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

And here is the question. How, Qween, do you determine the brewing temperature? I bring until the first bubbles of boiling appear. This happens very quickly (just a glass of water).

I rolled it out very thinly, like on a strudel - it turned out like a puff.

Uhtyyyshka, I love all kinds of strudels. I hope it turned out delicious.

In my head - MORE! MORE!!

When I first got to Japanese baking sites, I couldn't stop at all. Every baking result seemed great. The taste is the most delicious. Maybe due to the fact that everything they have is so soft, tender, delicate.

And here is the question. How, Qween, do you determine the brewing temperature? I bring until the first bubbles of boiling appear. This happens very quickly (just a glass of water).

Ira, I don’t want to upset you, but it seems that you have digested TZ. There should be no bubbles. If you digest TZ, the products will also be tasty and soft, but on accurately prepared TZ they work better and rise higher.

Previously, I did not have a thermometer and did not measure the temperature of the brew in any way. I cook until the moment it begins to thicken, then turn it off and stir with a whisk for a while, so that the tea leaves evenly.

I read from the Japanese that they cook until the moment when light stains from the corolla in the TZ begin to appear. That is, you stir it with a whisk, and at first you just have some water, then it starts to seize, and when the flour is brewed so that traces remain in the VT from the whisk, then it's ready. But, the Japanese immediately pour TZ into another container so that the process of making flour does not continue from the temperature of the dishes in which it was all cooked. And I don’t pour it into other dishes, therefore, I don’t brew it to the traces of the whisk.

Now I already have a thermometer, but I do not measure the temperature of the TD. Since I already boiled these TZh, probably a thousand times, and filled my hand.

So, Ira, with experience, if there is no thermometer, you yourself will determine the ideal TJ. I assure you that it will be very fast.

[Irish]

it seems that you have digested TJ

Unambiguously, if gurgles appear, the temperature is clearly not 65 grams.

I have been baking bread on TZ for a long time, according to recipes from our forum, at first I even stood over the tea leaves with a thermometer ...

Irish, Anechka gave a very successful comparison of ready-made tea leaves with liquid kefir, try to focus on this ...

Anya, honey, I will certainly try to prepare the dough according to the recipe with your proportions ...

I promise to take a photo next time, today I couldn't, I'm sorry!

I am getting better! I baked buns again - at the request of the family - everyone loved them! The previous ones were not very beautiful, because I finished them, put them in the oven for proofing on a special program and went to the store. I thought that I would not stay there for long, but it turned out that I was late ... So they made me bast shoes like that! But this did not affect the taste - they were swept away very quickly and asked for more. I've already followed today's ones, the shape turned out better - it's not so ashamed to show.

🔗

How many interesting recipes. This is also a tempting recipe. I want to put bread on it Can I put it with a delayed start

Thanks for the recipe, the video was very useful, I think that thanks to it I did not brew anything. Now my little stove is kneading the dough on bread and the question arose, it seems to me that the bun is a little dry, I added a little milk, a few drops and a teaspoon of butter, it seems to have become better, I'm afraid to spoil the bread with these actions. Let's see what happens.I also plan to make some buns today.

I baked some bread. I took it to the country. Half of the bread has already been eaten (although I still took homemade black bread) I will need to knead it like dough

And I baked pies with cabbage (lately I bake only according to Chuchelka's recipe) and cheesecakes with lingonberries according to the very first recipe, only I replaced water with yogurt in half with water and lard instead of vegetable oil. It turned out delicious and fluffy! Just not enough!
Thanks for the recipe! Now it's up to the bread!

I baked bread according to recipe 1. it really turned out to be very airy and soft, but a little salty for our taste, but this is easy to correct. But the smell of bread was not enough for me. In this regard, the question, Qween: what if in the 1st stage the dough is sent to the refrigerator overnight, and in the morning add TZ? Should the amount of yeast be reduced? Usually put in this situation 3-5g of fresh yeast.

I subscribe to the question. Is it possible to screw a bun out of this dough and into the refrigerator overnight and bake in the morning? Or start the dough without brewing for the night, and in the morning, brew TZ.

Bread 65 * (on Tang-Zhong brew) with sourdough and yeast in HP Panasonic SD-255 (MariV)


I confirm that the brewing dough is very good!

Ol, I read it, but you bake there in the bread maker. But I don't have it, I knead in MUM, bake in the oven. Therefore, I am interested in the option with long fermentation. And I only have rye sourdough, I bake rye-wheat sour bread on it (nostalgic memories - rye bread for 12 kopecks).

[Annushka]

Annushka, I'm brewing dough (on custard bread according to Oli's prescriptionLuchok) many times left overnight in the refrigerator !!!

Annushka, I have left the brewed dough (for custard bread according to Oli-Luchok's recipe) many times overnight in the refrigerator !!!

Fully mixed with the tea leaves at night, or do you add the tea leaves in the morning before baking?

[Annushka]

No, Annushka, if you have read the whole Temka to the end, then there I bake such bread in the oven.

Fully mixed with tea leaves overnight

Exactly ...

[Annushka]

No, Annushka, if you have read the whole Temka to the end, then there I bake such bread in the oven.

Yes, indeed, the topic also describes the oven option, but there is no answer to my questions about long fermentation.

Kroshik, thanks, I understand.

Listen, when they call me Annushka, the ominous words "Annushka has already poured oil ..." immediately pop into my memory.

when they call me Annushka

That time, I will call you Anya, or Anyuta, so Mona?

[Anna]

Well sorry Anna, I don’t know how about the priest, I will no longer ...

That time, I will call you Anya, or Anyuta, so Mona?

OK, agreed

[Anna]

Well sorry Anna, I don’t know how about the priest, I will no longer ...

Che is it suddenly on you and on the father? We seem to have known each other for a long time ... And so - Yuryevna, if that.

[Anastasia]

I baked buns again - at the request of the family - everyone loved them!

Anastasia, very appetizing buns turned out. To your health!

what if the first step is to send the dough to the refrigerator overnight, and add TZ in the morning? Should the amount of yeast be reduced? Usually put in this situation 3-5g of fresh yeast.

I subscribe to the question. Is it possible to screw a bun out of this dough and into the refrigerator overnight and bake in the morning? Or start the dough without brewing for the night, and in the morning, brew TZ.

Girls, I didn’t put such dough in the refrigerator. But I think you can.

In general, I like the pastry from the refrigerator better. I love bread dough on dough. That is, according to the first recipe, I would make a dough from half of the amount of flour, and in the morning I would add TZ and everything else (reduce the amount of yeast).

Our family really liked the white bread, baked and buns, lovely, for a long time the recipe is like this, on the third day the bread and rolls are very soft, just lovely.

Baked again with a change in the amount of sugar and salt.Rose even higher and not so salty Thanks for the recipe

And today she baked this bread with sourdough

[Qween]

Girls, today I baked buns from this dough, this is something !!! Thank you so much for the recipeQween, !!! Now I can't insert pictures, I'll try in the evening !!! This is a fairy tale, not dough, light, fluffy and very tender !!!

Well, here I was stuck with my report, for some reason I didn’t get the first bun in the bread maker, I don’t know what it was, but the bread was heavy and not high, maybe there wasn’t enough time for the yeast to work out as it should, the second time I kneaded handles and baked in the oven, here he is - handsome

and what a crisp and airy crust he had, this is something ...
Thank you! The daughter said: "Always bake like that!"

I didn't get a roll in a bread maker,

Today I have already baked my fourth loaf of bread in a bread maker and all without fail
First time almost prescription, but little more sugar. Then baked with a delayed start. It turned out, but I'm not very happy. Today I put it in the morning. The same fluffy and delicious. We already ate for breakfast.

My next bread
🔗

This is a fairy tale, not dough, light, fluffy and very tender !!!

I subscribe to every word !!! I bake pies for the third time, I brew not in water but in milk, twins are the norm! And you will have to triple, my peasants do not eat up The husband said: "Peki according to this recipe, it cannot be better." And I almost forgot, I still take fresh yeast and the recipe for 350 g of flour

Thanks a lot !! I have prepared this tea leaves and have already baked bread twice - it's just a miracle of some kind: with the usual set of products, a moist fibrous crumb turned out, well, just such a bread cake Pekla in the form, dividing the portion into 4 parts and rolling up the rolls. It turned out such "cakes" from childhood (maybe someone remembers these - they had to be broken off from each other), but in my opinion it is much more luxuriant and tastier. Two days later, the brew portion had a sweetish taste due to saccharification of flour, and the baked rolls were more fragrant , well, in any case, it seemed to me so Now they are lying on their side, cooling down - standing, I'm afraid they will wrinkle

[Natalia]

Natalia, I also really liked the recipe. In the last month, I only bake it. But I haven't tried the dough yet. I really like the potato broth

Girls, I just saw that in the first salt recipe 1.5 tsp. ...
I wrote 1 tsp. I remember the recipe by heart, but, apparently, autocomplete worked.

And I also think, why did Anya write that the bread seemed to her salty?

[Qween]

Qween, I wrote off the recipe, in my opinion there is generally 0.5 tsp. was (I can't check now: I'm at work) But I consistently put 2 tbsp. l. sugar and about 1 tsp. salt

What a great dough !!!! I just baked buns according to recipe 3, crumbled live yeast right along the bottom of Panasonka's bucket. The rolls, as Anya taught, after baking, greased them with grease - butter + milk + sugar. The result is airy, beautiful buns. Anya, thank you very much for the recipe!

The dough is amazing. Thank you . Baked bread so soft The photo shows. I will definitely repeat.

Baked bread so soft

In, in. And I fell in love with this fluffy bread. Today I have another fresh loaf, But I can't try this dough

Here, baked today. It was I who squeezed the half of the roll to show how soft and airy.

And this is a closer crumb.

I will tell you that it is not even profitable to bake such delicious bread. Mine sat down to drink tea. They ate more than half of the roll.

[iris. ka]

iris. ka, I got it to bake this bread again. And then lately I've been baking bread on semolina. He is fluffy too. The bread is already kneaded into the HP. I really like this bread.

that it is not even profitable to bake such delicious bread. Mine sat down to drink tea. They ate more than half of the roll.

Irish, they are not used to it. If you bake like that every day, they won't pounce like that.
And the husband, for the first time in a long time, said "delicious bread" at dinner.And not so long ago, I also baked it every day almost (as the previous one was eaten, to be more precise).

[Qween]

Qween, Kvinochka, today baked buns from her usual butter dough, but using tea leaves. The crumb is airy and fibrous, the buns are just a miracle!
Thank you very much!!

Thanks for the recipe! Bookmarked !!! :-) :-)

I baked bread with this brew, though without potato broth and with sourdough. The bread turned out to be wonderful, unusually soft, fluffy. I want to say thank you very much !!
Finally, I found a way to bake the perfect pies in my opinion. I will now always make brewed dough.

Another question. Can this tea be added to pancakes and pancakes? Maybe you've already encouraged? And if I make the dough through the dough, add the tea leaves to the dough itself? Or make a separate brew, a separate dough, and then combine into a dough?

I took the recipe to bookmarks, it turns out very beautiful pastries.

[Qween]

Qween, thank you very much for the recipe, I will definitely try! How many delicious breads we have! And on the railway and this one! Now it's not very warm at home, so my railroad cars "rest" in the refrigerator .... I will bake according to this recipe.

I have several questions:
Who made the dough in Kenwood, please tell us in detail what and how you did it.

And yet, who replaced dry yeast with pressed yeast, how much is needed?

The second recipe contains powdered milk ... can we go without it? Or can you replace it with something? (I don't use it at all ...)

I baked this bread several times (and even exhibited a photo), but I did not put milk powder at all.

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






thanks for this recipe !!! But there is no yeast, forgot to mention?

for the first time I saw this technology of dough preparation, I will try !!!!!

[Albina]

I baked this bread several times (and even exhibited a photo), but did not put milk powder at all

Albina, replaced it with something? Or did you add something more?