My first time making bread using the Tangzhong Method which was suggested to me by my sister. I searched the internet and found this recipe from http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html. I omitted the bacon and cheese and just make the bread plain.
Flour and milk to make the tangzhong. I used milk instead of water.
The Tangzhong is ready when some lines formed.
The tangzhong ready to use
Active Dry Yeast after it was proved for 10 mins. I used active Dry Yeast instead of Instant Yeast.
The dough is ready for its first rise for 1hour
After the first rise.
Rested for 10 mins and ready to roll into a loaf and let it rise for 45 minutes in a loaf pan
After the 45 minutes rise and ready for baking.
The Bread
The bread is moist and soft.
It is a long process but most of it is waiting. I used my mixer with the dough hook to combine the dry and wet ingreadients together to knead it and then knead it by hand for 10 mins.
3 comments:
wow!!! so impressive! the bread looks delicious
Sis said: Can you guys finish all the bread and pastries. How do you save the left over?
The pastries were be kept in an air tight container or put in the fridge if it is a pie. We can finish them in a few days but the bread, we have to finish it fast as it will not keep long.
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