How to Make Tangzhong Milk Bread at Home!

The Tang Zhong method is a technique used in bread making to improve the softness and freshness of the finished product. Originating from China, Tang Zhong involves creating a roux (a mixture of flour and water) which is then incorporated into the bread dough.

Here is how the Tang Zhong method is done:

Ingredients

For the Tang Zhong:

• 25 g bread flour
• 125 ml water

For the dough:

• 350 g bread flour
• 7 g active dry yeast
• 50 g sugar
• 5 g salt
• 1 egg
• 125 ml milk
• 50 g softened butter

Instructions:

Preparing the Tang Zhong:

1. In a small saucepan, mix the flour and water until smooth and lump-free.
2. Cook over medium-low heat, stirring constantly, until the mixture thickens (like pastry cream). Remove from heat and let cool.

Preparing the dough:

1. In a large bowl, sift the bread flour.
2. Add the active dry yeast on one side of the bowl and the salt on the other.
3. In the center, add the sugar, egg, milk, Tang Zhong (cooled), and start kneading.
4. When the ingredients are mixed, add the softened butter and continue kneading until the dough is smooth and elastic.
5. Cover the bowl with a clean, dry cloth. Let the dough rise in a warm place until it doubles in size (about 1 to 2 hours).

Shaping the bread:

1. After rising, turn the dough out onto a lightly floured surface.
2. Divide the dough into equal parts and shape into balls or place it in a bread pan, according to your preference.
3. Cover again with a cloth and let rise until the dough has doubled in size.

Cooking:

1. Preheat the oven to 180 °C.
2. Bake in the oven for about 25 to 30 minutes or until the bread has a golden crust and sounds hollow when tapped on the bottom.
3. Let cool before cutting and serving.

This is just a basic recipe. You can customize it by adding dried fruits, seeds, or other ingredients according to your preferences.