Soft and Fluffy White Bread Recipe using Tangzhong
User Reviews
4.9
Soft and Fluffy White Bread Recipe using Tangzhong
Description
The process begins by cooking a mixture of flour and milk until it forms a thick pudding-like Tangzhong. This roux retains moisture and improves the bread’s softness and shelf life. The remaining ingredients—flour, sugar, salt, yeast, butter, egg, and lukewarm milk—are combined with the cooled Tangzhong and kneaded thoroughly, either by stand mixer or by hand. Kneading develops gluten, producing a smooth, elastic dough with a slightly sticky feel.
After the first rise, the dough is gently punched down and rolled out into a rectangle, folded in a letter shape, then placed into a greased loaf pan for final proofing. Baking produces a loaf with a soft crumb and slightly shiny crust from an egg wash. This bread is versatile for sandwiches, toast, or as a table bread.
For those without a stand mixer, hand kneading for about 10-15 minutes is adequate. The windowpane test ensures proper gluten development. The recipe yields one small but tall loaf, suitable for smaller households or as an accompaniment.
Ingredients
- 130 ml milk lukewarm, whole
- 7 grams instant dry yeast (1 packet )
- 350 grams all-purpose flour
- 60 grams sugar
- 1 teaspoon salt
- 1 large egg
- 30 grams butter unsalted
- 1 small egg + 1 tablespoon water for egg wash
Tangzhong / Water Roux
- 25 grams flour
- 100 ml milk
Instructions
- Prepare the water roux or Tangzhong first by whisking together the flour and milk in a saucepan and cooking it while stirring or whisking continuously over medium-low heat until it gets a pudding-like consistency. Let it cool down to room temperature before using.
- Using a stand mixer with dough hook attachment, mix the flour, sugar and salt together. Add the yeast, Tangzhong, butter, egg, and lukewarm milk then mix for 12 minutes at medium-low speed. It will be very sticky at the beginning but just keep on beating until the dough is smooth and no longer too tacky.
- Form the dough into a ball and coat it with oil. Place in a bowl and cover with a kitchen towel or plastic wrap. Let it rise until it almost doubles in size (30 mins-2 hours).
- Gently punch down the dough and transfer on a surface greased with oil. Roll the dough in a rectangle, with a length almost thrice the length of the loaf pan. Then fold like a letter, from right covering the center then from left covering both layers. Then roll the dough jellyroll fashion from the end closest to you towards the farther end.
- Place the dough in a 5"x9" loaf pan greased with oil with the seam facing down and cover with kitchen towel. Allow the dough to rise for the second time until it doubles in size.
- Bake in a preheated oven at 180°C for 20 minutes with the pan placed on a lower or middle rack.
- In a small bowl, beat 1 small egg and 1 tablespoon water until frothy. Take out the loaf from the oven and brush the exposed part with egg wash then place back in oven for to go on baking for another 10-15 minutes or until top is nice brown and shiny.
- Take the loaf out of the oven and let it cool down for some minutes. Remove it from pan to cool down completely. Slice with a bread knife in your preferred thickness.
Notes
- If you lack a stand mixer, knead the dough by hand 10-15 minutes until smooth and elastic.
- Perform the windowpane test on the dough to check adequate gluten development before proofing.
- This recipe produces one small, tall loaf, ideal for smaller households.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18slices
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 142mg | 6% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 91IU | 2% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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