Bread : White Bread,Tangzhong Way

I could never imagine making a loaf of bread. Never gave it a thought until Baking Partners challenge came along. When my first attempt turned success - the family now concludes that bread should be made not bought.....

Swathi has adapted this recipe from Christine's Recipes who has used this Asian method of bread making with tangzhong on her blog and must admit the results are just amazing.
The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so,  discard and make fresh. The chilled tangzhong should return to room temperature before adding into other ingredients.

Ingredients of tangzhong - { Formula of  1 parts of flour with 5 parts of water heat at 65C/ 150F}    

• 250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)
•  50gm/ 1/3 cup bread flour

Method of making tangzhong:

1. Mix flour in water/milk well & make free of lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture gets thick and as it gets thicker you notice some “lines”  in the mixture while stirring.  That's when it’s done.  The temperature of tangzhong  usually  is 65 C/149 F.Remove from heat.
3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. 

Fillings: I have used almond flakes instead of cashews and candied fruit ...tastes good as well !

•  1 1/2  Cup freshly grated coconut
•  ½ cup crushed cashew nut
• ½ cup candied fruit
• ¼ cup sugar ( increase sugar if you want more)
•  1 egg white  or ¼ cup milk

Ingredients of bread:

• 350gm/ 2½ cups bread flour ( I used the all purpose flour here)
• 55gm/3tbsp+2tsp caster sugar
• 5gm/1tsp salt
• 56gm egg (equals to 1 large egg) 
• 7gm/1tbsp+1tsp milk powder (to increase fragrance, optional)
• 125ml/ ½cup milk
• 120gm tangzhong (use half of the tangzhong  from above)
• 5 to 6gm/2 tsp instant yeast
• 30gm/3tbsp butter (cut into small pieces, softened at room temperature)

Method of making bread:

1. Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add it to the dry ingredients. In a stand mixer first use the paddle attachment and run the mixer on a slow speed to combine the ingredients. Remove and attach the dough hook.First run on slow gradually increase the speed to medium  until you get a dough shape and gluten has developed, add butter. Mind you, it’d be quite messy at this stage  Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”/ window pan test, it’s done. The time of kneading all depends on how hard and fast you knead.
2. 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 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C/ 80 F.)
3. Transfer to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.

I have divided the dough into two parts - one part into the loaf pan as instructed. The other I have used for the coconut filling.

1. To make a filling then divide dough into two half, one is slightly higher amount than the other, with one half with more dough  make a 9 inch round and thick of ½ inch and place it in your cake tin, evenly spread your filling on the top. Then make the second half which is less than the first. Make another 9 inch round and cover the filling and seal  the sides so that it won’t, stretch out while baking
2. Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
3. Brush whisked egg on surface. Bake in a pre-heated 180C (350F) oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.

On one of my visits to the supermarket I came across a pack of multigrain bread flour and  I made the same recipe using it ...the result has only increased my faith in making bread at home.

I hereby link this post to Baking Partners Challenge No.8