The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tangzhong in a Bread Machine

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Antilope's picture
Antilope

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.

Antilope's picture
Antilope

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.