Fresh from the Oven is the monthly bread baking challenge that is currently being hosted by Silvia and Ivan from mushitza.
To me, the Tangzhong method sounded more like a particularly painful and little known Olympic martial art and not a method for baking a very soft and fluffy loaf using a water roux.
Popularised by Yvonne Chen and her book 'The 65º Bread Doctor', this method keeps the bread moist and fresh for a number of days. It doesn't come as a huge surprise to therefore discover that most Chinese, Japanese, Korean, Vietnamese, or Filipino bakeries have fallen head over yeast in love with this method.
And the recipe itself isn't complicated- there are no fancy pants ingredients or exotic flavour combinations.
My only tiny, tiny complaint (and for such a lovely loaf, it was worth it) is that the dough is mighty, mighty sticky. Silvia and Ivan advise using an electrical mixer for this reason and my MagiMix almost had to be resuscitated by the end.
For the Tangzhong:
- 30g flour
- 150g cold water.
- 350g strong flour
- 5g instant yeast
- 55g sugar
- 5g salt
- 1 egg
- 125g milk
- 120g tangzhong
- 30g butter, melted and cooled
- the rest of the tangzhong
2. For the dough: Combine together flour, sugar, yeast and salt then add in milk with the tangzhong and egg. Mix all the ingredients into a soft dough then add in the butter. Knead for 15 – 20 minutes
3. Cover the bowl and leave it to double in bulk
4. Knock the dough down on a lightly floured counter top then form into an oval loaf. Transfer to a floured baking tray. Cover with a teatowel and let it double in bulk again
5. Preheat the oven to 180ºC. Brush with the rest of the tangzhong and bake for around 30 – 35 minutes until nicely golden
- I accidently forgot to leave aside 30g of the tangzhong for the glaze and threw it in with the rest of the mixture. Oops.
- This loaf lasted an amazing six days and remained as fresh on the sixth day as it was when it first came out of the oven
- I'll definitely make it again- though may need to sweet talk the Magimix into this