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Sunday, November 11, 2012

Wholemeal Loaf [Tangzhong Method]

After baking the wholemeal yoghurt loaf [see here] using straight dough method which isn't too bad, I thought why not try another using tangzhong method [please see here].  With this method, it is believed that it yields fluffy bread that stays soft for many days.  Seems not that difficult either with the help of the machine to knead the dough.  As advised by Christine, it's very hard to knead the dough until it passes window pane test cos' wholemeal flour is added.  So just knead until it's very elastic will do.

Anyway, this loaf is soft and healthy bread for breakfast.  Hopefully with regular consumption, the body's cholesterol and BP levels will never escalate and always in control.... hahaha!.  Many people with high cholesterol avoided medication cos' it is costly.  Maybe with this kind of bread, it's of help to them.

200 gm bread flour
150 gm wholemeal flour
40 gm sugar
5 gm salt
6 gm instant yeast
100 gm tangzhong [refer here] *
1 egg
110 ml milk
40 gm butter
  1. Knead all dough ingredients [except butter] on slow speed to combine.   Then  continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
  2. Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined.  Knead for about 5-7 minutes until smooth, elastic and dough is not sticky.
  3. Form dough into a ball.  Place in a bowl covered to rest for 45 minutes or double in size [usually is less than 1 hour depending on temperature of the day].
  4. Punch down rested dough.  Divide into 3 equal portions.  Round up into a ball and rest for 15 minutes.  Roll and fold into thirds then roll each portion into a rectangle.   Roll up like swiss roll and seal the edges well.    Place the  loaves in greased Pullman's tin.
  5. Leave in oven to proof until double in size [about 1 hour/rise to 80% of the baking tin] or in a heated oven at 40 degrees C for 45 minutes.
  6. Bake in preheated oven at 170 degrees C for 30 - 35 minutes.  Remove and cool on wire rack.  

* To prepare Tangzhong Paste/Water-Roux Paste (湯種) [adapted from Minty's Kitchen] 
[yields about 150 gm tangzhong]
25 gm bread flour
125 ml water

  • Mix flour and water in a normal saucepan.
  • Cook over medium-low heat, stirring continuously until it reaches 65ºC (should thickened to a paste at this stage) and when you stir you can see the bottom of the pan.
  • Remove from heat and place a cling film over the paste (making sure that it touches the paste) and leave until lukewarm before using.


Phong Hong said...

I have read about Tangzhong method and find it quiet interesting. I am quiet curious and will try it when I am free.

Kimmy said...

Hi Phong Hong, just an extra step that's to prepare the Tangzhong, otherwise the rest remains the same.

Raymond Fong said...

amazing just did it, just like what you buy in the stores

Melody Manassee said...

110 milk? How much is that?

Kimmy said...

Hi Melody, sorry for the typo error. It's 110 ml. Thanks for the highlight.

Anonymous said...

Hi Kimmy,

May I know where did u buy your loaf pan? I'm in KL.



Kimmy said...

Hi J, I'm using the Pullman's tin. You can get it at shops selling baking items and ingredients or those selling kitchen utensils. They have several sizes.

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