TangZhong is the name of a starter that is used in the making of asian style soft sweet bread. I read about it on this blog and decided to try it out as the consistency of the cooked bread looked so soft and luscious.
I used the Thermomix to make the TangZhong, but you can use a saucepan easily enough. I reduced the sugar to make the loaf less sweet. It had a lovely texture and didn’t have that ‘yeasty’ smell that home made loaves often get after a few days.
Tang Zhong Starter
50g bread flour
Place in and cook for 5 1/2 minutes/60/speed 4, or cook on stove, stirring constantly until thick and glossy.
Scrape out and place in a bowl on the bench (or fridge if you’re in a hot area) to cool to room temperature.
500g bread flour (Wallaby)
160g TangZhong starter
2 tsp salt
2 tsp yeast
50g melted cooled butter (I just melt in the microwave)
I also added my 90g of mixed seeds
Place all in and mix on for 15 minutes. If you have a breadmaker, let it go through the knead cycle twice. This will give it a fantastic start.
Remove (flour hands so they don’t stick to dough) and prove in a warm spot until doubled. Orr you can an allow the dough to prove in the TMX and then do next knead in the TMX as well)
Knead again by hand for a few minutes and then place in bread tin in a warm spot. Cover with a billowed plastic bag. It should rise above the tin.
Bake at 220C for 25 minutes. Remove from tin and bake a further 5 – 10 minutes. Cool on a rack.
Here’s another picture of a much better loaf that I made with this starter after I realised that my yeast was out of date: