Tangzhong is nothing more than an infuser, a baking technique originating from Asia, in which a small part of flour is combined with milk or water and heated until the liquid thickens noticeably. At this temperature the starch in the flour begins to bind water, creating a smooth, shiny mass with the consistency of a thick pudding.
This “paste” gradually releases moisture into the dough, so the pulp becomes soft, elastic, does not dry out, and the bread remains fresh longer. There is also a greater chance that it will rise nicely, and after baking and cutting it will be pleasantly light.
Despite the exotic name, baking using this technique can be successfully done at home, and preparation will take you just a few minutes. The proportions of two ingredients, i.e. flour and liquid, will be important.
Proportions:
- 1 part of wheat flour, e.g. 25 g of wheat flour,
- 5 parts of liquid (milk or water), 125 g of milk (or water).
Step by step:
- In a small pot, mix the flour with cold or lukewarm liquid to avoid lumps.
- Place over low heat and stir with a whisk or silicone spatula.
- After a few minutes, the mixture will thicken and start to leave visible marks on the bottom of the pot.
- Remove from heat, cover and cool to room temperature.
If the tangzhong comes out too thick, it’s a sign that you heated it for too long or the fire was too strong. Next time, shorten the time. However, if it is thin, heat it for a minute longer to make it more “pudding-like” than milky.
You can make Tangzhong in advance and keep in the refrigerator for 1-2 days (warm to room temperature before use).
This recipe produces a loaf type “milk toast” – soft, delicate and perfect for sandwiches, toast or simply with butter.
Ingredients (1 loaf cake approx. 25-28 cm)
Tangzhong:
- 25 g of wheat flour (e.g. type 450-550)
- 125 g of milk (or half and half milk and water)
Cake:
- 375 g wheat flour (type 450-550)
- 35 g of sugar
- 7 g instant yeast (or 20 g fresh)
- 6 g soli
- 1 egg (at room temperature)
- 120 g milk (lukewarm)
- 45 g of soft butter
Optional (for taste and “milky” note): 10-15 g of powdered milk
Execution:
- Prepare the tangzhong according to the instructions above and let it cool.
- Mix flour, sugar, yeast and salt in a bowl (do not let the salt touch the yeast directly).
- Add milk, egg and whole tangzhong. Knead for 6-8 minutes (longer by hand) until the dough begins to become elastic.
- Add soft butter and knead for another 6-10 minutes. This is the stage where the dough may become sticky – do not add flour by force. It has to be soft.
- Cover and set aside to rise for 60-90 minutes until doubled in size.
- Knead the dough (degas it briefly), form a loaf and place it in a baking tray lined with paper.
- Set aside for the second rise for 45-70 minutes – the dough should reach almost to the edge of the form.
- Brush the top with milk or beaten egg.
- Bake at 175°C for 30-35 minutes. If the top is browning too quickly, cover with aluminum foil for the last 10 minutes.
- After baking, remove from the pan and cool on a rack.
How to know if the baked goods are well made? The slice is soft and springy, not dry, the flesh has tiny, even pores, and after two days you can still cut the loaf without crumbling. Tangzhong is perfect for baked goods where you want to achieve softness and longer freshness. The best uses are breakfast rolls, buns, challah, toast or brioche. If you have your own proven yeast recipe, you don’t have to throw it away. In many cases, it is enough to make tangzhong with about 5-10% of the flour from the recipe and subtract some of the liquid accordingly.
Sources: Terazgotuje.pl
