This bread loaf recipe added Tang Zhong to make the bread very soft anf fluffy for up to few days. You should try it.
Tang Zhong Bread Loaf 汤种山形白吐司
Tang Zhong 汤种 （两条吐司的份量）：
Bread flour 高筋面粉 30g
Water 水 150g
Method：
～Mix water and flour, cook it until mushy. Cover the dough with plastic wrap.
* It's recommended to make two servings of Tang Zhong at one time and use it in three days.
方法：
～水＋面粉搅拌均匀，就上炉火，一边加热一边搅拌到呈现糊状。
用保鲜膜服贴盖好。
*汤种份量太少不好煮，所以建议一次做两份，三天内用完。
Bread Loaf 吐司
Ingredients:
Tang Zhong汤种 80g
Bread flour高筋面粉 250g
Water 水 100g
Sugar砂糖 25g
Yeast酵母 2.5g
Salt 盐巴 2.5g
Butter奶油 20g
Instruction:
1. Put in the bread machine and start the "bread dough" mode (including kneading and fermentation for 60 minutes).
* If using a mixer to knead the dough. The method is the same except the butter is put in after a dough is formed. Beat in low speed for 3 minutes, then turn to medium speed for 2 minutes, then put in the butter, slow speed for 2 minutes, and then high speed for 5-7 minutes. Ferment for 60 minutes
2. Take out the dough and divide it into three equal portions.
3. Roll it into a rectangle, then roll it up, and rest for 5 minutes.
4. Roll it again and roll it up, the width is about the same.
5. Put it into the toast mold, and leave it at room temperature for fermenting for 60-90 minutes.
6. Preheat the oven at 190C and put the bread dough in the oven. Bake for 35-40 minutes.
Tip:
1. If you use a blender, this amount is small for most blenders. It is recommended to make twice as much as it is better to beat.
2. Oven temperature may vary depending on the oven you used. Please adjust the oven temperature according to your oven type.
方法:
1.全部材料放入面包机启动『面包面团』模式(已经包含揉面＋一次发酵60分钟)。
*或用搅拌器揉出面团。方法一样除了奶油之外其他面团材料投入，慢速3分钟，转中速2分钟之后放入奶油，慢速2分钟，快速5-7分钟(每一台机器不同但重点要打出薄膜) 之后放到室温28度地方发酵60分钟
2.取出面团，分割成三等分，排气滚圆，休息15分钟
3.取其中一个面团，擀成长方形，卷起来，休息5分钟。
4.再度擀长，卷起来，三个面团尽可能要等长，卷起来之后宽度大小差不多。
5.放到土司模里面，于温度35度左右室温，发酵60-90分钟。
6.烤箱预热190度，面团发酵到约9分满，送入烤箱烤35-40分钟。
提示：
1. 如果使用搅拌器，这份量对大多搅拌器来说都算少，建议做两倍的份量会比较好打。
2. 烤箱温度可能因您使用的烤箱而异。请根据您的烤箱类型调整烤箱温度。
食谱参考：LamaShania
Tang Zhong Bread Loaf 汤种山形白吐司
Tang Zhong 汤种 （两条吐司的份量）：
Bread flour 高筋面粉 30g
Water 水 150g
Method：
～Mix water and flour, cook it until mushy. Cover the dough with plastic wrap.
* It's recommended to make two servings of Tang Zhong at one time and use it in three days.
方法：
～水＋面粉搅拌均匀，就上炉火，一边加热一边搅拌到呈现糊状。
用保鲜膜服贴盖好。
*汤种份量太少不好煮，所以建议一次做两份，三天内用完。
Bread Loaf 吐司
Ingredients:
Tang Zhong汤种 80g
Bread flour高筋面粉 250g
Water 水 100g
Sugar砂糖 25g
Yeast酵母 2.5g
Salt 盐巴 2.5g
Butter奶油 20g
Instruction:
1. Put in the bread machine and start the "bread dough" mode (including kneading and fermentation for 60 minutes).
* If using a mixer to knead the dough. The method is the same except the butter is put in after a dough is formed. Beat in low speed for 3 minutes, then turn to medium speed for 2 minutes, then put in the butter, slow speed for 2 minutes, and then high speed for 5-7 minutes. Ferment for 60 minutes
2. Take out the dough and divide it into three equal portions.
3. Roll it into a rectangle, then roll it up, and rest for 5 minutes.
4. Roll it again and roll it up, the width is about the same.
5. Put it into the toast mold, and leave it at room temperature for fermenting for 60-90 minutes.
6. Preheat the oven at 190C and put the bread dough in the oven. Bake for 35-40 minutes.
Tip:
1. If you use a blender, this amount is small for most blenders. It is recommended to make twice as much as it is better to beat.
2. Oven temperature may vary depending on the oven you used. Please adjust the oven temperature according to your oven type.
方法:
1.全部材料放入面包机启动『面包面团』模式(已经包含揉面＋一次发酵60分钟)。
*或用搅拌器揉出面团。方法一样除了奶油之外其他面团材料投入，慢速3分钟，转中速2分钟之后放入奶油，慢速2分钟，快速5-7分钟(每一台机器不同但重点要打出薄膜) 之后放到室温28度地方发酵60分钟
2.取出面团，分割成三等分，排气滚圆，休息15分钟
3.取其中一个面团，擀成长方形，卷起来，休息5分钟。
4.再度擀长，卷起来，三个面团尽可能要等长，卷起来之后宽度大小差不多。
5.放到土司模里面，于温度35度左右室温，发酵60-90分钟。
6.烤箱预热190度，面团发酵到约9分满，送入烤箱烤35-40分钟。
提示：
1. 如果使用搅拌器，这份量对大多搅拌器来说都算少，建议做两倍的份量会比较好打。
2. 烤箱温度可能因您使用的烤箱而异。请根据您的烤箱类型调整烤箱温度。
食谱参考：LamaShania
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