Soft Rolls (Japanese Milk Bread Rolls)

Adapted from source: https://www.kingarthurflour.com/recipes/japanese-milk-bread-rolls-recipe

accessed July 2018

Tangzhong (Starter)

43g water
43g whole milk
14g Flour
Dough

298g Flour
7g dry milk
50g sugar
1 tsp salt
1 tbsp instant yeast
113g whole milk
1 egg
57g melted unsalted butter

Instructions

1. To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk
until no lumps remain. Place the saucepan over low heat, and cook the mixture, whisking
constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5
minutes.Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool
to room temperature.
2. To make the dough: Combine the tangzhong with the remaining dough ingredients, then
mix and knead until a smooth, elastic dough forms. Shape the dough into a ball, and let it
rest in a lightly greased covered bowl for 60 to 90 minutes, Gently deflate the dough,
divide it into 8 equal pieces, and shape each piece into a ball.
3. Place the rolls into a lightly greased round bun pan. Cover the pan, and let the rolls rest
for 40 to 50 minutes. Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1
large egg beaten with 1 tablespoon cold water), and bake for 30 minutes, until golden
brown on top;Remove the rolls from the oven. Allow them to cool in the pan for 10
minutes, then transfer them to a rack to cool completely.
Yield: 8 rolls.

Week 2: Soft Rolls & Chocolate Parfait Page 1 of 2

June 2018
 Chocolate Parfait

Adapted from source: https://www.cuisineactuelle.fr/recettes/parfait-au-chocolat-264361

accessed July 2018

Dark chocolate: 200 g

Sugar powder: 100 g
Very cold liquid cream: 25 cl
Milk: 12 cl
Egg yolks: 3
Meringues: 2
Cocoa powder for the decor

Preparation steps

1. Prepare a mold. Reserve the mold in the freezer.

2. Heat the milk. Whisk the yolks and sugar in a bowl until the mixture whitens. Mix slowly
with the boiling milk. Put back in the pan. Make thicken over low heat while whisking
constantly.
3. Add the broken chocolate to pieces and mix to melt. Let cool.
4. Whip the liquid cream with whipped cream and add it to the custard. Add the crushed
meringues.
5. Pour into the pan and place in the freezer for about 4 hours.
6. Unmould, remove the film and sprinkle with cocoa before serving.

Week 2: Soft Rolls & Chocolate Parfait Page 2 of 2

June 2018