Whole Wheat Bread By Tangzhong Method
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.
- 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.
- 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.
- 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.
Calories: 217 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 325 mg | Potassium: 73 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 8 IU | Vitamin C: 1 mg | Calcium: 10 mg | Iron: 3 mg