Asian-style bread has clear differences from other kinds of bread, in general. It’s generally soft, fluffy and flavorful in a rich way. In this video, we wanted to delve into making a soft and fluffy Asian-style bread with tangzhong. We’re going to be looking at the ways the ingredients affect the bread, as well as the techniques. All to get that perfect soft loaf. Enjoy!
feat. @SeraphineLisheChannel
Ingredients:
Tangzhong
Bread flour 30g
Water 150g
Final Dough
Bread flour 520 gr
Milk powder 40 gr
Sugar 90 gr
Salt 2 tsp (10g)
Dry yeast 6gr (1.5 tsp)
Whole egg 60 gr
Cold Water 160 gr
All of Tangzhong 180g
Unsalted butter 55g
Optional:
One whole egg for egg wash
Sesame seeds for toppings
Baking Pans:
Pullman 10.3 x 19.5 x 11.3 cm
Glass 28 x 12 x 8 cm
#tangzhong #asianbreads #breads
References:
The Guide to Tangzhong and Yudane :
source
22 Comments
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Hi all, there's typo at around 00:10:00 the glass pan size should be 28 x 12 x 8 cm
You gave the best instructions ever for baking ANY bread. Thank you🎉
Can you please provide conversions into cups and spoons?
Hi. Can I use tang zhong in steam bread? What measure have do it
Loving the way everything in your videos is explained clearly and in detail. You always make the effort to explain why something is added or done a particular way, which is great for viewers to really understand the recipes not just blindly repeat them.
This looks amazing. What temperature would be best for a fan oven? ❤
Great video 😊
Thank you for your tangzhong bread recipe. I notice that for the pullman pan, you used 600g of dough. Your pullman loaf pan looks and measures very close to the Chefmade pullman loaf pan. In the Chefmade pullman loaf pan webpage, it says that it's intended for 450g of dough. I have seen in other shokupan recipes that the resulting bread dough for the said loaf pan is close to 450g. I have followed those recipes but my baked bread could never fill up the whole loaf pan. May I know how you decided that 600g of dough should be used for the pullman loaf pan?
Hi. Thanks for the great recipe. 1 question though. Can i substitute milk powder with actual milk? I can't find any milk powder yet coffee-mate is everywhere.
You’re pretty amazing, Novita! Loveee love love your content! I’m a self-taught baker and I opened my bakery a couple of months back and I’m so glad I found your channel! I’ve been obsessed with Bakerpedia and listen to their podcast, Baked in Science, and how you explain and teach is so good, it makes anyone want to listen more! You should think about starting a baking podcast, omg it would be the best!! Thanks for amazing content and keep giving us more! You’re helping so many of us bakers out here❤️❤️
Thanks of the video and instructions
Why do you wait until the end to let the dough stay in the bowl for 15 minutes instead of earlier before you add the sugar and butter to the mixture. Does it make a difference in the bread when one does the 15 minutes rest?
great work, thank you. I love how you explained the chemistry aspect of each ingredient.
Great video Novita. Thanks for the comprehensive explanation. One thing I’m wondering: since tangzhong is water and flour, no matter the portion, doesn’t it Interfere with the hydration of the main dough? Thanks
So cool.. My real name is Serafin
Hi, can I replace the bread flour into whole wheat flour?
Excellent job with the video and presentation. Thank you.
Kak misal saya buat roti pakai tekniktanzhonh
di resep aslinya tepung 250 airnya 125ml
Trus saya buat tanzong
Apakah nanti jumlah tepung dan airnya perlu dikurangi sebanya kita buat adonan tanzhong?
You are so cutee
Was always thinking how to measure "double in size" in a bowl. Ingenious Idea shifting it on half the side to see the height in the bowl when it should have doubled! 👏✌👍💕🧐
Awesome video! Really good explanation (compared to the super fast paced other YouTubers)
beautiful video and beautiful presenter.