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Tangzhong Bread

Tangzhong Bread/ Easy bread with Tangzhong Method

Jayanthy Asokan
Are you tired of baking bread that turns out dense and dry? Have you been searching for a foolproof recipe that guarantees soft and fluffy bread every time? Look no further than the Tangzhong bread recipe.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 25 minutes
Proofing Time 2 hours
Total Time 2 hours 50 minutes
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Japanese
Servings 5 people
Calories 395.3 kcal

Equipment

Microwave Convection Oven
Mixing bowl
Spatula
8 ½ *4 ½ loaf pan

Ingredients
 
 

  • 3 cups all-purpose flour ( reserve ½ cup from 3 cups)
  • 1 teaspoon instant yeast
  • ½ cup lukewarm milk ( for blooming the yeast)
  • 4½ tablespoon sugar ( ½ teaspoon of sugar for blooming the yeast)
  • ¾ teaspoon salt
  • 2 tablespoon butter ( mixing into the dough)
  • 1 egg yolk +1 teaspoon milk (for egg wash)

For making Tangzhong ( water roux method)

  • 6 tablespoon all-purpose flour
  • 1 cup water (cold water)

Instructions
 

Tangzhong preparation ( water roux method)

  • Add one cup of water to a pan.
  • To the water, add six tablespoons of all-purpose flour and mix well.
  • Mix the flour well, without any lumps. It is an important step to follow. Switch on the heat to medium heat and stir.
  • The flour absorbs water and forms a smooth, shiny gelatinous mixture. Stir continuously.
  • The consistency of the mix has changed into a thick paste, and all the water has been absorbed into the flour. It is the consistency I prefer. Some prefer a slightly thin consistency, which is a big no for me.
  • Turn off the heat and transfer the contents to another dish. Cover it with plastic wrap once it is slightly cool. It helps to prevent the surface from drying. The roux starter is ready for making the bread.

LET’S SEE STEP-BY-STEP PREPARATION OF TANGZHONG BREAD

  • In the bowl of a stand mixer fitted with a dough hook, add the cooled tangzhong.
  • Combine the 2 ½ cup flour (reserve ½ a cup flour), sugar, salt, and activated bubbly yeast mixture.
  • Turn on the machine to knead at low to medium speed for 5 minutes. If the dough is too wet, add the remaining flour (reserved ½ a cup of flour ) one tablespoon at a time. Be patient, the flour needs time to absorb moisture from the dough.
  • When the dough pulls away from the mixing bowl, add one tablespoon of softened butter and continue kneading. If the dough is too sticky, add a little more of the remaining flour, one tablespoon at a time. I usually alternate the butter and flour. Wait until each ingredient is well incorporated before adding the next one.
  • Continue to knead for 15 minutes at medium speed. Every machine is different, so set it according to its needs. When it is done, do the window pane test to check the elasticity as shown in the picture. The machine job is over.
  • Grease a bowl and transfer the dough to it. Smear a little oil on the dough to avoid dryness. Cover it and let it prove for an hour.
  • The dough is well-risen. Punch down to deflate the air.
  • Divide the dough into two equal parts. Roll it tightly and cover it with a kitchen towel or cling wrap for 15 minutes.

HOW TO ROLL THE TANGZHONG BREAD DOUGH

  • After fifteen minutes, lightly dust a silicon mat and a rolling pin with flour. Take one divided dough and gently knead to release the gas. Now roll the dough to a square shape, as shown in the picture.
  • Fold ⅓ of the dough towards the centre of the dough on both sides, as in the picture. Finally, starting from one end of the dough, gently roll the dough into a log.
  • Roll both the dough pieces and place them on a greased loaf tin. Cover it with a kitchen towel for 45 minutes for the second proof.
  • When the time is up, prepare the egg wash by whisking an egg yolk with a tablespoon of milk. Gently apply on the top of the dough.
  • Preheat the oven to 180°C and bake it for 24 to 26 minutes, until the top achieves a beautiful brown colour. Remove the loaf tin from the oven and let it cool for 8 to 10 minutes.

COOLING AND SLICING SUGGESTION

  • Gently run a knife around the edges to loosen the bread, then turn it out and cool it completely on a wire rack. Bake bread the previous day and cover the loaf with a neat kitchen towel overnight to get the soft crust. Slice the bread with a serrated knife to get a proper even slice.

Notes

  • Yeast plays an important role in any bread-making process. So, test the freshness of the yeast.
  • Do not overproof the bread dough, as it will result in an unpleasant yeast flavour.
  • Always buy good branded fresh yeast.

Nutrition

Serving: 1personCalories: 395.3kcalCarbohydrates: 75.8gProtein: 9.7gFat: 5.6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.4gTrans Fat: 0.2gCholesterol: 12mgSodium: 390.2mgPotassium: 114.4mgFiber: 2.9gSugar: 11gVitamin A: 139.9IUVitamin C: 0.01mgCalcium: 16.4mgIron: 4mg
Keyword Tangzhong, Tangzhong bread, Tangzhong bread recipe
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