Tuesday, May 27, 2014

Tang Zhong Wholemeal Milk Loaf

Remember the previous always good honey whole wheat rolls that I have baked with orange juice? For the fact that the rolls contain a high proportion of wholemeal flour, I'm really impressed with the softness of these rolls and thought that they are the only best wholemeal bread that I have ever baked...

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!
 
wholemeal milk loaf bread Tang Zhong
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
wholemeal milk loaf bread Tang Zhong
Look! This wholemeal bread is fluffy!
wholemeal milk loaf bread Tang Zhong
We are loving this!

Here's the adapted recipe from Christine's recipe

To make 100g of Tang Zhong
25g bread flour
125ml milk

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 

To make one 21 cm x 11 cm loaf:

110ml water
1 large egg
100g Tang Zhong
40g raw caster sugar
5g salt
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.

Happy Baking
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33 comments:

  1. When I see the word tang zhong, I thought you are double-boiling something.. Hehe.. I thought tang zhong means the ceramic thingy used to double-boil soup or "bou bann".. Your first picture looks like cake, nice..

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  2. Can't wait to join LTU June 2014!!! Butter!!! :)

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  3. Hi Zoe,
    Tang zhong does yield really soft and nice bread. I too just baked a wholemeal bread last week.
    Love that you roll your bread into 3 little rolls and they rise up so nicely. Like!!
    mui

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  4. i love that evenly baked golden crust.. tangzhong wholemeal is a fab idea for sure

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  5. Hi Zoe, one good wholemeal bread recipe that I must try. Bread is my family's daily breakfast food. Must know more bread recipes to overcome monotony. Sometimes I feel 'sian' to make the same bread all the time.

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  6. Wow, Zoe! The bread looks so soft! I have got to take that first step towards baking bread :)

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  7. I also studied Christine's recipes before when I used Tang Zhong method! Oh, this wholemeal milk loaf has again captured my eyes, haha! At home, we do not eat white bread. All my children grow up with either wholemeal or mixed grain bread.

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  8. It is just unbelievable that such perfect bread can be made at home :)

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  9. This looks sooo good! I'm a fan of milky whole meals or just milky breads in general, you know typical asian who likes soft and sweet bread! Will totally be taking a copy of the recipe down! hehehe

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  10. I have tried several recipes using this method and they always yield good results…I am sure this bread of yours is as soft as it looks!

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  11. Zoe, your wholemeal loaf looks so good. Please share 2 slices of it for my morning breakfast :)

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  12. wow!! looks delicious, that bread looks so nice and soft

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  13. And it looks so light and white for wheat bread!

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  14. It's so light and white for wheat bread!

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  15. Coincidentally, I also did Hokkaido Wholemeal Milk Loaf recently, but it is straight dough method. Actually I did it 3x in 2 weeks, today is my third try. I even replaced milk powder with Horlicks, hehehe. Since you like Horlicks, you should try. :)

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  16. Wow! That bread looks very delicious and fluffy! I read about that method before, and now I'm so tempted to try it!

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  17. It looks so airy and delicious...got to try it soon

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  18. Oh my gosh, the milk bread looks delightful. The bread even ooks creamy. Love it.

    Velva

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  19. Hi Zoe, delicious Wholemeal Milk Loaf ... I haven't attempted loaf bread. Thinking the time in dough proofing and baking ... and I don't have a bread machine ... very tempted but need time management ^-^!

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  20. Oooohhh it looks so fluffy!!!! :-D

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  21. It's so fresh and fluffy-looking, Zoe. You make me feel like hugging bread...lol!

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  22. Zoe, the loaf looks super soft, love it to spread with thick layer of butter and sprinkle with lots of sugar heeheehee...

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  23. Your wholemeal loaf looks good. Recently I also found a favourite loaf recipe, next I am going to make into wholemeal version.

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  24. wow indeed treat to eyes and tummy:) Looks very delicious:)
    Having event at my blog with a giveaway- do participate :)

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  25. What a great looking loaf of bread! Love that golden crust. And a nice fluffy interior? Sold!

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  26. bread looks so soft and moist........... happy to follow you ..............

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  27. Looks tasty. I like the addition of fresh milk.

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  28. Reading your post and eating my breakfast cereal, wish I could have two slices of your wholemeal bread, it looks so soft and good!

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  29. Hi, you mentioned using two types of milk for this recipe but I only see one type of milk and it is in the tangzhong recipe and no milk in the bread recipe at all. Please advice. Thank you

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    Replies
    1. Hi Sylvia,

      Thanks for pointing out the missing text. I have made the changes accordingly.

      This recipe contains fresh milk to make the TangZhong and 15g milk powder to make the loaf with 100g TangZhong.

      Zoe

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    2. Hi Zoe, made this bread the other day and the whole family loved it! This will probably be how I make my bread all the time now! Thanks for sharing this recipe!

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  30. Hi Zoe, very nice recipe and lovely looking bread. Could you also explain how to do this on a regular stand mixer ?

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    1. Hi,

      You are right that you can use a stand mixer with a hook attachment to knead this bread dough too. To do so, start by combine all ingredients (except softened butter) in a bowl of your electric mixer with mixing at low speed for about 5 mins until a dough starts to form. While kneading, add butter pieces by pieces into the dough and keep kneading in low speed until the dough is elastic and stretchy. This will take about 20 mins. You can check the dough by stretching it to see if it forms the window panel. Cheers!

      Zoe

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