Tang Zhong (Water Roux) Bread Making Part 2 – The success
As our old Chinese proverb quotes "failure is the mother of success". I was not held back by the last 3 tumbles I experienced with Tangzhong bread making. I moved on to try out Yvonne Chen's Tangzhong White Toast bread recipe and this time I finally got it right! I felt so contented the moment I sliced open the center of the loaf and revealed cottony, fluffy and spongy texture J
|Fluffy and spongy Cottony Toast Bread 波特吐司 (湯種法)|
|Cottony Toast Bread (Featured in Group Recipes 17/11/2010)|
Compare to the direct bread making method, the dough using water roux method is much stickier. No wonder many suggested using dough mixer to do the mixing and kneading for Tanzhong bread. But, if you like the idea of 100% handmade then you must prepare to stick your hands into gloppy and gooey mess dough. I tried to use wooden spatula to mix the dough as much as possible until the dough was too sticky to move then only I used hands. In my opinion, the final kneading was the most tiring part; I spent 15 minutes to totally blend in the butter to form glossy, smooth and stretchy dough. Overall, it took me about 40 to 45 minutes of hand mixing and kneading time before the dough was ready for it first proof.
This recipe I shared was based on my hand kneading experience; for original recipe using machine kneads you can refer to Christine Recipes of her Tanzhong Hokkaido Milky loaf.
COTTONY TOAST BREAD (WATER ROUX STARTER)
Bread Dough :
365g high grade flour (Bread Flour )
12g Milk powder
30g caster Sugar
8g Instant Dry Yeast
120g Tangzhong ( 50g High grade flour : 250ml Water )
30g melted Butter
TANGZHONG (WATER ROUX STARTER) MAKING METHOD::
The ratio of flour to water is 1:5
This means mix up 1 part of High grade flour (Bread flour) with 5 parts of water (by weight) at 65°C to form runny dough with traces. By traces means you can forms impressions by stirring the paste.
This Tangzhong starter can be kept for 1-2 days in refrigerator. However, discard once the mixture turns grayish.
DOUGH MAKING METHOD: (HAND KNEADING METHOD)
For this recipe, I had revised down to 77% from original measurements. This was because I was running out of high grade flour and the amount of flour I had on hand was only 77% of the original recipe.
將材料放入攪拌盆， 加入材料 A， 把酵母和糖、鹽分開放。以免脫水。
但坚持搓下去，10分钟后，一旦面团没那么油腻，回迁台面揉面至光滑，富有弹性可扩展阶段的面团。把揉好的面团放入干净的容器中，跟着用保鲜膜盖好，作第一次发酵，至面团发大两倍。（手指测试 - 将手指戳下面团中心起不来，就证明面团充分发酵）