One of my cooking bucket list, is to be able to make great breads. While homemade breads taste better than store bought ones, my homemade breads always turn out a little denser specially the loaves ones. Few weeks ago, I thought of making Asian breads for something different. There’s a Taiwanese bakery I’m familiar with called 85°C Bakery Café in So. California. Their breads are very soft and my favorite is their melt in your mouth taro bread though we haven’t been there a while because of crazy long lines. So, I searched for Asian bread recipe and found this recipe from The Fresh Loaf. This uses a technique called Tangzhong.
The dry ingredients.
The 2% milk, previously frozen cream and butter.
Tangzhong. I used 1 cup of 2% milk. My thermometer can only go up to 220°F . So, I just made sure that I keep mixing the mixture until it is a pudding like.
This dough is very sticky but I don’t want to put too much flour that it might make bread dense. I just added flour just enough that I could roll the dough with my hands, I used total of 4.5 cups.
Second rise… about 30 minutes. I brushed them with milk.
Out from the oven after 40 mins @ 350°F. I tented them with foil since the tops are getting too brown. And I made sure their temps are at least 190°F. Underdone bread is my worst enemy.
A closer look. It’s delicious, almost like brioche and silky soft. I’ll use Tangzhong from now on with breads. I couldn’t wait to make french toast or put red bean or taro paste next time.
“Everyone thinks of changing the world, but no one thinks of changing himself.”
― Leo Tolstoy