Tangzhong Bread


I read of the famous Tangzhong Bread that could stay soft and fluffy even after cool down for many days. I decided to try making one myself. After search through the internet and the technique used by the many bloggers, I think I have enough knowledge and confidence to make one as well.
I chose one very simple recipe adapted from u try it with modifications.




TangZhong 湯種
Ingredients:
1/2 Cup (120ml) Boiling Water
1/4 Cup (24g) Bread Flour


Bread Dough Ingredients:
1/2 Cup Warm Milk
1/2 Teaspoon Salt
3 1/3 Tablespoon Sugar
3 Tablespoon Melted Butter
1 1/2 Cup Bread Flour*
1 teaspoon Instant Yeast


Egg Wash Ingredients (optional):
1 Beaten Egg
1 Teaspoon water

To Make The TangZhong 湯種:
Whisk the bread flour and the water together in a heat proof saucepan. Heat the mixture at low heat till it thickens .(about 2-3 mins). If you are continually stirring, the mixture will start to have “lines ” gluey and starchy and then it is done.

Transfer to a bowl and cover loosely with plastic wrap to prevent from drying and after completely cool down you can start using it. Store the remaining starter in the refrigerator for other uses, covered with cling film.

To Make The Bread:

1. Take out the TangZhong 湯種 from the fridge at least an hour before use

2. In a bread machine, pour in ingredient in this order, warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. Set bread machine to dough setting according to its user menu.

3. When dough is ready, take it out from bread machine and punch it a few times to deflate it. Divide dough into 3 equal portions and shape them into balls. Add color to each ball and knead each dough ball to even out the color. Roll out each portion of the dough by hand, one by one, into a long tube shape. Leave them in a warm place to rest 15-20 mins.

4. Use 3 portions to braid as follows: Take the left dough to cross over the middle piece. Cross the right piece over to the middle Repeat these steps until you reach the end. Pinch ends and tuck both ends underneath. Repeat the same process with the other 3 portions. Just like you are braiding a woman hair.

5. . Let dough proof the 2nd round for 45 mins in a warm and moist place.

6. Preheat oven 355°F. Brush egg wash on top (optional) and bake for 23-25 mins

Tips: When proofing the dough, make sure it's in a warm place and covered with wet towel or plastic wrap so it won't dry out. You can place it in the oven with a bowl of hot water.

Note: If you don’t have a bread machine and knead your dough by hand, make sure you knead the dough for 15 to 20 minutes (depends on your strength and speed) and proof it for 1½ hour until the dough double in size before you move on to step 3 from above.)



*If you want the buns to look more attractive and appetizing, you can glaze them while they are still hot with butter, margarine, apricot gel, egg white or sugar syrup.
( Cook 1part of sugar with 2 parts of water till boiling).

For more info please also visit my website Tangzhong braided colourful bread


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