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What is TangZhong (湯種)?:-》Posted 9th March 2008 by Florence.

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  1. There are many ways to bake or make bread. One of the rave in the recent years is the 65°C TangZhong (湯種) method which is said to produce soft and bouncy bread which keeps well too.

    What is TangZhong (湯種)?
    Apparently TangZhong dates back to ages ago where the Chinese uses hot water to cook their flour for dough which is used in the making of all sorts of noodles and dumpling skins. In recent years, this has extended to the use in the baking of bread and buns.

    What is so different about this 65°C TangZhong then?

    The difference lies in the temperature of the water used. In 65°C TangZhong the flour and water mixture is cooked to 65°C. At 65°C, the gluten in the flour absorbs the moisture and become leavened. This moisture absorbed at 65°C is then mixed to the main ingredients of the bread and hence the moisture in the bread dough will be heightened. The end result will be a softer and bouncier bread.

    How to make 65°C TangZhong?
    I used 250ml water and 50g bread flour.
    Mix flour and water till it is smooth in a small saucepan.
    Cook over medium heat and stirring constantly with a hand whisk to prevent burning. You will see lots of small bubbles forming on the top. Keep stirring and when the bubbles disappear, you will see streaks in the mixture for every stir you make with your whisk. Stop at this stage and you will have the 65°C TangZhong.

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    Pour the hot TangZhong into a bowl and cover it with a piece of glad wrap with the wrap touching the surface of the mixture. This is to prevent a film from forming on the TangZhong.
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    Leave the 65°C TangZhong to cool till room temperature before using it. Leftover TangZhong can be kept refrigerated and should be used within 3 days. All chilled TangZhong must return to room temperature before using. If your chilled TangZhong has turned greyish in colour, you should discard it.

    This is the bread loaf that I made using 65°C TangZhong.
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    Texture of bread.
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    I used my bread machine to do the dough kneading twice in the dough cycle and achieve the membrane stage of the dough. If you achieve the membrane stage, it means that your bread is kneaded to the best stage.
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    Ingredients:
    250g bread flour
    1 tbsp skim milk powder
    80g TangZhong
    105ml warm water
    4g salt
    25g sugar
    5g dry yeast
    25g butter

    Method:
    1. Dump all ingredients into the bread machine and start the dough cycle.
    2. Once the dough cycle is completed which is 80 minutes for my bread machine, remove dough and punch out the air from it. Rest the dough for 15 minutes.
    3. Divide dough into 2 pieces, shape into a long rectangular shape and roll it up swiss-roll style.
    4. Place dough pieces into loaf pan and let it prove till about 85% full. I had to prove for about 75 minutes as the room temperature was about 19°C.
    5. Cover the loaf pan with its lid and bake at 175 - 180°C for about 25 - 30 minutes.
     

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Por Lor Pau.

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http://wlteef.blogspot.com/2008/03/65c.html
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Do What I Like

§《16October2008》Posted  by 

Por Lor Pau is a direct translation of the Cantonese name for this bread. This bread is well liked by many Hong Kongners. We liked the crispy and crusty topping which shattered into bits and pieces once you bite into it. To savour it, slash the bread horizontally and add a big slab of cold butter and it will be the infamous Por Lor Yau of HK. I think this will go very well with Teh Tarik.
My kids loved this, we usually have this on Sunday mornings but of course minus the slab of butter.
This is the first time I am doing this. Since I have nothing on today, except a few reports to read and some research to do, I made this using the time consuming Sponge and Dough method. Of course, I leave the kneading and mixing part to my beloved Kenwood BM300.

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Sorry folks! No recipe as this is a commercial one, so cannot post but you might like to refer to:
Jo's Deli Bakery under the bread section for Polo Buns, or
Epan - Melon Buns
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Anonymous20 October, 2008 11:55
Kaypo here.
For those wanna know how to get the TangZhong, here is it
khim
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