Over the recent holidays I really got into this really simple and delicious bread using this method of bread making called Tangzhong method.
I actually came across this recipe posted by Christine's Recipes Japanese Style Bacon and Cheese Bread last Christmas but never thought about making as I've always thought bread making was just too difficult. All that work for a loaf of bread but nothing beats the aroma of freshly baked bread....MMMmmmmm
Since my first adventure with bread making, I've just about made as many variations I could think of that the family would eat but there's so much more to bake. So anyway thanks to Christine for posting this recipe it's now a family fav!!
My first attempt at this recipe was the Bacon and Cheese Bread but I replaced the bacon with Turkey Ham. It was really easy and it was finished up in no time. The other variations I tried out was Cheddar Cheese, Cinnamon Sugar and Chocolate.
.................Try it!!!
Japanese Style Bread (Tangzhong Method)
Tangzhong Starter50 g plain flour
250 ml milk
1.Mix flour and water till it is smooth in a small saucepan. Stir it constantly with a wooden spoon over medium heat and so that it doesn't stick or burn the pan.
2. The mixture will get thicker and you'll see lines appearing in the mixture for every stir you make. The mixture is ready at this point and you will have the 65°C TangZhong.
3. Transfer the hot Tangzhong into a bowl and cover it with cling wrap making sure that it touches the surface of the mixture to prevent it from drying up. Cool the mixture to room temperature before using it. You can also refrigerate it and use for another day but it should be used within 3 days. I would normally chill it for about 30 mins before I use it.Discard the mixture if it changes colour.
Japanese Style Bread
400g plain flour, extra flour
Tangzhong starter
125ml milk, warm
1/2 tsp salt
50g sugar
1 egg
5 tsp dry yeast
50g butter, soften
Filling
Chopped ham and cheddar cheese
1. Place ingredients in a bowl and make a well, adding the tangzhong starter, egg, milk and butter and knead until it forms a dough. The dough can get really sticky so add extra flour and knead the dough until it is smooth but not elastic.
2. Place the dough in a greased bowl and cover with a damp tea towel until it doubles in bulk or for about 40 mins - 1 hr. I would normally preheat the oven at 180C for about 4 mins and turn off the heat and use the oven to proof the dough.
3. Punch down the bread dough when it has doubled in bulk and knead into 4 equal portions. Cover the dough with cling wrap and let it rest for 15 mins.
4.Shape and roll out the dough into ovals. Sprinkle the fillings and place it seal side down into 2 greased loaf tins for another 40 mins - 1 hr or until dough is double in size.
5. Preheat the oven to 180C and bake for 25 to 30mins.
Remove bread from the tins and cool on rack.
The best thing about this recipe is that you can vary the fillings and shape of the bread. You can also form the bread into buns and bake on a tray.
250 ml milk
1.Mix flour and water till it is smooth in a small saucepan. Stir it constantly with a wooden spoon over medium heat and so that it doesn't stick or burn the pan.
2. The mixture will get thicker and you'll see lines appearing in the mixture for every stir you make. The mixture is ready at this point and you will have the 65°C TangZhong.
3. Transfer the hot Tangzhong into a bowl and cover it with cling wrap making sure that it touches the surface of the mixture to prevent it from drying up. Cool the mixture to room temperature before using it. You can also refrigerate it and use for another day but it should be used within 3 days. I would normally chill it for about 30 mins before I use it.Discard the mixture if it changes colour.
Japanese Style Bread
400g plain flour, extra flour
Tangzhong starter
125ml milk, warm
1/2 tsp salt
50g sugar
1 egg
5 tsp dry yeast
50g butter, soften
Filling
Chopped ham and cheddar cheese
1. Place ingredients in a bowl and make a well, adding the tangzhong starter, egg, milk and butter and knead until it forms a dough. The dough can get really sticky so add extra flour and knead the dough until it is smooth but not elastic.
2. Place the dough in a greased bowl and cover with a damp tea towel until it doubles in bulk or for about 40 mins - 1 hr. I would normally preheat the oven at 180C for about 4 mins and turn off the heat and use the oven to proof the dough.
3. Punch down the bread dough when it has doubled in bulk and knead into 4 equal portions. Cover the dough with cling wrap and let it rest for 15 mins.
4.Shape and roll out the dough into ovals. Sprinkle the fillings and place it seal side down into 2 greased loaf tins for another 40 mins - 1 hr or until dough is double in size.
5. Preheat the oven to 180C and bake for 25 to 30mins.
Remove bread from the tins and cool on rack.
The best thing about this recipe is that you can vary the fillings and shape of the bread. You can also form the bread into buns and bake on a tray.
No comments:
Post a Comment