Ingredients for tangzhong:
Bread Flour-1/3 cup/50 gms
Water-1/2 cupMilk-1/2 cup
Ingredients for bread:
Bread flour-21/2 cups/350gms
Caster Sugar-3 tbsp+2 tsp/55 gms
Salt-1 tsp/5gm
Egg-1 large/56gm
Milk powder-1 tbsp+ 1 tsp/7 gm(optional)
Milk-1/2 cup/125ml
Tangzhong-120 gm
Instant Yeast- 2 tsp/5 to 6 gm
Butter-3 tbsp/30gm(softened)
Method of Preparation:
1. Mix flour n water well without any lumps. Cook over medium low heat, stirring constantly to avoid burning or sticking. The mixture starts to become thick.
2. Once you see some lines appear in mixture when you stir with spoon remove from heat. The temperature of mixture will be 65c/149F.
3. Transfer it to a clean bowl and wrap with a cling film to avoid drying. Once cooled completely this can be used to make bread. You can use it the same day or the next day.
1. Combine all dry ingredients in a bowl make a well in center and set aside.
2. whisk egg, milk, tangzhong together and add this into the dry ingredients. Knead until everything comes together and you get a dough shape and gluten has developed. Then knead the butter.
3. Knead the dough into a ball shape and keep it in a greased bowl covered with a kitchen towel to proof till its doubled in size, about 40 minutes or more depending on the weather.
4. Transfer it to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into small balls, wrap in cling film and let rest for 15 minutes. Meanwhile grease a 9"X 5" loaf pan. Preheat the oven to 350F.
5. Take a small ball and roll it to a small oval shape using a rolling pin. Fold the smaller side into center and then the other side slightly over the earlier one.
6. Now roll again to form a small rectangle and then make it to a roll. Keep the roll in the baking pan and continue with the other dough ball.
7. Set it aside covered with a kitchen towel to proof for 40 minutes or till it reaches to 3/4th of the tin.
8. Apply a layer of egg wash to the dough and bake it in the preheated oven for 35 to 40 minutes. To check doneness tap the bread and you should hear a hollow sound.
9. Transfer to wire rack to cool completely. Slice and enjoy soft freshly baked bread. You can keep it in airtight box for later use.
Turned them to a simple sandwich..... |
Notes:
1. Tangzhong can be kept fr a day or two in fridge. Do not use it if you see it has turned dark. Top be on safer side use it on the day its made or the next day.2. You can make this bread into rolls, shape it, fill it.
3. Instead of bread flour you can use all purpose flour.
4. For the half milk half water used in making tangzhong you can use full 1 cup water.
5. Instead of egg wash you can use milk or cream to get brown color, but gloss will not be there.
6. While baking if the top of your bread is browning fast then cover it with a foil.
7. The rise time of dough depends on the area you live.
8. The dough is very sticky.Its a mess when you knead with hand. You have to knead till it is soft and elastic and do not add extra dough. Kneading properly should help to get rid of stickiness.
For shaping the bread check this link.
Wow yummy bread. Lovely clicks.
ReplyDeleteDelicious white bread, I love it, you did very well.
ReplyDeleteAwesome clicks Reshmi! And love that sandwich :)
ReplyDeleteSo moist and lovely bread, love the clicks that too sandwich one looks wonderful.
ReplyDeleteYummy n soft bread,very nice clicks too:)
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Bread looks wonderful Reshmi! Beautiful clicks too
ReplyDeletenew to me.. Looks great
ReplyDeletethe bread looks beautifully baked; nice pics too
ReplyDeleteLovely. The texture looks perfect.
ReplyDeletePretty and perfect loaf of bread ...so nice !
ReplyDeleteAwesome bake..the bread looks wonderful...I like your new header Reshmi
ReplyDeleteSoft and supem breadr yu
ReplyDeleteBeautiful,spongy and stunning bread, love ur sandwich,soo tempting.
ReplyDeleteAmazing dear !!! Lip smacking sandwich :) Beautiful :)
ReplyDeleteso beautiful reshmi that is one beautiful loaf love the texture dear.
ReplyDeletePicture perfect!!! so soft and so tender bread!!
ReplyDeleteSowmya
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Bread looks perfect.Turning to sandwich.Must be delicious
ReplyDeleteTc,
Humi
Perfect Bread
ReplyDeletewow, this looks extremely delicious
ReplyDeletewow! nice clicks!
ReplyDeletebeautiful clicks with blue background :) well made..
ReplyDeleteI am so drooling over the amazingly soft bread and those yummy sandwiches you made!!
ReplyDeleteYummy clicks.. Super soft bread :)
ReplyDeleteperfect for sandwiches, bread looks so soft...
ReplyDeletewow lovely loaf of bread.
ReplyDeleteHi reshmi,
ReplyDeletefirst time her, and got to say..you have an awesome blog. the pcitures are all really amazing.
Pics are amazing dear,soft and yummy bread..love it
ReplyDeleteBeautiful bake and superb clicks... kanedukan thonilla :)Sandwich kanditu kothiyayi poyi ketto :)
ReplyDeleteYour bread looks perfect! I'm sure everyone enjoyed it!
ReplyDeleteSo nice of you to use great colors are back drops. Adore the blue. The bread is of course the hero :)
ReplyDeleteWhat a gorgeous loaf of bread! Very inviting pictures too!
ReplyDeletenice picture ..btw i use Christine recipe to..and yours look awesome! qistcupcakes
ReplyDeleteBeautiful loaf!
ReplyDeleteAmazing ! This is cool!
ReplyDelete