Ever since my husband bought me a new toy, Kenwood Mixer, I starts to bake. Baking becomes less hectic now especially in bread making and whipping egg white. To make this investment worthy, I will try my best to bake every week. Hopefully, this resolution will last forever :)
Using Tangzhong method again, I am trying to use my new toy to knead my bread. After doing a lot of research in the library as well as via youtube, I gain some theoretical knowledge. Now, I have to get ready for the actual hand-on experience..... it is normally took longer time to be the expert. I am really excited.
In order to avoid any disturbance from my kids as well as to give them a surprise breakfast, I have to sacrifice and plan to wake up 4.30am. My mom always said that I am a bit obsessed and that is the reason, I feel much more tired during weekend as compare with weekdays. As an early bird, I am still feel alright to wake up early.
The bread turns out to be extremely good! My family enjoy the bread so much. All my effort is worth to see how they enjoy the buns. I begin to fall in love with TangZhong and will make more bread with this recipe.
The bread turns out to be extremely good! My family enjoy the bread so much. All my effort is worth to see how they enjoy the buns. I begin to fall in love with TangZhong and will make more bread with this recipe.
Ingredients of TangZhong
25 g of bread flour (slightly less than 2 tbsp)
125 ml water
Ingredients of bread
200 g bread flour
50 g flour
2 tbsp of sesame powder
2 tbsp of sugar (ignore this is your sesame powder contains sugar)
2 tbsp milk powder
150 g TangZhong (use all the tangzhong that you made above)
1 1/2 tsp yeast
1 large egg
75 ml water (the amount of water is varies by different type of flour)
2 tbsp butter (cut into small pieces, softened in room temperature)
Prepare TangZhong
1. Using a whisk, combine the flour and water until the form a homogeneous mixture.
2. Heat up the mixture using low heat and continue to whisk until the mixture forms a thick solution.
3. If you have a temperature, remove the batter from the heat when the temperature reaching 65'C.
4. Immediately, transfer the batter into a bowl and cover it.
5. Refrigerates it for at least 24 hours before use it in the recipe.
Prepare Bread
1. Step 1: Combine all the ingredient together in a mixing bowl except the butter. Using a hook whisk and whisk on low speed until all ingredient blend together to form a dough.
2. Step 2: Then, proceed with medium speed. At this stage, dough appears rough and dense or the dough attaches on the hook.
3. Step 3: Continue whisking until dough is 'slapping' the bowl. During this step, you may add in the butter and continue to whisk until the butter blends well with the dough. After that, you may use 'window pane test' to check the dough readiness.
4. First proof: Roll up the dough and transfer in a bowl and cover with wet cloth/plastic wrap. Let is proof for at least 60 minutes or the dough is double/triple in size. To test the dough, gently poke the dough with a finger. The dough is ready if the indentation remain but not deflate. Remove dough to work surface and divide the dough around 50 g size. Roll them into loose ball and let is sit for around 10 minutes.
5. Shape dough: Use a roller to roll the loose ball into a flat surface (like a pizza base). Arrange on the baking pan and make sure there is sufficient gap between the dough to proof for the second time.
6. Second proof: Cover the dough with wet cloth/plastic wrap and let it proof for 40-60 minutes at room temperature.
7. Bake: Arrange the ham and cheese on top of the dough. Brush the dough with egg wash (egg yolk mix with 1 tbsp of water). Sprinkle some parmesan cheese just before baking. This will enhance the flavor of the bread. Bake at 175'C for at least 15 minutes of until the bread is brownish.
8. Remove from the oven and let it cool down before transfer into an air tight container. The bread remain soft and fresh for at least 2 days. Since this recipe call for ham and cheese, it is advisable to put into the fridge if you need to keep for the next day.
Ingredients of bread
200 g bread flour
50 g flour
2 tbsp of sesame powder
2 tbsp of sugar (ignore this is your sesame powder contains sugar)
2 tbsp milk powder
150 g TangZhong (use all the tangzhong that you made above)
1 1/2 tsp yeast
1 large egg
75 ml water (the amount of water is varies by different type of flour)
2 tbsp butter (cut into small pieces, softened in room temperature)
Prepare TangZhong
1. Using a whisk, combine the flour and water until the form a homogeneous mixture.
2. Heat up the mixture using low heat and continue to whisk until the mixture forms a thick solution.
3. If you have a temperature, remove the batter from the heat when the temperature reaching 65'C.
4. Immediately, transfer the batter into a bowl and cover it.
5. Refrigerates it for at least 24 hours before use it in the recipe.
1. Step 1: Combine all the ingredient together in a mixing bowl except the butter. Using a hook whisk and whisk on low speed until all ingredient blend together to form a dough.
2. Step 2: Then, proceed with medium speed. At this stage, dough appears rough and dense or the dough attaches on the hook.
3. Step 3: Continue whisking until dough is 'slapping' the bowl. During this step, you may add in the butter and continue to whisk until the butter blends well with the dough. After that, you may use 'window pane test' to check the dough readiness.
4. First proof: Roll up the dough and transfer in a bowl and cover with wet cloth/plastic wrap. Let is proof for at least 60 minutes or the dough is double/triple in size. To test the dough, gently poke the dough with a finger. The dough is ready if the indentation remain but not deflate. Remove dough to work surface and divide the dough around 50 g size. Roll them into loose ball and let is sit for around 10 minutes.
5. Shape dough: Use a roller to roll the loose ball into a flat surface (like a pizza base). Arrange on the baking pan and make sure there is sufficient gap between the dough to proof for the second time.
6. Second proof: Cover the dough with wet cloth/plastic wrap and let it proof for 40-60 minutes at room temperature.
7. Bake: Arrange the ham and cheese on top of the dough. Brush the dough with egg wash (egg yolk mix with 1 tbsp of water). Sprinkle some parmesan cheese just before baking. This will enhance the flavor of the bread. Bake at 175'C for at least 15 minutes of until the bread is brownish.
8. Remove from the oven and let it cool down before transfer into an air tight container. The bread remain soft and fresh for at least 2 days. Since this recipe call for ham and cheese, it is advisable to put into the fridge if you need to keep for the next day.
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