BASIC BREAD DOUGH
Tang Zhong (TZ)
Ingredients
22g bread flour
110g water
Method
1) Measure the flour and water accordingly.
2) Blend the flour into the water in a saucepan/pot till dissolved
3) Place the saucepan/pot with flour mixture onto the stove.
4) Heat under low heat and keep stirring the mixture with a whisk continuously. You will notice lines on the roux as it continues to thickens.
5) Take away from the stove and pour the TZ onto a container and cover the container with a cling wrap. Ensure the cling wrap touches the surface of the TZ this is to prevent the surface of the TZ drying up.
Bread Dough Ingredients
(Dry)
195g Bread Flour
90g Cake Flour
6g Instant Yeast
30g Caster Sugar Suga
12g Full Cream Milk Powder
(Wet)
1 egg, lightly beaten
65g water (or fresh milk)
75g Tang Zhong (refer to Tang Zhong recipe above)
45g butter and 6g salt (this is to be added last)
Method
1) Add all wet ingredients (except the butter and the salt) into a mixer.
2) Followed by all the dry ingredients.
3) Allow the mixture to knead the dough till it looks stretchy before adding the butter and salt.
4) After the butter and salt is being mixed into the dough allow the mixer to knead the dough for approximately 20 mins or till the dough is smooth and doesn't stick to the sides of the mixing bowl.
5) Lift the dough out of the mixer and shape into round ball and allow it to proof for up to 1 hour or till the dough double in size.
6) After the first proofing is done, gently punch the air out of the dough and it round again and let the dough sit for 15mins, covering it with a damp cloth.
7) You may now separate the dough into portions of 40-50g each
8) Shape the balls of dough into any shape you fancy
Example of bun ~ Sugar Cheese Bun
a) Roll the dough portion into an oval shape, place on a greased baking tray.
b) Use a sharp knife score a line on the surface in the centre of the dough.
c) Leave for another 40-60mins.
d) Once second proofing is done, brush egg-wash onto the surface of the bread, sprinkle shredded cheese and sugar onto the top of the bread.
e) Bake it in preheated oven at 160C for about 20mins.
Enjoy!
Source: Molly Tay, Trainer
http://munchministry.com/articles/the-joy-of-bread-baking-with-tang-zhong-method-%E6%B1%A4%E7%A7%8D%E6%B3%95/
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