Super Soft Bacon and Cheese Bread (Tangzhong method): Bread Machine

Once you have master in bread dough, you can really play around with different filling. I love to create my own filling as I can choose my own ingredient. Since my family are really like cheese, I would always go into cheesy filling. Recently, I love to use mature-cheddar cheese as it gives a stronger taste!!

To make bacon and cheese bread is really easy. The method is quite similar as Super Soft Ham, Cheese Wholemeal Rolls, except for the bacon. The bacon needs to be cut into small pieces and saute in a pan until golden color before it can be used as the filling.

Ingredients of TangZhong

25 g of bread flour (slightly less than 2 tbsp)

125 ml water
(To prepare TangZhong, please refer to my recipe: Super Soft Ham, Cheese Wholemeal Rolls)


Ingredients of bread (16 pieces)
200 g bread flour
50 g whole meal flour
50 g plain flour
3 tbsp of sugar
2 tbsp milk powder
150 g TangZhong (use all the tangzhong that you made above)
1 tsp yeast
1 large egg
80 ml water (the amount of water is varies by different type of flour)
2 tbsp butter (cut into small pieces, softened in room temperature)

Filling: Bacon and cheese
Some bacon (cut into small pieces and saute in pan until golden color. Remove and put aside)
Some mayonnaise
Some cheddar cheese, cut into small pieces (I am using mature cheddar cheese)

1. Bread Dough: Mix all the ingredient together and select 'dough recipe' in the machine. It is important to spend the first 5 minutes to see the kneading process in order to adjust the water and flour quantity. Using the same ratio of ingredient each time does not mean that you will get a consistent dough. If the dough is wet, you may add in the bread flour, 1 tsp  at each time until you can get a clean dough. (NOTE: Dough is wet when it stick on the pan) (For detail images, please refer the Super Soft Ham, Cheese Wholemeal Rolls)

2. Once the dough is ready (after 1st proofing), remove the dough from the machine. Separate the dough into 2 pieces and roll into a ball. Let the dough rest for another 10 minutes.

3. Then, roll one of the ball into a rectangle shape with thickness of around 5 mm. Apply a layer of mayonnaise on the dough, sprinkle bacon and cheese on top of the bread dough. Roll the bread until forming a long roll. Cut the roll into 8 pieces. Repeat similar step for the other dough.

4. Second Proof: Now the breads are ready for second proof. Cover the dough with wet cloth/plastic wrap and let it proof for 40-60 minutes at room temperature.

5. Bake: Brush the dough with egg wash (egg yolk mix with 1 tsp of water). Sprinkle some cheddar cheese just before baking. This will enhance the flavor of the bread. Bake at 175'C for at least 10-15 minutes until the bread is brownish.

Super Soft Ham, Cheese Wholemeal Rolls (Tangzhong method): Bread Machine

The choice of filling becoming more demanding in my family ever since I successfully made soft fluffy bread. My kids prefer sweet rolls while my husband would like savory type. This is a real challenging as each time I need to prepare two type of different filling to suit with their taste buds.

How about myself? I think in most cases, mom is the one who sacrifices and takes whatever they left on the table. For this recipe, I have prepared cream cheese roll for the kids and cheese/ham/meat floss for my dear husband. You may add in garlic and parsley as well to make the flavour more intense.

To make the job easier, I have chosen to use bread maker to make the dough. I mix all the ingredient together and let the machine knead the dough for me. For those who do not has a bread maker, you may also use a kitchen machine (mixer) to do the job. You may refer to my Ham and Cheese Bun for the method.

Ingredients of TangZhong

25 g of bread flour (slightly less than 2 tbsp)

125 ml water

Ingredients of bread (16 pieces)
200 g bread flour
50 g whole meal flour
50 g plain flour
3 tbsp of sugar
2 tbsp milk powder
150 g TangZhong (use all the tangzhong that you made above)
1 tsp yeast
1 large egg
80 ml water (the amount of water is varies by different type of flour)
2 tbsp butter (cut into small pieces, softened in room temperature)

Filling: Cream Cheese
130 g of cream cheese
40 g sugar


Filling: Ham and meat floss
Some meat floss
2 slices of ham
Some mayonnaise
Some cheddar cheese


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 Cream Cheese Filling
1. Mix both cream cheese and sugar together until they blend together and put inside the fridge.

Prepare Bread Dough

1. Mix all the ingredient together and select 'dough recipe' in the machine. It is important to spend the first 5 minutes to see the kneading process in order to adjust the water and flour quantity. Using the same ratio of ingredient each time does not mean that you will get a consistent dough. If the dough is wet, you may add in the bread flour, 1 tsp  at each time until you can get a clean dough. (NOTE: Dough is wet when it stick on the pan)

2. Once the dough is ready (after 1st proofing), remove the dough from the machine. Separate the dough into 2 pieces and roll into a ball. Let the dough rest for another 10 minutes.

3. Then, roll one of the ball into a rectangle shape with thickness of around 5 mm.Then, apply a layer of mayonnaise on the bread before placing hams and meat floss on it.

4. Roll the bread until forming a long roll. Cut the roll into 8 pieces.

 

5. For the cream cheese roll, use the similar steps as shown in steps 3&4 except the cutting step.

6. Second Proof: Now the breads are ready for second proof. Cover the dough with wet cloth/plastic wrap and let it proof for 40-60 minutes at room temperature.

7. Bake: Brush the dough with egg wash (egg yolk mix with 1 tsp of water). Sprinkle some cheddar cheese just before baking. This will enhance the flavor of the bread. Bake at 175'C for at least 10-15 minutes 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. Normally, I will heat up with microwave before serving them.

Meat floss roll.....super soft and yummy!!

Ham and Cheese Bun

Ham, cheese, garlic parsley bread.....Most favourite bread!!!

Look at the cheese roll!! It is super creamy and soft!

Ham and Cheese Bun (TangZhong method)

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.

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.

Super Soft Black Sesame Bread (Tangzhong method): Bread Machine

I begin to bake bread more than 10 years ago. The most challenging part of baking a homemade bread is to retain its softness for a few days. There are a lot of different recipes that claim to be able to retains its softness, however, it fails to meet my expectations. Since I am a health conscious person, I will ignore all the recipe that call for bread improver. I have tried to use DOE (design of experiment) to tweak the recipe, however, the softness of the bread is still not able to last more than a day.

I am so happy that I come across with this recipe of using TangZhong method. Finally, I found a method that does not need to use bread improver and yet giving the softness that I want. A fresh bake bread is so soft, springy and fluffy. Thanks a lot for the inventor, Yvonne Chen 陳郁芬 who wrote a book entitled "65'C 湯種麵包" (Bread Doctor).

Since TangZhong solution needs to prepare in advance, it is important to plan the baking job earlier. Unlike Sponge method, TangZhong solution can last for 2-3 days. Normally, I will prepare it a day earlier and use everything in my recipe. The ratio of water with flour is 1 part to 5 parts and it is important not to over cook the mixture as high temperature may destroy the gluten in the flour. I will usually mix the flour and water until homogeneous before heating the mixture using medium heat. Continue to stir the solution using a whisk until the mixture is thicken and and you can see formation of lines during stirring. Remove from heat immediately and quickly transfer it into a bowl and cover it before putting into a fridge. If you have a thermometer, the batter is ready when the batter reaches the temperature of 65'C. It is believed that at 65'C, the gluten in the flour and water mixture would absorb the moisture and become leavened. When TangZhong is added into other ingredients of the bread, the bread dough will be heightened and produced softer bread.

Ingredients of TangZhong

25 g of bread flour (slightly less than 2 tbsp)

125 ml water

Ingredients of bread
250 g bread 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)
3 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 the Bread
1. Add all the ingredient in the bread machine. Follow the instruction of your bread machine.
2. Go for 'white bread' setting. You may use '1 lb' setting to bake this bread.
3. At the end of around 3 hours, you will get a soft and fluffy bread!!!