Tangzhong is popular in Chinese baking. In Japanese tangzhong means something liquid and starchy, ie flour based paste. This method gives a very soft bread. For this month baking partners challenge Swathi has given 3 recipes to choose for our convenience. The first option is White bread in Asian Tangzhong method with filling. As I already have Thengai/Coconut Bun/Dilkush/Dilpasand in my space, I went for second one. The last option is Scandinavian method of Scald flour, will try it later. While clicking few pictures I got my neighbor friend, so I couldn’t take better pics as I shared the bread with them :-).
Next day I made the bread again. I prepared Tangzhong after that I realized I had only 1 tsp of yeast where the recipe calls for 2 tsp, so for the remaining 1 tsp of Yeast I added 1/2tsp of lemon juice + 1/2 Baking soda and did the same process. This reduced yeast version also turns out good with lemon flavor and amazing color. My daughter enjoyed it thoroughly….This was my first bread/loaf baking experience with yeast, apart from Banana Wheat bread in my space. Thanks Swathi for this wonderful challenge. Will move on to the recipe 🙂
Adapted from Christine’s Recipes of Whole wheat bread with Tangzhong method
Yield: 1 loaf（one loaf tin sized 20.5cmx10.5cmx9.5cm）
Bread flour/APF/Maida – 1.5 Cup + 2 Tbsp (200 gm )
Whole Wheat flour/Rye Flour/All Purpose Flour – 1 and 1/4 Cup (I used Rye)
active dry yeast – 2tsp (6 gm)
Unsalted butter – 3 Tbsp (40 gm Softened at room temperature)
Milk – 1/2 Cup (110 gm)
Egg – 1 (45 gm)
Tangzhong – 100 gm (Recipe follows)
Light Brown Sugar – 55gms (I have used 2 Tbsp Dark Brown sugar + 2 Tbsp of White sugar)
Salt – 1tsp (5gm)
This bread is handmade, if using stand mixer follow the same process)
Flour – 30gms (1/3 Cup – 5.33 Tbsp)
Water – 150gms (1 Cup)
- Mix the water and flour, make it lump free and start cooking in medium flame for about 5-7mins.
- By this time the mixer turns shiny and thick gel consistency Pic 1 below
- Allow to cool by covering the top with cling flim in room temperature till you incorparate with bread dough.
- Whisk the dry ingredients in the bowl of a stand mixer Pic 2.
- Add the milk, egg (whisk the egg and add but i didn’t do so), and the tangzhong Pic 3.
- Mix until the ingredients come together, and then knead until it forms dough with few traces of dry flours(Pic 4).
- Add the butter and continue to knead till the dough becomes smooth and elastic and no longer sticky.
- I kneaded for almost 20mins
- For the right dough consistency when you pull it should form a sort of a thin membrane/layer Pic 5 below.
- If like to watch a demo then check this video.
- Place the dough into an oil greased bowl n also in warm place covered with cling wrap.
- Let it rise until doubled, it may take 1-2 hours Pic 6 .
- On a floured surface, punch down and release most of the air from the dough.
- Now divide the dough into three equal parts and form equal balls.
- Can weigh the dough for equal measurement.
- Cover with plastic wrap and allow it rest for 15 minutes.
Bread Rolling Process
- Take each ball and using a rolling pin, roll out into an long oval shape Pic 7 -1.
- Now fold the shorter sides of each oval over like an letter fold/envelope Pic 7-2, into sort of a square Pic 7-3.
- Flip the squares over, and roll out into an oval again Pic 8-4.
- Flip them back over, and roll each oval into a roll/cylinder Pic 8-5, from one end to the other Pic 8-6.
- Repeat for other dough balls (Pic 9).
- Arrange the rolls in an oiled one-pound bread pan, cover with plastic wrap Pic 10.
- Allow to rise to about ¾ of the height of the bread pan.
- It almost took 45minutes (Pic 11), this is called second proofing.
- Brush the loaf with the egg wash (Pic 11) and bake in a pre-heated oven at 350° F for 30 to 35 minutes.
- If the top gets too brown, cover the top of loaf with foil after first 20mins of baking Pic 12.
- Remove the loaf from the pan and cool on a wire rack.
- Let it cool completely before slicing (40mins) otherwise the slices won’t be thin n perfect.
- Reserve 1-2 Tbsp Tangzhong and Milk too…If needed add if finally this precaution is just not to go wrong with sticky dough.
- If you get sticky dough even after 15mins of kneading, add more dry flour and bring to right consistency.
- I have rounded the gms to cups so few ingredients may be approx measurement with a tsp variance.
- Instead of Rye flour you can substitute any whole grain flour.