I cannot belive how fast the year is galloping past, and we are at the end of January.
Month end also means Fresh From the Oven reveal date, where this month we were challenged by Silvia and Ivan from mushitz, to make bread using the Tangzhong method.
Tangzhong means water roux – and the method was popularised in the 1990s by Yvonne Chen’s book “The 65º C Bread Doctor”. By making a roux you develop some of the gluten before the bread is baked, and the resulting loaf is very fluffy soft and tender.
The bread was indeed, fluffy, soft and tender and delicious, but was also the stickest dough I have ever worked with, not something that I would have liked to attempt without Fifi, my new and already very loved stand mixer with her trusty dough hook.
I will be making this one again, maybe stuffing the loaf next time.
Thanks to Silvia and Ivan for a fantastic challenge.
Recipe: Tangzhong Bread
Adapted from Christine’s Recipes
For the Tangzhong:
- 30 gr flour;
- 150 gr cold water.
For the Dough:
- 350 gr strong flour;
- 5 gr instant yeast (or 15 gr fresh yeast);
- 55 gr sugar;
- 5 gr salt;
- 1 egg;
- 125 gr milk (buttermilk works too);
- 120 gr tangzhong;
- 30 gr butter, melted and cooled.
- the rest of the tangzhong – it adds gloss and nice golden colour to the crust during baking.
Prepare the tangzhong. Whisk together cold water and flour (there should be no lumps) and cook over low heat (stirring all the time) until the temperature reaches 65ºC.
If you don’t have a thermometer – no problem – cook until the spoon you’re stirring with leaves a trace. The mixture should have the consistency of something in the middle between crème anglaise and pastry cream.
Leave the tangzhong to cool down at room temperature before using it.
Prepare the dough. Dissolve yeast in the milk. Combine together flour, sugar and salt then add in milk with the yeast, tangzhong and egg. Use your hand or stand mixer equipped with the dough hooks to mix all the ingredients into a soft dough then add in the butter. Let the mixer do the kneading part for 15 – 20 minutes. You can say if the dough is ready by tearing a small piece of it and stretching it to a very thin membrane before it tears. Cover the bowl and leave it to become double in bulk.
Knock the dough down on a lightly floured counter top, give it a quick knead just to let the gas escape, then form it as desired – a loaf or small buns. Transfer to buttered loaf pan or lined with paper sheet pan if making buns. Cover with plastic wrap and let it double in bulk again.
Preheat the oven to 180ºC. Brush with the rest of the tangzhong and bake for around 30 – 35 minutes until nicely golden.