Bacon & Cheese bread (tangzhong method)
Bacon and Cheese bread (tangzhong
method)
Tangzhong means water roux
(cooked flour) is acted as starter dough. The ratio is 1 portion of bread flour
to 5 portion of water. Cook the mixture to bring out the gelatinization of
starch in flour. This is an Asian baking technique and makes it lighter and
fluffier when it’s baked. I think from now onwards I’ll baked bread using this
method. Do try… I think I’ve baked Hokkaido bread using this method which I
posted in my blog.Prepare: Loaf tin or any baking tin of your choice.
250g water or milk or 50/50 water or milk
Method of making tangzhong
1.
Whisk together the flour and water until there are
no lumps.
2. Cook over
medium-low heat, whisking constantly, until the mixture has thickened and has
the consistency of a thick paste. If you have a thermometer check the
temperature, it should be 65°C. (but I didn’t use the thermometer, but with you
own judgment you will make it successfully)
3. Remove
from heat. Transfer the mixture into a clean bowl and cover with cling film
touching the surface of the dough. (to prevent a skin from forming)
4.
The tangzhong can be used directly once it cools
down to room temperature. Just measure out the amount you need. The leftover tangzhong
can be stored in fridge up to few days as long as it doesn’t change to grey or
smell. But take note: the tangzhong should be back to
room temperature before adding to other ingredients.
Ingredients
of bread
(A)350g bread flour
50 g caster sugar
10 g milk powder
6 g instant active yeast
(B)
1 (L) size egg (whisk)
120 g tangzhong dough
(C)
125ml milk
(D)
35g room temperature butter cut into cubes.
Ingredients
for filling (Sauté the onion till soften then add bacon and seasoning)
1 yellow onion (medium size) cut
to cubes
Bacon – cut to cubes (your choice
of brand and amount)
Seasoning: a pinch of salt, black
pepper and mixed herbs
Shredded cheese (your choice of
brand and amount) for sprinkle
Egg wash – whisk 1 egg with 1
tbsp. water
Method of
making bread
1.
Combine all ingredients (A) in a mixing bowl.
Attached dough hook to the mixer. Level the speed to 2 and start kneading. Add
whisk egg and tangzhong and continue kneading. Now add milk bit by bit till
become a dough.
2.
Now add cut butter. The mixer bowl now should be
sticky but don’t worries the bowl will become clean once the dough has fully
develop gluten. If the dough is still sticky, sprinkle some plain flour and
continue kneading till the dough is smooth. To test the dough is ready, do a
stretch the dough. If it forms a thin membrane, then it’s done.
3.
Remove the dough from mixer bowl. Shape the dough
to a ball. Grease the mixer bowl with oil and placed back the dough and cover
with a damp cloth or cling wrap. Let’s it proof for 1 hour or till double in
size.
4.
Transfer the rest dough to a floured surface.
Pouch down the down. To remove air. Divide the dough to 2 equal portions. Knead
into a ball and covered it.
5.
Roll out each portion of the dough with a rolling
pin into a rectangle shape. Sprinkle the bacon filling follow by cheese evenly
as much as you like. Roll from the top to bottom. Tuck the side evenly and
neatly. Roll the dough once again, so that inside is evenly rolled. The seals
face down.
6.
Place rolled up dough in a greased loaf tin. Leave
to proof again till it rise to the height of the load tin. Brush egg wash on
the surface. Slit the center of the dough and sprinkle cheese on top.
7.
Baked in preheat oven at 180°C for 30-35 minutes
or till golden brown. Remove from oven. Rest for 5-10 minutes then only remove
from tin. Transfer on to a wire rack and let cool completely before slicing.
4 July 2017
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