Sunday, February 1, 2015

Tangzhong 9% Whole Wheat Bread || 湯種9%全麥麵包

Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 01/28/2015

Tangzhong method is used in bread making for a longer shelf life.
In order to test it truthfully, I used a relatively lean dough recipe.
Rich dough bread is usually soft and has a good shelf life so it would be hard to see the difference.
如果要忠實測試湯種,就不能用rich dough配方,
rich dough不用湯種,就相當柔軟,也不易老化,所以用來測試湯種沒有意義...
附食譜做法(recipe included)updated 02/04/2015...

Conclusion: Tangzhong bread does have a better shelf life but not much better.
If you add enough water to the straight-dough method bread, it will stay soft for longer.
As for softening the bread, there is hardly any difference if straight-dough method bread is done right.
I also experienced some shortcomings of tangzhong. I'll need more tests to verify that. 

Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 01/31/2015

The whole wheat bread in the 2nd photo was made with straight-dough method a couple of days later just to compare...
same recipe except 8% less hydration and no tangzhong. The picture was taken the next day.
The picture of the tangzhong bread was taken a few hours after baking.

The flour to water ratio for Japanese tangzhong* is usually about 1:1
I used Taiwanese tangzhong method which has flour to water ratio of 1:5

*Chinese has long been using a similar method called 燙麵 for varieties of Chinese pastries or noodles since 宋元时期, about 646~1054 years ago.
To do 燙麵, you pour some hot or boiling water onto the flour, stir it a little.
Later follow with more cold water, then knead it into a smooth dough.
燙麵 is used for making tough pastries softer by weakening the gluten and gelatinizing the starch.

Tangzhong 9% Whole Wheat Bread (1 loaf) (KitchenAid Professional 600 standmixer製作)
材料及作法(1 cup=1杯=250ml, 1/4 cup=60ml, 1/3 cup=80ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

1 Stainless Steel Loaf Pan, greased 不鏽鋼吐司烤模1個,抹油

Tangzhong 湯種

25g unbleached bread flour
125g water

Mix until flour dissolves. Heat the mixture and stir constantly.
Once it starts steaming, about 65°C, turn off the heat.
Keep stirring until the mixture reaches the consistency of condensed milk.
Let tangzhong cool down to room temperature.


300g unbleached bread flour
125g unbleached all-purpose flour (30% white whole wheat blend )
30g buttermilk powder

120g warm milk
95g warm water
45g sugar
6g salt
4.5g active dry yeast

15g grapeseed oil

Mixing & Kneading
Mix all the ingredients above from and stir until all dissolves.
With the ingredients from A and B in the mixing bowl, turn on the stand mixer and set to Speed 2.
Gradually pour in the C mixture. Beat until the dough forms and becomes smooth, about 8~10 minutes.
Add the oil, beat until the dough becomes smooth again.
It's a slightly sticky dough. Shape it into a ball. Use a little flour to prevent it from sticking.
Place the dough into a separated bowl and cover with a lid or plastic wrap.
Put the bowls in a warm oven with a pan of hot water underneath for fermentation.
The hot water helps maintain the temperature and humidity.


Fermentation & Shaping
Let the dough rise until double in size. Take the dough out and shape each into a ball.
Divide it into 2 parts and shape each of them into a ball. Rest for 15 minutes.
Roll each out to a rectangle. Then roll it up like a cinnamon roll.
Place the shaped dough in the baking pan.
Mist the dough with some water with spray bottle after shaping.


Place the shaped dough with the baking pan in a warm oven with hot water underneath.
The hot water helps maintain the temperature and humidity. Let rise until double in size.


Preheat the oven to 350F, and bake for 40 minutes.
Last 20 minutes covered with foil.
All ovens vary. Adjust your baking time accordingly.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.