Sentences with phrase «tangzhong bread»

I've been making Tangzhong bread for last couple of years with my bread machine and they are great.

you're right, the tangzhong bread method IS addicting:) i'm a beginner at baking and stumbled onto your site after searching for hokkaido milk bread.

In fact, when comes to making this tangzhong bread, I just rely on my bread machine to do the hard work of kneading for me.

I have made the tangzhong bread according to the recipe and it is delicious!

Her tangzhong bread always turns out soft and fluffy.

tangzhong bread definately IS addicting.

@Stephanie: I've included a link list of other tangzhong bread recipes just below this recipe.

Hope it helps you all who are interested in making the tangzhong bread.

This tangzhong bread is super soft and fluffy.

That's why I'm addicted to making tangzhong breads!

Not exact matches

Brush the loaf with milk, egg, or the rest of the tangzhong, and bake for about 35 minutes, until the bread is golden brown.

I've never heard of Hokkaido or Tangzhong and had no idea what I was getting into, but the bread looks absolutely incredible and your step - by - step photos help make it much less intimidating.

I have never made bread with tangzhong (I've never even heard of it!)

To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.

I just tried the tangzhong method and absolutely love the softness of the bread.

can you just add tangzhong to any bread recipe to make it soft?

@naomi: For making tangzhong, the mixture of bread flour and water are cooked to 65C, according to the cookbook, «65 °C 湯種麵包» (Bread Doctor).

Do I have to use a bread maker to make any of the tangzhong loafs?

I tried making bread with this tangzhong method 2 days ago and all of it was gone before I could have a 2nd bite!!

Christine, you're really amazing handling this tangzhong method of making bread.

Also I saw in your Chinese blog you explained how to convert normal bread making recipe to Tangzhong style.

I made the tangzhong yesterday morning and I start to make the bread at 10:00 PM same day.

And for this bacon & cheese bread I made new tangzhong, and I use it right after it cool down.

I tried yr recipe for the green tea bread yesterday and it was my first time making bread using the tangzhong method.

Christine, I uaed the tangzhong method to make bread yesterday.

I've had great success making bread with your instructions on the tangzhong method.

To Yin San, I normally make tangzhong in the evening and chill it overnight, then make bread in the morning.

Love your posts - especially the bread - related ones:) How do you suggest going about the tangzhong method if I don't have a bread machine?

It seems that you're very addictive to use tangzhong in every kind of bread, haha...

To Sarah, You may use any bread recipes incorporating tangzhong method into it.

:) It's called «tangzhong», basically a kind of flour paste, cooked by 1 part of bread flour with 5 parts of water.

is there a bread recipe where it is not required for tangzhong?

How would you suggest going about the tangzhong method if I don't have a bread machine?

Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, egg, tangzhong), then followed by the dry ingredients (sugar, salt, bread flour, wholemeal flour, yeast).

I've already added a remark in my latest recipe of apple custard buns made with tangzhong, it's better to use a bread maker, as it seems to be too difficult to knead by hands at all.

The first bread with tangzhong I made night before and store in the fridge.

I had quite a few go making bread using tangzhong but unfortunately they didn't turn out fluffy...: (1.

I'd like to incorporate tangzhong into my other bread & bun recipes, but how much do I put in?

How would you know how much bread flour and water is used to obtain 120g TangZhong?

@Anonymous: I tried with both of my stand mixer and bread maker, and found that bread maker performed much better than stand mixer in kneading this tangzhong dough.

I don't think the fresh tangzhong was the cause of your flattened bread coz I always made breads with cooled down tangzhong right away.

Tangzhong method definitely make s bread looks delicious and airy.

Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast).

I didn't use my bread machine to bake the bread, just used it to knead the tangzhong dough.

Now to see if the tangzhong will really keep the bread soft for 3 days or more, if they don't get eaten before then LOL!

Hi Quinn, For making the tangzhong, I often use 50 grams of bread flour and 250 ml of water and then I can get about 245 grams tangzhong (How can I know?

As tangzhong retains much moist inside, the bread would be a bit heavier than the regular ones.

Christine, In response to your explanation to Sarah about incorporating TangZhong into normal bread recipe, can I ask, when you mention «all the wet and dry ingredients of any bread recipe», do you also include butter and egg?

Tangzhong is not the same as bread improver.