Tangzhong Wholemeal Bread 湯種麵包
Make one 22 x10.5 x 10 cm Loaf
Tangzhong Starter dough
20gm cup bread flour
100ml water (could be replaced by milk, or 50/50 water and
Method of making starter dough:
1. Mix flour in water well without any lumps. Cook over
medium-low heat, stirring consistently until gluey and
Remove from heat.
2. Transfer into a clean bowl. Cover with a cling wrap to prevent from drying up. Let cool.
Chill in fridge for at least one hour. Then
the batter is ready to be used.
200g bread flour
150g /whole meal / whole meal flour
1 tsp instant dried
1 egg, at room temperature and slightly beaten
110g milk, at room temperature
100g tangzhong, at room temperature
40g unsalted butter, slightly softened at room temperature
1. Combine all dry ingredients (A) flour, salt, sugar and
instant yeast in a bowl. Make a well in the center. Whisk and combine
all wet ingredients: milk, egg and starter dough, then add into
the well of the dry ingredients.
2. Knead until you get a dough shape and gluten has
developed, then knead in the butter. Keep kneading until
the dough is smooth, not sticky and elastic.
3. Knead the dough into a ball shape. Place in a greased bowl
and cover with a wet towel or cling wrap. Let it proof till it's
doubled in size, about 1Ĺ - 2 hour.
4. Transfer to a clean floured surface. Punch down and divide the
dough into three equal portions . Knead into ball shapes. Cover
with cling wrap, let rest for 15 minutes.
5. Roll out each portion of the dough with a rolling pin into an
oval shape. Roll
from the upper, shorter end down to the bottom . Flatten the
dough with your rolling pin. Then roll once again Swiss
roll-style . The seals
6. Arrange the rolled-up dough in a greased or non-stick loaf
tin . Leave it for the 2nd round of proofing, about 1- 1Ĺ
or until the dough rises up to 3/4 of the height of the tin
inside. Close the loaf lid. If your tin doesnít have a
lid, just cover with aluminum foil.
7. Bake at 180C for 30 minutes or till the bread is golden brown
Notes - As whole meal flour is added, itís very hard to knead the
dough until it passes windowpane test. Just knead it until itís
very elastic. When you try to stretch the dough into a thin
translucent membrane (i.e. a windowpane), itíd be broken into an
irregular hole. Itís done. Donít ever over-knead it
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