Tangzhong in a Bread Machine
Here is my Buttery Buttermilk White Bread recipe. It makes a Wonder Bread like loaf.
It's a favorite of my family and friends who request it all the time.
Buttery Buttermilk White Bread for Bread Machine with Water Roux
This bread machine recipe makes a nice loaf buttery white bread. It also uses buttermilk.
Tangzhong Method - Water Roux
In addition this recipe uses the Tangzhong water roux method to make a tender, lighter,
longer lasting loaf of wheat bread.
The Tangzhong water roux method was developed in Asia. It is a roux of water and flour
heated to 65-C (150-F). The roux is thick and creamy and a translucent white color, similar
to the texture of pudding. The cooled roux is mixed with the other wet ingredients. Its use
results in a lighter, fluffier bread with a longer shelf life.
The Tangzhong water roux is usually made from 5% by weight of the total flour used. It is
mixed with a 5 to 1 ratio of water (by weight). The water used in the roux should be
subtracted from the total liquids used in the recipe.
Buttery Buttermilk White Bread for Bread Machine with Water Roux
Ingredients:
Tanzhong water roux
1/2 cup (120 g) water (for Tanzhong roux)
3 Tbsp (25 g) Bread Flour (for Tanzhong roux)
Bread Dough
All of cooled Tanzhong Water Roux from above
1 egg (50 g)
1/2 cup (120 g) Buttermilk or Plain Yogurt
3 Tbsp (45 g) Butter, softened
4 Tbsp (30 g) Non-fat Dry Milk or Dry Coffee Creamer
1 Tbsp (12 g) White Granulated Sugar
1 1/4 tsp (7.5 g) Table Salt
3 2/3 cup (425 g) Bread Flour
2 1/4 tsp or 1 packet (7 g) Bread machine yeast or Instant yeast
I make the TangZhong roux in an 1100-watt microwave, heating 1/2 cup of water mixed with 3
Tbsp bread flour to 150-F, forming the roux.
Use a pyrex cup. 120-gm (about 1/2 cup) room temperature water, 25-gm (about 3 Tbsp) Bread
Flour. Mix well with whisk.
-Microwave 25-seconds. Stir, take temperature. Will be about 125-F.
-Microwave 11-seconds. Stir, take? temperature. Will be about 145-F.
-Microwave 11 more seconds. Stir, take temperature. Will be about 155-F.
The roux will be thick and creamy like pudding and a translucent-white color.
Cool to below 130-F, mix with other wet ingredients.
Combine all of the cooled prepared Tanzhong water roux, egg and Buttermilk. Mix well.
Add to bread machine.
Drop the softened butter into the bread machine.
Add the non-fat dry milk, granulated sugar, salt and Bread Flour to the bread machine. Add
the yeast to the bread machine.
Set machine to BASIC or WHITE , MEDIUM COLOR, 1 1/2 LB LOAF.
Press START.
During first few minutes of kneading, adjust dough, as needed, with flour or water to form a
smooth, firm, non-sticky, non-crumbly dough.
Yield: One 1 1/2 lb loaf of bread.
Ingredient weights are also given in grams for those that prefer to weigh recipes.
Here is my Buttermilk Honey Wheat Bread recipe. It's a favorite of my family and friends who request it all the time.
Buttermilk Honey Wheat Bread for Bread Machine with Water Roux
This bread machine recipe makes a nice loaf of bread with whole wheat and bread flour. It also contains honey and buttermilk. The dried ground ginger adds a slight touch of flavor and also acts as a dough conditioner and preservative.
Tangzhong Method - Water Roux
In addition this recipe uses the Tangzhong water roux method to make a tender, lighter, longer lasting loaf of wheat bread.
The Tangzhong water roux method was developed in Asia. It is a roux of water and flour heated to 65-C (150-F). The roux is thick and creamy and a translucent white color, similar to the texture of pudding. The cooled roux is mixed with the other wet ingredients. Its use results in a lighter, fluffier bread with a longer shelf life.
The Tangzhong water roux is usually made from 5% by weight of the total flour used. It is mixed with a 5 to 1 ratio of water (by weight). The water used in the roux should be subtracted from the total liquids used in the recipe.
Buttermilk Honey Wheat Bread for Bread Machine with Water Roux
Ingredients:
Tanzhong water roux
1/2 cup (120 g) water (for Tanzhong roux)
3 Tbsp (25 g) Bread Flour (for Tanzhong roux)
Bread Dough
3/4 cup (185 g) Buttermilk or Plain Yogurt
3 Tbsp (65 g) Honey
1 tsp (6 g) Table Salt
1/4 tsp (1 g) Dried Ground Ginger
3 Tbsp (45 g) Butter, softened
4 Tbsp (30 g) non-fat dry milk or dry coffee creamer
1 3/4 cups plus (250 g) Bread Flour
1 3/4 cups (215 g) Whole Wheat flour
2 1/4 tsp or 1 packet (7 g) Bread machine yeast or Instant yeast
I make the TangZhong roux in an 1100-watt microwave, heating 1/2 cup of water mixed with 3 Tbsp bread flour to 150-F, forming the roux.
Use a pyrex cup. 120-gm (about 1/2 cup) room temperature water, 25-gm (about 3 Tbsp) Bread Flour. Mix well with whisk.
-Microwave 25-seconds. Stir, take temperature. Will be about 125-F.
-Microwave 11-seconds. Stir, take? temperature. Will be about 145-F.
-Microwave 11 more seconds. Stir, take temperature. Will be about 155-F.
The roux will be thick and creamy like pudding and a translucent-white color.
Cool to below 130-F, mix with other wet ingredients.
Combine all of the cooled prepared Tanzhong water roux, Buttermilk, honey, salt and dried Ground Ginger. Mix well. Add to bread machine.
Drop the softened butter into the bread machine.
Add the non-fat dry milk, Bread Flour and the Whole Wheat flour into bread machine. Add the yeast to the bread machine.
Set machine to BASIC, WHITE or WHEAT, MEDIUM COLOR, 1 1/2 LB LOAF.
Press START.
During first few minutes of kneading, adjust dough, as needed, with flour or water to form a
smooth, firm, non-sticky, non-crumbly dough.
Yield: One 1 1/2 lb loaf of bread.
Ingredient weights are also given in grams for those that prefer to weigh recipes.
Is 1 tablespoon of sugar enough for an almost 4 cups of flour bread recipe?
you are probably right. Leave it out as it can be too much sugar.
Sugar feeds yeast if you leave it out your bread may not rise.
425g is too much flour for this quantity of liquid ( it also adds up to more than a 1.5 lb. loaf - on my bread machine the bread rose up all the way to the glass and the top did not color properly).
345g of flour is more in line with most milk bread recipes. (plus in both cases the 25g for the water roux) is about right. This will make a very rich, brioche like loaf.
Or if you do add 425g of flour, you will need around 3 TB more water but again this may be more than will fit in your bread machine once it rises. This makes a slightly leaner but still delicious bread.
Sugar is a matter of preference but most milk bread recipes call for more sugar - more like 50 g. Again it depends if you are going for something more like a sandwich bread or something a little bit sweet like a cinnamon bun dough. This dough BTW is good as a base for all sorts of Chinese baked goods - coconut filled buns, etc.
I added raisins to mine to make it a raisin bread, going with the slightly sweet theme.
But definitely too much flour if you follow the base recipe. This should really be adjusted. Flours can vary but a lb. of bread flour is too much given the amount of liquid ingredients. Maybe the original recipe was worked out with very moist or weak bread flour.
I also think a pound of flour is too much. The cake will expand very large and will no longer be beautiful. Maybe you should only use about 300-500g of flour.
As for the amount of sugar, if you add too little sugar, the cake will have difficulty fermenting. If you don't eat sweet, you can reduce it a little but don't reduce the sugar much. mario games