Whole Wheat Pain de Mie (Tangzhong Method) 湯種全麥頂角吐司

Just made a whole wheat sandwich loaf a couple of days ago. I sliced the loaf with the aid of a bread slicer which held the bread knife in place. I was glad that the slices were pretty neat and evenly sized. 幾天前做了全麥吐司,更用了麵包切片器輔助穩定麵包刀,切得很整齊平均,實在不錯呢! This was a 70% hydration dough as whole wheat flour took up … Continue reading Whole Wheat Pain de Mie (Tangzhong Method) 湯種全麥頂角吐司

Advertisements

Bear-Shaped Chinese Steamed Buns (Mantou) 小熊造型饅頭

During my vacation in February I tried several kinds of steamed buns in Taipei. Since then I’ve developed an interest in Chinese steamed buns. These hot, soft and airy buns are just too good whether stuffed or plain! When we order steamed buns at the dim sum restaurant, my kids (and myself) always get very … Continue reading Bear-Shaped Chinese Steamed Buns (Mantou) 小熊造型饅頭

Milk Dinner Rolls (Tangzhong Method) 湯種牛奶小餐包

I am sharing with you today my recipe for a very tasty, soft and fluffy basic bread dough. It is made with a milk-based Tangzhong and proofed then baked in an oblong cake pan. Upon baking the rolls would attach to each other and become a pull-apart bread. When you tear the rolls apart you … Continue reading Milk Dinner Rolls (Tangzhong Method) 湯種牛奶小餐包

Hokkaido Milk Pain de Mie (Tangzhong Method) 湯種北海道牛奶頂角吐司

A couple of days ago my younger son suddenly said to me, “Mommy, can I have the bread you made that is very soft?” so here I baked this Hokkaido milk bread again. I employed the tangzhong method here as it made the bread so pillowy and fluffy. A dough made with tangzhong could trap … Continue reading Hokkaido Milk Pain de Mie (Tangzhong Method) 湯種北海道牛奶頂角吐司

Whole Wheat & Kamut Pain de Mie (Tangzhong Method) 湯種全麥卡姆小麥頂角吐司

Recently I’ve been playing with my newly purchased pullman loaf pan. The advantage of using lidded bread pan is that it constrains the rising of the dough, resulting in loaves with a fine, tight crumb as well as perfectly square corners. Last week I made a tangzhong pullman loaf with 40% whole wheat flour, and … Continue reading Whole Wheat & Kamut Pain de Mie (Tangzhong Method) 湯種全麥卡姆小麥頂角吐司

Pai Bao (Hong Kong Style Sweet Milk Buns) 湯種排包

This is my own version of Pai Bao made with Tangzhong. The use of coconut oil (instead of butter) added a coconut aroma to the buns so they actually smelled like coconut buns sold in Chinese bakeries. Tangzhong makes the bread extra soft. The bread will be able to maintain moisture longer compared to one … Continue reading Pai Bao (Hong Kong Style Sweet Milk Buns) 湯種排包