One of those things about making bread is I've always compared home made bread with bread bought off the shelf. Why are theirs so fluffy, soft and smooth on the palate. My journey of bread making started when my wifey bought me a bread maker, initially the fun of making the bread with recipe from the booklet that comes with the bread maker was great but after a couple of times it don't seem too great when the dense bread overwhelms the enthusiasm of making it. What makes it worst when the bread turn hard when it's only 20% consumed.
All that changed when I found this website "Christine's Recipe. The use of "Tangzhong" in the recipe was new to me. Just tried it and there was no turning back in break making. It is so easy with the help of the bread maker. Let's have a look at what " Tangzhong" is all about.
Ingredients for "Tangzhong"
250 ml of Water
50 Grams of Bread Flour
Preparation
1. Pour the water into the breadmaker
2. Add the Bread Flour and mix it to combine
3. Put Bread Maker into Jam Making setting and start. After about 30 minutes, it will get hot and you will see when it get kind of starchy, then it's ready.
Ingredients:
- 540 gm bread flour
- 86 gm caster sugar
- 8 gm salt
- 9 gm full cream milk power（original recipe calls for a kind of natural milk essence)
- 11 gm instant dried yeast
- 86 gm whisked egg
- 59 gm whipping cream
- 54 gm milk
- 184 gm tangzhong (method of making tangzhong)
- 49 gm unsalted butter, melted
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