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Japanese Style Bacon and Cheese Bread (Tangzhong Method 湯種法)

A few years ago, an amazing method of making this kind of soft and fluffy bread was introduced by Yvonne Chen 陳郁芬 who wrote a Chinese book, entitled “65°C湯種麵包” (Bread Doctor). In her book, tangzhong “湯種”, is described as the “secret ingredient” which is originated from Japan, to make soft and bouncy bread. It’s actually a kind of “flour paste”(aka water roux starter), cooked 1 part of bread flour in 5 parts of water to 65°C. So it’s very natural and handy to make. The Chinese community has been fascinated and crazy about this bread making method ever since.

Why does tangzhong 湯種 (flour paste) work so amazingly that can produce fluffy bread and stay soft for many days? At 65°C, the gluten in the flour and water mixture would absorb the moisture and become leavened. When tangzhonog is added into other ingredients of the bread, the bread dough will be heightened and produces softer bread.


Prepare a 10.5cm(W)x 20.5cm(L) x10cm(H) loaf tin (Printable recipe)

Ingredients of tangzhong (湯種 The 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)

Ingredients of bread:

  • 350gm/ 2½ cups bread flour
  • 55gm/3tbsp+2tsp caster sugar
  • 5gm/1tsp salt
  • 56gm egg (equals to 1 large egg)
  • 7gm/1tbsp+1tsp milk powder (to increase fragrance, optional)
  • 125ml/ ½cup milk
  • 120gm tangzhong (use half of the tangzhong you make from above)
  • 5 to 6gm/2 tsp instant yeast
  • 30gm/3tbsp butter (cut into small pieces, softened at room temperature)

Fillings:

  • bacon, to taste
  • cheese, to taste

Method of making tangzhong:

  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. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
  3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. Chill in fridge for several hours. (I chill it overnight.) Then the tangzhong is ready to be used. (Note: When you are ready to use the tangzhong, just measure out the amount you need and let it rest in room temperature for a while before adding into other ingredients. The tangzhong can be stored up to a few days as long as it doesn’t turn grey. If so, you need to discard and cook some more.)


Method of making bread:

  1. 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. Mind you, it’d be quite messy at this stage (That’s why I used a bread maker). Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might 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. (Note: I use bread maker to do this hardest part and messy job for me. I added the wet ingredients into my bread maker first, then followed by the dry ingredients. The yeast is the last to add.)
  2. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it’s doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C. I still used my bread maker in this stage. And my bread maker has a heater.)
  3. Transfer to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
  4. Roll out each portion of the dough with a rolling pin into an oval shape. Sprinkle bacon and cheese evenly as much as you like. Roll from the upper, shorter end down to the bottom (as picture shown). Flatten the dough with your rolling pin. Then roll once again. The seals face down.
  5. Arrange the rolled-up dough in a greased or non-stick loaf tin (as picture shown). 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.
  6. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) 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.
Notes:
  1. If you find yourself too tired of kneading dough, just like me, you can use a bread maker instead. This recipe is designed for bread makers, yet you can make a soft and fluffy loaf with or without it, by using the tangzhong.
  2. The cheese would be melted and created some holes inside the bread. If you’d like a better looking, cut the cheese into smaller pieces.

This is the raisin bread I made with the same recipe. Just replaced the bacon and cheese with raisin.

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Posted by on November 23, 2011 in Bread

 

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Hong Kong Style Sausage Rolls


Hong Kong Style Sausage Rolls (Printable recipe)

Makes 4 to 6

Ingredients

  • 4 to 6 sausages, any kind to your liking
  • 350 gm bread flour
  • 55 gm caster sugar
  • 5 gm salt
  • 56 gm egg
  • 7 gm milk powder (to increase fragrance, optional)
  • 125 ml milk
  • 120 gm tangzhong (refer to this recipe for making tanzhong)
  • 5 to 6 gm instant yeast
  • 30 gm butter (cut into small pieces, softened at room temperature)

Method:

  1. 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. Mind you, it’d be quite messy at this stage (That’s why I used a bread maker). Keep kneading until the dough is smooth, not sticky and elastic. (Tip: you might like to test if the dough is ready. Stretch the dough with two hands. If it forms a thin “membrane” that’s very elastic in texture. Use a finger to poke a hole. If the hole is a circle, not an irregular tear-off (see picture 1). That means you have successfully kneaded the dough to a perfect stage. Yet, don’t over-knead the dough. Otherwise all the tissues inside would be broken apart.) The time of kneading all depends on how hard and fast you knead. (Note: I use bread maker to do this hardest part and messy job for me. I added the wet ingredients into my bread maker first, then followed by the dry ingredients. The yeast is the last to add.)
  2. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it’s doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C. I still used my bread maker in this stage. And my bread maker has a heater.)
  3. Transfer to a clean floured surface. Deflate and divide the dough into four to six equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes (see picture 2).
  4. Knead each part into a long tube, about 41cm in length (it depends on how long your sausage). Roll to enclose the sausage, with seals facing down (see picture 3). Place rolls on a tray lined with baking paper, covered with cling wrap or a wet towel. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size.
  5. Brush whisked egg on surface of rolls. Bake in a pre-heated 180C (356F) oven for 35 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.

Notes:
  • This bread can be made with or without a bread maker.
  • Testing your dough before proofing is quite important to make sure you’ll enjoy soft and fluffy bread after baking.
  • The time of proofing has to be long enough, yet not to over-do, in order to get the best result.
 
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Posted by on November 23, 2011 in Bread

 

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Spicy Egg Salad Sandwich

Love 4 Sandwich

Serves: 1

Ingredients:

3 hard-boiled eggs
¼ stalk celery, finely diced
2 ½ tablespoons mayonnaise
½ tablespoon bottled chili sauce
Splash of lime juice
¼ teaspoon sugar
Pinch of salt
3 dashes black pepper

Method:

1.  Place the eggs in a pot covered with water. Add some salt. Cover the pot and bring the water to boil. Remove the pot from the heat and leave the eggs in the hot water, with the pot covered, for 12 minutes. Drain the water and rinse the eggs with cold running water. Crack and remove the egg shells.

2.  Cut the eggs into halves. Discard one egg yolk and use only two egg yolks. Chop the egg whites into small pieces.

3.  Combine the eggs, celery, mayonnaise, chili sauce, lime juice, sugar, salt and black pepper in a bowl. Stir to blend well. Chill in the refrigerator for 15 minutes.

4.  Cut the crust of five pieces of white bread and toast the bread with a bread toaster.

5.  Cut the toasted bread into halves and spread a layer of the egg salad evenly on a piece of the bread. Top another piece of the toasted bread on top to make the egg salad sandwich. Repeat the same until you use up all the ingredients.

http://food.insing.com/recipe/healthy-spicy-egg-salad-sandwich-recipe/id-65a23a00?nav=20500

 
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Posted by on October 26, 2011 in Bread

 

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Butter Cup Bread

Butter Cup Bread 奶油面包杯

Ingredients:
250g bread flour
50g plain four
¼ tsp salt
1 ¼ tsp instant yeast
180ml cold water
2 tbsp milk powder
20g butter (soften at room temperature)
Glazing: 1 tbsp whole egg (lightly beaten)
Topping: some black and white sesame
Fillings: 12 small cubes cold butter and some icing sugar

Method:
1) Mix all dry ingredients in a mixing bowl. Make a well in the centre, pour the cold water in the well. Mix the ingredients to form soft dough.
2) Turn out the dough onto a lightly floured work surface. Knead and mix in the butter into the dough. Continue to knead until the dough becomes smooth, elastic and non-sticky.
3) Form the dough into round ball, place it into a lightly greased big mixing bowl and cover with cling wrap, let it rise in room temperature till double in size (about 1 hour in our weather).
4) Punch out the gas in the dough, let it rest for 15 mins.
5) Divide the dough into 12 equal portions, roll into round ball, wrap each dough with one small cube of butter coated with icing sugar, pinch the dough to seal the seam tightly.

6) Place the dough (seam side down) in a greased 12-hole muffin tray. Cover with cling wrap and let it proof for 40-60 mins (size of the dough after second proofing as shown in picture below).

7) Apply egg wash and sprinkle sesames on top.
8) Bake in preheated oven at 180C for about 12 mins. Remove bread from pan immediately and cool on wire rack.

http://angelcookbakelove.blogspot.com/2010/11/butter-cup-bread.html

 
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Posted by on September 7, 2011 in Bread

 

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Japanese-Style Sweet Bun Dough 湯種甜麵糰

Recipe from the Corner Cafe.


The soft and fluffy texture of the water-roux bun.

In 2004, a Chinese cookbook called ‘65°C湯種麵包’ was published and it soon became very popular with the Chinese bloggers. The book introduced to the Chinese baking community a new way of making soft breads and filled buns using a 65°C water-roux paste. Since then, all sorts of recipes using this method have been popping up all over the Chinese websites.
The innovation of this technique of making bread is the inclusion of a ‘water-roux (湯種 Tang Zhong)’, that is cooking portion of the flour and water first (as opposed to cooking flour and butter for a proper roux in the traditional sense) before adding it to the rest of the ingredients. The water-roux is supposed to allow the dough to absorb more liquid due to the gelatinization of the starch in the flour, thereby allowing the finished buns to have a fine soft texture and not get stale as quickly.
Any Asian-style buns made with the more traditional Sweet Bun Dough can be made using this water-roux method, thereby cutting out the need to add any artificial bread softener or improver.
The following is the basic recipe using the 65°C water-roux paste for sweet bun dough (湯種甜麵糰) to go with sweet filling. At the end of the recipe, I have also included another variation for savoury roll dough (湯種調理麵糰) to go with savoury filling, the method of preparation is the same.


Pork Floss Buns and Coconut Cream Buns made with water-roux sweet bun dough.

Japanese-Style Sweet Bun Dough 湯種甜麵糰

Makes 16 buns

[Ingredients]
375g bread flour
100g plain flour
35g milk powder
75g caster sugar
3/4 teaspoon salt
1 sachet (7g or 2 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml (approx.) lukewarm water, adjust as necessary
40g butter, cubed

Water-Roux Paste (湯種) *:
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water

* Water-Roux is basically 1 part bread flour to 5 parts water.
http://cornercafe.wordpress.com/
[Preparation]
Water-Roux (湯種):
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat.) This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad.


Water-roux paste.

For the Bun Dough:
1. Sift bread flour, plain flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well. Form the flour mixture into a well. Add lightly beaten egg and lukewarm water roux and mix in. Gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface 10 to 20 times every few minutes between kneading.)
2. Knead in butter until incorporated. (In many cookbooks, they mentioned that the dough at this stage should be able to be pulled and stretched into membrane, but it’s hard to achieve with hand kneading. I usually stop kneading when the dough sticks to the work surface and stretches like chewing gum when pulled!) Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). Optimum room temperature for this first prove is 28°C with a humidity of 75%. To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further.
3. Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes.


Plain water-roux buns before final proving..

4. Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until double in size (about 1 hour in warm weather, longer in winter months). Optimum room temperature for this final prove is 38°C with a humidity of 85%.


Plain water-roux buns after final proving (double in size).

5. Bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown.


Plain water-roux buns after baking.

[Variations]
This is a variation of the above recipe for use with savoury filling, the preparation is the same as above:


Savoury buns such as Hotdog Buns and Ham Buns made with water-roux bun dough.

Japanese-Style Savoury Roll Dough 湯種調理麵糰

Makes 16 buns

[Ingredients]
325g bread flour
150g plain flour
20g milk powder
50g caster sugar
1 teaspoon salt
1 sachet (7g or 2 1/2 tsp) instant dry yeast
2 eggs, lightly beaten
100ml (approx.) lukewarm water, adjust as necessary
75g butter, cubed

Water-Roux Paste (湯種) *:
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water


The texture of the Pai Pau made with water-roux bun dough.

http://cornercafe.wordpress.com/2008/08/28/japanese-style-sweet-bun-dough/

 
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Posted by on September 7, 2011 in Bread

 

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Sweet Sandwich Bread (Overnight Sponge Dough Method) 隔夜中种甜三文治面包

食 谱可以做两条土司但我只有一个土司盒(有机会一定要败多一个),所以另一份面团我用9”x5”的loaf pan来烤。因为不带盖烘烤的温度不同,所以两条土司不能一起进烤箱。带盖的土司要烤35分钟,也就是说不带盖的面团要发酵多35分钟,我担心会发酵过 度,所以在烤带盖土司时我把不带盖的面团收入冰箱里。我想低温可以延缓发酵才这么做,不知道这样做到底对不对,还请各位姐妹高手们赐教。

面 包组织带盖的比较紧密,不带盖的比较蓬松,两个都一样软。味道很香(用的牛油比一般土司多吧),带甜,就像在吃甜面包,不需涂牛油果酱也已经很好吃了。作 为三文治面包它几乎有点喧宾夺主,不甘只做配角。面包没有添加剂但室温收藏到第4天还是像出炉时般柔软,这个食谱无疑的值得收藏。下次做我会减糖,让它回 归纯朴!


Those who like sweet and soft bread will like this. I think the dough is also suitable for making sweet buns. The bread remained soft on the forth day in room temperature without any sour aftertaste. This recipe is definitely a keeper for me.

Recipe adapted from Alex Goh’s “Baking Code”《烘培蜜码》. Makes 2 loaves.

Sweet Sandwich Bread (Overnight Sponge Dough Method)

Overnight Sponge
Ingredients:
100g bread flour
60g water, room temp
¼ tsp instant yeast

Method:
1) Mix the instant yeast with 20g of water until well blended. Add in the remaining ingredients and knead to form dough.
2) Let it proof for 30min. Wrap with cling film and keep in the refrigerator overnight or up to 48hours.

Main Dough
Ingredients:
(A)
550g bread flour
80g sugar
6g salt
20g milk powder
10g instant yeast
(B)
150g overnight sponge (all the above)
(C)
1 cold egg
270g cold water
(D)
75g butter (soften)

Method:
1) Mix A until well blended. Add B, then C, knead to form a dough.
2) Add in D, knead to form a smooth and elastic dough. Cover it with cling film. Allow it to proof for 45 min.
3) Divide the dough into 6 equal portions, mould it round. Allow it to rest for 10min.
4) Roll the dough flat with a floured rolling pin, then roll it up like swiss roll. Allow it to rest for 10min. Repeat the step one more time.
5) Place 3 pieces of the dough into a greased loaf tin (20x 11.5x 11.5cm / 450g pullman tin)(I didn’t grease the tin as mine is non-stick). Let it proof for 50min or until 80% full of the loaf tin. Cover it with the lid.
6) Bake at 200C for 35 minutes. Remove it immediately from the tin when baked.

Note:
1) I baked one loaf with cover and one loaf without cover. Without cover one was baked at 190C.
2) The dough is quite sticky but after first proofing it will become less sticky. In fact, it is quite easy to handle.

http://angelcookbakelove.blogspot.com/2011/06/softsoftsoft-sweet-sandwich-bread.html

 
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Posted by on September 7, 2011 in Bread

 

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Basic Bread Dough

Here is the recipe taken from Alex Goh’s book. (From Baking Mum)

Ingredients

A)
480 gm bread flour
120 gm plain flour
110 gm castor sugar
20 gm milk powder
4 tsp instant yeast

(B)
1 egg
300 ml cold water

(C)
60 gm unsalted butter
10 gm salt

Method

1. Mix (A) till well blended. Add (B) to form a dough. Add in (C) and knead until dough is elastic and smooth.
2. Gather dough to form a ball and cover dough with cling wrap and let it rest for abt 50-60 mins or double in size.
3. Divide dough into portions of 60 gm each. Shape into balls and leave it to rest for abt 10 mins. Roll out dough and wrap with desired fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
4. Apply egg wash (1 beaten egg) on dough and sprinkle some shredded cheese on it. Bake dough at 180-190ºC for abt 12 mins.

http://bakingmum.blogspot.com/2006/10/bread-paradise.html

 
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Posted by on September 5, 2011 in Bread

 

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