Tang Zhong Bread

Overview

Nice looking and delicious pulled bread. Tangzhong is to make the flour have a high moisture content, make the bread soft when baked, and delay the aging of the bread.

Tags

• baking
• breakfast
• butter
• egg liquid
• flour
• high gluten flour
• white sugar
• yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 First make the soup: add 20 grams of flour to 80 grams of water, mix well, microwave on high heat for 20 seconds, mix well (still liquid), and microwave for 20 seconds.

   

2. 2 Stir the batter until it has texture. (I microwaved it 3 times for 20 seconds. It depends on your own microwave oven.) Cover with plastic wrap, let it cool in the refrigerator for 1 to 2 days, 24 hours is better. If the time is too long, the batter will turn gray and it cannot be used.

   

3. 3 Add all the ingredients for the main dough except butter, finally pour in the soup that has been refrigerated, and mix the dough with a bread machine.

   

4. 4 Add 20 grams of butter and mix the dough again in the bread machine. (The dough should be mixed until there is a glove film)

   

5. 5 Ferment 2.5 times in size.

   

6. 6 When the dough is deflated and very sticky, sprinkle with flour, divide into 6 pieces, and roll into balls.

   

7. 7 Brush all the cake molds with oil, add 6 ingredients, and arrange them.

   

8. 8 Ferment until doubled in size.

   

9. 9 Brush with egg wash. (You can reserve 10 grams of egg liquid for brushing)

   

10. 10 Sprinkle black and white sesame seeds and grated coconut.

    

11. 11 Preheat at 170 degrees for 5 minutes, put it in, and bake at 170 degrees for 45 minutes. Bake until 20 minutes covered with foil.

    

12. 12 Pour out from the mold and let cool. Store in a plastic bag.