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Thursday, December 6, 2012

Japanese Style Loaf Bread [Tangzhong Method]

A soft, moist  and QQ loaf bread with wholemeal flour added.  You can use all bread flour too.



Ingredients for Tangzhong [Water Roux Paste]
[yields about 250 gm water roux paste]
50 gm bread flour
250 ml [1 cup] water

  • Mix flour and water in a small 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.
Note: This water roux can be kept in an airtight container after cooling in the refrigerator for a day if not using immediately.  If after several days, discard if roux already turned grey.

Ingredients
[makes 2 loaves x 500 gm]
[original recipe from Christine's Recipe with some modifications]
600 gm bread flour
100 gm wholemeal flour
1 1/2 tsp salt
4 tbsp sugar
2 tbsp milk powder [optional]
4 tsp instant yeast
All of the above water roux [tangzhong paste]
1 large egg
220-250 ml milk
60 gm butter
  1. Knead all dough ingredients [except butter and water] on slow speed to combine.  Add in water gradually as you may need less than 250 ml because of the water roux paste.   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 [if dough is too wet, it may prolong the kneading time].
  3. Form dough into a ball.  Place in a bowl covered to rest for 30 minutes or double in size [usually is less than 1 hour depending on temperature of the day].
  4. Punch down rested dough.  Divide into 2 equal portions.  Round up into a ball.  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 tins.
  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 160 degrees C for 40 minutes.  Remove and cool on wire rack. 

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