The dough is very soft (and bread for a bread machine) on Tang Zhong

The dough is very soft (and bread for a bread machine) on Tang Zhong

Category: Bakery products

Ingredients
For Tang Zhong:
Water	100 g
Flour	20 g
For the test:
Tang Zhong
Flour	400 g
Instant yeast	1 tsp
Water or potato broth	190 g
Salt	1.5 tsp.
Sugar	1/3 Art. l.
Vegetable butter or ghee	20-25 g

Cooking method

• In the photo there is bread on potato broth (water without salt from cooking mashed potatoes).
• For Tang Zhong:
• Brew flour with water to a liquid kefir, stir with a whisk when cooking. Tang Zhong's temperature should reach 65 degrees, but I've never measured it.
• Pour yeast, flour, salt, sugar, water (or potato broth), oil and Tang Zhong into a bucket of a bread machine (Panasonic, in which dry ingredients are first put in).
• If we bake pies, then the "Dough" mode, if bread, then the "Basic" mode.
• The bread turns out to be huge, weightless, not stale. In ghee, it is much more aromatic and slightly higher than in vegetable oil.
• Yeast note.

Note

The recipe (if not based on ghee) is lean and the most delicious and tender of all lean dough. Maybe I think so, because the recipe is mine, well, except for Tang Zhong. Tang Zhong was not invented by me, but by the Japanese.

Dough recipe from a Japanese site. The interpretation and the rolls are mine:

350 g flour
55 g sugar
5 g salt
56 g eggs
7 g milk powder
125 grams of milk
6 g dry yeast
30 g butter

120 g Tang Zhong (120 g water + 24 g flour)

After cutting:



Before baking:


The photo shows how huge the products grow using this technology.

Japanese dough recipe, my interpretation.

100 g Tang Zhong (100 g water + 20 g flour)
300 g flour
1 egg
80 g of cold milk (it is in these buns, in the photo, whole milk half and half with water)
30 g honey
30 g butter
1/4 tsp salt

WOW !!!!!!!!!! Thank you for the science !!! I don't eat bread and haven't baked it for a year, probably. But now.................

To your health, Svetochka!

There are very, very many test options for TZ. If you mix it with sour cream, you can bake our pastries. It turns out very tasty.

Mm-m-m-m-m, poppy seed pie is so easy a sight for sore eyes ... Bookmarks boom, bake everything, just eat today's bread

Wow !!! How delicious it is! Thanks for bookmarking

What a beauty! I took it to the bookmarks. Thank you! I will definitely try to bake something from such a fluffy dough!

[Qween]

Qween, thank you very much)) I've been waiting for the recipe since yesterday)) bookmark and try! with poppy seeds - generally mortality! Is it possible to mix technology without HP, in a combine or processor? otherwise I don't have one yet ((((but in the near future there is a stove))

[Qween]

Qweenwhat dough! Straight magic! : girl_claping: I can't say what impressed me more - bread or rolls, because everything is simply gorgeous and so airy! This is exactly this Japanese bullshit notion gives such ease to the test? And tell me, please - bring it to 65 degrees, and then you don't need to cool it? Yeast will not steam? Or is this the whole point?

Thank you!

what beauty and deliciousness!

Girls, I hope the recipe is useful to you.

is it possible to mix technology without HP, in a combine or processor?

If done in a food processor, I would put all the ingredients, except oil, in the food processor bowl and knead, then add oil and knead until gluten develops well. In general, you need to check the readiness of the dough by stretching the dough with your hands. It must be stretched to a thickness so that you can see through it and not tear. Then, with your finger, make a puncture in the center of the dough film, and the hole from the puncture should remain round. This is how the dough is stretched to check its readiness:

notion gives such ease to the test?

Yes, it is this notion that gives the dough such softness and airiness.

bring it to 65 degrees, and then no need to cool? Yeast will not steam? Or is this the whole point?

In general, TG is boiled in a glass of water, cooled under a film to room temperature, stored in a refrigerator and consumed as needed for 3 days. But, I do not cook a lot of TZ, but I do it for one batch. Therefore, while I prepare other ingredients, the TG cools down. Maybe this is not by technology, but the result is exactly the same as when I perfectly observed everything and cooled the TJ.

Girls, I just saw that in the second rolls I forgot to indicate the liquid. Already fixed.

I didn't understand. Take flour, cold water and put on the stove - to brew to the state of kefir, or not?

I remembered that we already had experiments with this Japanese Tang Zhong on the Bread Maker (or 65 degrees is the brewing temperature)

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8364.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167934.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=122023.0

I remembered that we already had experiments with this Japanese Tang Zhong on the Bread Maker (or 65 degrees is the brewing temperature)

Yes, Alexandra, we also remember.

They discussed it in the next topic, and the girls asked me to also put it on a separate topic, so as not to flood the author's topic.

I have already given a link to the Sonadorochki recipe, but not to 2 starter cultures. Since leaven is a slightly different story, and not all of them are bred. And I did not give a link to my previously posted recipe. Out of modesty.

I didn't understand. Take flour, cold water and put on the stove - to brew to the state of kefir, or not?

Yes .

Here is the video:



If you digest it, you get a regular dough, not so soft and airy.

It is better to cook over low heat. I first cook on a large one, and before the flour begins to brew, I reduce the heat to a very low one.

Quinck, and TJ is just such a proportion? Otherwise, I will now bake your Royal Easter cake, and there is tea leaves in a different proportion and boiling milk, not cold. It just became interesting to me.

Anechka, in TZ there should be a proportion of flour and water of 1 to 5. And it should be brewed weakly, not to a tough dough. And my cakes are on a stronger brew, completely different.

On TZ, the dough turns out to be more tender, soft, even weightless. And on a steep brew (like in Easter cakes) the dough will be denser, but soft and juicy (if I can say so about the dough).

Clear. I've already kneaded the cake, and I'll definitely try the bread later.

Girls! Yesterday I tried to bake bread on Tang Zong - it didn't work out for 1 recipe. The roof collapsed, the dough did not rise well. The crust is tough. The crumb itself is light, weightless, yes. The problem is to spread butter on such bread, it breaks. Did something wrong. I will try again later. I made a small loaf of 450g. in x \ n "Binaton".

[madames]

madames, the dough for this bread is very soft, perhaps your breadmaker does not pull out a batch of dough of this consistency. I recommend that 195 g of water in the recipe be reduced by 20-30 grams (if you reduced the portion, then reduce it proportionally). Please do not add flour!

I gave this recipe to many acquaintances, and in such proportions. Everyone makes great bread.
You can do it too.

I just baked two loaves of bread on such a brew: white and gray table bread with bran. It turned out amazing. Thanks for the recipe

Hurrah! Hurrah! I'm glad it turned out amazing! Good health!

Qween! Thanks for the comfort and advice. I will definitely try to bake it with your recommendations, but not today. Today is Jam Day and I just don't want to take risks and spoil my spring-joyful mood.

100 g Tang Zhong (100 g water + 20 g flour)
300 g flour
1 egg
80 g of cold milk (it is in these buns, in the photo, whole milk half and half with water)
30 g honey
30 g butter
1/4 tsp salt

For making flour, take from the total amount, or first 100 grams. and then another 300. Only 400gr?

Not 400 grams will be, but 320 grams. 20 g for TZ + 300 for the test.

Oh, of course. Already kneading, but some kind of liquid, smears along the bottom. Leave or add flour with a spoon?

In my Panas, it always seems at first that it is liquid, and then he deftly, accurately picks everything up. Ira, this dough should be kneaded well, then it will not be watery.

Okay, I'll believe it. Boom wait, I put not on bread, but on buns, probably even on cheesecakes. I have not decided yet.

Qween, help. I think that flour is still needed. Until the end of the batch 50 minutes. but still no kolobok.

Irochka, I'm sorry, I had to leave. Add a couple of tablespoons of flour if you don't have Panas.

I have HP Elenberg. Added 2 tablespoons of flour. Kneading "dough" I think it is completely unnecessary now, he passed almost all the first time. Or is it necessary?

Ira, the dough should be kneaded so that it does not break, but stretches. Then cut in vegetable oil.

I have HP Elenberg

What are the different bread makers! My kenwood first collects the dough to the spatula, and then the dough starts to spread all over the bucket, but in Panas everything is completely different, he kneads very coolly, does not smear.

Qween, I submit and show. The dough is really super soft. On your advice, she worked like clockwork. Duck could not stretch into a cake - the dough was shrinking. We need to get used to it, maybe more torment or .... I don't know what. Here is a dough with a hole



And these turned out to be bagels


Later I will post a photo from the oven and describe the taste.

Ira, very illustrative photos. The dough, in principle, turned out well (only almost the same film thickness and small tears, but this is only noticeable with an experienced look) and the products should come out good.

I absolutely always cut yeast dough with a little oil. I do not dust with flour so that the dough does not take excess flour. In order for the dough not to shrink, you must first divide it into parts, roll it up and leave for 10 minutes. Then the tension from the gluten threads will drop and the dough will not shrink. I don't even roll out the pies, but I stretch my hand and that's it.

[Qween]

Qween, and how do you lubricate buns for such an amazing color scheme? And at what point?

[Anastasia]

AnastasiaThere are several options, but there are two main ones:

1. Before planting in the oven, carefully (without gaps) grease with an egg. As soon as I take the product out of the oven, I grease it with very, very generously concentrated sweet water. About 1 part sugar 1.5-2 parts water.

2. I do not grease with an egg. And I grease the finished product (immediately from the oven, right in the mold) very generously with a sweet solution (parts by volume): 1 part butter, 2 parts milk, 2 parts sugar, heat everything slightly in the microwave to dissolve the butter, then stir until the sugar dissolves ...
A solution of 60 g of milk, 50 g of sugar and 30 g of butter is enough to grease products made from ~ 1700 g of flour.
While all the products are baked, the butter grasps with a thin crust, but when I grease the next products, the oil itself dissolves from the hot brush.

It happens that I just grease finished products with very sweet water.

Anastasia, there are several options, but there are two main ones:

Thank you! Recorded!

[Anastasia]

To your health,Anastasia !

[Anya]

Anya, no words (just drooling)! I took it to bookmarks. I don't have time to try everything. I have no doubt that the dough is delicious, and the buns from it are airy and fragrant.
Thank you!

Zhenya, thank you! Yeah the buns from it are awesome. I hope the recipe comes in handy!

It will come in handy, of course. Buns are my weakness.

[Qween]

Qween, thanks for the recipe! Today I made buns with this dough and they turned out great! I promise to take a photo next time, today I couldn't, I'm sorry! But very tasty - that's for sure! And airy!

And here is the bread made from this dough.


By the way, the flour according to the original recipe is just right. Neither subtract nor add. I really liked the dough. Thank you Qween!

Buns are my weakness.

Everyone loves to indulge in buns.

Qween, thanks for the recipe!

To your health! I will not refuse a photo.

By the way, the flour according to the original recipe is just right. Neither subtract nor add.I really liked the dough. Thank you Qween!

To your health! Very ruddy, delicious bread turned out.

Ira, what about yesterday's pastries? Happened?

I want to brag too. The dough turned out - song, and even though I was afraid, my Muliana coped with it completely, did not add a single gram of flour. I rolled it out very thinly, like a strudel - it turned out like a puff. We will try tomorrow.

Ira, what about yesterday's pastries? Happened?

Duc, somehow flew away instantly. ))) They turned out to be delicious! In general, I fell in love with this dough. I made bread the next day. In my head - MORE! MORE!!
Py. sy. As a child, my friend and I cooked paste according to exactly the same recipe.)))))