That's why I'm addicted to making
tangzhong breads!
This tangzhong bread is super soft and fluffy.
Hope it helps you all who are interested in making
the tangzhong bread.
@Stephanie: I've included a link list of other
tangzhong bread recipes just below this recipe.
tangzhong bread definately IS addicting.
Her tangzhong bread always turns out soft and fluffy.
I have made
the tangzhong bread according to the recipe and it is delicious!
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.
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.
I've been making
Tangzhong bread for last couple of years with my bread machine and they are great.
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.