Tangzhong Recipe Water Roux

JAPANESE TANGZHONG MILK BREAD (WATER ROUX)

Steps:

• Make tangzhong (water roux) by wisking together the 25 g flour with the 125 ml of water in a small saucepan.
• Heat mixture over medium-low heat while stirring constantly until it thickens enough that your stirring leaves 'lines' or 'trails' on the surface, and then remove from heat immediately and scrape into a small bowl.
• Cover bowl with plastic wrap to prevent it from drying on the surface and cool to room temperature.
• Put milk, egg and cooled tangzhong in mixer bowl or bread machine pan.
• Add remaining ingredients except butter and turn on machine to begin mixing.
• Mix until ingredients just come together and then add butter.
• Knead until dough is smooth and elastic and will form a windowpane when stretched.
• Proof dough, covered, until it doubles.
• Deflate dough and divide into 4 equal portions, trying to make them as equal as possible (weighing is the best way).
• Cover and rest 15 minutes.
• Roll out each portion into an oval shape.
• Fold each side of the oval to the middle and roll again to flatten the seam.
• By hand, roll up each portion of folded dough starting at the unfolded end, so it resembles a swiss roll.
• Place all four rolls into a greased 9" x 5" bread pan with the ends of the rolls facing the long sides of the pan.
• Cover and proof until doubled.
• At this point you can apply an egg-wash by beating an egg and lightly brushing it over the top of the dough (optional).
• Bake in preheated 350 degree F oven for about 30 minutes, until a deep golden brown.
• Remove from pan and cool on wire rack.
• If you didn't use an egg wash, you can brush tops of hot bread with melted butter if desired.
• NOTE: for those of you who do not have a scale, the measured ingredients would be: tangzhong=2 Tbsp + 2 tsp flour, 1/2 c water, Recipe=2 1/2 c bread flour, 2 tsp instant yeast, 4 T sugar, 1 tsp salt, 4 tsp milk powder, 1 egg, 1/2 c milk, 3 T butter.

TANGZHONG RECIPE (WATER ROUX)

Steps:

• In a sauce pan mix the water and flour. Stir well and combine them. Make sure that there are no lumps.
• Turn on the heat and allow the mixture to cook on medium heat stirring continuously until the roux thickens and you see traces in the mixture as you stir.
• Turn the heat off at this point. It will take only 2-3 minutes approximately.
• The mixture should be cooked at medium heat. If using thermometer the temperature should be 149°F or 65°C.
• Transfer to a dry bowl and cover it with cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface.
• Allow to cool down completely before adding the the dough mixture.
• If not using the tangzhong immediately, cover it and refrigerate. This can be used within 2-3 days.