#Tangzhong recipe

[brunchbinch]

Ultra soft Tangzhong milk & chocolate buns

#ultra soft Tangzhong milk and chocolate buns #Tangzhong #bread #milk bread #baking #chocolate bread #Tangzhong recipe #baking blog #food #food blog #recipe

[fullcravings]

Milk Bread Cinnamon Rolls

#milk bread #cinnamon rolls #rolls #bread #baking #cinnamon #recipe #tangzhong #fromapot

[beths-favourite-recipes]

Soft Hot Cross Buns

#tangzhong #water roux #hot cross bun #hot cross buns #raisins #sultanas #easter #easter recipe #easter recipes

[chefchatter]

Peach Cobbler Cinnamon Rolls

Ingredients

Produce

• 1 1/2 cups Peaches, fresh ripe

• 1/2 cup Peaches

Refrigerated

• 1 Egg, large

Condiments

• 1 tsp Lemon juice

Baking & Spices

• 1/2 cup Brown sugar, light brown or dark

• 2 tbsp Brown sugar, light packed

• 1 1/2 tsp Cinnamon, ground

• 2 tsp Cornstarch

• 4 9/16 cup Flour

• 15 1/3 tbsp Granulated sugar

• 2 tsp Instant yeast

• 1 cup Powdered sugar

• 3/4 tsp Sea salt, fine

• 1 tsp Vanilla extract

Dairy

• 22 tbsp Butter, unsalted

• 2 oz Cream cheese

• 2 1/2 tbsp Heavy cream

• 1/2 cup Whole milk

Liquids

• 13 tbsp Water

Other

• Tangzhong ( from recipe above)

#kitchen #recipes #cooking #foodporn #cheese #food #dessert #cheeks 🍑 #recipe #cookies #easyrecipes #sweet food #pastry #meal prep #ideas #food and drink

[sew-much-to-do]

DIY Easy Milk Bread Loaf

Make some freshly baked and irresistibly fluffy and fragrant milk bread at home without needing to fuss around with tangzhong!

✖✖✖✖✖✖✖✖

sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

#DIY #recipe #bake #baking #easy #milk bread #milk #loaf #fluffy #yummy #toast #butter #delicious #tasty #good eats #breakfast #snack #aapi heritage month #aapi month

[copperbadge]

airmidcelt

I realllllly want to try making bread, do you have a yeast bread recipe rec for a beginner? I have a stand mixer that I want to use.

I have many recipes! I’m throwing a handful behind the cut. I’m including Beer Bread, Hokkaido “Milk” Bread, and King Arthur Bagels. 

I will say that I’ve yet to have a bad recipe from the King Arthur website, so if you’re looking for bread recipes that’s a great resource, and any recipe that asks you to knead bread for any length of time will work in a stand mixer -- generally, you should stir the ingredients by hand until reasonably incorporated, then attach the dough hook and knead.

A note -- using bread flour instead of all-purpose really does make a difference in the quality of the bread. All-purpose is fine, but you’ll get a better and more consistent product with bread flour. I also add King Arthur’s “Bread and Cake Improver” to make for a fluffier crumb and softer crust.

Beer Bread

adapted from https://www.agardenforthehouse.com/rustic-beer-bread-hand-kneaded/

4 cups (555 grams) bread flour

2 teaspoons (7 grams) instant yeast

2 teaspoons (12 grams) salt

12 ounces (341 ml) beer of your choice at room temperature (uh maybe stay away from pale ales, they get real skunky)

1 tablespoon extra-virgin olive oil

Now, I was baking with Off-Colour’s beer, which comes in 16oz cans, so if you have a 16oz can of beer, the amounts are:

694g Bread Flour

2 1/2 tsp yeast

2 1/2 tsp (16g) salt

16oz beer

1 1/4 tbsp olive oil

If you do this larger recipe, it’s best to make two loaves, or one loaf and one batch of rolls.

Stir together the flour, yeast, and salt in the mixer’s bowl and make a well in the middle. Add the beer and olive oil, and stir until a stiff, shaggy dough develops. Knead for 10 minutes (I use a dough hook in the stand mixer on low to medium speed, works fine).

Transfer the dough to a large greased bowl, flip to grease its other side, and then cover the bowl with clingfilm or a damp towel. Let the dough rise in a warm location until doubled in volume -- 90 minutes to 2 hours.

When the dough has doubled in volume, punch it down, pat it out, and form it into a tight ball. Pinch the seam to seal it. Then place the ball seam side down in a greased bowl. Cover and let rise in a warm spot until doubled in volume -- usually 30 to 45 minutes.

While the dough is rising, place a heavy, oven-proof pot (covered with its lid) on the lower-third level of the oven. Preheat the oven to 450°F. Generally people will use cast-iron dutch ovens for this, but I’ve also used an aluminum dutch oven, which is quite light and doesn’t hold as much heat; it still works fine. This dough is very versatile and will also do fine in a loaf pan without a cover, just keep an eye on the browning.  

When the dough is ready, remove the pot from the oven. Flip the dough into the pot, its seam side now facing up. Cover the pot with its lid, and return it to the oven.

Bake for 30 minutes. Uncover the pot, lower the oven temperature to 400°F, and bake until the crust browns -- 10-15 minutes. Transfer the bread to a wire rack. Cool completely before slicing.

Hokkaido Milk (Tangzhong) Bread

This is a softer, fluffier bread, more like store-bought. It has one or two extra steps but is still a pretty versatile, low-skill dough. 

Tang: 

1/4 cup water

1/4 cup milk

3 tbsp flour

1 large egg, room temp

1/2 cup cold milk

Dough: 

2 2/3 cups flour (390g)

1/4 cup sugar (35g)

2 tbsp dry milk powder, optional (15g)

1 tsp salt

2 1/4 tsp yeast

4 tbsp unsalted butter, softened

In a small saucepan off heat, whisk together the first three Tang ingredients. Heat over medium heat, whisking constantly, until mixture thickens and streaks from the whisk do not disappear. Remove from heat and pour in the remaining cold milk. Whisk to combine. Add the egg and whisk to combine.

Mix together all of the dry ingredients (all “dough” ingredients except butter) in a stand mixer bowl. Make a well in the center and pour in the tang, then stir until combined. Attach dough hook and continue to knead with dough hook on low speed. 

After 5 minutes on low speed, the dough will be very sticky, sticking to the sides of the bowl. This means the gluten has started to develop. Add the softened butter in 3 additions, allowing to incorporate fully. Between additions, scrape down the sides of the bowl with a spatula if needed. The butter will look like it's not being absorbed by the dough but be patient, it will.

Once all the butter is incorporated into the dough, increase the speed to medium (4 or 5) and let dough knead for 6-8 minutes, scraping down the bowl occasionally. The dough is done when it no longer sticks to the sides of the bowl. It will be smooth and should very easily come off from the sides of the bowl.

Remove dough from mixing bowl and shape into a ball. Return to mixing bowl and cover with cling film/tea towel and let rise until doubled in size (either at room temperature for ~2 hours or overnight ~12-14 hours in fridge).

After dough has proofed, remove covering and gently deflate the dough by scraping down the sides with a spatula. Remove from bowl. You can bake this as a loaf, just shape and put in a greased loaf pan, or divide into 14-16 portions depending on size and shape into balls with floured hands, then place in a greased dish. I use a cast-iron skillet but a casserole dish will work too, or even a cookie sheet. 

Cover with greased clingfilm or foil and let dough rise at room temperature until doubled in size (~up to 2 hours).

Preheat oven to 350F. Brush the top of the bread with egg wash if desired. Bake for 20-30 minutes. If the bread starts to brown too quickly, cover the top with foil paper to prevent bread from burning. Remove from oven and let cool.

And finally for something a little more complicated, the King Arthur “sandwich” bagel recipe: There are more thorough instructions at the KA website. 

King Arthur Bagels

Starter: 

1 cup (120g) King Arthur Unbleached Bread Flour

1/8 teaspoon salt

1/16 teaspoon instant yeast

1/3 cup (75g) water, cool

Dough: 

3/4 cup (170g) water, room temperature

2 teaspoons (14g) barley malt syrup or 1 tablespoon (13g) dark brown sugar, packed

3/4 teaspoon instant yeast

1 1/4 teaspoons salt

2 1/2 cups (300g) King Arthur Unbleached Bread Flour

Water bath: 

8 cups (1808g) water (I just fill the pan I’m using half-full and don’t bother measuring this) 

2 tablespoons (42g) barley malt syrup or honey (I use brown sugar, works fine)

Knead together starter ingredients until thoroughly combined in a stiff dough (you can use the dough hook but it doesn’t work super well, I usually just stir it until it’s stiff). Cover and rest at room temperature for 4 to 14 hours; it should expand. I do this in the bowl of the stand mixer because why not? 

Add remaining dough ingredients in the order listed, on top of the starter. Knead the stiff dough until it’s supple and elastic, 8-10 minutes with a mixer. Rest, covered, 2 hours.

Divide into eight equal pieces (80g to 85g each; I prefer mini bagels of roughly 40g each). Shape each piece by forming it into a ball, then rolling on an unfloured surface to tighten. Cover the pre-shaped dough and allow it to rest for 10 to 15 minutes.

Line a baking sheet with parchment and lightly grease, or sprinkle the parchment with cornmeal. To shape dough, poke a hole through the center and rotate to expand the hole, forming a ring shape. Place the shaped bagel onto the prepared baking sheet. Cover and let them rest until they feel slightly puffy to the touch, about 30 minutes.

Preheat the oven to 450°F. Combine the water and barley malt syrup or honey in a wide, shallow pot; the water should be at least 1 1/4" deep. Bring the mixture to a boil. Boil the bagels for 60 seconds, then use a dough whisk or slotted spoon to turn the bagels over (I often use chopsticks for this). Boil for another 60 seconds before removing from the water and placing back on the prepared pan. Bake until golden brown, 18 to 22 minutes.

#food #sam cooks #bread

[grubloved]

i really like this bolo bao recipe :) some notes:

the milk bread recipe they use is not strictly traditional -- you dont make a tangzhong and also you dont knead butter in, instead you just use cream in the dough -- but i really like it, it bakes well and is very tasty & is so much simpler.... i hate kneading in butter it is my least favorite bread technique T_T so i love not having to do it.

i needed to bake mine like 20 minutes instead of 12 to get the color i wanted? so keep an eye on that! probably varies oven to oven more than anything else :)

i also live somewhere really dry so i needed to add like 2tsp extra milk to help the dough come together.

also i let my last batch sit in the fridge after the first and second proof for like 3 whole days and they still perked up great in about an hour and tasted just as good, no issues with overrising or super yeasty flavor :')

overall fucking rules and really so easy if youre willing to wait a couple hours!!!!

#birdenest #birde bakes #scraps book

[earnedmagic]

birthday cinnamon rolls for @ladyterabithea based on the tangzhong technique recipe from kat lieu’s modern asian baking! the glaze is cardamom-vanilla flavored 🌀

#who the hell is bucky

[bpdjennamaroney]

king arthur flour has a new cookie recipe that uses tangzhong. guess i will have to try it this weekend

[renee-mariposa]

I am making a loaf of my tangzhong sourdough - this time with cinnamon and raisins! First try of this loaf was great but flawed (too much water, live and learn) so I hope take 2 is better.

(I love cinnamon raisin bread so much. This recipe doesn’t have any sugar in it so I drown the toasted, buttered slices in honey 🤤 I can’t wait)

#adventures in breadmaking #a genuine life goal of mine is to develop a reliable cinnamon raisin bread recipe #I love cinnamon raisin bread so much

[vividxp]

Bread Flour recipe #1 - (I have never made bread using tangzhong before but this recipe has an easy way to make it using a microwave).

#and things #recipes

[veganrecipebox]

Hokkaido Milk Bread was invented in 1800’s Japan, named after its northern province of Hokkaido which is famed for its dairy production. This rich, fluffy dairy-free version uses coconut milk and a traditional Asian breadmaking technique called tangzhong to set it apart from other breads. 

#vegan #vegan food #vegan recipes #vegan meal prep #vegan meals #vegan for life #vegan resources #vegan meal plan

[fullcravings]

Milk Bread Nutella Donuts

#milk bread #nutella #doughnuts #food #breakfast #fried #baking #recipe #chocolate #nuts #hazelnut #stuffed #tangzhong #takestwoeggs

[vanathema]

Reminder to bake bread tomorrow, I really hope the instant yeast is not extremely dead. Photo from my last baking with double the amount.

Recipe, I cannot recall where I got it but all recipes for milk bread with tangzhong roux are basically the same:

tangzhong mixture: 3 tbsp flour (24g) 1/4 cup milk (60ml) 1/4 cup water (60ml)

Thicken roux over a low heat, stirring constantly, about a minute.

dough: 2 1/2 cup flour (325g) sugar (25-50g, to taste) 2tsp yeast (7g) 1 tsp salt give or take 1 egg 1/2 cup milk (120ml) 4 tbsp butter (56g) 1/4 cup flour for dusting

Warm milk in microwave, dissolve yeast into it.

Mix dry ingredients (flour, salt, sugar) in a bowl.

Beat egg into milk mixture.

Add milk mixture and roux to flour. It will look like an unmanageable mess, keep kneading for ~10 minutes.

Add softened butter, knead for ~10 more minutes until dough is smooth and a little sticky. Sweet The MI’s video doesn’t use the same recipe but it shows how bread dough goes from complete hell to a smooth ball if you keep at it.

Form into ball, let rise 1 hour.

(At this stage, you can store the uncooked dough in the fridge to bake the next day, I think the cold-ferment actually might improve the bread a bit. It just will need time to get to room temperature before the next step.)

Form into loaf or whatever shape you wish, proof 40 minutes.

Bake in 350 F oven for 35-40 minutes.

#food

[basicallybaking]

KABC Wool Bread

Made this guy from this recipe from King Arthur. I made it savory, with 1 Tbsp sambal oelek and 2 tbsp grana padano per quarter (flavor combo inspired by Kristina's Cho's book "Mooncakes and Milk Bread." Took quite a long time to proof, at least two hours. Very tasty and soft thanks to the tangzhong.

#bread #enriched bread #savory #lunch #dinner #savory bread #sambal oelek #chili #cheese #grana padano #bread loaf #loaf

[toges-onigiri]

cinnamon rolls

my take on an american classic: japanese milk dough with plenty of gooey cinnamon sugar. perfect for dessert or breakfast

makes 9 // active time 45 mins // inactive time 2-4 hrs

ingredients:

25 g (1/4 cup) flour for tangzhong

60 ml (1/4 cup) each milk and water for tangzhong

350g (~3 cups) all purpse flour*

60g (1/4 cup) granulated sugar

1 packet (2 tsp) yeast

4g (1 tsp) salt

1 large egg

120 ml (1/2 cup) milk

60g (4 tbsp) butter, softened - for dough

30g (2 tbsp) butter, softened - for filling

1/3 cup packed brown sugar (white sugar works too)

2 tsp cinnamon (adjust to taste)

* this measurement is based on the (very humid) weather where i live. for my friends at altitude: you may only need 325 grams.

optionally, for some icing:

4 oz cream cheese, softened

1/2 cup powdered sugar

the process:

1) Don't forget to begin warming your butter! Properly softened butter does wonders for the dough.

2) Place tangzhong flour, milk, and water in a saucepan and stir until well combined and no longer lumpy.

3) Cook over medium heat until it becomes thick, fluffy, and the spoon leaves tracks in the pan. Stir constantly. This can take 3 to 5 minutes based on the heat level.

^it should look like this just off the heat, it will thicken more as it cools

4) Let tangzhong cool to room temperature. This will take 30 minutes to an hour.

5) Once tangzhong is mostly cooled, warm your milk just slightly (I usually use the microwave for 15-30 seconds). You should be able to put your finger in it and feel the warmth but not be burned: think bathwater temperature.

6) Activate your yeast: stir the yeast and a pinch of sugar into the warmed milk. Let this combination sit for 10 to 15 minutes until bubbly. If it doesn't bubble at all, your yeast is likely dead.

^bubbles!! this is fresh, healthy, active yeast (it's alive!!!)

7) Measure out flour, sugar, and salt in a large bowl. Mix to combine. You can use a stand mixer if you have one, but mixing by hand works just as well.

8) Add tangzhong and egg to the flour mixture. Mix until combined.

9) Slowly pour in the yeast-milk mixture while mixing. Add just enough so that it forms a dry dough - the amount of milk needed will vary from day to day, you may need more than the recipe calls for and you may need less. Don't worry about the dryness, the butter will add the rest of the moisture.

^ this here is a bit too wet. it's already sticking together and to my hands. i ended up adding quite a bit of flour to prevent it from becoming a sticky mess.

10) Knead in butter until combined and smooth. The dough shouldn't be too sticky - add in more flour if needed.

11) Knead dough for 5 to 10 minutes until smooth and no longer sticky. Make sure to flour your hands and surface to prevent sticking!

12) Place dough into a greased bowl, cover with plastic wrap or a towel, and let proof until doubled in size (can take up to 2 hours). Pro tip: keep this someplace warm! If you're desperate, place it in the oven (off) with a bowl of boiling water.

^ before and after a nice long nap! see how much bigger it got?

13) If desired, you can punch down the dough and let it proof for another 1-2 hours, but I find this unnecessary.

14) Roll out your dough into a large rectangle, roughly 14 in by 6 in.

15) Mix cinnamon and sugar in a small bowl.

16) Spread the second portion of butter over your dough rectangle.

17) Generously sprinkle cinnamon sugar in the center. Use as much as you want - the more the better >:3

18) Roll the dough from the long side, making a long log. Keep the dough tight while you roll it or your rolls might turn out like aliens

19) Slice the log into 9 even pieces and place them in a greased 9x9 pan. Place the end pieces with the swirled side up for aesthetics.

20) Cover again with plastic wrap or a towel (same one from earlier) and let proof for 20 minutes

21) While the dough proofs - heat up your oven to 350º F (180ºC)

22) Bake rolls for 30-40 minutes or until golden brown. At this point the kitchen should smell like a bakery - that's how you know they're done.

^ before and after baking! you can see some of them expanded upwards... oops

23) Let rolls cool in the pan. Meanwhile, make the icing!

24) Beat cream cheese until soft, slowly add powdered sugar until a thin, drizzly consistency. Yes, it will thin when you add your sugar. Don't ask why because I don't know.

25) Generously top your rolls with icing and you're done!

tag me if you make them, i'd love to see how they turn out!

#from the oven ༄ #baking #foodblr #food #recipe #desserts #cinnamon rolls #cinnamon roll #cinnamon roll recipe