Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Breads & Baking / Exploring Japanese Tangzhong Bread
    Lost? Site Map

    Exploring Japanese Tangzhong Bread

    Go to page << Previous Page  1, 2, 3, 4, 5  Next Page >>
    Bonnie G #2
    Mon Jan 28, 2013 6:39 pm
    Food.com Groupie
    Red Apple Guy wrote:
    I failed to tell my beautiful wife that my water roux was in the fridge (image that, a husband who's a less-than-perfect communicator). And....she cleaned the fridge out today. So....I have no water roux. I don't know if I'll make some more tonight or no.

    Red

    Oh Red, that is so funny, my DH won't even go near the fridge as he's no idea what I might have in there experimenting with.
    Red Apple Guy
    Mon Jan 28, 2013 7:29 pm
    Forum Host
    Well there were several dishes with clear plastic wrap that needed cleaning out, so I can't blame her. Nonsense, I always blame her. icon_lol.gif
    duonyte
    Mon Jan 28, 2013 8:35 pm
    Forum Host
    Oh, gosh, I've done that with stuff I put in there myself for experiments or whatever!!!!
    Donna M.
    Mon Jan 28, 2013 8:56 pm
    Forum Host
    Haha, well at least it isn't labor intensive or made from expensive ingredients! You can whip up another batch in a flash icon_lol.gif
    Red Apple Guy
    Mon Jan 28, 2013 9:45 pm
    Forum Host
    I did make another batch. Rolls are proofing some and will go into the fridge for tomorrow. Soft, pretty dough.
    Bonnie G #2
    Tue Jan 29, 2013 6:37 am
    Food.com Groupie
    OK, got my dough proofing in the fridge, it is a sticky dough (at least mine is) but I resisted the urge to add more flour. Hope it's OK, I have it in the fridge with the hope it'll be easier to handle. Can't wait to see how it turns out. I don't have my scale over here so glad you included the measurements, then I had to use my hand mixer, but it's a strong one with dough hooks so it worked pretty well.

    Figure I'll check on it in about 2 hours to see if it's rising enough in the fridge.
    Donna M.
    Tue Jan 29, 2013 12:59 pm
    Forum Host
    Red and Bonnie, how long did you guys mix your dough on the mixer before it looked ready to quit? I had a hard time believing that I could mix for 30 minutes and not over develop the dough. Mine turned out fine, though.
    Red Apple Guy
    Tue Jan 29, 2013 1:30 pm
    Forum Host
    Yeah, I saw the long time and thought the same thing. I used the dough hook for about 10 minutes and did 3 stretch and folds. My dough was cold and took longer to rise than I had time for, so I went for rises of 1.5 times original volume vs twice the volume.

    Looks like this method is to take 6.7% of the flour and half of the liquid in a recipe and make the roux. I don't see why you can't do that with just about any soft bread recipe.

    It's also a sweet bread. That's quite a bit of sugar. Not that I don't like sweet things.....after all, I married Charlotte, didn't I?
    Bonnie G #2
    Tue Jan 29, 2013 2:29 pm
    Food.com Groupie
    I mixed mine for about 10 minutes too; after that my arm was getting tired of holding the mixture, hope it's OK with that short but it sure looks good so we'll see. If I had my KA here I might go for the 30 min but even then I'd worry about burning the motor, mines in the oven now - it rose lovely so here's hoping it turns out good icon_eek.gif
    Donna M.
    Tue Jan 29, 2013 3:20 pm
    Forum Host
    Red Apple Guy wrote:
    Looks like this method is to take 6.7% of the flour and half of the liquid in a recipe and make the roux. I don't see why you can't do that with just about any soft bread recipe.


    Yeah, Red, I actually made a loaf of my regular sourdough bread and added 1/2 cup of the tangzhong to it. It turned out really well. I didn't do any math. It is a fairly low hydration dough to start, with about 1/4 whole wheat in it. It turned out really nice and kept its soft texture for days. I think you could incorporate this roux into just about any recipe that you wanted to make a softer bread.
    Bonnie G #2
    Tue Jan 29, 2013 4:09 pm
    Food.com Groupie
    Made it and it turned out great and just as described, I am very pleased with the results. Think this is going to be a nice sandwich bread and will make DH's lunch with it tomorrow. Nice, soft, and easy to slice.


    Donna M.
    Tue Jan 29, 2013 5:54 pm
    Forum Host
    Nice looking bread, Bonnie! Thanks for trying it. Did your dough firm up quite a bit after being refrigerated? It doesn't look like you had any problems shaping it.
    Bonnie G #2
    Tue Jan 29, 2013 6:57 pm
    Food.com Groupie
    After refrigerating it was pretty easy to cut and shape my problem was getting the separate pieces the same size and that I think comes with practice, but it was fun with good results.
    Karyl Lee
    Tue Jan 29, 2013 7:41 pm
    Forum Host
    Ok, got to tell you how it went down--I will have to try again, as I really just threw it together so I don't know if my present bread is the best it can be.
    I made the roux, looked at the process I use for no-knead, and instead of trying to mix the roux in by kneading, I broke it down with the rest of the water and a whisk. Did I basically kill it off?
    Well, on first shot, I'd say no---the bread is tender enough without being wet or stodgy. It's a whole grain spelt bread, more water sensitive than wheat, so I really shorted the water a bit from my full measure. I stirred the whole thing together per normal, and the dough was a bit sticky, but I oiled my hands and just worked it enough to have a nice smooth ball.
    I left it to rise over night in my gas oven, with just a pilot light to warm it. In the morning, it was bubbled per usual, so i poked it down, turned it out on an oiled Silpat and shaped it once into a loaf, then rounded that down. An hour later I shaped it again and let it rise in the loaf pan. It was slower there than normally, but I baked it at 400 for 55 minutes and it's nice~next time I do it I'll try longer kneading at the start.
    I think the flavor is milder? not sure if that's the word I want, but I'll for sure give it another shot the next time too.
    duonyte
    Tue Jan 29, 2013 7:53 pm
    Forum Host
    Bonnie - that is terrific!

    Karyl Lee, yours sounds promising too. I suspect there is a range that has good results.
    Go to page << Previous Page  1, 2, 3, 4, 5  Next Page >> E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites