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Sunday, July 26, 2009

65°C TangZhong Pork Floss Bun

This is another great bread recipe... very soft bread without any bread improver. Stay soft for 2 days.
I like the puffy rounded shape; not sure if this is a one-time wonder or attributed to the recipe!
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65°C TangZhong Pork Floss Bun
Step 1:
Prepare 65°C TangZhong
80g water
15g flour
Combine flour and water in a small (preferably heavy bottom) saucepan. Stir until the mixture smooth. Place it over low heat. Due to the small qty, it will burnt easily so you have to watch carefully and keep stiring with a heat-proof spatula or whisk.

Use the thermometer to check when the mixture reaches 65°C. Alternatively, try writing a 8 with the whisk - it should stay visible.
You will have ~90g of tangzhong now.

I add them directly into the mixing bowl which I am going to use for preparing bread dough later. To save time, I keep stiring it with spatula until it is cool to touch. If you leave it to cool on its own, use a cling wrap cover directly over the surface. This is to prevent a "skin" forming.
Step 2:
Prepare the main dough. You will need:
250g bread flour
1 tbsp skim milk powder
~90g TangZhong (I use all I get in step 1)
105ml warm water
4g salt
25g sugar
12g fresh yeast (or 5g dry yeast)
25g unsalted butter

Method:
  1. Mix all the ingredients with a spatula.
  2. grease (or flour) your hand lightly and knead until the dough is smooth and elastic. Form a ball, then leave it to rest in a cover bowl until it doubles in size. Timing will depend on the ambient temperature.
  3. Remove dough and lightly deflate the dough. Divide the dough into 50g portion, shape round and leave to rest for 10 min.
  4. Roll out the dough, and wrap some filling before sealing the dough. Careful not to let the filling touch the edge; if it does, the dough will not seal properly.
  5. Place dough pieces into baking tray and let it prove till about almost double in size.
  6. Bake at 175 - 180°C for about 20 minutes.

Pork Floss Filling:

120 gm. pork floss
50 gm. Mayonnaise
1 Tbsp. condense milk or sugar
50 gm. soft butter
  1. Toss them up in a small bowl.

My Notes:

I usually like to use Alex Goh's sponge and dough method, but when I do not have time to prove the sponge, I use this tangzhong method. Both gives me soft bouncy bread that last for 2 days (that's the longest I ever kept the bread).

7 comments:

Anncoo said...

Sorry (老土~haha~)don't know what is TangZhong?? I can only make 包 and not 面包。

Cookie said...

Hi Anncoo,
Tangzhong is an ancient method where it is discovered that cooking the flour helps to improve it's water absorption which then improves the texture of the bread.

Oh you can make 包? aha, now I have someone to turn to for some tips! I can't seem to get it right!!!

Anncoo said...

I have 2 versions of making Bao~~~
one is throw the dough in the bread maker machine and the other one, the dough needs to prove for 18 hrs. (don't quite remember the timing, must check my recipe).

GeeGee said...

hi, may I know the different between using "tangzhong" to make bread? and does it taste different or looks different.. thanks for your help ;)

GeeGee said...

hi, may I know the different between using "tangzhong" to make bread? and does it taste different or looks different.. thanks for your help ;)

GeeGee said...

hi, may I know the different between using "tangzhong" to make bread? and does it taste different or looks different.. thanks for your help ;)

Cookie said...

Hi GeeGee,
There are many ways to make bread. Tangzhong (also called water roux starter) is one of the many ways.

Bread made with Tangzhong starter will be softer & bouncier due to the higher water content in the bread. The water content comes from tangzhong - when it is being cooked to 65C, the starch in flour gelatinized which helps to engage more water. When more water is absorbed it provides a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

The bread itself do not taste different from normal bread. The taste would have came from the filling you choose. So is the shape - you make them into the shape you want.

Reference: http://schneiderchen.de/93Water-Roux-Tangzhong-Starter.html