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#Tangzhong
fullcravings · 3 months
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Milk Bread Cinnamon Rolls
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sk3tch1 · 7 months
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Haha *drops this here and runs*
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Savory Monkey Bread
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brunchbinch · 6 months
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Ultra soft Tangzhong milk & chocolate buns
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courtneyalamedabooks · 4 months
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Chocolate Marble Bread Using Tangzhong Method
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exalted1002 · 5 months
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Recent joy! I wish I had taken a crumb shot. Starting with roux ensures victory 🥖🥖
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Almond Buns
These buns are a delicious hybrid of a chelsea bun and the amazing filling you find in an almond croissant. I love almond croissants and I have made them and almond Danish pastries at home before, but they are not quick or easy. So when you need an almond fix and you want something sweet and indulgent, these are the buns for you. A very easy tangzhong yeasted dough filled with almond paste,…
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hotdogsandsoup · 1 year
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The Chinese hot dog in the chart is usually served in bakeries. I bought a hot dog from a Chinese grocery store near me.
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It was better than I expected. The place I got it from used good quality hot dogs and the bread was very soft. But it didn't look quite like the chart picture, since it was missing the sesame seeds. So let's try the recipe from here, cut in half.
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I also added sesame seeds. This wasn't bad- I'd definitely make it again. I did notice that the store bought hot dog had way more rise than this one but it's possible they didn't use a milk dough like I did. In either case, the dough is nothing like what you'd expect in a Chinese dumpling.
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fatladfood · 2 years
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The Missing Piece.
Burgers. One of the most glorious foods, juicy, cheesy, saucy and delicious.
However, the missing piece no one remembers is the bap. The glorious Burger Bap.
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I have been baking my own bread at home for over 20 years, yet I have never mastered the Burger Bap, I just can't get them the same way as the supermarket ones.
They usually turn out hard or too bready. They don't bounce, they aren't soft and fluffy. They are just hard.
Until now.
I learned a new technique to help them when baking as well as using my sour dough proving technique to bring the spring!
Bring on the Tangzhong.
The tangzhong method is an Asian technique for making yeast-leavened baked goods characterized by a highly resilient and fresh crumb and subsequently a slower staling rate.
Also known as water roux, tang zhong or just tangzhong, the method consists of pre-mixing and cooking part of the flour and the liquid (water or milk) of a bread formulation until obtaining a porridge or precooked starch gel.
This gel is then used to improve the crumb texture of sliced bread, milk rolls, butter rolls, Swiss rolls and many more.
With thanks to our friends at BakerPedia for the explanation.
Today's recipe will teach you the Tangzhong method as well as produce melt in your mouth Brioche Burger Baps.
Ingredients
For the Tangzhong
20g Strong Flour
100ml Water
For the Brioche
300g Strong Bread Flour
30g Sugar
3g Salt
7g Instant Yeast
110ml Milk
1 large egg, beaten
50g Butter, melted
Method
Add the Tangzhong ingredients to a saucepan, and mix together until no lumps remain.
Put onto a medium heated hob and mix until it comes together like a normal roux would, but allow it to thicken to almost gum consistency and then set aside.
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You are better doing the next bit with a stand mixer, but I don't have one and these are the steps I followed.
Add all of the Brioche ingredients in the order they are listed (except for the butter), mixing thoroughly until it comes together.
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Knead for 2 minutes, and pull together into a sticky ball.
Leave in the bowl, covered with a damp tea towel for 45 minutes. This is called the auto-lease.
Add 1tbsp oil to the dough and knead again until it starts to stick to your hand. Cover with a damp cloth and leave for an hour.
After the hour, follow step 4 again, you should note the dough should be rising as it rests.
Add the melted butter in and mix through. The dough will feel weird and quidgy, but just knead until it becomes sticky again. Leave fir another hour.
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Knock back the dough by giving it a punch, put onto a lightly floured surface and cut into 6 100g balls of dough.
Tighten the dough into balls and place on a baking sheet.
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Turn the oven on to 200c/400F for minimum 45mins allowing your dough balls to again double in size.
Egg wash the dough balls, put in the oven for 15mins.
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Once they come out of the oven, and cool down a bit, if you press down on the top, the Bap will fully spring back.
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With thanks to the Tangzhong.
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homechefgary · 2 years
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Weekend Baking, Sesame Tangzhong Milk Bread Loaves #homebakery #homemadebread #bakery #bakingbread #baking #baker #bake #bread #breadmaking #breadtalk #breadbaking #breads #bread🍞 #homebaking #bakewithjack #tangzhong (at Hong Kong) https://www.instagram.com/p/CfOSdI7JyN1/?igshid=NGJjMDIxMWI=
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love-decmber-zebra · 2 years
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Baked Japanese #tangzhong #bread today. Smells great (在 Plumstead Common) https://www.instagram.com/p/CcskWwxoaCU/?igshid=NGJjMDIxMWI=
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fullcravings · 10 months
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Milk Bread Nutella Donuts
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ecstasydemon · 2 months
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playign with my goop
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Soft Hot Cross Buns
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stumpyjoepete · 2 years
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just saw a brazilian youtuber pronounce "shokupan" as "shokupão". from portuguese, to japanese, and back again.
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bytebun · 2 years
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my friends r like byte are u mad abt the bread manga again YES. Yes I’m mad
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