Tang Zhong Starter

[meganjane]

I don't bother checking for 'membrane' stage and have had success every time I make it.

[cookie1]

Me too. I just throw it in and it seems to work.

[Brooke-MyLittleThermomix]

We tried this one today for the first time.  It was fabulous - I loved the sweetness and the texture, it is very soft and cottony.  Will definitely be repeating this recipe - thanks for sharing it with us.

[San]

  Yes!  I finally managed to have a soft and cottony bread using Tang Zhong method.
I changed my flour to higher end "imported" bread flour this time and I just love this bread...

Instead of 500gram flour, I tried 350gram flour from the following recipe and will definitely add in bacan and cheese in my next trial
http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html

[cookie1]

I love this site. All those lovely breads to make. Thanks.

[meganjane]

There are some great recipes there, for sure! I've copied the Egg Tarts, the Hokkaido Milk Toast and the Japanese Style Bacon & Cheese Loaf. The Steamed Chicken & Rice looks great too.

[achookwoman]

One of Melbourne's top Chefs is serving an Asian type bread roll with a pork filling.  As we were having roast pork for dinner, so  I decided to make some "Asian" rolls using the Tang Zhong recipe.  Thanks MJ  I made 12 rolls and cooked them in the Muffin Top pan.  I thought that they would spread more but in true Tang Zhong character they popped up.  Next time I am going to sit a tray on top to get a flatter roll.  Also I will brush with egg wash.

[cookie1]

You're a very lateral thinker Chookie.

[achookwoman]

Thanks Cookie,  just having a good fun time.

[Chelsea (Thermie Groupie)]

I am loving this bread.  It rises so beautifully and tastes lovely. It is now our big favourite. I have reduced the olive oil to 45g (replacing the butter) and haven't noticed any change in the bread. 

[thermomama]

I have had great success with this tangzhong starter, breads really turn out soft and fluffy. The results are so good the bread never lasts more than 2 days.

The first time I did this I used the Thermomix to make the starter at 70 degrees, however, it took way too long and I found it difficult to guage when it was ready. Now I make it on the stove, and it takes just 2-3 minutes.

For the dough, I kneaded for 15 miutes on the thermomix the first time, but subsequently I found that I could get just as good results with 10 minutes of kneading. I find that the longer the kneading in the Thermomix, the warmer and stickier the dough. Now, I knead all ingredients except the butter for 8 minutes, then add in the butter and knead another 2 minutes. I add the butter cold from the fridge as that helps cool the dough slightly and seems to give me a less sticky dough. Leaving the butter out in the initial kneading allows the gluten to develop better as fat interferes with gluten developent.

[fundj&e]

Welcome to the forum thermomama

[droverjess]

Just seen this thread and will be on it when more unpacked.....
Hopefully next week.
Don't know how I missed this thread before?
X

[cookie1]

It makes a lovely bread.

[sue_h]

Thanks again for posting this. I keep getting asked about a soft white bread in the Thermomix and always refer friends to this post. It works every time. I now just need to be prepared and mix a 1/2 quantity of starter and once it's cooled in the bowl follow the rest of the recipe. Easy as...