What is Tangzhong Method?
Chinese use Tangzhong Method to get softer, lighter and fluffier bread. These bread have a long shelf life without using any chemical or preservatives. Japanese originally developed the Tangzhong method. It is also known as Tangzhong Roux or water roux method. In this method, we mix 1 part of the flour with 5 parts of water and make a smooth paste. The gluten in the mixture will absorb the moisture and become leavened. Knead this roux with yeast-based dough and you will get a good rise to the dough.
Autolyse is another different method that I have used in my Multigrain bread.
Tangzhong Method Bread
Until I learned the Tangzhong Method, I was never satisfied with my whole wheat bread bakes. I always used to end up with a dry and dense loaf. My quest to find a possible recipe to bake a fully whole wheat bread made me read many articles talking about different methods to make bread but nothing convincing. Finally, I came across this unique Tangzhong method. I started to read more on the Tangzhong method recipe or so-called water roux bread recipe. I tried my hands on this recipe and surprisingly I was able to get my perfect soft and moist Tangzhong bread loaf in the first attempt.
How to make Water Roux
To make the Roux, mix 1 part of the flour in addition with 5 parts of water to get a smooth paste. Now cook this mixture over medium flame and keep on stirring until the mixture becomes thick. Transfer this mixture into a bowl and cover it with a clean wrap to avoid from drying. Once it cools, mix this roux with other ingredients to make a bread dough. You can keep Tangzhong only for a day or two in the refrigerator.
Now let’s have the Tangzhong Method bread recipe. It is eggless, non-dairy whole wheat bread recipe.
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
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|Wheat Flour||35 gm|
For the Dough
|Wheat Flour||400 gm|
|Instant Yeast||1 tsp|
|Sugar / Honey||2 tbsp|
|Olive Oil||3 tbsp|
Prepare the dough with the Tangzhong method as described above and let it cool down.
In a bowl take water. Dissolve sugar and yeast in it. Keep it aside and let the yeast activates.
In another bowl, add Tangzhong, wheat flour, salt, oil, and activated yeast. Mix it well to make a dough.
Take this dough out on a dusted surface and keep on kneading till you get a soft, smooth and non-sticky dough.
Place the dough in a greased bowl and cover it. Let it rise until it is doubled in volume.
Take out this dough on a dusted surface again and punch it gently to release the air.
To shape the loaf, spread it into a rectangular shape and roll up tightly into a log.
Place the shaped log into a greased loaf tin.
Cover it with a greased cling wrap and let it rise until it doubles in volume.
Preheat the oven to 200 degree Celsius. Apply water on the loaf with brush and bake it at the same temperature for 35 minutes.
If the top of your bread is browning faster then cover it with aluminum foil and continue to bake.
Once done, take out the bread from the oven and place it on a wire rack to cool completely. Brush the top with some olive oil and cover it with moist cloth or towel. It will help to cool it faster without losing its moisture.
Now cut the slices and enjoy it.
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