I tried to make this Tang Zhong white bread today and it turned out perfectly. Nowadays, you just could not find this type of Roti Puan , hand made bread any more. Most of the bread sold in supermarkets and bread shops are made from bread machine. This bread is very soft and yummy.
Ingredients:
1/2 Cup (120ml) Water
1/4 Cup (24g) Bread Flour
Bread Dough Ingredients:
1/2 Cup Warm Milk
1/2 Teaspoon Salt
3 Tablespoon Sugar
3 Tablespoon Melted Butter
1 1/2 Cup Bread Flour*
1 1/3 Teaspoon Active Dry Yeast* I used instant yeast see below
* If instant yeast is used, reduced the yeast by 20% and add extra tsp of sugar to avoid the yeast smell of over fermentation. (1tsp instant yeast Plus 1tsp sugar)
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
Transfer to a bowl and cover loosely with plastic wrap to prevent from drying and after completely cool down you can start using it. Keep in the fridge before use.
To Make The Bread:
1. Take out the TangZhong 湯種 from the fridge at least an hour before use.
2. In a mixing bowl, add in warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. Add more flour if dough is too sticky. Knead the dough for 15 to 20 minutes and proof it for 1½ hour until the dough double in size
3. When dough is ready, punch down to deflate it. Divide dough into 4 equal portions Leave them in a warm place to rest for 15-20 mins.
4. Knead each dough a few time and shape each into an oval shape. Place them diagonally into a 9 x 5 inch loaf pan . Let dough proof the 2nd round for 1½ hours in a warm and moist place or double in size.
5. Preheat oven 355°F. and bake for 23-25 mins
For more info please also visit my website Tangzhong white bread
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