Tuesday, March 19, 2013

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.


    Only Continental Cooking

16 comments:

  1. Good going dear :) Second post on bread !!!

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  2. Soft and yummy bread,love the filling with pineapple.

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  3. well made shailaja.. looks great..

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  4. Delicious you made it perfect Shailaja.

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  5. Very soft and fluffy bread, the filling is fabulous. Thanks for sharing Shailaja.
    Congrats on your liebster award as well.

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  6. perfectly done bread n thanx 4 sharind d award shilu.

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  7. love the pineapple filling and bread too.

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  8. Perfect bread and lovely filling!!

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  9. well made dear and the filling is fabulous...

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  10. aah!!! one more award form me too !!! :)...happy to pass on the Leibster award to you. plz collect it from here
    http://ieatonline.blogspot.com/2013/03/gangnam-style-cake-and-my-very-first.html

    thanks,

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  11. perfectly done Shailu, looks great

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  12. i have seen few other white bread with tangzhong method posts in this baking challenge, good to see yours is without egg. i can't cook with eggs at home! :-/

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  13. Nice recipe. Hey thanks for linking this to ONLY EVENT.

    -Raksha

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  14. I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.

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