Petits pains briochés au chocolat (Tangzhong) VG

Well, not really brioche but return of the Tangzhong soy milk-flour roux situation. After making my first bread with this method, I immediately thought about making these chocolate chip brioche rolls. I cannot remember the last time I had one of these but all I know is that I miss them so much. The supermarket ones are quite plain and not overly buttery/ rich like a traditional brioche hence why the Tangzhong method worked perfectly. 

Petits pains au chocolat briochés (Tangzhong) - vegan method to make those supermarket chocolate chip brioche rolls

Petits pains au chocolat briochés (Tangzhong) - vegan method to make those supermarket chocolate chip brioche rolls

Petits pains au chocolat briochés (Tangzhong) - vegan method to make those supermarket chocolate chip brioche rolls

For the tangzhong

  • 19g strong white flour 
  • 97ml soy milk 
For the dough
  • 281g strong white flour
  • 7g salt 
  • 30g caster sugar 
  • 7g instant yeast 
  • 150ml warm water
  • 10g caster sugar 
  • 30g vegan butter 
  • 100g dark chocolate chips (mini would be ideal!)

Put the ingredients for the tangzhong into a saucepan and heat on a medium heat, stirring constantly until really thick, think porridge you can stand your spoon in. Put into a bowl, cover directly with clingfilm and leave for a minimum of 4 hours in the fridge before use (I made mine the night before).

For the dough, put the flour, salt and 30g caster sugar into a mixing bowl and combine. Mix together the warm water, yeast and remaining caster sugar and leave for 10 minutes for the yeast to bloom. Pour the yeasty water into the flour mixture along with the tangzhong paste (straight out of the fridge is fine). Using a dough hook, mix for a good ten minutes and during the process, add little blobs of the butter, making sure each piece is well mixed in before adding anymore. 

Place the dough into a greased bowl and cover, leave to prove until double if not tripled in size. I covered the dough with a damp tea towel and placed in the oven, I heated the oven to 50c before turning off and allowing the dough to rise in the warm environment.

Once risen, turn the dough out onto a floured surface and pat down gently. Add the chocolate chips and knead them into the dough to incorporate them. Divide the dough into 10 pieces, I weighed mine and the were roughly 75g each. Flatten each piece with your hands and tightly roll up, as if you were making a cinnamon roll, creating a little oblong bun, the size of a baby guinea pig. Place the buns on a greased baking tray, well spaced apart. Cover again and leave to prove for 30-45 minutes until puffy.

Preheat the oven to 180c and pop in a dish of water to create the steam-room. Once proved, cover the bread with a soy milk wash (mix together some soy milk and a tiny bit of golden syrup and oil) and bake for 20 minutes. Devour the goodness. 

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