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Sunday, October 7, 2012

Super Soft Loaf Bread [Tangzhong Method]

This is really a super soft loaf bread.  Actually, I baked this bread [2 loaves] before with a burnt top 'darker than the Roti Benggali' but the bread is really soft and moist.  The reason for the burnt top was because of my oven setting.  I accidentally turned it to top heat during the whole process of baking.  Initially I thought it was because the bread rose very high and so near to the top heating element.   Thinking it was a flopped recipe, I didn't bother to take any pictures [should have took some photos to show the burnt top] and dare not share the other loaf with my neighbour.

So I baked this bread again which turned out well without the burnt top but I added 1 tbsp wholemeal flour.  This bread  is better without the wholemeal flour [please omit it].  Next time, I'll just use white bread flour.
Ingredients
[makes 1 loaf]
270 gm bread flour [I added 1 tbsp wholemeal flour-optional]
90 gm tangzhong paste [water roux]
30 gm sugar [I used 1 tbsp]
1/2 tsp salt
1 egg [50-60 gm]
60 ml milk
1 1/2 tsp yeast
30 gm butter [I used 1 tbsp]
  1. Mix all ingredients [except butter] in a mixing bowl.  Knead until soft.
  2. Add in butter and continue to knead until soft, smooth and elastic [window pane stage].  Dough is quite wet but still manageable with further kneading.
  3. Shape into a round ball and leave to proof until double in size. 
  4. Punch down.  Roll out dough into a swiss roll shape.  Place in Pullman's tin to proof for 45 minutes or until double in size.  You can proof it in an oven @ 40 degrees C for 45 minutes [it will rise beautifully to double in size or until 80% height of the tin].
  5. Bake in preheated oven at 170 degrees for 30 minutes.
  6. Remove bread immediately to cool on rack.
How To Prepare Tangzhong [Bread Starter/Water Roux] - Ratio of flour to water is 1:5]
[yields about 270 gm tangzhong paste, enough for making 3 loaves of the above bread]

50 gm bread flour
250 ml water
  • Mix flour with water until well combined.  Cooked to 65 degrees C on low heat, keep stirring into a smooth, thick paste.
  • Store in container, cover with cling film.  Cool and refrigerate until required.
Notes
- thaw to room temperature before use
- leftover can be kept for 2-3 days
- discard if greyish

I'm sharing this post with Bake Your Own Bread hosted by girlichef.

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