TangZhong is the name of a starter that is used in the making of asian style soft sweet bread. I read about it on this blog and decided to try it out as the consistency of the cooked bread looked so soft and luscious.
I have reduced the sugar content as I’m not keen on sweet bread!
Tang Zhong Starter
250ml water
50g bread flour
Place in Thermomix bowl and cook for 5 1/2 minutes/60/speed 4.
Scrape out and place in a bowl on the bench (or fridge if you’re in a hot area) to cool to room temperature. Cover with plastic wrap.
Bread
200g water
160g TangZhong starter
30g sugar
2 tsp yeast
500g bread flour
2 tsp salt
20g olive oil or melted butter
I also added my 90g of my HIdden Oat and Seed Blend.
PLace water, starter, sugar and yeast into Thermomix bowl. Activate yeast by warming for 3 minutes/37/speed 2.
Add remaining ingredients and set to dough mode for 5 minutes.
Remove into a oiled bowl by tipping bowl upside down and wiggling the shaft of the blade. Cover and leave to rise in a warm place until doubled – can take up to two hours.
Knock down and shape into a rectangle. Roll up and place into bread tin.
Bake at 200C for 25 minutes. Remove from tin and bake a further 5 – 10 minutes. Cool on a rack.
Here’s another picture of a much better loaf that I made with this starter after I realised that my yeast was out of date:
oh my MJ!!! u actually tried this tz bread!!! did it stay fresh for 3 days the way it's supposed to? thanks so much for posting the instructions! now i dun hv to guess around!!
cantonpixie
Yes, cantonpixie, it did stay fresh for 3 days. It was really lovely! Check out the post on the Thermomix Forum: http://www.forumthermomix.com/index.php?topic=6409.0
I have also made TZ breads successfully on my thermomix using the recipe fr http://cornercafe.wordpress.com/2008/08/28/japanese-style-sweet-bun-dough/
I make the TZ starter in the thermomix, leaving it to cool down till 37C before dumping in all the other ingredients except for butter to knead on alternate speed for 4 min. After that I add in the butter to knead again for another 4 min. After the first rise in the TM bowl, remove to shape into rolls/ a whole loaf or my latest attempt, a pull apart cinnamon loaf which was a breeze since the dough was easy to work with after the first rise. Do try this cos this is less strenuous on the TM.
Thanks Anon for the tips!
Thanks for the recipe, i can't wait to try it. I was wondering if you tried the recipe from anon for comparison?
No Steph, I haven't. I'll have a go at some stage and report back.
I make roux in an 1100-watt microwave. Use a pyrex cup. 125-ml room temperature water, 25-gm flour. Mix well with whisk. Microwave 20-seconds. Stir, take temperature. Will be about 50-C. Microwave 10-seconds. Stir, take temperature. Will be about 55-C. Microwave 10 more seconds. Stir, take temperature. Will be about 60-C. Microwave a final 5-seconds. Stir and take temp. The roux is at about 65-C . This is enough roux for a 500-gm loaf of bread. Cool to below 55-C and add to bread maker.