Not true now that I have found another good wholemeal bread recipe...
After baking a few Christine's recipes using Tang Zhong method, I like to know if this Christine's recipe with Tang Zhong method can make wholemeal bread soft and fluffy. True enough this highly-reviewed wholemeal bread recipe did!
I can't really say that Tang Zhong is the reason resulting the bread being so moist and soft. All I can say that the combination of Tang Zhong and everything in this recipe works beautifully!
|Tang Zhong Wholemeal Milk Loaf - So soft and delicious!|
|This bread is made with these two kinds of milk.|
|Tang Zhong made with milk|
|Mix everything together in a bread maker and prove|
|Shaping the loaf|
|Baking the loaf|
|Look! This wholemeal bread is fluffy!|
|We are loving this!|
Here's the adapted recipe from Christine's recipe
To make 100g of Tang Zhong
25g bread flour
Mix flour in milk 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.
The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon, this is the Tang Zhong. You might use a thermometer to check the temperature but this simple method has worked for Christine every time.
Remove from heat. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of Tang Zhong to prevent from drying up. Let it cool completely. Tang Zhong can be used straight away once it cools down to room temperature. Measure out the amount you need. The leftover Tang Zhong can be stored in fridge up to days until next use. Chilled Tang Zhong should return to room temperature before adding into other ingredients
1 large egg
100g Tang Zhong
40g raw caster sugar
200g bread flour
150g wholemeal / whole wheat flour
15g milk powder
1 1/2 tsp instant dry yeast
50g unsalted butter, softened at room temperature
egg wash: 1 egg yolk + 1 tbsp milk to brush before baking
Add all ingredients (except butter) into a breadmaker, first the wet ingredients, followed by the dry ingredients including yeast, adding the butter last.
Select the “dough” mode. Knead until the dough becomes elastic. Let the dough complete the 1st round of proving or until doubled in size, about 1 hr.
Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions. Knead into ball shapes. Cover with plastic wrap, let rest for 15 mins at room temperature. Roll out each dough ball with a rolling pin into an oval shape. Roll up dough like a Swiss roll and repeat the same shaping steps for the other 2 doughs. Arrange the rolled-up doughs with their seam sides down in a greased loaf tin. Leave it for the 2nd round of proving, about 40 mins, or until the dough looks doubled in size. Brush the dough with egg wash before baking.
Bake in a pre-heated oven at 180°C (or 160°C fan forced) for 30 mins. Remove the loaf 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.
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