I've heard alot about the Tangzhong method but I've never had the chance to try it. Having 2 kids has been taking a toll on my baking time! Today I finally found the time and energy to try it out and I was not disappointed! The bread turned out just like they claim. Fluffy, chewy and yet still soft. The original dough recipe is from DessertzHouse. I just changed the filling.
HOW TO MAKE TANGZHONG
1 : 5 (bread flour : water)
example 100g flour : 500g water
- Mix flour and water together and keep stirring over low heat with a whisk until mixture turns thick and swirl lines appear.
- Let the tangzhong cool down to room temperature before using.
Double Cheese Bread
(makes 8 in a 8" pan)
240g bread flour
60g flour paste (tangzhong)
30g butter (softened)
1 egg yolk with a splash of milk for eggwash
Block cheddar cheese cut into small cubes for filling
Shredded cheddar for sprinkling ontop
- Put all of the bread ingredients, except butter into a mixing bowl.
- Add butter after everything is nearly incorporated.
- Knead the dough until it becomes very elastic and smooth. I use the mixer.
- Grease a bowl with some oil, put the bread dough inside. Cover with some cling wrap and proof the dough until double in size. To check that the dough is ready or not, insert your floured finger into the middle of the bread dough, if the hole stays there then it is ready.
- Push the air out of the bread dough. Allow the dough to rest for 15 minutes.
- Cut the dough into 8 equal portions.
- Flatten each piece of dough, put a piece of cheese in the middle and close it up. Roll the dough into a ball and place into a greased 8" pan.
- Proof for the dough for the second time at a warm place until double in size.
- Brush dough with eggwash and sprinkle with cheese.
- Bake in a preheated oven at 170C for 15 minutes. Transfer onto a wire rack to let cool.
I am no expert in making bread. I learn as I go along. But here are some things I learned through experience so I'm sharing it with you here today.
The thing about bread is that there is no hard and fast rule. Instead of flour, try oiling your hands before handling the dough. It prevents sticking and keeps the bread nice and moist without the extra flour.
There is no exact timing for proofing. It depends on everything from the flour, the yeast to the weather and temperature of your kitchen. USE YOUR EYES to judge!
Overall I was quite pleased with the result of the bread. Best thing is that I have leftover tangzhong, so I can continue exploring this method tomorrow. Practice makes perfect!