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Tangzhong Raisin Bread
![](Tangzhong%20raisin%20bread/Tangzhong%20raisin%20bread1.jpg)
Tangzhong Starter dough
25gm cup bread flour
125ml water (could be replaced by milk, or 50/50 water and
milk)
Method of making starter dough:
1. Mix flour in water well without any lumps. Cook over
medium-low heat, stirring consistently until gluey and
starchy.
Remove from heat.
2. Transfer into a clean bowl. Cover with a cling wrap to prevent from drying up. Let cool.
Chill in fridge for at least one hour. Then
the batter is ready to be used.
![](Tangzhong raisin bread/starter%20dough.jpg)
Ingredients of bread:
350gm/ 2˝ cups bread flour
55gm/3tbsp+2tsp caster sugar
5gm/1tsp salt
56gm egg (equals to 1 large egg)
7gm/1tbsp+1tsp milk powder (to increase fragrance, optional)
125ml/ ˝cup milk
120gm starter dough
5 to 6gm/2 tsp instant yeast
30gm/3tbsp butter (cut into small pieces, softened at room
temperature)
Method of making bread:
1. Combine all dry ingredients: flour, salt, sugar and instant
yeast in a bowl. Make a well in the center. Whisk and combine
all wet ingredients: milk, egg and starter dough, then add into
the well of the dry ingredients.
2. Knead until you get a dough shape and gluten has
developed, then knead in the butter. Keep kneading until
the dough is smooth, not sticky and elastic.
3. Knead the dough into a ball shape. Place in a greased bowl
and cover with a wet towel or cling wrap. Let it proof till it's
doubled in size, about 1˝
- 2 hours.
4. Transfer to a clean floured surface. Punch down and divide the
dough into four equal portions. Knead into ball shapes. Cover
with cling wrap, let rest for 15 minutes.
![](Tangzhong raisin bread/tangzhong1.jpg)
5. Roll out each portion of the dough with a rolling pin into an
oval shape. Spoon in raisin evenly as much as you like. Roll
from the upper, shorter end down to the bottom . Flatten the
dough with your rolling pin. Then roll once again. The seals
face down.
6. Arrange the rolled-up dough in a greased or non-stick loaf
tin . Leave it for the 2nd round of proofing, about 1
- 1˝ 2hours,
or until the dough rises up to 3/4 of the height of the tin
inside.
7. Brush whisked egg on surface. Bake in a pre-heated 180C
(356F) oven for 35 to 40 minutes. Transfer onto a wire
rack and let cool completely.
Notes:
*If you want the bread to look more attractive and
appetizing, you can glaze them while they are still
hot with butter, margarine, apricot gel, egg white or sugar
syrup.
( Cook 1part of sugar with 2 parts of water till boiling).
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