Japanese Tangzhong Milk Bread (Water Roux)
photo by Red_Apple_Guy
- Ready In:
- 3hrs 30mins
- Ingredients:
- 10
- Yields:
-
1 loaf
- Serves:
- 12
ingredients
- 25 g bread flour
- 125 ml water
- 350 g bread flour
- 6 g instant yeast
- 55 g sugar
- 5 g salt
- 7 g powdered milk
- 1 egg
- 125 ml milk
- 30 g butter, softened
directions
- Make tangzhong (water roux) by wisking together the 25 g flour with the 125 ml of water in a small saucepan.
- Heat mixture over medium-low heat while stirring constantly until it thickens enough that your stirring leaves 'lines' or 'trails' on the surface, and then remove from heat immediately and scrape into a small bowl.
- Cover bowl with plastic wrap to prevent it from drying on the surface and cool to room temperature.
- Put milk, egg and cooled tangzhong in mixer bowl or bread machine pan.
- Add remaining ingredients except butter and turn on machine to begin mixing.
- Mix until ingredients just come together and then add butter.
- Knead until dough is smooth and elastic and will form a windowpane when stretched.
- Proof dough, covered, until it doubles.
- Deflate dough and divide into 4 equal portions, trying to make them as equal as possible (weighing is the best way).
- Cover and rest 15 minutes.
- Roll out each portion into an oval shape.
- Fold each side of the oval to the middle and roll again to flatten the seam.
- By hand, roll up each portion of folded dough starting at the unfolded end, so it resembles a swiss roll.
- Place all four rolls into a greased 9" x 5" bread pan with the ends of the rolls facing the long sides of the pan.
- Cover and proof until doubled.
- At this point you can apply an egg-wash by beating an egg and lightly brushing it over the top of the dough (optional).
- Bake in preheated 350 degree F oven for about 30 minutes, until a deep golden brown.
- Remove from pan and cool on wire rack.
- If you didn't use an egg wash, you can brush tops of hot bread with melted butter if desired.
- NOTE: for those of you who do not have a scale, the measured ingredients would be: tangzhong=2 Tbsp + 2 tsp flour, 1/2 c water, Recipe=2 1/2 c bread flour, 2 tsp instant yeast, 4 T sugar, 1 tsp salt, 4 tsp milk powder, 1 egg, 1/2 c milk, 3 T butter.
Reviews
-
My first time making bread using the 'tangzhong' method and it came out soft and fluffy. Thank you Donna for sharing this awesome recipe. I just want to highlight a couple of things...I don't have a bread machine and instant yeast so I had to 'proof' the yeast with warm milk and sugar. Also, for me, the baking time was shorter...20-25 min. Overall, the result was well worth the time and effort. This recipe is a must-keep!
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Just finished making this and very pleased with the results. It is a soft, light bread with a slightly sweet background that slices evenly. I was really happy to see you included the info on amounts at the bottom as I don't have a scale. Can't comment on the staying power yet as just made it. I'm thinking this is going to make a nice sandwich bread and it's scheduled for DH's lunch tomorrow. There were a lot of steps but it's not really complicated, just very complete directions. A different technique that was fun to try and I was pleased with the results. As usual with your recipes Donna - this one worked just as described.
RECIPE SUBMITTED BY
Donna M.
Billings, Montana