Ingredients
Tangzhong
- 100 g full cream milk
- 25 g bread flour
Dough
- all Tangzhong, 115g in weight
- 70 g full cream milk
- 2 eggs, beatened
- 1 tbsp Icing sugar (premilled)
- 1.5 tsp instant dried yeast
- 330 g breadflour
- 1 tsp salt
- 30 g Butter, softened in room temperature
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Insert the Butterfly in the bowl, and put the Milk and Bread Flour in it, replace m/c because mixture will splash a bit.
2. Cook at 90deg/2min/speed3, mixture should be smooth and thick.
1. Leave the Tangzhong in the bowl.
2. Pour the milk and 60g of egg (leave the rest of the egg for Step 12), and mix with Tangzhong for 10sec/speed 3.
3. Remove the Butterfly, 30sec/speed 4, make sure the mixture is smooth.
4. Add all the other ingredient EXCEPT butter into the bowl and mix 5 sec/speed 4.
5. Leave the mixture in the bowl for 15 minutes to rest (autolyse), don't worry if it there is some loose flour around the bowl.
6. Lock the machine, 3 minutes/ knead. Stay by your machine.
7. Lock the bowl. 1 minutes/Knead. slowly adding the butter over the course of the 1 minutes. Knead for a further 1 minute.
8. Check dough with windowpane test. Dough should be tacky, smooth and extensible (you can stretch it out easily). If it is done, place the dough in a warm spot for it to double in size.
9. When dough is risen, deflate and divide the dough into 4 portions. roll ito 4 balls, cover with plastic wrap and let them rest for 10 minutes.
10. With a rolling pin, roll the balls into rectangles and then roll them up into cylinders. (you'll end up with 4 cylinders)
11. Place the 4 dough cylinders, tightly next to each other along the width of the tin.
12 bread carefully and lightly with egg wash.
13. Bake in 180C oven for 15 minutes.
14. Remove the loaf and cover with sheet of alluminium foil to prevent it from further browning, and place the loaf back in the oven .
15. Bake further 20minues at 180C.
16. Remove from tin to cool.
Making the Tangzhong
Making the Bread
Tip
1. My bread tin in W: 9cm, L:16cm, H:10cm. You can use the glass pyrex type loaf tins, however, you will have to line these with baking paper.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Sorry I'm very new to thermomix and making bread! How long roughly does it take to rise to double its size? Just want to estimate
Very easy to do. A good flexible recipe where I can make minor adjustments and all end up with a soft cloud texture that is very comforting. Double your recipe because it won't last long once it's baked.
So easy, soft and fluffy. Thank you for a wonderful recipe.
Is the bread dough risen after being rolled into cylinders
I have them into buns. Sausage, Bacon and sugar buns. The end result still very good!
Thank you for your wonderful recipe.
Yum!! Easiest recipe and so decious! Will definitely be making this again.
Irina
thank you very much for the recipe. it is very detail and easy to follow. the result is amazing. will definitely make more
AMAZING!!!!
Thanks for trying this recipe. Asians love their bread (sliced and rolls) pretty sweet. I've already adjusted the recipe from 3 tbsp sugar to 1 tbsp... It's great to adjust it to your liking.
Easy and very good indeed. I will definitely make this again, both as a leaf and as rolls. for everyday bread I might cut out the sugar entirely, but for something like cinnamon buns it is great the way it is. Yummo.