About two weeks ago I discovered a book from Takaaki Nishikawa (Ca Marche) in Tai Po Public Library. It shows appealing shapes of roll. So, I borrowed them and learnt the special forms. The result is good, though with room for improvement. I am not a professional baker, so with the forms shown below let me happy for a while. The rolls were made mainly with plain flour with a small portion of whole wheat flour. They were soft. Personally I still prefer those made witih bread flour.
The portion below doubles the original recipe from Takaaki Nishikawa.
400g plain flour
100g whole wheat flour
150g pre-dough (I triple instead of doubled)
4g yeast (I kept the same amount in the original recipe)
Corn flour for sprinkle
I started with mixing flour, pre-dough, sugar and water together. It was left alone for 20-30 minutes. This is a process called autolyse. It allows the flour to absorb the mositure and grow gluten which kneading aims for. The dough is easier to handle, bread with better texture and can keep longer.
Then the dough went through the first fermentation, resting for 30 minutes, shaping and final rise. The rolls were ready for baking. I brushed egg white on top, sprinkle corn flour as the final steps prior to baking.
Preheat the oven to 250C. Spray water into the oven. Close the door. 10-15 seconds later, slide in the baking tray with rolls. Turn down the temperature to 220C. Bake for 12-18 minutes. My rule of thumb for checking if they are done: temperature should exceed 80C when they are right out from the oven.