I am using the TangZhong method (called Water Roux). It’s a combination of bread flour and water to form a paste to be added to the yeast bread recipe. This may look simple but this actually is a secret ingredient to keep the bread soft, light and tender.
The pictures are a bit dark, because of the lighting. 😅
Soft Milk Loaf with Tangzhong method柔软牛奶吐司汤种做法
Ingredieats:
270g Bread Flour
5g yeast
70g fine sugar (set aside 20g to be added to the yeast)
½ tsp salt(1g)
80ml warm milk (set aside 50ml to be added to the yeast)
1 egg (room temperature)
30g butter (room temperature)
Tang zhong(water roux) method:
30g bread flour
½ cup water(118g)
Method:
1. Make the water roux: Cooking 30g bread flour and ½ cup water till form a paste and remove from heat, set aside and cool down.
2. Activate the yeast with 50ml warm milk and 20g sugar. The remaining milk will be added to the dough as we knead the dough.
3. Combine flour, sugar, salt, egg, yeast mixture,TangZhong, milk and butter in a mixer and knead for about 5 minutes.
4. Rest the dough for 15 minutes .
5. Continue knead the dough for 10-15 minutes, turn off mixer. Cover the bowl with a plastic wrap. Let it rise for 1 hr in a warm place.
6. Divide dough by 3.
7. Shape each piece into a ball. Take a ball, flatten into a rectangle , bring the edges together overlapping each other, or "make them hug. Roll down and flatten into a rectangle. Roll the rectangle up, and place it seam side down onto a greased bread pan dish. Do this with the rest of the two balls.
8. Cover the bowl with a plastic wrap. Let it rise for second proofing 1 hr in a warm place.
9. Preheat oven at 180°C. Bake for 30 -35 minutes or until golden.
10. Brush to the tops with 1 tbsp of melted butter(optional), it make your bread shiny and delicious and yummy.
11. Cool on a rack.
Recipe modified from: Anglekitchen.
Happy Baking!
Ingredieats:
270g Bread Flour
5g yeast
70g fine sugar (set aside 20g to be added to the yeast)
½ tsp salt(1g)
80ml warm milk (set aside 50ml to be added to the yeast)
1 egg (room temperature)
30g butter (room temperature)
Tang zhong(water roux) method:
30g bread flour
½ cup water(118g)
Method:
1. Make the water roux: Cooking 30g bread flour and ½ cup water till form a paste and remove from heat, set aside and cool down.
2. Activate the yeast with 50ml warm milk and 20g sugar. The remaining milk will be added to the dough as we knead the dough.
3. Combine flour, sugar, salt, egg, yeast mixture,TangZhong, milk and butter in a mixer and knead for about 5 minutes.
4. Rest the dough for 15 minutes .
5. Continue knead the dough for 10-15 minutes, turn off mixer. Cover the bowl with a plastic wrap. Let it rise for 1 hr in a warm place.
6. Divide dough by 3.
7. Shape each piece into a ball. Take a ball, flatten into a rectangle , bring the edges together overlapping each other, or "make them hug. Roll down and flatten into a rectangle. Roll the rectangle up, and place it seam side down onto a greased bread pan dish. Do this with the rest of the two balls.
8. Cover the bowl with a plastic wrap. Let it rise for second proofing 1 hr in a warm place.
9. Preheat oven at 180°C. Bake for 30 -35 minutes or until golden.
10. Brush to the tops with 1 tbsp of melted butter(optional), it make your bread shiny and delicious and yummy.
11. Cool on a rack.
Recipe modified from: Anglekitchen.
Happy Baking!
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