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Sandwich loaf bread Tangzhong method.

Oct-22-2017
Jayanthy Asokan
150 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Sandwich loaf bread Tangzhong method. RECIPE

Its one of the most interesting and fail proof recipe so far I made.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Chinese
  • Baking
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. For Roux
  2. Cold water 1 cup
  3. All purpose flour 6 tablespoon
  4. For bread
  5. Dry yeast 1 tablespoon
  6. Sugar 1/2 tablespoon
  7. Lukewarm milk 1/2 cup
  8. All purpose flour 3 cups
  9. Sugar 4 tablespoon
  10. Salt 3/4 teaspoon
  11. Egg 1
  12. Milk for egg wash 1 tablespoon

Instructions

  1. Roux preparation
  2. In a small saucepan, add 1cup cold water and 6tablespoon all purpose flour.
  3. Stir with a wooden spatula until no lumps. Heat mixture over medium heat. Stir constantly until Tangzhong is thickened.
  4. When it is thickened remove from heat.
  5. Add 1tablespoon of dry yeast and 1/2tablepoon of sugar into 1/2 cup of lukewarm milk. Stir to combine
  6. In a hand mixer(I have only that) add cooled Tangzhong and 21/2 cup of all purpose flour (reserve 1/2 acup).
  7. Add the remaining 4 tablespoon of sugar and 3/4 teaspoon salt.
  8. Add frothy yeast mixture to it.
  9. Knead for 5mts. If the dough is wet add reserved flour one tablespoon at a time.
  10. The flour absorb the moisture from the dough.
  11. When the dough becomes a round ball add softened butter one tablespoon.
  12. If the dough is sticky add one more table spoon of flour at a time.
  13. Scrape down the sides well from the bowl.
  14. Add remaining flour and let it mix well. Knead for 15mts.
  15. After finishing take a small piece to check the elasticity of the dough by pulling between fingers.
  16. Its done. Make a ball and rest it in a oil applied bowl. Cover with a kitchen towel.
  17. Rest it for 1 hours
  18. The dough should be doubled. Knock it down to deflate the air bubbles.
  19. Now divide the dough into equal parts and make small balls. Rest it for 15 minutes.
  20. Grease the loaf tin. When the rest time over knead the the ball and roll the dough.
  21. Rest it for 45 minutes for second proofing to double the size.
  22. Apply egg yolk mixed with milk. Apply this mixture on top.
  23. After 2 minutes apply second coat to get the golden crust.
  24. Preheat oven to 345 degree centigrade,
  25. Bake for for 20 minutes.
  26. During halfway rotate the tin to 180 degrees centigrade to get uniform brown colour.
  27. Remove from oven and cool it on a wire rack for 30 minutes before un moulding.
  28. Unmould from tin.
  29. Remove and cut into slices.

Reviews (1)  

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Mani Iyer
Oct-25-2017
Mani Iyer   Oct-25-2017

Nicely explained the process.

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