I've been making this bread uncountable times but I couldn't remember when was the last time I made it...! Anyway, my girls love it and me toooo, hahaha!
Tangzhong Bread~~
Tangzhong(water raux) : 50g bread flour & 250g water mix well then cook until reach temperature 65°F, off heat and cool down then store in the fridge overnight for later use. Tangzhong can be refrigerated up to 4-5 days.
Ingredients:
210g bread flour
60g plain flour
20g soy flour
30g sugar(depend how sweet u like)
1/4 tsp salt
5g yeast. )
80g warm water. )mix yeast & water + 1 tsp sugar for 2 minutes
1 egg
75g Tangzhong
25g unsalted butter
Methods:
-Mix all the ingredients together except butter to form a dough.
-Add butter to knead become a smooth ,elastic & stretch dough then cover to
prove for double size.
-Punch out the air of the dough and round it up again to rest for 15 mins.
-Punch the air out again of the dough then divide it into 50g each.
-Flatten the dough and put the filling.
-Rest the dough for about 40 mins.
-Egg wash it then put into preheated oven 350°F for 15-16mins
HAPPY BAKING<@-@>!
No comments:
Post a Comment