Eggless White Bread ~ Tangzhong Method

by - March 18, 2013

Eggless White Bread / Hokkaido Milk Toast ~ Tangzhong Method
  

           Tangzhong method / Water- Roux method was developed in Asia and this technique was introduced by Yvonne Chen in her Chinese book, entitled “65°C Bread Doctor”. In her book, she described that this water roux method/ tangzhong is the “secret ingredient” which originated from Japan, to make soft bread which can retain its soft texture for 3 to 4 days.  This easy and foolproof  recipe was prepared for this month BAKING PARTNERS Challenge started by Swathi of Zesty South Indian Kitchen..  
                   This Method assure a very soft and fluffy bread. Once tried and tasted you wont go back to store bought one..Very additive and tasty!!
            
Preparation time: 30 minutes ~ 45 minutes ( including water roux paste cooling time)
Proving time:  1 hour 30 minutes  ~ 1 hours  40 minutes
Cooking time: 25 minutes ~ 35 minutes
Referred from :  ‘波特吐司’ recipe from the cookbook ‘65°C湯種麵包’ by 陳郁芬
Yield: 1 loaf bread as shown in the picture

INGREDIENTS:
350g / 2. 5 cups bread flour
1 tbsp milk powder
50g / 1/4 cup caster sugar ( original recipe calls for 30g but I increased to 50g)
3/4  tsp salt
7g / 2 1/2 tsp instant dry yeast
150ml / 5oz  lukewarm water or milk, adjust as necessary ( It took 125ml/ 4 oz  lukewarm milk for me).
30g / 2tbsp butter @ room temperature, cubed

FOR WATER - ROUX PASTE ( TANGZHONG METHOD)
20g / 1 1/2 tbsp bread flour
100ml / 3.5oz water

Method:
Cooking: For water- roux paste

Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC or it should thickened to a paste like thick porridge. i.e when you stir you can see the bottom of the pan. Transfer to other bowl and cover it with cling/ plastic wrap.
Allow it to cool completely before using it or refrigerate for one or two day not more than with decolorization.

Preparation:
Eggless White Bread / Hokkaido Milk Toast ~ Tangzhong Method
  • Sift bread flour, milk powder, caster sugar and salt in a mixing bowl or onto the working surface. Add instant dry yeast and mix well.
  • Form the flour mixture into a well. Add water roux paste and mix in. Gradually add enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes in stand mixer with hook attachment at setting 2 until smooth and elastic or knead it for 15 minutes by hand using folding method until smooth and elastic.
Eggless White Bread / Hokkaido Milk Toast ~ Tangzhong Method

  • Knead in butter until incorporated.  Continue kneading until it become soft and elastic, non sticky dough. i.e Dough should stretch long like bubblegum when pulled.
Eggless White Bread / Hokkaido Milk Toast ~ Tangzhong Method

  • Shape it to round dough and transfer it to greased wide bowl.  Cover it with cling wrap and rest it in warm place for an hour or till it double its size. I usually rest it in oven with oven lights on.
  • After an hour,  test the dough by dipping a finger into dough and poke down into the center as far as finger will go and pull out again and the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further. Meantime grease the bread tin and keep it ready.
Eggless White Bread / Hokkaido Milk Toast ~ Tangzhong Method
  • Punch down, knead briefly and form into a ball shape. Then divide into 5 equal portions. Form each into balls and let rest for 15 minutes.
  • Roll out each dough piece to about 30cm long with about 10cm width to fit the loaf tin. Roll up from the short end like a Swiss roll or fold it as shown in the picture.  Place the five rolls into the tin.
  • Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside. At the end of the rising, preheat the oven to 350F/180C.
Eggless White Bread / Hokkaido Milk Toast ~ Tangzhong Method

Cooking:

  • Brush milk on bread dough.  Bake in a pre-heated 180C (350F) oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.
This Recipe is for Baking Partners Challenge..


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25 comments

  1. WOwwwww... looks super soft and perfect.. you're awesome.. thanks for the wonderful recipe.. love it :)

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  2. Beautifully done white bread looks so soft and perfectly made :)

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  3. Wow very soft, fluffy and yummy bread...

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  4. Wowww, just prefect and super spongy bread, dont tempt me to make some now.

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  5. looks fantastic... beautiful presentation...

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  6. Excellent pictures and really tempting me to grab a bite saras...Wonderful Posts..Thanks for sharing your goodies

    Srividhya - From "Food From My Kitchen"

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  7. Delicious bread, you made it very well.

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  8. Its a lovely post , is that Ok to replace bread flour with AP flour.I wanted to try this..bookmarked !

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  9. Perfectly baked bread.. Looks so soft

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  10. wow... bread looks fantastic.... perfect!!

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  11. Beautiful presentation! Very well baked :)

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  12. wow very soft and moist bread :)

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  13. Loved the spongy soft texture, thanks for the display.

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  14. Awesome texture to the bread and I am in love with your first click...Beautiful..

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  15. love the challenge and ur post with a special mention for the photos - very nice !

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  16. Perfect looking bread and cool snaps :)

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  17. very nice and soft looking bread!

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  18. Wow! That looks absolutely spongy and delicious! Adding it to my recipe book!

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  19. very soft and very delicious bread!!
    Sowmya
    Ongoing Event - HITS - Diabetic Friendly
    Ongoing Event + Giveaway - Italian Dishes

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  20. very good eggless recipe with nice photos.
    shobha
    www.shobhapink.blogspot.in

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