Recently, I have been experimenting bread recipes with the Tang Zhong method. It is basically an asian technique of making bread softer longer. It requires cooking flour in liquid (water/milk) over the fire until the mixture becomes thick and sticks to the back of your spatula. Ratio of flour to liquid is 1:5. Tang zhong usually constitutes about 5-7% of your total flour recipe. 

 

Got the original recipe from Victoriabakes. I have baked using this recipe several times and I find that incorporating tang zhong yields a fluffier texture. I have also increased hydration to 75%. Hence, it may be easier to machine knead as the dough can be quite sticky. 

13g flour

65g Water 

Main Dough: 

247g Bread flour 

3g Dry yeast 

30g Sugar

130g of liquid ( 1 egg + 24g heavy cream + remaining amount of full cream milk)

30g Butter

2g Salt

1. Prepare Tang Zhong and let it cool to room temperature. Cook flour in water until mixture becomes thick and gluey. 

2. Mix all dry ingredients. Add liquid ingredients and tangzhong and knead till well combined. The total amount of liquid ingredients added here should be 130g. 

3. Add butter and salt. Knead till window pane stage. 

4. Divide the dough into 3 portions. Let it rest for 20-30 mins 

5. Punch out the air and reshape each portion - flatten and stretch to about 20cm and swiss roll each dough. Seal the seams and place them in a well greased pan. 

6. Let it proof until height of dough reaches 90% of the loaf pan (~1 hour, depends on the humidity). 

7. Bake in a preheated oven at 175 degrees celcius for about 35-40 mins. I covered my loaf with an aluminium foil after 15 mins as it was browning too quickly