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

No, without milk powder There is no basic recipe for milk powder. Bread is wonderful. But it is better if it is based on potato broth. If there is no potato broth, I put 2-3 tbsp. l. dry cards. puree and add liquid to 190g

Thank you, I understood everything!

made the dough according to this recipe. The pastries from it are simply awesome !!! The crumb is porous and fluffy, the dough is wonderful !!!!!!! Thanks for the recipe !!!!!!!!!!!!! the bread still needs to be baked!

[yulka]

yulka, and what did you do from this test (and from which version did you do it)? Is there any photos?

Angela baked a wonderful loaf of bread according to the same principle, only using sourdough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=430807.0

Is it all about the tea leaves? On potato broth, bread is already airy and huge.

[Natusichka]

Natusichka, you can add tea leaves to any of your favorite recipes by replacing the liquid in the dough. 20 gr. flour is not counted. Just subtract 100g of the liquid.

[Newbie]

Newbie, yes, it's about the brew. If you have a favorite recipe, try baking with the infusion and compare.

[Natusichka]

Natusichka, made buns according to the second recipe, because in the third recipe the amount of yeast was not indicated, the photo is on the phone, I don’t know how to add it from the phone

Thank you, I understood everything!

[Natusechka]

I will definitely try

Natusechka, have you seriously never done any baked goods on Tang-Zhong ?!

I can't even believe it !!!

Can you forget ?!

[Innuska,]

Natusechka, have you seriously never done any baking on Tang-Zhong ?!

Innuska, I always make pies on choux pastry, only there the technology is somewhat different. I brew flour with vegetable oil with boiling water (in one bowl), put yeast in another. When the yeast has come up and the custard has cooled to a warm state, I combine them, add salt and flour and knead the dough. The pies are very good! And my mother makes bread on choux pastry, and pasca too, it turns out just delicious!

Yesterday I made bread according to the main recipe. I kneaded the dough in Kenwood, first put everything except butter, kneaded, then added butter, continuing the kneading. I stopped kneading, let it stand for a while so that the gluten formed, then kneaded again a little, formed a round bread, put it in a warm place for proofing. After about 20 minutes I remembered that I had forgotten to make cuts, took them out, made cuts, put them back on the proofer. When it rose by about half, I greased the top with a mash of starch, water and salt, sprinkled with sesame seeds and put it in an oven preheated to 225 degrees, after 10 minutes I reduced the heating to 200 degrees. In just 35 minutes, the bread was ready.
I want to say that the bread did not rise much. Usually I get better. Although ... maybe there is more dough initially ... today I'll make a cut and see.

I'm thinking ... maybe it was necessary to let him come up after kneading, and then shape? Or would it not affect the end result?

Anya, girls, I don't understand here according to the third recipe:

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

Is yeast even needed here? If somewhere this question has already arisen, poke, please, I looked through the whole topic, but a little diagonally, I might not find

[Olga VB]

Olga VB, Olga, there is almost the same amount of flour as in the second recipe. Take 6g yeast you can't go wrong

Is yeast even needed here?

Olga, good evening!
I accidentally saw a question in the right column. Olga, for simple bread, if fresh yeast, then I put them on 100 g of flour. If dry instant, then on 100 g of flour I put 1/4 tsp. measured from a Panasonic bread machine.

Anya, I mean third recipewhere the buns with honey. There is no yeast in the recipe, but the picture clearly shows yeast baked goods.
For bread, of course, less yeast is needed, but these buns are rich, there is both honey and butter, that is, the dough is heavier. So I think, what about the yeast, how much would you advise?

Olga, I think this dough is simple, not heavy. I have strong, proven yeast, so for this dough recipe you need 3/4 tsp. If there is any doubt about the strength of the yeast, then you can put 1 hour. l. ... I put noticeably more yeast in the dough for pasta / Easter cakes at the rate of 2 tsp. for 500 g of flour.

Thank you dear! I figured that it was no more than 3 g, but I decided to consult with you

[Qween]

Qween, expensive! Thanks again !! As soon as I remember the tea leaves, I bake everything using it several times in a row! And rolls (like Stolichnykh "for 3 kopecks"), and buns - to the delight of her husband, because he is their main eater! How airy and tasty are these baked goods, and the crumb is long-fiber.The only drawback is that you have to bake more often, because it is eaten in a maximum of 2 days

[Elena]

Elena, definitely - an oven !! You will not be disappointed, that's for sure!
*** Girls, please tell me, I broke my whole head - according to the recipe with brewing, the dough (baking) is WHITE than according to the same recipe and on the same flour, but without tea. The dough itself is on the water, without eggs. Fat 30 g per 450 g flour, that is, in principle, it is not tasty. What is the reason

Thanks for the recipe.
I baked bread in the Basic mode with a timer, I set the size to L, the color is short, medium, I took 1 tsp of salt. The bread turned out to be similar to French, but the advantage here is that you can set the color of the crust.

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

I decided to try to make a dough according to this recipe, tell me, please, is yeast not needed for it?

[Yanochka12]

Yanochka12, there is yeast in the recipe.

Instant yeast 1 tsp

The bread on it is wonderful

Happy holiday everyone! Harmony and good luck!
I didn't understand, 1 tsp. fresh yeast is how? Maybe it's better to indicate the weight
Girls, do you need a fresh broth or can you use yesterday's one?

[Nika]

Nika, 1 tsp. dry yeast.

Girls, do you need a fresh broth or can you use yesterday's one?

Yesterday can be. It is also possible from freezing, only defrost it beforehand.

[Nika]

Nika, 1 tsp. dry yeast.

Svetlana, how many are alive?

Added Wednesday 08 March 2017 5:16 pm

Yesterday can be. It is also possible from freezing, only defrost it beforehand.

NaTalia, hello, freeze the broth?

[Nika]

Nika, I only bake on dry.

Added Wednesday 08 March 2017 05:23 PM

Look, somewhere there is a ratio of dry and pressed

Instant yeast 1 tsp

I see, Light, I'm trying to comprehend "Instant yeast 1 tsp." - hang lope in grams in this recipe. I'll take the dry ones for now, or like Natalia, she advised in daily. SVetlan, how is the weather in my favorite joint venture?

[Nika]

Nika, instant can be dry as far as I know.

[Nika]

Nika, instant can be dry as far as I know.

I was wrong too - opinions on the internet are different and differ here -))) In other words, instant yeast is the freshest yeast, because only fresh yeast has no "yeast" aroma, there is only a scent of freshness.)))))

[Nika]

Nika, the author in the know?

[instant]

Yes, instant - this dry instant yeast.
Nika, I have this yeast counting plate

Don't get confused
First line - dry yeast in teaspoons
Second - in grams
Third - pressed/ fresh yeast in grams.



Of course, you need to remember that now yeast is different: with different additives, different strengths, for different types of dough and cotton products ...
The proportions in this table are for regular yeast. My replacement "dry-pressed" matches the data in the table.

freeze the broth?

Yes.As the broth appeared, you can cool it, and even pour it into molds and freeze it (I use silicone cupcake molds for this), then transfer it to a bag and store the broth in the freezer like that. It is convenient to use these portions later. True, I do not know the time limit for storing the broth in the freezer

Instant yeast is dry yeast, not fresh, live yeast. I have been using instant yeast for a long time, I buy it in a 500 g pack.

Svetlana, I don't know ... but this quote about yeast from Admin is here. Apparently I pulled out a piece without understanding the meaning
NaTalia, thank you, I had no comparison in spoons

Added Thursday, 09 Mar 2017 15:48

Good day everyone, trying to bake according to the basic recipe, and I doubted something ... in the recipe Salt 1.5 tsp. Sugar 1/3 tbsp l., maybe on the contrary, learns salty ...

[Qween]

Qween, thanks for the recipe! The bread turned out amazing
I cooked according to the very first option on the water, it turned out to be salty. I took 1.5 tsp of salt, and 1 tsp of sugar, since 1/3 tbsp = 1 tsp. Instead of 1 tsp of instant yeast, I used 8 g of fresh yeast.
Great bread option for sandwiches and sandwiches

I don’t like chouxed bread and dough, well, the body doesn’t perceive it.And I didn’t even look at Tang Zhong, but I decided to try it after such a description

bread in consistency resembles a tender bun with stretching crumb.
Bread is an unsweetened bun.
It goes well with sausage and other tasty additions that are delicious with buns

He's completely different. Not as brutal as usual.

Indeed, on Tang Zhong the bread is completely different.I like it and it is pleasant to eat it

Thank you!

[Qween]

Qween, thanks for the recipe! The bread turned out amazing
I cooked according to the very first option on the water, it turned out to be salty.

it turned out worthy bread, thanks to the author. I do not regret that I changed ing-you, HP coped with everything
But I didn't smell the toffee ..

In other words, instant yeast is the freshest yeast, because only fresh yeast has no "yeast" aroma

Instant yeast is dry yeast, not fresh, live yeast.

Rather, instant ones are instant, instant, instant ones - that is, those that are supposed to be put directly into flour. They are very, very small and do not require pre-soaking like ordinary dry ones, which are rather large bead balls. It seems that balls are supposed to be revived in liquid before being added to the dough, but not everyone bothers with this. ))

Rather, instant ones are instant, instant, instant ones - that is, those that are supposed to be put directly into flour. They are very, very small and do not require pre-soaking like ordinary dry ones, which are rather large bead balls. It seems that balls are supposed to be revived in liquid before being added to the dough, but not everyone bothers with this. ))

Qween, thanks for the recipe and clarification

[Qween]

Qween, baked bread with the addition of sourdough and on water. He is beautiful! We leave in favorites! Thank you!

Thank you for the delicious dough
I baked pies from it. And the truth is very soft, gentle. I like it. I'll take it on board.

Next time you should try to bake bread

Today I accidentally saw your recipe and decided to make bread, although I had not baked it for a long time, they began to eat less bread.
Of course, it turned out not as tall as it should be. Apparently did not have time to distance (the roof burst) and probably overheated the TZ. Or maybe due to the addition of whole grain flour, the usual one ended. She baked on the main mode in HP Kenwood 450, and she was not Panassonic.
I could not resist, cut the warm one. I liked the taste very much. I will still try to bake according to this recipe, taking into account the mistakes of the first loaf. Maybe when I will spoil my household with buns.
Thanks for the recipe!

Hello. I've baked bread several times already, mine really liked it, my son notices the difference between the breads, but if you directly give 2 different breads at the same time, the husband clearly catches the difference without it, says that he really likes this one. Thank you very much, there are now buns in the plans, and why did I buy HP .... :-) But now instead of cookies I just eat bread - delicious!

Hello again. I baked buns according to the second recipe for buns.The dough turned out, but I like it without fillings and the taste seemed to me as if bread, not sweet, though I smeared it with slalom aodichka on top, I, in principle, bake buns, breads, etc., a full kettle. In this regard, the question is, if you add sugar instead of honey or in addition to honey, will it not be detrimental to the dough as a whole?

[Qween]

Qween, thank you for the dough, very tasty! I decided yesterday: to do so! I cooked 3 portions at once, condemned and refrigerated. And this morning, according to the main recipe, I baked white round in a cartoon, and according to the second recipe, buns with poppy seeds, honey and nuts, and also leftovers with pear jam! Now, with the last portion of rye in the cartoon, it is on the rise.

Brought a big thank you to the author of the recipe. Yesterday I was looking for something to indulge in, and came across your recipe. Immediately put the bread. Cut it this morning - what can I say? This is your favorite, immediately and unambiguously! The structure of the loaf is similar to the one baked in the French mode (although it baked on the main one), the crumb is uniformly porous, elastic, not crumbly. This is exactly what I was looking for!
Unfortunately, I didn’t make any photos.
I did not measure the temperature of the infusion, but it brewed instantly to the consistency of a custard, and I immediately took it off. I replaced 100 grams of flour with whole grain (I almost never bake on one wheat). The loaf has risen to the edge of the bucket! With whole grain flour, I have never had such a boost! I will try to add tea leaves to other bread recipes. Once again, my huge thanks!

[Qween]

Qween, really liked the recipe with poppy seeds. Can you clarify the molding rules? It looks very nice! And yet, 6 grams of dry yeast is 1.5 tsp of CP?
Thank you