Another way is to warm water in a pan, slowly add the flour, and cook it by stirring until the starch gels and you have a smooth slurry. Allow this to cool and then it is used in the final mixing.
High Sugar Yeast
Note that the dough’s sugar levels are 12% of the flour weight, so you must use a high sugar yeast in this recipe.
Equipment
Weighing scales, medium size mixing bowl, saucepan, spatula, dough scraper, measuring jug, dusting flour, dry cloth or plastic sheeting, baking tray, suitable loaf pans and cooling wire.
Note
The Sweet Bun recipe is the base for all of the products in this section.
Dough Application
The basic dough can produce a range of products of different weights and shapes that will enable you to create a wide variety. Sweet Bun filling recipes are at the bottom of this section.