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    You are in: Home / Community Forums / Breads & Baking / Exploring Japanese Tangzhong Bread
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    Exploring Japanese Tangzhong Bread

    Go to page << Previous Page  1, 2, 3, 4, 5  Next Page >>
    Red Apple Guy
    Tue Jan 29, 2013 8:58 pm
    Forum Host
    You ladies are rocking!
    Bonnie, love the bread pictures. It looks great.
    Karyl, I think the water roux would help any soft bread recipe. Sounds like yours was a success.

    Here are the rolls:


    Red
    Donna M.
    Tue Jan 29, 2013 10:12 pm
    Forum Host
    Mmmmmm, those look like little pillows of yumminess (is that a word?). Did you do a taste test on one of them yet? They look like the perfect little bun for a sandwich.
    duonyte
    Tue Jan 29, 2013 10:23 pm
    Forum Host
    They look scrumptious!
    Red Apple Guy
    Wed Jan 30, 2013 5:02 am
    Forum Host
    Thanks ladies. I like the taste very much. I didn't have powdered milk, so I skipped that ingredient. Since I like the flavor powdered milk brings to Hawaiian Rolls I make, I'm sure that will improve the taste which is already good.
    Bonnie G #2
    Wed Jan 30, 2013 6:39 am
    Food.com Groupie
    Those look so good Red, do they hold up well with sandwiches? They sure look nice and soft.
    Red Apple Guy
    Wed Jan 30, 2013 7:39 am
    Forum Host
    I only tasted one roll, but I think they would be awesome for sliders.
    Red Apple Guy
    Fri Feb 01, 2013 6:35 am
    Forum Host
    Last night I baked the rest of the tangzhong dough I had in the fridge

    Bonnie G #2
    Fri Feb 01, 2013 6:58 am
    Food.com Groupie
    Lovely Red, we just finished off the last of ours this morning for toast and have to say - it has held up well and stayed nice and soft. A really lovely loaf of bread.

    Now I'm off to find some kind of roll for Super Bowl that will be attractive to the guys - maybe a sourdough!
    Karyl Lee
    Fri Feb 01, 2013 8:03 am
    Forum Host
    That is a beautiful loaf!
    I have been pretty happy with my hybrid loaf-it's keeping better than they normally do, I can cut a single thin slice and it doesn't crumble, and so far no mold or sign of problems. I don't eat that much bread as a single person so for a loaf to get to the nearly eaten completely stage without my throwing it out is an accomplishment. icon_smile.gif I will try a different process for my next loaf and round it down three times before I rest it as a loaf and see what I think. I'll let you all know!.
    Karyl Lee
    Tue Feb 05, 2013 10:16 pm
    Forum Host
    I've now done my second loaf with my hybrid style--still using the water roux, playing with the flour and water balance, and using more kneading but still keeping it really easy to work with. I have had a good response from the people I shared it with, and the bread remains tender in open wrapping with so far no molding. It's been 3 days now. icon_smile.gif
    Red Apple Guy
    Wed Feb 06, 2013 3:21 pm
    Forum Host
    Hey Karyl. I'm also interested in your hybrid no-knead method. Got that posted or are you still developing it?
    Bonnie G #2
    Wed Feb 06, 2013 6:26 pm
    Food.com Groupie
    I'd be interested too, I loved the way this bread holds up to sandwiches.
    Karyl Lee
    Thu Feb 07, 2013 6:52 pm
    Forum Host
    I am still developing it--it takes more manipulation of the loaf once mixed than the previous no-kneads, but it's not much. I have been working in additional flour also, as the loaf is otherwise not shaping easily--possibly some of this difficulty is the process, and some the fact that I am using whole spelt flour exclusively. Also, I am letting it rise quite warm, in the oven which has a pilot light and is gas. How well someone else can duplicate that might be iffy--
    I have taken some pics but not refined them yet, I'll add them later I hope.
    https://plus.google.com/u/0/photos/107892712432159267886/albums/5842365722194376705
    Bonnie G #2
    Fri Feb 08, 2013 6:43 am
    Food.com Groupie
    Interesting photos, I think they've turned out really nice. The bread seems to have the texture of the regular recipe
    Karyl Lee
    Wed Feb 13, 2013 7:08 pm
    Forum Host
    So, I am now on the fourth version of this bread, and I've gone back to where I was on the first. I have started with the roux but made sure to keep the bread out on the counter rather than in the oven. Someone who had tasted the others thought the dough had been overproofed, and I agreed enough to try again with a shorter rise.
    Anyway, I started at 4 pm today with a water roux, blended that into the remainder of my water with oil and sugar, and let it cool. I stirred that into my flour/yeast/salt and it was pretty happy right away.
    Here it is 3 hours later, and I have rounded down the dough 3 or 4 times in a row, no pause, and it's resting before shaping. What I am waiting for is what happens when this rises into a loaf--how big and how fast will it go? and what kind of loaf will it be?
    Inquiring minds await the answers.......
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