Hello everyone, I'm Gao. Today we are going to make Japanese Tangzhong bread.
Let's make the Tangzhong first.
Mix flour and water.
Stir well.
Heat on the stove.
Turn on a medium-low heat, and when you see solids appear, turn the heat down to low.
The principle of Tangzhong and using boiling water to make the dough is the same. It is to partially cook the starch first.
This cooked starch retain more water, and the bread will be soft.
until all the liquid has transformed into this gooey state.
The gelatinization temperature of wheat starch is about 65 degrees Celsius, and you don't need to bring it to a boil.
Cover and let cool. Tangzhong is cooked.
At this point, take the milk, butter, and eggs out of the refrigerator, let them return to the room temperature.
The room temperature in my house is 21 degrees Celsius, if the temperature in your house is high, take the butter out only.
This thick batter is Tangzhong. After the bread is baked you can see how effective it retains water in bread.
Take 150 grams of cooled Tangzhong.
Add milk, yeast.
Stir.
Then add egg white, the recipe calls for lots of sugar, the bread will taste sweet.
A last, some salt.
Stir first, then add the bread flour.
In this bread recipe, we are pursuing the softest and fluffiest bread structure, so it has very high requirement for gluten.
Besides Tangzhong will make the dough very sticky, it is recommended to use a stand mixer to knead the dough.
Of course you can also knead it by hand.
After mixing into a ball, beat the dough with speed 4. About 4-5 minutes.
Then put in room temperature butter.
Continue to beat at speed 4. About 12-15 minutes.
The edges of the bowl are clean and the dough looks smooth on the surface.
I'll take the dough out to show you. I have oiled this pot in advance.
The dough looks bumpy, but you can feel it is very soft and has a shiny surface.
You can pull out a large and thin film.
Arrange the dough. Put it in a warm place to ferment. About 1-2 hours.
Double in size.
Take out the dough.
Press out the air.
This recipe is for making 2 loaves.
Divide into two first, then into thirds.
Simple rounded.
Cover with plastic and rest for 10 minutes.
10 minutes later. With the smooth side up, roll out a rectangle.
It's also a complete de-gas process.
Flip the dough over.
Fold into this long strip.
All 6 are done, take out the first one.
Still smooth side up. Roll out.
Flip over.
Thin the bottom edge. Roll up from one end.
Put in loaf pan.
Cover with plastic. Ferment in a warm place.
When it's almost done, preheat the oven to 350°F, or 170°C.
Ferment it to 80-90% full. Brush with egg wash.
Put in the oven and bake for 30 minutes.
I turned on the fan to bake. It will be evenly coloured.
If your oven doesn't have a fan, use 375F. Also bake for 30 minutes.
Out of the oven.
Take it out of the pan.
The color is beautiful and the height is great.
Tap the bottom of the loaf and you can hear a hollow sound.
It means that it is completely cooked and will not shrink after cooling down.
After cooling, store at room temperature in an airtight plastic bag.
The next day, we take a look at its inside structure.
You can see bread strands.
It's actually quite easy to pull out the bread strands.
It is no big deal, I'll show you the best part of this bread in a minute.
From top to bottom, its bubble size and distribution are very uniform.
So it looks light and fluffy like a cloud.
When cutting, lay it flat on its sides. Cut like this.
Take two slices of bread and toast them in a toaster.
This thin slice of bread has been browned on both sides.
After breaking it apart, you still see these soft strands inside.
Not every bread can do this. Thanks to Tangzhong's, its retaining water power makes bread super soft even after toasting.
Can you imagine the taste of this slice of bread in your mouth?
Thank you for watching, I'm Gao, see you next episode ^^