Precook preparation Tangzhong (湯種):
With the tangzhong technique, one essentially pre-cooks a portion of the dough using hot water, which causes the starch to gelatinize and make the bread softer.
- Mixing high protein flour and hot water, transfer the precook into a container and then keep in the fridge for 1 or 2 hours
Making dough:
- Install the kneading blade
1st Knead:
- Place the dry ingredient in the mixing jar to weigh.
1st Rise One Hour:
- Let the dough rise for 1 Hour or double the size.
Punch , fold and Rest for 20 minutes:
- When the dough is ready, lightly floured the work surface and transfer the dough on the work surface.
- Punching the dough down quickly releases the air pockets for more consistent rise texture.
- Split into 3 equal portions
- Use a rolling pin on the dough to create a rectangular shape. Then fold it inward into a long log.
- Let it rest for 20 Minutes
Proofing 45 minutes:
- Use a rolling pin , roll the dough into a long shape and then fold into a thick log.
- Let it proof for 45 Minutes
Baking:
- Pre-heat oven 180°C, bake for 30 minutes
Ingredients
Directions
Precook preparation Tangzhong (湯種):
With the tangzhong technique, one essentially pre-cooks a portion of the dough using hot water, which causes the starch to gelatinize and make the bread softer.
- Mixing high protein flour and hot water, transfer the precook into a container and then keep in the fridge for 1 or 2 hours
Making dough:
- Install the kneading blade
1st Knead:
- Place the dry ingredient in the mixing jar to weigh.
1st Rise One Hour:
- Let the dough rise for 1 Hour or double the size.
Punch , fold and Rest for 20 minutes:
- When the dough is ready, lightly floured the work surface and transfer the dough on the work surface.
- Punching the dough down quickly releases the air pockets for more consistent rise texture.
- Split into 3 equal portions
- Use a rolling pin on the dough to create a rectangular shape. Then fold it inward into a long log.
- Let it rest for 20 Minutes
Proofing 45 minutes:
- Use a rolling pin , roll the dough into a long shape and then fold into a thick log.
- Let it proof for 45 Minutes
Baking:
- Pre-heat oven 180°C, bake for 30 minutes