Wheat Bread (Tangzhong method)
By shanobiju Bread & Bun
May 1, 2016
I used water roux / tangzhong method for this bread. The bread made with this method is very soft and fluffy .
- Prep: 1 hr
- Cook: 30 mins
Method to make tangzhong
1 In a sauce pan ,mix wheat flour and water well without any lumps .
2Cook over low flame until thick . Keep stirring .
3Remove from heat and let it cool very well .
For the dough
1In a bowl mix flour, salt, sugar, yeast and fresh cream well .
2Add slightly beaten egg . Mix well .
3Add milk and tangzhong .
4Knead well for 8-9 minutes.
5Add olive oil and knead for another 2-3 minutes .
6Apply oil on the dough and transfer it in to a well oiled bowl. Cover it with cling film and keep it in a warm place .
7Wait for the dough to double in size .
8Once doubled in size , knead the dough very gently for 2-3 mins to knock put the air bubbles .
9Using a rolling pin, roll it into a rectangle .
10Roll the dough into a log shape .
11Place the dough into a loaf tin and wait for the second rise .
12Do not over proof. Pre heat the oven at 180 degree C with both coils on for ten minutes . Cover the tin with aluminum foil . I used 8'x 3.5" sized loaf tin .
13Place the tin on the lower rack and bake for 25 minutes .Take the tin out ,remove the aluminum foil and brush with egg or milk ,Bake for another 5-7 minutes (without the aluminum foil) .
14Once done apply butter liberally and allow it to cool for 4-5 hours before slicing .
Always use a good quality yeast . Do not over proof . Temperature of each oven varys .