Japanese bread using the tang zhong method
Soft Japanese-style milk bread rolls made with a cooked tang zhong (water roux) starter, kneaded in a bread machine and finished in the oven.
Ingredients
| 30 g | flour (for tang zhong) | |
| 125 ml | water (for tang zhong) | |
| 1/2 tsp | 2.5 ml | sugar |
| 1/2 tsp | 2.5 ml | salt |
| 1 | egg | |
| 90 ml | warm fresh milk | |
| 30 g | butter (author used 100) | |
| 280 g | sifted flour | |
| 7 g | dry yeast |
Instructions
For the cooked tang zhong mixture: 30 g flour 125 ml water In a heavy-bottomed pan combine the flour and water, place over moderate heat and keep stirring for about 2 minutes, until the spoon starts to leave a "trail" in the mixture. Cover the resulting mixture with a lid and keep it in a cold place for one hour.
Dough: 1/2 tsp sugar 1/2 tsp salt 1 egg 90 ml warm fresh milk 30 g butter (I put in 100) the tang jong mixture 280 g sifted flour 7 g dry yeast
I kneaded it in a bread machine on the Dough program. The dough is very soft and sticky, so I added a little more flour until it came together like a soft ball in the machine. After the program finished, I divided it in two, rolled out each into a sheet about half a centimetre thick, rolled it up into a log and placed it in the tins. I left it in the oven at 50 degrees for half an hour. Then I baked it at 200 degrees for about 30 minutes.