Ingredients
Method
- Combine 1/3 of the flour with the liquid. Mix until smooth. Cook over medium heat until it forms a pasty dough.
- Combine sugar and yeast with a small amount of water to bloom yeast.
- Mix the rest of the flour, yeast mix and tangzhong. Knead as usual.
- Place in an oiled bowl. Proof until doubled. About 40 minutes.
- Punch down dough, divide in half. Cover and let rest for 10 minutes. Roll each half into a large rectangle. Roll up and seal the edges.
- Grease baking sheet. Sprinkle with cornmeal. Place loaves seam side down, on baking sheet. Brush with egg. Let raise until doubled about 30 minutes. With a sharp knife, make 3 to 4 diagonal cuts about 1/4 inch deep across the top of each loaf.
- Bake in preheated oven at 375 for 20 minutes. Brush again with eggs. Add toppings such as jalapenos and cheese. Bake for another 20 minutes.
A tangzhong involves whisking together flour and liquid and cooking it over gentle heat, resulting in a paste that transforms even a basic dough into something extraordinary.