Whole Wheat Bread By Tangzhong Method

Whole Wheat Bread By Tangzhong Method - Plattershare - Recipes, food stories and food lovers
Chinese use Tangzhong Method to get softer, lighter and fluffier bread. These breads have 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.
4.34 from 3 votes
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Prep Time40 minutes
Cook Time35 minutes
Total Time1 hour 15 minutes
Served As: Breakfast, Snacks
Recipe Cuisine Type: Bakery, Chinese, Indian, Japanese
Recipe Taste: Savoury
Calories 217 kcal
Servings 8

Ingredients
 

  • 35 gm whole wheat flour for Roux
  • Water for Roux 175 ml
  • 400 gm whole wheat flour
  • 170 ml Water
  • 1 tsp Instant Yeast
  • 2 tbsp Sugar
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 130 gm Tangzhong
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Instructions
 

  • 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.
  • 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.
    Whole Wheat Bread By Tangzhong Method - Plattershare - Recipes, food stories and food lovers
  • 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.
    Whole Wheat Bread By Tangzhong Method - Plattershare - Recipes, food stories and food lovers
  • Preheat the oven to 200 degree Celsius. Apply water on the loaf with brush and bake it at the same temperature for 35 minutes.
  • 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.
    Whole Wheat Bread By Tangzhong Method - Plattershare - Recipes, food stories and food lovers

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4.34 from 3 votes

Recipe Nutrition

Calories: 217kcal | Carbohydrates: 45g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 325mg | Potassium: 73mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 3mg
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Sonia Gupta
Sonia Gupta

I am a home grown experimental baker. I have learned from my mistakes, continue to learn while helping other homemakers becoming home bakers

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