TZ bread conversion

[leon9]

Hi,
This is my favourite loaf at the moment. During my pre-TMX days I have never made a successful TZ bread. I find making the water roux starter on the stove and the intensive kneading of this dough so very troublesome. Now with my TMX making this bread is a breeze. You can make this as a loaf, rolls or like my latest craze; a cinnamon pull-apart bread.
 This recipe is converted from http://cornercafe.wordpress.com/2008/08/28/japanese-style-sweet-bun-dough/.

Tang Zhong Bread
375g bread flour
100g All Purpose flour
35g milk powder
75g caster sugar
¾  teaspoon salt
 2 ½  tsp instant dry yeast
1 egg
140g – 150g (approx.) water, adjust as necessary
40g butter, cubed

Water-Roux Starter:
25g bread flour
125g water

Weigh 25g bread flour and 125g of water into TMX bowl.* Cook at 60C at Speed 2 for 3 mins.
Then cook further till 70C. Stop machine as soon as temperature touches 70C.
Open lid to cool till 37C while you gather the rest of the ingredients.
Add in the rest of the ingredients except for the butter and mix at Sp 7 for a few seconds.
Knead at interval speed for 4 min.
Add in the butter and knead for another 4 min at interval speed.
Leave to proof in the TMX bowl till dough peeks out from the hole in the lid.
Place dough into greased loaf pan, 9inX5inX3in in size (or make 16 rolls) and leave to rise till double in bulk (or even more!)
Bake in 180C for 40 min (190C for 30 min for rolls) or till golden brown.

Note * After weighing in the bread flour, do not set the scale to zero again, just top up with water till scale shows 150g. The scale does not show graduations of 5g after the 100g mark so weighing 125g of water would then be troublesome. Make sure that no bread flour is stuck on top of the blades of the TMX bowl before starting to cook the  water-roux starter.
I have allso replaced the 100g of AP flour with spelt flour and on some occasions reduced the sugar, replaced the butter with olive oil with good results.
For construction of pull-apart loaf refer to http://manggy.blogspot.com/2008/12/pull-apart-lemon-scented-coffee-cake.html

[Chelsea (Thermie Groupie)]

Thanks leon. We love tang zhong bread. What changes to your ingredients do you make for your cinnamon pull-apart? I followed the link to the pull-apart bread.  I love the instructions for constructing it - fantastic!

[leon9]

Hi Chelsea,
I use the same dough with 50 g of sugar instead of 75g. As for the filling in between the slices, I use 2 oz of melted butter, 2 tsp cinnamon pwd and 2 tbs maple syrup, I have skipped the 1 cup of sugar used by most bloggers cos this dough is already sweet!
The TZ dough is very easy to handle after the first rise. I don't need to flour the surfaces before rolling. Happy baking.

leon9

[leon9]

Hi again Chelsea,
Forgot to tell you that I used roughly two thirds of the dough for the pull-apart bread, I made 5 rolls with the test of the dough. I use a
 9inX5inX3in greased loaf pan and the baked loaf was full to the brim! Hope this helps.
leon9

[Chelsea (Thermie Groupie)]

Thanks Leon.  It sounds yummy and I will give it a go soon. 

[achookwoman]

Thanks Leon for your instructions and the link.  I didn't like TZ bread as a loaf,  but do like it as rolls.  Will give this a go.

[leon9]

Hi Chookie,
I love TZ bread in any form, LOL. Your KFC coating remains a firm family favourite.
leon9

[leon9]

This recipe is very forgiving. I only had 60g of AP flour and made up the required quantity with another 40g of spelt flour. I decided to cut down the sugar to 45g (fr 75g) and I totally forgot to put in the milk powder. The loaf turned out to be soft and less cloying/ sweet/ rich. More suitable for savouries, and in my DS’s words, a less girly loaf! Now, whatever did he mean by that?

[fundj&e]

thanks leon9

The scale does not show graduations of 5g after the 100g


Light bulb moment thats why sometimes it shows and sometimes not  

[leon9]

Hi fundj
Have you tried this recipe? I make one loaf to last a week cos we only have bread for weekday breakfasts. I put them in Tupperware containers to freeze. By leaving them to defrost overnight I get as good as fresh slices every morning.
I thought I was a bit pedantic by telling folks how to weigh the ingredients but I am all for whatever little steps that can make a recipe easier to follow, I especially like recipes that say,'... without washing the TM bowl continue with...', LOL.

[fundj&e]

No i have not, to many steps and ingredients for me.

[BeezeeBee]

Made this tang zhong bread today. The softness and aroma of the rolls reminded me of bakeries in Malaysia

Had to keep cooking the roux longer than this recipe. Some sites showed pictures of the roux. It is supposed to turn into a paste.

Brushed the rolls with egg wash before popping into 180C fan forced oven. At 10 mins they looked beautiful and golden. At 18 mins they had already turned dark brown

Still yummy. And smell so buttery

 

[Cornish Cream]

Lovely bread rolls BZB 

[leon9]

Hi
Would just like to mention that I have modified this recipe especially the step involving the water roux starter. I have also reduced the recipe to 2/3 of the original. Here it is.

Tang Zhong Bread
300g bread flour
80g plain flour
35g milk powder (optional)
50g caster sugar                                                                                                                                                           ½ teaspoon salt
 2 tsp instant dry yeast
1 egg
100g water, adjust as necessary
40g butter, cubed

Water-Roux Starter:
20g bread flour
100g water
Weigh 20g bread flour and 100g of water into TMX bowl.* Cook at 70 degrees C/ Speed 2/ 2 min (or less, mine reaches 70degrees C in about a min or so)
Stop machine as soon as temperature touches 70 degrees C.                                                                      
Give it a quick stir with a spatula and leave to cool till 37C while you gather the rest of the ingredients.

Add in the rest of the ingredients except for the butter and mix at Sp 7 for a few seconds to moisten the flour.
Knead at interval speed,  for 4 min.
Add in the butter and knead for a further 4 min at interval speed, .
Leave to proof in the TMX bowl till double in bulk.

Place dough into greased loaf pan, 9inX5inX3in in size (or make 12 rolls) and leave to rise till double in bulk.
Bake in 170 degrees C for 45 min (190C for 25-30 min for rolls) or till golden brown.

Note * Make sure that no bread flour is stuck on top of the blades of the TMX bowl and give it a quick stir with a spatula before cooking the water-roux starter.                                                                                                                                                      For curry flavoured bread: Add 1 tsp curry powder and leaves of 2 sprigs of curry leaves                                       

[goldfish]

leon9 - just want to thank you for this . . . it sounds wonderful and I'll be certainly making it soon!  Love the idea of the curry leaves!