The reliable test is the state of the dough you knead, the time is just a reference. Christine, Thank you very much, I love your blog :-). That bread looks beautiful! Both loafs of bread didn't come out soft and fluffy like yours did. I'm just guessing... the reason my bread didn't come out is because the proofing time is not long enough, it's not proofing in the right temperature, or not enough yeast. I think my bm motor is overheated and burn out. The additional liquid ensures it doesn't burn and likely also accounts for evaporation. Christine, do you still have some? Congrats! Or I should just rely on the machine entirely? you are an inspiration hehebtw, do you know if high protein flour is the same as bread flour? This was my first experience making bread and it turned out wonderfully. :) I want to try this tomorrow! can't wait to try other recipes! Thank you for the great recipe and instructions. (but now I realized that it wasn't enough :( ). So soft and fluffy!I just had one question,I really like milky flavors, but I can't find any milk powder except for skim milk powder in any of the stores. I can say from experience that the only difference is the yeast used. What do you think?With your baking experiences, do you have any suggestions you can give me or how I can make improvement for my next attempt. I tried the recipe a second time, and it was softer than the one before. :). Many thanks for granting our request. Thanks for all recipes, I like them very much. - it's winter now, thus, cold. @Zue:Sorry for taking so long to convert the measurements for you, because I really want to find the best way to help. Maybe there's someone in Dubai who has successfully done it... @Anonymous:This recipe was tested for many times with success.Yes, the tangzhong is cooked and ready when you see lines formed. With seal upward, roll into a cylinder (see picture 6). Or is it done once you can do the windowpane test? Couldn't be better. Just Google the term tangzhong. Or that I didn't knead enough?Thanks. I bet it was super tasty too! This recipe is adapted from Kirbie’s Cravings…adapted from Christine’s recipes. They all came out with great success. And how do I roll into a cyclinder? Hi Christine, I just wanted to say thank you very much for sharing this. I saw your post and interesting in trying the bread recipe. Roll flat and stretch to about 30cm in length (see picture 5). Certainly is a soft-looking bread! Remove the loaf from the oven and tin. @rachelnchongLet me put it in another way in short. First time baking bread. To Anonymous,It adds more flavour. Dear Christine, First off, Happy CNY, Second, just made these. What bread pan did you use in the pictures? What can I use instead? Actually, they are the same kind of bread used tangzhong. Hello Christine, I just want to check if the milk is 110gm or 110ml. I've created many other version of bread for my mum using this basic wholemeal recipe! i've always loved Asian bread and you've made it so accessible and simple for me to make my own! Hi Christine, I have a few quetions.Do I have to use a bread maker to make any of the tangzhong loafs?If I don't have to use a bread maker, could you please tell me how I would make the Hong Kong Sweet Buns and this Wholemeal Loaf please. Just managed to measure the milk with my electric kitchen scale for you.54gm of milk is about 50 ml. I have tried this recipe and found it to be really good too! a windowpane), it’d be broken into an irregular hole. The first time I read about it, I thought it sounded intimidating, however, I finally plucked up the courage to try it last night, and it was actually pretty easy in the Thermomix. What should I do?How long do you think I should knead the dough for?Thanks. Hi Christine,Thanks for your reply. Like you, I used a breadmachine - much easier. I have been searching for a soft wholemeal bread receipe! Thanks Again! Tangzhong method is commonly used in Asian style bread, where the second method is used in Scandinavian bread baking. It's a no-brainer recipe. I came out the surface is hard but the inside is OK. Either that or it is old and need to retire. Btw the bread was excellent! Is there anyway I can halve or 3/4 or 2/3 the recipe?? Homemade breads are the best. During last 15 minutes, preheat oven to 180°C. Thanks. Baking a bread and then enjoying the fruit of your work is the best thing to do. Made this last night and it's incredible! I tried making it and the pai bao today. I kneaded the first 20 mins using the Breville planetary mixer, it got really warm so I thought i'd better stop and give it a break.......don't wanna have nice bread but broken mixer!! If I don't add that much flour though its too sticky to knead. TIA! Looking fwd to more awesome recipes from you. Thanks! With the melted butter, do I need to let it cool before adding to bread mixture? 2010 is the year of tiger (Chinese zodiac) Chinese New Year is a time of enjoying many delicious foods and snacks. I want to know if you have ever considered making video's on U Tube. And I tested it many times successfully. I've personally tried Christine's and Alex Goh's recipes, they didn't work for me because when I followed their recipe blindly and baked it in my bread maker, the dough proofed through the window resulting in an ugly top because of the large quantity of ingredients used, and I didn't know how to modify the recipes then. Hi Christine, this bread looks amazing. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). If you don't mind the crust would be a bit thicker and harder than those from oven, it's a fantastic and handy way to make a loaf. They are straight from oven, tasty and fresh. That looks soooooo soft. Roll out each portion to 30cm in length with your rolling pin (picture 5). I wish I could try making it, except I don't have a pullman's tin. Hi..May i know what's that thing you used on for kneading the dough? This bread recipe, and all of them for that matter, would be a big hit. You might try to reduce the heat a bit, and bake for a bit longer time. Does it comes with the bread maker? I've tried so many of your recipes and they've turned out excellent each time! Hi Christine,I have made your bread and it is so very good. This was the first bread I've ever made that turned out great. Love your bread recipes! Angeline here again. You won't go wr... Turnip Cake (aka radish cake) is a must-eat snack during Chinese New Year traditionally. So sad as my bread didn't turn out well. the bread looks so soft, wish I can bake this too. Thanks,daisie. The seal faces down (see picture 8). Deflate and divide into 3 equal portions. @soclemlinh:So good to have fresh bread in the morning. And I baked it for more than 35 minutes, the middle part of the bread was not cooked. 20 min 1 ora 40 min christine tangzhong Read recipe >> My oven doesn't have the function to control the heat elements separately.I just put the bread in the middle rack. « Previous post; Next Post » 2 Comments. The bread came out looking pretty but heavy and the texture was kind of dry and not fluffy. I baked this bread too. Knead into ball shapes (see picture 2). When you convert a bread recipe reduce both the flour and liquids by 5% (or up to 10%). @Angeline：Sorry for late reply. (I try the recipe today, let the bm run for 15 min then stop and restart cycle and my bm stop completely.. Thank you again for the great recipes!! I'm proud of myself! Waiting your reply:), Hi christine,can i make this bread with bread machine? I've made the milk toast and also red bean swirl bread. Thereafter, I started browsing and studying various Tangzhong recipes online to come out with a perfect one that suites my bread maker, and the general rule of Tangzhong is to mix 1 part of bread flour with 5 parts of water (by weight) at 65°C (149 °F) to form a paste/wet dough, and then incorporate 5% of the total flour weight as the required amount of Tangzhong to be used. But it is a wonderful wonderful bread!!! thanks. Hi Christine,Your recipe was great! To make bread I think we have to. With seal facing down (see picture 7), place in the loaf tins to have the 2nd round of proofing (see picture 8), until double in size. I guess I didnt really get it the first time.. Is it possible to use the autolyse method of kneading, that is,knead for a few seconds, rest for 10 mins, repeat twice, rest for 30mins.I use this method for all other bread recipes. Can you pls explain how to do that? Tangzhong bread recipes use about 5% to 10% of the flour weight to make the roux. Bread flour has got more protein than all purpose flour, so the breads made by bread flour is more fluffy.Apart from baking time, the temperature of your oven is important too. You have to activate before use. Was doing the calculations actually until I had a tinker. This recipes calls for 110 grams of milk, about 130ml. That's too bad. Since I have a fan oven would I have to lower the temperature even further, say to 155C? This dough is much easier to manage (like plastercine) than the bacon & cheese loaf. (C), using tangzhong after increasing the recipe’s hydration to 75% by adding 44g milk. (Remark: If your tin doesn’t have a lid, just brush a bit of whisked egg on surface.). Roll up the dough and seal tightly (see picture 3 & 4). :). Egg wash, baking, cooling, and storing a tang zhong bread. :). my proofing?? At this temperature, the starches in the flour gelatinize, sealing in the moisture and creating a softer bread that will keep moist for days on the counter. Sure, you can leave the dough inside your bread machine, from the start until baking as long as you don't mind the crust is thicker and harder. My bread is not soft and fluffy. !Please could you post a banana wholemeal loaf recipe made with tangzhong starter. The bread often tastes like straight from the oven. It's quite hard to knead by hand, and very tedious, so I use my breadmaker.But it's still possible to make it by hand, it only needs more effort, time and patience. Transfer the dough to a clean floured surface. On days when it's cold, you can heat up a cup of water in the microwave for 30-40 seconds then proceed to leave your dough inside the microwave to rise. Thank you so much for this recipe. Any idea roughly how long I should be hand kneading them for? You can put all the ingredients into your breadmaker, then turn it on, leaving it until finish baking. I apologize for the inconvenience. Mine is Kenwood.I did try for sweet bun, but when come to shape , it very sticky, why? Hi Christine,I've try your recipe yesterday. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes Thanks so much for your patience.Please check this post out. The recipe is excellent. But I've a few questions from the step to step instructions : Roll flat and stretch to about 30cm in length (see picture 5)---> ok I understand up till here. Thanks to you!! ;), Wooo wooo...so pillowy soft! Hi Christine,Thank you for this lovely recipe:)I just tried this recipe yesterday, and the bread turned out really soft and fluffy.But I have to ask, is the bread supposed to remain as soft the following days? How important is the milk powder/milk natural essence for this recipe? Thanks for your suggestions.If I've got time, might give it a try. @Anonymous:I'm so happy for you too. Thank you for the tip anyway:). But when you’re using the tangzhong method, you want your recipe’s hydration to be about 75%. Hi Christine, I tried and absolutely loved your milk toast recipe and am keen on trying this whole wheat version. @Elizabeth:The design of every breadmaker is a bit different. Hi ChristineIf you let your Bm knead for 20 min then restart, would the total kneading time be 40 min if you let the second cycle complete? I happen to have a jar at home that's almost out-of-date. Pumpkin, Sage & Cheddar Pull Apart RollsIt's time for another bread basics lesson. Hi Christine:It's me again. It needs a 10-minutes wait to start the 2nd cycle, as the motor won't restart right away. 120g tangzhong (click here for making tangzhong) 2 tsp instant yeast. With seal facing down (see picture 7), place in the loaf tins to have the 2nd round of proofing . Stir into … Please hop over to see the photo albums, uploaded by my fans on facebook, here and here.Calm down, please. With seal upward, roll into a cylinder (see picture 6). No problem.Happy baking! Was wondering if it's b'cos I turned down the oven to 120C prior to 20 mins of completion as the top of the bread had already turned brown??? So disappointed. To activate the yeast before use is a good practice, make sure they are not expired and still active. Arrange the rolled-up dough in a greased or non-stick loaf tin. Hi Christine! So soft, and it blooms like flower!I made abit of tweak, adding 1/4 cup extra of water, cause i felt it is too dry.it come out 3x the volume im so suprise! Btw, would it be as good if I use the bread maker to bake too? This is a receipe that 'really' work! @Angeline:It sounds like that the problems of your bread were that:1. the dough was not kneaded enough with gluten inside, so it's dense and not fluffy.2. it's so easy and delicious. It's one of the fluffiest bread I've baked using elbow grease ! christine lindsay's pavlova. TangZhong is a Japanese technique that involves cooking a mixture of flour and water to create a slurry that will be later added to the bread dough. I always tried to make this at home but can't made it.. but i think your recipe will help me a lot.. i will really want to give u thanks for this recipe as i was searching for this for a long time.. Hey Christine , I've made 3 braided bread using your recipe . (I use the pizza dough mode for my kneading).Thanks! Sure, you can, only if you don't mind the crust being a bit thicker and harder. Make tangzhong with the amount of flour reduced and add to the recipe. ½ cup milk. I find it's ok for my machine. Besides, I have many fans reported to me that they could make this bread with satisfied results as well. My loaf is so soft and fluffy, thank you for sharing the details. excited! This recipe is based on the book 65 degrees C by Yvonne Chen, and adapted by Christine Ho. Hi Christine, I tried this over the weekend.Oh! Cool. The dough didnt become a dough and it was all sticking to my hands. By any chance you know why? See more ideas about recipes, bread, bread recipes. Roll out each dough ball with a rolling pin into an oval shape. Already stated in the recipe:Yield: 1 loaf（one loaf tin sized 20.5cmx10.5cmx9.5cm）Thanks for trying my recipe. Your bread making skill is PRFECT!! How long do u proof ur dough the second round ? Jul 9, 2019 - Hokkaido Milk Toast (北海道牛奶麵包) was made with tangzhong (roux), most reliable method to make soft and fluffy breads. I will try it and let you know how it turns out. Hi, do we really need tangzhong? You might replace the wheat flour to bread flour if you want to bake a white bread loaf. @Little Tricia:Just scale down all the ingredients in this recipe proportionally to suit your case.Happy baking ! Should i use top or bottom heat for baking this bread? Sorry for asking such a silly question as i had never bake a bread before. Probably the oven although I use an oven thermometer. @Jingle:Yes. - I took double the time you indicated and weather conditions??? I reckon this is the crucial difference.I really want to make this work, please help!! I tried to make the Hong Kong Sweet Buns and it was a complete disaster. They are delicious!! However, traditional bread making is quite time consuming, so it’s nice to have the machine mixes, kneads and rests the dough for you. But why not?Many bread recipes don't need eggs. Hurray, after my 2nd attempts, I finally baked a real soft and strong milky loaf! Yet, I haven't tested the tangzhong dough with this method, can't tell how the texture would be like. Thanks for your reply. Do you think if I make only half of the recipe will allow the bread machine to knead better? 1st time in my bread-mak'g & 1st time w my newly-bought bread maker. @Amy：Oh, really? Should I let the machine complete its 20 min kneading time and then knead by hand afterward? Combine flour and water over low … Also I saw in your Chinese blog you explained how to convert normal bread making recipe to Tangzhong style. Thanks again.Here is the link: http://yinhomemade.blogspot.com/2011/03/hokkaido-milky-loaf.html. Comments are closed. Just made this today and being the first time I've made dough it turned out very sloppy and sticky and hard to work with/couldn't work with! God bless. :). Hi Christine,Thanks for sharing this recipe and method. The best temperature for 2nd round proofing is 38C, humidity 85%. Thanks for letting me know how you like this recipe. Did you stop the machine after kneading for 30 minutes?Thanks a lot Christine - i love your blog ;). I haven't tested this recipe without eggs. This recipe is adapted from Kirbie’s Cravings…adapted from Christine’s recipes. Have you ever tried without the eggs? HI Christines,Tks for yr reply. I bake a lot of artisan breads around here but not actually sandwich loaves. Zue, Dear Christine, I have one question, can we create tanzhong with whole wheat flour ? Would it be because of the extra flour? Christine baked this bread in a large Pullman pan with the lid, but when I tried that, the lid popped off. Thanks for sharing your recipes! You can keep the leftover tangzhong in the refrigerator for up to 24 hours. Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). Aug 1, 2018 - Explore Regina Petzold's board "Tangzhong Bread Recipes", followed by 388 people on Pinterest. the 1st round proofing I used bread machine which you said it is 28 c temp. I'm addicted to your blog. The tangzhong method is an Asian bread technique which refers to adding a water/flour roux to the dough, making the bread lighter and fluffier when baked. It's better to wait until the bread is completely cool, and then cut with a long knife with serrated edge. I have sunbeam too). The bread still smelt of dough and was heavy; not light & fluffy. waiting for it to cool and then trying out the milk toast! Thanks for sharing your recipes! But it's definitely softer than other bread recipe I used after I left it on the counter in a ziploc bag overnight. 3 2/3 cup (425 g) Bread Flour. :). :(Hope you'll find a way to fix your machine.The other way I sometimes use is to unplug the electric cord, that will cancel the programme memory, then the bread machine can restart right away. The whole idea is to shape the dough into an oval shape first, followed by rolling it flat, fold the dough from top to bottom, you'll get a cylinder shape. Thanks ! Will get an electronic scale. And this recipe is designed for making white bread loaf, so it can't do it in this way. But I'm afraid that the end results would be too dense or moist. 1 loaf（one loaf tin sized 20.5cmx10.5cmx9.5cm）, Japanese Style Bacon and Cheese Bread (with detailed steps of making tangzhong), Japanese Green Tea Bread with Red Bean Fillings, Braided Raisin Walnut Bread (Tangzhong Method), Chinese New Year Cake (Sticky Rice Cake 年糕), Baked Coconut Sticky Rice Cake (Chinese New Year), Turnip Cake/Radish Cake (Chinese New Year), Converting Grams to Cups (Problem & Solution), Christine's Recipes: Easy Chinese Recipes | Delicious Recipes, 40 gm unsalted butter, softened at room temperature, Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, egg, tangzhong), then followed by the dry ingredients (sugar, salt, bread flour, wholemeal flour, yeast). Brush whisked egg on surface of rolls. I don't quite understand. Have yet to explore this method, i'm fully convinced by your bakes ;). You’ve found a recipe online for cinnamon rolls but are bummed at how quickly they harden up and become dry once they’re out of the oven. 9 gm full cream milk power（original recipe calls for a kind of natural milk essence. Transfer the dough to a clean floured surface. Your feedback is very encouraging to me indeed.Will keep sharing what I love to cookHappy cooking ! It looks like the same recipe as this milk bread but I ratio out the milk to whipped cream & milk. So you are going to see bread more often on my blog. (Salute). - Noelle. Super soft and very nice taste! Hope you have some pointers to share with what I may have gone wrong. @springingmoose:Aww, so glad that you tried so many of my recipes and loved them all. lol I've also baked the Japanese style bacon and cheese loaf bread and as you've said it , really really sticky so the 2nd attempt , I've sub it with some whole wheat flour and it turned out really great :D Thank you so so much for sharing this recipe ! Aug 1, 2018 - Explore Regina Petzold's board "Tangzhong Bread Recipes", followed by 388 people on Pinterest. After covering and cooling to warm, you simply add this tangzhong into your recipe. https://treatntrick.blogspot.com/2016/10/tangzhong-sweet-buns-recipe.html And I'm so happy because the result is terrific! You love your grandma’s homemade sandwich bread recipe, but wish it was just a bit more tender and less crumbly. Excellent looking recipe - I'm going to whip up some tangzhong tonight to test it out! Thank you so much for all your wonderful recipes! Tangzhong typically has a ratio somewhere near 1 part flour to 5 parts liquid (1:5), but this ratio is not absolute. Half the ingrdients, use smaller baking pan, adjust the baking time accordingly. You can try replacing either some or all of the water in the recipe with milk and increasing the salt a but will help too, try 1 1/2 to 1 13/4 teaspoons. I can see why you've made it so many times. Using Tangzhong in Bread Recipes Converting regular bread recipe to use tangzhong. You might like to take a look at the picture of tangzhong posted on my previous post and see how it looks like. Please advice... My bread marker is kenwood Ann. what do you think I did wrong?Thanks. It's so inspiring to see your homemade bread. If I am using bread machine and active dry yeast, do I need to activate the yeast first (activate with warm water) before putting in the machine. Hi Christine,May I know how to prepare wholemeal / whole wheat flour at home instead of buying from shop? Thanks in advance! It could be that I over kneaded the dough or over proved it. Thank you for your love of my blog. That looks gorgeous and fluffy. Zue. The bread can be kept for days and still very soft and fluffy. When I read your recipes, I want to do it right away, and.....I made it:) The bread is so good. I kind of think I will prefer to have a sweeter end to the bread taste.... rather than the current salt. Hi Christine, if you turn off the dough mode after 20 min of kneading and start again, wouldn't the total kneading time be about 40 min if you let the second dough cycle complete. I think my problem is I let the BM knead for 15 min, stop then start the cycle again right away instead of waiting 10 min like you. Tbsp bread flour to 150-F, forming the roux. Can repeat here in English please?Thanks. Hi Christine! Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Tks! I wanna try this recipe out very very soon. Many thanks!! Hi Christine,I tried your recipe today. with Tangzhong recipe to work in a regular bread machine: Hokkaido Milk Bread with Tangzhong in a bread machine-Tangzhong Roux (make in microwave or on stove top - heat to 149-F/65-C until a translucent, smooth, white pudding forms)-3 level Tbsp all purpose flour 1/2 Cup liquids (I used 5 Tbsp water and 3 Tbsp milk) Is the windowpane test always working to test machine kneaded dough? Hi Christine, would it still work if I leave it in the bread maker to bake? Hi there... Can I use kitchenaid to knead...I have no experience with bm.. I was very excited to try the bread on my machine. It was too sticky to work with so I ended up adding a ton more flour so I could work with the dough. :). Having said that, some of my fans still managed to succeed in kneading this dough by hand.When kneading, you can sprinkle a bit of extra flour to prevent from sticking, yet try not to add too much flour, coz it'll hurt the end results.Hmmm, given by your info, the problem you mentioned could be not enough gluten generated by kneading. So soft! Dear ChristineMany thanks for sharing your recipes. I did this today. 1.5 lbsSet yours to 1.5lbs then. Hey there Annoymous, before you go off blaming Christine maybe you should think through what you did. Thanks for your prompt reply. One of the things I liked most about the bread is its sweetish milkiness and so was wondering if I could add milk powder to this recipe as well and if so, then upto how much would be acceptable. Hi Christine,I tied your wholemeal loaf and pai bao again today, and it turned out amazing. @Amy:My Sunbeam breadmaker will only knead for 20 minutes (the time of 1:30 for the dough menu includes proofing time.) I'm SO interested in making this bread! I found this great recipe of bread with Tangzhong method from Christine’s blog. Repeat this step for the other two portions. I was wondering about the oven temperature and baking time. @Anonymous：May I know if you check the quantity of tangzhong you used was correct? One batch of tangzhong will yield enough for two loaves, so plan to use half of it for this recipe. You’ll want to check out both sites for rolling and shaping techniques and ideas for adding extra ingredients. They challenged the bakers to bake not so much a new type of bread, but to bake with a new bread baking method: the Tangzhong (water roux) method. Yeay. It came out really soft and fluffy, but the cooking time was only 20 mins for mine. The time of kneading in the breadmaker is about 30 minutes. I can't find instant yeast in any of my grocery stores and the ones they sell online are in bulk :(. I love bananas so much:D tnx!!
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