Sourdough Windsor Bread 温莎面包～Tanzhong Method

Ever tried Tangzhong breads before? You'd be amazed with its soft and fluffy texture if you tried.😊

Tangzhong “汤种”, is described as the “secret ingredient” which is a Japanese technique of making soft and bouncy bread. It’s actually a kind of “flour paste”(aka water roux starter), cooked 1 part of bread flour in 5 parts of water. So it’s very natural and handy to make. 

This Windsor Bread is soft, fluffy and bouncy. It can be eaten plain or sandwich with other things that you like.😘 Furthermore,  it's  commercial yeast free... I used sourdough starter to make this bread.

👆Ready to bake!

👆Making Tangzhong汤种

Sourdough Windsor Bread  温莎面包～Tanzhong Method

Ingredient材料：

Levain 

50g starter + 50g flour + 50g water

Tangzhong/water roux 汤种：

20g  Bread Flour 高筋面粉 

100g  Water 水 

Bread Dough主面团：

260g  Bread flour 高筋面粉 

25g  Sugar 细砂糖 

20g  Milk Powder 奶粉 

65-70g  Water 水

150g Levain

One quantity of above Tangzhong 

1g  Instant Dry Yeast 酵母 (Optional)

3g  Salt盐 

1 Egg 鸡蛋

30g  Butter黄油 

Method：

1. Built the levain and use at peak.

2. Make the TangZhong:  Mix the flour and water then cook over  medium low heat till form a paste and remove from heat, set aside and cool down.

3. Mix in all ingredients (except butter) and knead till all dried ingredients are incorporated. Rest the dough for 10 minutes. 

4. Continue to knead till you get a dough, about 4-5 minutes. Add in butter, and continue to knead till you achieve a smooth dough.

5.Turn the dough out onto a lightly flour surface, round it and put it back in the bowl and  cover the bowl with a plastic wrap. Let it rise for 2- 3 hrs in a warm place or til double in size.

6. Divide dough by 8 equal portions. Shape each piece into a ball and rest for 15 minutes.

7. Take a ball, flatten into a rectangle , roll the rectangle up, and place it seam side down onto a greased pan dish. Do this with the rest of the dough balls.

8. Cover the bowl with a plastic wrap. Let it rise for second proofing 1-1.5 hr in a warm place. 

9. Preheat oven at 180°C. Bake for 18 -20 minutes or until golden. 

10. Cool on a rack. 

Note：

• For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. 
• Baking time may differ depending on the brand of oven. Please adjust it according to your oven.

制作方法：

1.制作 levain，并在高峰期使用。

2.汤种：将20克面包粉和100克水放进锅里，用中小火不停搅拌煮到形成糊状并从火上移开，放在一旁冷却。

3.混合所有成分（黄油除外）并揉搓，直到加入所有干成分。将面团静置10分钟。

4.继续揉直到成团，大约5分钟。加入黄油，继续揉直到面团变得光滑为止。

5.将面团放到略带面粉的桌面上，将其滚圆，然后放回碗中，并用保鲜膜盖住碗。让它在温暖的地方静置2至3个小时，或至面团翻倍。

6.将面团分割 8等份。将每份滚成小球，静置15分钟。

7.取一个球，压扁成一个矩形，将其向上滚动，然后将其接缝的一面朝下放置在已涂抹油的烤盘上。其余面团也如此操作。

8.用保鲜膜盖住。让它在温暖的地方发酵第二次约1－1.5小时。

9.将烤箱预热至180°C。烘烤18 -20分钟或直到表面金黄。

10.让其在架上冷却。

笔记：

• 进行揉合面团时，以上提供的时间只是作为指示。它仅作为指导。时间可能会有所不同，具体取决于使用的面粉和电动搅拌机的品牌。
• 烘烤时间可能会因烤箱品牌而异。请根据您的烤箱进行调整。

Happy Baking!