Scale the water required into the mixing bowl.

This plump starch granules perforated the gluten network and contributed to the spongy, light and close crumb structure. In the case of Tangzhong, the starch is already gelatinized (The Conversion of solid starch into a starch-water gel) during cooking with water before adding to the dough.

As the expansion of the bubbles stops, the water inside the bubbles will evaporate, creating a network of connecting holes. Let it cools before adding to the dough.Īccording to Harold McGee’s book On Food and Cooking, Tangzhong mainly consists of gelatinized starch.ĭuring baking, the starch granules absorb water, swell and form a rigid structure surround the carbon dioxide. If you do not have a kitchen thermometer, heat it up until the starch turns semi-translucent and thicken. Place over low heat and slowly heat it up until 65☌/150☏.Add 125ml of cold water and stir constantly to avoid forming lumps.Measure 25g of white flour in a small pot.This is the same method to make buns in China and the Hokkaido Milk Buns. Tangzhong is the secret weapon in this recipe that makes the bread soft, tender and has a close crumb texture. The following sections explain how do we prepare our oriental version of the whole wheat loaf by using the starter called tangzhong. How to make whole wheat bread that is soft and moist

Note: If you have never made bread before, please read this article which covers all the aspects of basic bread making.

This recipe consists of 33% of whole wheat flour with the addition of the starter called TangZhong 湯種. However, since Asian prefer soft buns, most of the whole wheat bread in Asia do not include more than fifty percent of whole wheat flour. Since most of the Asian preferred soft buns over hard rolls but yet prefer a healthy diet, whole wheat, and multigrain loaves are now available in most of the Asian bakeries. We went through a series of experiments and ongoing modification, which finally settled with the stable method which we are using today. In this article, I want to share with you how do we make our whole wheat loaf in our cafe, by using the TangZhong method similar for the Japanese milk buns, one the most fluffy and souffle-like texture oriental buns. The biggest challenge of making whole wheat bread is to get the soft, and fluffy texture with good volume.

Wic whole wheat bread