Loaf with chocolate on an orange tea Tang-Zhong

Nata, what a beauty!

Manya, thanks! Delicious orange rolls!
Ate 6 out of 9 while still warm. The Kurd fit in perfectly! The smell of the buns - die not to get up!
But I'm not quite happy with the crumb yet, I want a fluffier one.
Today I defrosted after molding for 45 minutes, I was more afraid, it's hot, rose well both in the proofer and in the oven.
Somewhere I spoil, maybe I can't guess at the final proofing. How do you know when to bake in 20 minutes? (I gave time to warm up the oven) Or is that not the point?

Nata, I can imagine what the aroma was during baking.
On the proofing, be guided not so much by time as by the volume of technical assignment. If we, as a rule, let them increase by 2-2.5 times before planting in the oven, then in your case, probably, you need to focus on increasing the volume of TK by 1.5 times. Then, after 20 minutes, while the oven is warming up, the TK will reach the desired condition.

Here's the crumb

Soft, but not fluffy. And when you squeeze, it straightens slowly and not completely. Is it due to incorrect proofing or something else?



For the photo shoot I had to eat half a roll

[Nata,]

What sacrifices you will not make in order to eat a roll in the middle of the night under a plausible pretext. Nata, Perhaps because of the filling, the crumb turned out to be more moist.

No, Manechka, I'm not talking about that. It is defective in fermentation, I don’t understand the current, overweight or unworthy. I don’t understand baking
I had one loaf without any filling at all, it was the same there.

Natasha, I don't even know. Maybe in the topic of analyzing bakery flights, the girls will quickly tell you what is wrong?

Manechka！ Thank you for the idea of ​​brewing！ Today the pies are baked, all the customers are fainting from the dough！ I bit the apricot pie myself, I was very impressed！

[Elena]

Elena, still would! Where can they, customers, still stay, from such and such pies. Chic!

[Manya]

Manya, the texture of the dough changed, it became more moist. I'll make a reservation right away that I added tea leaves to my usual dough based on the total amount of liquid and flour. The dough was sticky and tender, torn on the filling, although it was well mixed, and I added more flour. But the taste is incomparable！

Manka, that's it, exhale! It turned out to be something with Nordic (it's still a question of whether it's a Nordic). In general, nothing happened with this flour, even standard bread in KhP and it came out in an incomprehensible lump and its crumb did not even grind into crumbs with a blender. Can you imagine ?! I'm shocked! And you? I bought as much as 4 kg and poured everything into the banks so that the bugs did not devour my treasure! t
Now I'll think about where to find these bugs and how to make them all this ...

Natasha, it's a shame. Are they really faking Nordic too?

Manechka, thanks for the recipe for a beautiful and delicious roll

[Tatyana]

Tatyanawhat a crumb, real fluff!
Tanya, thank you for trying and sharing such beauty. I admire the picture and drink tea, imagining the taste of a roll.

Finally I collected all the ingredients and baked. I did everything according to the recipe to the gram. The gingerbread man is excellent. Time, too, according to the recipe withstood. It seems to have turned out outwardly, springy when pressed. But they didn't like the taste. A bit dull, viscous and no fluff. Although it was baked for 25 minutes. Tell me what you did wrong? Overexposed the dough? Or a little baked?

[Svetlana]

Svetlana, it does not seem that the dough was overexposed, in the form of a loaf it rose perfectly. The baking time can be increased. I bake this loaf for 40 minutes (without convection).

Thanks for the quick response. I'll try to bake longer.What kind of baked goods should taste like? Different from any other muffin?

It seems to me that no, it is not different.