White Bread with Tangzhong Method with Filling

Adapted from Christine’s Recipes

Ingredients

Tangzhong Method

Bread flour/All purpose flour – 1/3 cup / 50 gm

Water – 250 ml / 1 cup

(Could be replaced by milk or 50/50 water and milk)

Formula of 1 part of flours with 5 parts of water heat at 65⁰C/150⁰F.

Main Dough

Bread flour/ APF – 350gm/2 ½ cups

Milk – 1 cup

Sugar – 55gm /3 Tsp + 2 tsp

Salt – 5gm (1 tsp)

Instant Yeast – 6gm/2tsp

Tangzhong – 120 gm

Butter – 3 Tsp/ 30gm

For filling

Pineapple pieces – ½ cup

Coconut flakes – ¼ cup

Chopped dates – ¼ cup

Almonds chopped – ¼ cup

Raisins – 4 tsp

Method

Tangzhong Making

1. Mix well in water well without lumps. Cook over medium- low heat, stirring consistently with a wooden spoon, whisk to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker.
3. If the lines appear in the mixture for every spoon.
4. Transfer into a clean bowl. Cover with a wrap sticking onto the surface of Tangzhong to prevent from drying up. Let cool.
5. Use this straight away once it cools down to room temperature.
6. Use according to requirement.
7. Keep the left over in fridge up to a few days until color change.

For the Main Dough

1. Prepare a loaf tin.
2. Sift bread flour/APF, sugar and salt onto the working surface.
3. Add instant dry yeast and mix well. Make a well in the center.
4. Add wet ingredients, that is milk, Tangzhong, then add into well of the dry ingredients.
5. Knead until you get a dough shape and gluten has developed, then knead in the butter.
6. At this stage keep kneading until the dough is smooth, non sticky and elastic.
7. To test if the dough is ready, you might stretch the dough.
8. If it forms a thin membrane it’s done.
9. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap.
10. Let it proof till it’s doubled in size, about 40 minutes (Mine is for 1 hour 30 mins)
11. Transfer to a clean floured surface. Deflate and divide the dough into four equal portions.
12. Knead into ball shapes. Cover with cling wrap, let rest it 15 minutes.
13. If you want to make a simple white bread roll without filling you can do that at this time.
14. Or if you want make filling then divide dough into two half, one is slightly higher amount than the other, with one half with more dough make a 9 inch round and cover the filling and seems the sides so that it won’t, comes out while baking.
15. Leave it for the second round of proofing, about 30 minutes, or until the dough rises up to ¾ of the height of the tin inside.
16. Brush milk on surface. Bake in a pre-heated oven at 350⁰F (180⁰C) for 35 to 40 minutes.
17. Remove from the oven and transfer onto a wire rack and let cool completely.

Thank you so much Swathi for sharing with us.

Linking to:
SYS-W Series - 2 by Viji and Gat's Sayamal,
'ONLY' Continental Cooking event hosted by Raksha.