Basic White Bread Pain de Mie (Tangzhong Method) 頂角白吐司(湯種法)

Last time I shared with you my Basic White Bread recipe. This is exactly the same recipe but made with the Tangzhong method. Why Tangzhong method, you may ask. Tangzhong makes the bread extra soft. The bread will be able to maintain moisture longer compared to one made with the straight dough method.

So how do you convert a bread recipe that is made with the straight dough method to tangzhong method? First, it’s better to begin with a reliable bread recipe that you are familiar with. Calculate the total weight of your dough by adding all the dough ingredients. Multiply this number by 20% and this is the amount of tangzhong you wanna use. Tangzhong is made up by 1 part flour and 5 parts water. So just subtract this number from the flour and water amount from the original recipe and the difference is the amount of flour and water needed for the main dough. Take my Basic White Bread recipe as an example. My total dough weight is usually around 570 to 590 g and I will take that as 570 g for now as it depends on how absorbent my flour is. The tangzhong I need is 20% of 570 g which is 114 g. Using the 1 to 5 flour to water ratio, I will need 114÷6=19 g of flour and 114÷6×5=95 g of water to make my tangzhong (you will need to make slightly more than you need because of wear and tare). So for my main dough, I will need 300 g – 19 g which is 281 g of flour and 85 to 100 g water after subtracting the amount of flour and water of the tangzhong from the original recipe.

Please note that my North American brand loaf pan has the size of 9”x4″x4″, which is slightly larger than the Asian brand 450g-toast box in terms of capacity. Please multiply my entire recipe by 0.9 in order to adjust to a 450-g toast box.

Basic White Bread Pain de Mie (Tangzhong Method)

For 9”x4”x4” Pullman loaf pan


For the Tangzhong
21 g bread flour
105 g water

For the Main Dough
281 g bread flour
85 to 100 g water
15 g dry milk powder
114 g tangzhong
25 g granulated sugar (I used organic cane sugar)
4 g salt
35 g unsalted butter, softened
4 g instant yeast


高筋麵粉 21克
水 105克

高筋麵粉 281克
水 85至100克
湯種 114克
奶粉 15克
細砂糖(EC用有機原蔗糖) 25克
鹽 4克
無鹽牛油 35克(室溫放軟)
速發酵母 4克

Directions 做法

For the Tangzhong 湯種
Mix flour and water in a saucepan until thoroughly combined. Cook over low heat while stirring frequently until the mixture thickens and the starches are gelatinized (about 65℃/149℉). Remove from heat and scrape mixture into a bowl. Keep covered and let cool to room temperature.
麵粉及水放入小鍋內拌勻至沒有顆粒,小火加熱 ,期間不停攪拌煮至呈糊狀和出現紋路後離火(約65℃/149℉),把麵糊倒進小碗中,蓋上保鮮紙放涼備用。

For the Main Dough 主麵糰
Add flour, tangzhong and water into the mixing bowl (in order to control the dough consistency, reserve 1 to 2 tablespoons of water to be added later). Attach the dough hook and mix with low speed until a shaggy dough is formed, about 2 minutes. Cover the bowl with plastic wrap and let rest for 20 to 25 minutes to fully hydrate the dough. This is called the autolyse process.

Add milk powder and sugar and knead dough with low speed until a smooth dough starts to develop, about 8 to 10 minutes. Add in the salt and softened butter and continue kneading until the dough forms a thin membrane when stretched, about 5 to 7 minutes. Add yeast and knead with medium-low speed until the membrane is translucent when stretched and won’t tear easily, about 5 more minutes. To further strengthen the dough structure, beat dough at high speed for 20 to 30 seconds. Roll into a ball, cover with plastic wrap and let rise in room temperature for an hour or until doubled in size.
*Reserve some water to be added later only when needed
*Monitor the final dough temperature to below 28℃ for best result
* 留起少量水後下, 麵糰可吃更多水時才加

Degas and divide dough into 3 equal portions. Place on a lightly floured surface and cover with plastic wrap and let rest for 10 minutes. Flatten a dough and roll it into a long rectangle. With the smooth side facing down, roll up the dough into a log. Repeat with the rest of the dough. With the seam side facing down, cover the dough with plastic wrap and let rest for 15 to 20 minutes. Repeat the process one more time while keeping the width of the log slightly less than the width of the bread pan.

Transfer the rolled dough, seam side down, into the pullman loaf pan. Cover pan with plastic wrap and let rise in a warm place for about 60 to 90 minutes or until the dough fills up about 90% of the pan (I proofed mine using the proof function of my oven).

Preheat oven to 325℉/165℃ 10 minutes prior to baking. Remove plastic wrap and slide on the lid. Bake for 40 to 45 minutes or until the crust is golden and the internal temperature of the bread registers 190 to 195℉ (88 to 90℃) on an instant-read thermometer. Remove from oven and take off the lid carefully. Take bread out of the pan and cool completely on a cooling rack. Store bread in a large Ziploc bag or food container for a few hours and slice bread when the crust has softened.

If you want to republish this recipe, please link back to this post.

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