Basic bread using tangzhong (湯種)

Image 1: Breads and scrolls made using tangzhong method

The Tangzhong Method 湯種


Tangzhong (湯種) is a “flour roux”, the secret ingredient to making Asian breads so soft and fluffy. E.g. Bread top bread. Apparently, it can do this because gluten is able to absorb moisture best at 65°C, hence allowing the resulting bread loaf/recipe to keep moist for days when incorporated into bread dough.

Recipe

Adapted from Christine's recipes (great home cook and blogger!) http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html

Ingredients of 湯種
This amount is enough to make two loafs:
50gm/ 1/3 cup bread flour
250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)


Method for making 湯種

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon, remove from heat. It’s done. The lines are caused by the increase in viscosity (thickness) of the mixture, not just because you've run your spoons through it. The mixture is watery, but a thick type of watery, i.e. it is easily pourable. It is not really a ‘paste’, so shouldn’t look like Clag glue from primary school! You may like to use a thermometer to check the temperature is 65°C.
3. Transfer into a clean bowl. Cover with cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let it cool to room temperature and use it in the bread recipe at room temperature.

Note: The tangzhong can be used straight away once it cools down to room temperature, just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, discard and cook again. The chilled tangzhong should return to room temperature before adding into other ingredients.

Basic bread recipe (using湯種)

Ingredients

bread flour	350gm	2½ cups
caster sugar	55gm	3tbsp+2tsp
salt	5 grams	1 tsp
milk powder (to increase fragrance, optional)	7 grams	1tbsp+1tsp
egg	56gm	1 large
milk	125ml	½cup
湯種	120gm	This is using half of the tangzhong from the recipe above
Instant dried yeast	~5 – 7 grams (Australia: 1 sachet)	2 tsp
Butter, cut into small pieces, softened at room temperature	30gm	3tbsp

Method of making bread using tangzhong


KNEEDING BY HAND: (Not recommended because it really messy, and takes a looong time) 

Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. 

Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, stretch the dough. If it forms a thin “membrane”, it’s done. The time of kneading all depends on how hard and fast you knead.

KNEEDING BY MACHINE: 
I don't have a bread machine, which would make this process much easier. But I do have a KitchenAid and a regular Mixmaster. This recipe calls for use of the KitchenAid and its associated webbed prong, then the Mixmaster and the 'kneeding' (curly) prongs. I'm sure just the KitchenAid would do the job just fine, except its too big to kneed the dough with any effect for this recipe size. I might need to try doubling the recipe next time and using use the KitchenAid.

1. Set up Kitchenaid so it uses the webbed prong. In the machine’s bowl, combine all wet ingredients first (milk, egg and tangzhong), then add dry ingredients (flour, salt, sugar). Leave yeast last. Put the yeast in after you’ve started beating the mixture for 2 – 3 minutes.
2. Beat on lowest or second lowest setting, depending on how sturdy the machine is looking. At first, the dough will seem sticky and bits will sticking and stringing off from the sides. It will look quite messy. Keep the machine working on the dough until the it is smooth, not sticky and elastic. This is when there is a ball of dough rotating around the creaming prongs and there is no more mixture stringing off the side of the bowl.
3. Add the butter, let it mix through, then stop the machine. You have reached the kneeding stage.
4. Using dry hands or dry utensil, transfer to the appropriate bowl for the Mixmaster set up your ‘kneeding’ prongs. Turn on the mix master to a setting between low and medium. The time required will depend on how hard and fast the machine is set. The faster the kneeding, the less time you need to wait, but may be stressful to your poor, struggling machine. 
5. After about 20 – 30 minutes of kneading (depending on the setting) it should nearly be ready. To test if the dough is ready, stop the machine and stretch the dough. If it forms a “membrane” thin enough for you to see light through it, it is done. During this time you can prepare a greased bowl ready for the next step. 
6. Knead the dough into a ball shape by hand. Place in a greased bowl and cover with a wet towel or tightly with cling wrap. Leave the bowl in a warm and humid place until it has doubled in size. This is called ‘proof-ing’. It usually takes about 40 minutes. Note the time will vary and depends on the weather. The best temperature for proofing is 28C. Clean up and prepare any fillings. 
7. With the dough now double its size, transfer to a clean floured surface. Deflate and knead by hand. Divide the dough according to the end product you want to make. Place dough back in bowl and cover with cling wrap, let rest for 15 minutes. 
8. The bread is now ready for use.