Tangzhong Bread

Find more recipes at fussfreeflavours.com

4.75 from 4 votes

Tangzhong is a technique you need to know if you love fresh fluffy bread that stays fresh for days. it is the easiest and best way to make the softest bread.

Servings: slices

Author: Helen Best-Shaw

Prep Time2 30

Cook Time30

Total Time3

Ingredients

For the Tangzhong:

30 g plain / all purpose flour
150 g cold water

For the Dough:

125 g milk - 1
5 g instant yeast - 2
350 g strong white flour
55 g sugar
5 g salt
120 g tangzhong
1 egg
30 g butter

For Glazing:

the rest of the tangzhong

Instructions

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.
30 g plain / all purpose flour, 150 g cold water
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.
125 g milk, 5 g instant yeast
Mix the flour, sugar and salt together. Then add the milk and yeast mixture, 120g of the Tangzhong mixture and the egg.
350 g strong white flour, 55 g sugar, 5 g salt, 120 g tangzhong, 1 egg
Mix the ingredients together, either by hand, or with an electric mixer with a dough hook to a soft dough, then add the softened butter.
30 g butter
Let the mixer knead for 15 – 20 minutes. You can see if the dough is ready by tearing a small piece of it and stretching it to a very thin membrane that you can almost see through, before it tears.
Cover the bowl and leave it to double in bulk. The time taken can vary considerably according the the temperature.
Knock the dough down on a lightly floured counter top, giving it a quick knead just to let the gas escape.
Divide the dough into three. One by one roll each piece into an oval, and then fold each side in so you have three layers. Roll up.
Place each roll, seam side down, in a buttered, or lined 2lb loaf tin ( 22cm / 8.5inch). Cover and allow it to double in size again.
Preheat the oven to 180ºC. Brush with the rest of the tangzhong and bake for around 30 – 35 minutes until nicely golden.
the rest of the tangzhong

Notes

Ingredients

Milk - Any type of milk - or buttermilk works here
Yeast - 5g of dried, or 15g of fresh yeast.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.