Hello 2011! Hello everyone! What’s your New Year resolution? One of mine is to make more bread using tangzhong / water roux method (汤种法). It’s a bread making method that I never know its existence until I read about it from Grace’s blog (Kitchen Corner). [Please be prepared when you hop over to her blog as you may be drown by her mouth-watering bakes especially her homemade ice-cream. Grace, thank you so much for your unselfish sharing and patience in answering my queries that I posted to you]. To a novice baker like me, I am totally amazed with this method as it produces soft and fluffy homemade bread without the use of any preservatives or bread improver. The bread stays fresh for 3-4 days even at room temperature. This tangzhong method is also highly recommended by many other food bloggers who had tried and tested it themselves.
According to Yvonne C (陳郁芬) the author of 65°C 汤种面包(Bread Doctor), “tangzhong” means moderately hot or liquid flour mixture in Japanese. In baking terminology, it refers to a bread starter which is obtained by cooking bread flour and water mixture under gentle heat until it turns starchy at 65°C. This starter helps to increase moisture absorption rate of the dough. Hence, when it is added with other ingredients, it will produce bread with soft, fluffy and springy texture which is the main distinction between this method and other bread making methods. Comparing to the sponge dough method which I featured earlier, it requires less proofing time as well.
I must say that I totally fall in love with these cheesy breadsticks I baked. So, are those who had sampled them (apart from my hubby and son). I couldn’t believe that the bread quality is as good as those sold in the bakery shop. This is the kinda of bread I like and surely a keeper for me. To increase your rate of success in using this tangzhong method, I have provided more detailed explanations as well as photos to illustrate the entire process in this post. New Year, New Resolution! Dare to take this challenge?
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