Yudane (Tangzhong) Orange Rolls

• porzioni: 12 rolls

Ingredienti

TANGZHONG

Bread Flour. 90 gm

Boiling water. 180 gm

FINAL DOUGH

All of Tangzhong

Water. 90 Gm

Whole Milk. 90 gm

Large Egg. 2 eggs

Vanilla 2 tsp.

Sugar. 60 gm

Salt. 10 gm

Tapioca Starch (flour). 180 gm

Bread flour. 375 gm

Instant Yeast. 6 gm

Butter - softened 50 gm

FILLING

Butter - softened 1/2 Cup

Orange Zest. 4 Tbsp or 2 Tbsp of emulsion

Sugar. 200 gm

DRIZZLING

Whole milk 120 gm

ICING

Butter. 2 Tbsp

Powdered Sugar. 340 gm

Whole Milk. 60 gm - I'd suggest less milk

Orange Zest. 2 Tbsp or 1 Tbsp emulsion

Orange Juice. 2-4 Tbsp (I used none. might sub for milk)

Cream Cheese I used 4 oz. to thicken icing.

Istruzioni

TANGZHONG

Prepare pre-heated bowl by filling with very hot water.

Bring 2 cup of water to strong boil.

Empty bowl of very hot water.

Add 180 gm of boiling water to pre-heated bowl

Add 90gm of bread flour to water and mix completely into paste without any lumps.

Cover with plastic wrap directly to surface of paste to prevent evaporation.

Allow to cool to room temperature then place bowl into refrigerator overnight (may be kept for several days).

DOUGH

Bring Tangzhong to room temperature.

Add all of Tangzhong, whole milk 90 gm, 2 large egg,2 tsp. vanilla, granulated sugar 60 gm, and salt 10 gm to large bowl.

Mix ingredients together to break Tangzhong into several clumps (should take approximately 1 minute).

Add tapioca starch 180 gm and bread flour 330 gm on top of Tangzhong mixture. Add Instant yeast 6 gm on top of dry ingredients in bowl.

Mix these ingredients together until roughly combined.

Transfer to mixer and mix on medium speed until dough pulls away from bowl (approximately. 3-4 minutes)

Add softened butter 50 gm to bowl and mix on medium. Dough will initially fall apart, but then will come together after approximately. 5-6 minutes. Dough will combine into a smooth ball and pulls away from side of bowl. When the dough clings to the dough hook as the bowl is dropped, and some strands stick to the bottom of the bowl and the dough is window-pane ready, the dough is also ready. See photo detail.

Remove dough from bowl and hand knead into a boule shape, place seam side down into a lightly oiled bowl. Cover and allow to double in size (approximately. 1 hour).

When dough has doubled, punch down and completely de-gas it.

Knead for 1-2 minutes to help develop gluten.

On a floured surface, roll out dough to 18" X 15".

FILLING

Mix softened butter 1/2 Cup (1 stick), orange emulsion 2 Tbsp, granulated sugar 200 gm, and some orange zest (to taste) together.

Apply clumps of this mixture to surface of rolled out dough. Spread this mixture evenly across dough, leaving 1/2" - 1" margin at short edge of dough uncovered.

Roll dough tightly towards uncovered edge. Seal uncovered edge to roll of dough (may use water to help facilitate this sealing). Pinch closed.

Divide dough roll into 12 equal portions with serrated knife or bench scraper.

Place into greased 9" X 13" pan leaving space between each roll.

Drizzle whole milk 120 gm over all of the rolls and into the bottom of the pan.

Cover tightly and allow to double in size, approximately. 45 minutes. (If refrigerating rolls overnight before baking, I'd add the milk AFTER refrigerating.)

Place in 375F oven and bake for 15-20 minutes or until nicely browned.

ICING

Mix softened butter 2 Tbsp, powdered sugar 340 gm, whole milk 60 gm (I'd suggest less or substitute w/ OJ), orange emulsion 1 tbsp (and some zest), and orange juice 2-4 Tbsp until smooth. Add more OJ or milk to desired consistency, and cream cheese 4 oz.

Drizzle over cooled buns.

Note

Adapted from Easy Mochi Cinnamon Rolls Recipe with Tangzhong  on Novita Listyani and Orange Rolls on Recipe Critic.

For a Cinnamon Roll variation:

FILLING

Dark Brown Sugar. 70 gm

Softened butter. 45 gm (3 Tbsp)

Cinnamon. 1 Tbsp (approximately 9 gm?)

Combine all together to form soft mixture and spread on dough as described for orange roll filling.

ICING

Combine 8 oz softened cream cheese, 8 Tbsp softened butter until smooth and creamy. Add 2 tsp. vanilla (or cinnamon emulsion), 113 gm powdered sugar, and a dash of salt. Mix on low until combined, then on medium until light and fluffy (3-4 minutes). May increase powdered sugar if sweeter icing is desired.

The cinnamon roll variation is adapted from Cinnamon Rolls on Tastes Better From Scratch and Pillowy Soft Cinnamon Rolls on The Vanilla Bean Blog.