65° Tangzhong Asian Bread

Dunelm

Flufffy white bread using Tangzhong method

For the bread

30 g butter cut into small pieces and softened

1 medium egg

51g Tangzhong (see below)

120g (1 cup) Bread flour (I use a 4% carb flour with 1tbs vital wheat gluton stirred in)

Pinch salt

1 tsp yeast

60ml milk

For the Tangzhong

60 g bread flour

250ml milk

Make the Tangzong roux starter. In a heavy bottomed sauce pot, whisk together the 60g bread flour and milk. Then set up a thermometer and over medium low heat, heat up the starter until it reaches 65 C or 149 F, stirring constantly. Alternatively, you could use a microwave. The starter will thicken and it should leave a trail if you draw a line through it. Cover with a piece of plastic wrap placed directly in contact with the surface of your starter to prevent a skin from forming. Set aside to allow it to cool to room temperature before using. Store leftover starter in the fridge for up to 3 days. Discard when it turns gray in colour.

In a bowl mix 51g tangzhong with the egg.

Place the flour, salt and yeast into seperate bowl and mix.

Make a well in the middle and pour in the butter and the tangzhong/egg mix. Mix together, cover and leave to prove for 2 hrs.

Don’t worry if the dough look really wet just add more flour into it when you knead the dough, ( I do it by hand for about 30 minutes or until you can see through the sheet when you stretch the dough out). So, knead and shape into rolls.

Rest to prove for an hour or when the rolls double in size then blush the tops with milk and put in the over for 10 to 15 minutes in 180°C.

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