Tangzhong method / Water- Roux method was developed in Asia and this technique was introduced by Yvonne Chen in her Chinese book, entitled “65°C Bread
Doctor”. In her book, she described that this water roux method/ tangzhong is the
“secret ingredient” which originated from Japan, to make soft bread which can retain its soft texture for 3 to 4 days. This easy and foolproof recipe was prepared for this month BAKING PARTNERS Challenge started by Swathi of Zesty South Indian Kitchen..
This Method assure a very soft and fluffy bread. Once tried and tasted you wont go back to store bought one..Very additive and tasty!!
Preparation time: 30 minutes ~ 45 minutes ( including water roux paste cooling time)
Proving time: 1 hour 30 minutes ~ 1 hours 40 minutes
Cooking time: 25 minutes ~ 35 minutes
Referred from : ‘波特吐司’ recipe from the cookbook ‘65°C湯種麵包’ by 陳郁芬
Yield: 1 loaf bread as shown in the picture
350g / 2. 5 cups bread flour
1 tbsp milk powder
50g / ¼ cup caster sugar ( original recipe calls for 30g but I increased to 50g)
¾ tsp salt
7g / 2 ½ tsp instant dry yeast
150ml / 5oz lukewarm water or milk, adjust as necessary ( It took 125ml/ 4 oz lukewarm milk for me).
30g / 2tbsp butter @ room temperature, cubed
FOR WATER – ROUX PASTE ( TANGZHONG METHOD)
20g / 1 ½ tbsp bread flour
100ml / 3.5oz water
Cooking: For water- roux paste
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC or it should thickened to a paste like thick porridge. i.e when you stir you can see the bottom of the pan. Transfer to other bowl and cover it with cling/ plastic wrap.
Allow it to cool completely before using it or refrigerate for one or two day not more than with decolorization.
Sift bread flour, milk powder, caster sugar and salt in a mixing bowl or onto the working surface. Add instant dry yeast and mix well.
Form the flour mixture into a well. Add water roux paste and mix in. Gradually add enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes in stand mixer with hook attachment at setting 2 until smooth and elastic or knead it for 15 minutes by hand using folding method until smooth and elastic.
Knead in butter until incorporated. Continue kneading until it become soft and elastic, non sticky dough. i.e Dough should stretch long like bubblegum when pulled.
Shape it to round dough and transfer it to greased wide bowl. Cover it with cling wrap and rest it in warm place for an hour or till it double its size. I usually rest it in oven with oven lights on.
After an hour, test the dough by dipping a finger into dough and poke down into the center as far as finger will go and pull out again and the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further. Meantime grease the bread tin and keep it ready.
Punch down, knead briefly and form into a ball shape. Then divide into 5 equal portions. Form each into balls and let rest for 15 minutes.
Roll out each dough piece to about 30cm long with about 10cm width to fit the loaf tin. Roll up from the short end like a Swiss roll or fold it as shown in the picture. Place the five rolls into the tin.
Leave it for the 2nd round of proofing, about 40 minutes, or until
the dough rises up to ¾ of the height of the tin inside. At the end of the rising, preheat the oven to 350F/180C.
Brush milk on bread dough. Bake in a pre-heated 180C (350F) oven for
35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire
rack and let cool completely. Slice to serve or place in an airtight
plastic bag or container once it’s thoroughly cooled.
This Recipe is for Baking Partners Challenge..