What is Tangzhong flour is a question that recently, Taky Food saw a lot of women wondering when it came to that bread recipe! So why hesitate any longer without scrolling down to discover with us!
What is tangzhong?
Tangzhong is often found in soft Asian-style bread recipes, not too strange for long-term and professional bakers, but for beginners, it will be very strange. Going into the principle of this powder to see how interesting it is will see how interesting it is.
Tangzhong, also known as water roux, may be temporarily called "lake powder". This is actually the name of a method (Tangzhong Method) invented by the Japanese, to increase the moisture and soft sponge for bread. However, the Tangzhong method was widely circulated and known by the Chinese, namely Hong Kong and Taiwan, after that it became known as a "secret material" to create a soft bread. Amazingly, it's softer than soft and holds the softness as long as possible under the same conditions as a regular bread.
In general, Tangzhong is a flour mixture: water is mixed in a ratio of 1 powder: 5 water (by weight), stirred on the stove with low heat, until the mixture reaches an equivalent temperature of 65 degrees. Celsius (or 150 degrees Fahrenheit). The tangzhong obtained after stirring will naturally cool and be added directly to the soft bread dough in the amount required by each recipe. In some Chinese bread recipes, the ratio varies a bit: 1 flour: 1.2 water, and boiling water is added directly to the stirring dough until a wet and slightly dough mass is obtained.
In general, in both of these formulas, we can see that Tangzhong is really a "paste", a mixture of flour and water, creating a consistency and consistency. So what makes it so "divine" material can bring such softness and deliciousness to the bread, so let's follow the second answer!
The principle of action of Tangzhong flour
A common rule of thumb in any soft bread recipe is the more liquid, the higher the moisture content. The longer the liquid remains, the longer the cake will soften. In other words, the softness of the cake will depend on the proportion and retention of the liquid in the cake.
During baking, one part of the liquid in the recipe will evaporate, and the other part will evaporate gradually over time. That's why soft bread is usually best in about 3 days, and is always required to be sealed when not in use, in addition to avoiding contamination, but also to prevent the remaining liquid from being lost. However, the evaporation process will still take place and your cake will sooner or later, there will be a day called "expiry date" that you can no longer eat.
And this is the time you need to work the principle of tangzhong powder. When stirring the powder, the amount of starch in the mixture will absorb water, and under the influence of temperature, the starch will absorb a maximum amount of water. In parallel with the process, Glyadin and Glutenin are also eliminated. You may not know that these are the two main ingredients that make up the gluten network in cakes. Thus, the method of stirring tangzhong concurrently gives a product with 2 characteristics: water retention (moist) and gluten-free (soft).
When we put a quantity of tangzhong into the dough, it means giving the dough some liquid, but this is a saturated liquid, in other words, it is surrounded by starch, and will keep that liquid better during baking. At the same time, tangzhong will contribute to "stretching" the gluten network for the dough, creating a soft texture for the cake texture, with its adhesive properties, tangzhong keeps the dough flexible even though carrying a relatively high amount of liquid. . And that's how it works wonders for super-delicious, super-moist breads that won't spoil quickly.
The best temperature for starch to absorb the maximum amount of liquid is 65 degrees Celsius. And should only stop at this temperature, no more, no less so that the dough is completely hydrated, if continued, the evaporation process takes place. out, the starch will lose its liquid. Of course it will still work, but the effect is less garbled, and also less effective when used in dough.
You can also replace water in a tangzhong recipe with milk. Alternatively, an equivalent amount of liquid may be replaced, with the requirement that the liquid be equivalent to water, and contain no ingredients that may cause the denaturation of wheat flour. Here milk is an ideal choice to suit all requirements, in addition to moisture it also provides both fat and attractive taste. If possible, combine milk and water at 50% milk: 50% water is great.
Tangzhong flour application in baking
In the simple aspect, all you need to do is follow the recipe, prepare the amount of tangzhong as required. At a ratio of 1: 5, the preparation of the right amount of tangzhong for a recipe is too simple, just divide the amount of tangzhong as required by 6, take 1 part of the dough and multiply it by 5 times the amount of water.
For example: The formula requires 120g tangzhong, we take 120: 6 = 20, deduce this is the amount of flour, 20 x 5 = 100, deduce this is the amount of water. After stirring, the total weight is almost preserved, as the water does not evaporate. You will have the required amount of ingredients.
However, if you miss the balance, you can still preserve it for the next use. Tangzhong powder shelf life is 5 days in the refrigerator and 3 weeks in the freezer compartment!
That means, it's the same formula, it's still the same amount, but the tangzhong method will make a difference. So tangzhong is not actually a cake material, it's just a method of making ingredients. Based on biochemical properties, based on the constituent principles, and we have a better product to make cakes more successful.
Whole wheat bread recipe from Tangzhong flour
Chuẩn bị nguyên liệu:
- 200g Taky bread flour
- 150g whole wheat flour
- 50g sugar
- 5g salt
- 6g of baking yeast
- 100g of tangzhong powder
- 110g of fresh milk
- 1 egg
- 50g butter
Making:
Step 1: According to the ratio of tangzhong flour is 1: 5 equivalent to flour: water, you take 20g of Taky wheat flour: 100g of water, stirring on low heat at 65 degrees Celsius until the dough glue and paste, turn off the heat. Let the dough cool down.
Step 2: In the meantime, start adding the remaining ingredients into the bowl and start kneading. Attention should make small holes on the dough and then pour the ingredients including salt, sugar, yeast and mix well. Then add the eggs, milk and butter.
Step 3: When the dough is combined into one block, add tangzhong powder, continue to knead until the dough is pulled to a thin film without tearing.
Step 4: Wrap the food wrap, let the powder rest for 40 - 50 minutes.
Step 5: Turn on the oven before 10 minutes at 200 degrees C. Take out the dough just now, this time the dough expanded to double, even triple the original. Bring it down slightly or press lightly to reduce air and proceed to shape the cake, be it milk bun, hamburger or bread pillow. But the way to shape Hokkaido bread is usually in a loaf or square gato mold!
Step 6: Let the cake rest for another 5 minutes, then spread the surface of the cake with a mixture of 1 egg yolk + 1 spoon of fresh milk. Put in the oven at 150 - 160 degrees C for 30 minutes or until the cake is golden brown!
Hopefully this article will give you a few more insights into tangzhong flour and its use in making bread, whether it is a raw material or a method, understanding will help us better control. The ingredients and the standard recipe for you! Good luck!
(Nguồn: Sưu tầm)
