Panettone/ Water Roux Method

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Christmas is around the corner therefore I bake some panettone. Since I don’t have special mould for this type of bread I use the small muffin cups.   

Reference from Christine's Recipes, Tangzhong method
Ingredients:
~Water Roux/ Tangzhong Starter
50g bread flour
250ml water

 
~ Bread dough

(A)
130g tang zhong
100ml water
60g sugar
1/8 tsp salt
 
(B)
300g bread flour
50g cake flour
6g instant yeast
 
(C)
50g margarine/ butter
 
120g mixed fruits
 
Method:

~ Water Roux/ Tangzhong Starter

1. Put the bread flour inside a pot. Pour in the water slowly and whisk to combine. Continue till all the water finish. Make sure the mixture is lump free. Cook over low-medium heat till thick, about 2-3 minutes.

2. Remove from heat. Cover with plastic wrap once is slightly cool. This is to prevent the surface from drying. Store in fridge once it is completely cool.

3. Thaw at room temperature before use. Preferably to use up in 3 days.

~ Bread Dough
1. Add in all ingredient A into kneading bowl. With a spoon lightly stir to mix for better result.

2. Follow by all ingredients B with the yeast added last.

3. Knead into dough and add in the margarine. Continue kneading till form smooth and elastic stage. Add on the mixed fruits and mix till combine.

4. Cover and leave to rest for 1 hour 15 minutes or double its size.

5. Slightly knead to remove excess air bubble. Divide into 45g portion and shape into ball. Place the dough inside individual paper cup. Leave to rest for 45 minutes.

6. Apply egg wash. Cut a cross on top of proved dough. Place a small piece of butter in center.

7. Bake in preheated oven 180C for about 15 minutes.