it all started with his birthday: BREAD with tangzhong method

Friday, February 20, 2015

BREAD with tangzhong method

setelah beberapa kali membuat roti dan berganti ganti resep mulai yang biasa, yang tidak pakai diulen, yang banyak kuning telur, yang dicampur umbi umbian baik kentang atau ubi, saatnya mencoba roti dengan tangzhong atau water roux. keterangannya ada dibawah ini. dikopas dari satu website. dan salahsatu dari yang diterangkan itu yang dicoba dibuat. flour gelatinised dough.

http://www.recipies.50webs.com/Bread%20Making.html

Bread Making Technique
There's so much to learn about in bread making. Asians, very much prefer and enjoy softer and lighter breads. And that is why, they have all kinds of fermentation method to keep the bread stay soft and fluffy even after days. They are included as follow : water roux method, starter dough method, flour gelatinised method (which adapted to Alex Goh, a famous Malaysian Baker) and the glutinous flour gelatinised method for heavier loaf like whole meal bread , multigrain bread.

Tangzhong Dough ( Water Roux )湯種

Tangzhong bread making was developed by the Chinese for a softer and fluffy bread. TangZhong method was originated from Japan. The most amazing part is, the bread made with this method stays soft and fluffy even after a few days. Simply reheat the slice of bread/bun in the microwave for 10 to 15 seconds, you’ll have a warm, soft and fluffy bun on hand, just like it’s fresh out of the oven.
Basically, the TangZhong method is to mix 1 part of bread flour with 5 parts of water (by weight) at 65°C (149 °F) to form a paste/wet dough. At 65°C, the gluten in the bread flour and water mixture would absorb the moisture and become leavened. Thus, when the TangZhong is added into other ingredients of a bread dough, it will be heightened and produce fluffier bread
Ingredients:
500ml Boiling Water
100gm Bread Flour
Method
Whisk together the water and the flour until the mixture is well blended and lump free.
Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes., continue whisking until the mixture starts to thicken up and remove immediately from the heat. If you are continually stirring, the mixture will start to have “lines ” (gluey and starchy) and then it is done
Transfer to a bowl and keep in the fridge for at least 1 hour and after completely cool down you can start using it. Store the remaining starter in the refrigerator for up to 48hours, cover loosely with plastic wrap to prevent from drying
To use the starter, measure out the amount called for in a recipe and let it warm to room temperature.
To convert normal recipe to tangzhong method:
Usually take out about 11-12 percent from the original recipe bread flour recipe to make Tangzhong and add water ratio of 1:5
This starter must be used within three days.

Flour Gelatinised method

Ingredients:
100g bread flour
70ml hot boiling water
Method
1. Place Bread flour in a mixing bowl.
2. .Add hot boiling water and mix with wooden spoon to form a rough dough..
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour or up to 48 hours

To convert normal recipe to flour gelatinised method:
Usually take out 1/4 portion of the original bread flour recipe, then add about 70 per cent boiling water to this 1/4 portion.

Glutinous Flour Gelatinized Method
This is similar to Flour Gelatinized method except glutinous rice flour is added. The bread made with this method has bigger air pockets suitable for heavy bread like whole meal or multigrain bread.
Ingredients:
4 tbsp glutinous rice flour 糯米粉
6 tbsp water
3/4 cup bread flour
Method :
(1) combine glutinous rice flour and water, mix well.
(2) heat the mixture over low heat until thicken, off the heat immediately once the mixture started to thicken and keep stirring until it turns gluey and starchy.
(3) Stir in Bread flour gradually and mix to form a dough.
(4) then leave to cool before adding into the main ingredients.

dari adonan yang sudah siap masuk oven ini, terlihat kan, nantinya akan jadi roti yang empuk dan berserat halus. resepnya dari http://nasilemaklover.blogspot.com sayangnya saya lupa persisnya resep roti yang mana dari blog ini. asalnya saya googling dengan keyword "tangzhong bread" kemudian muncullah beraneka resep roti dengan metode tangzhong atau disebut juga water roux. kabarnya metode ini menghasilkan roti yang empuk dan cocok dengan lidah dan selera asia. yah, tentu saja, sebab metode ini berasal dari china. mungkin maksudnya komunitas china atau tionghoa. sebab asli indonesia kan tidak mengenal roti.


sayangnya api oven kurang merata sehingga hasilnya ada gelap terang. selama ini sudah dibersihkan rutin tapi kok ya belum bagus hasilnya. jadi diakalin adonan beberapa kali diputar supaya warna dan kematangannya merata.

ROTI MANIS

diadaptasi dari http://nasilemaklover.blogspot.com

bahan untuk tangzhong :

100 gram tepung terigu protein tinggi

70 gram air mendidih

aduk keduanya sampai menjadi adonan kasar menggumpal kemudian bungkus rapat dengan plastik clingwrap dan simpan didalam kulkas minimal 12 jam sampai maksimal 48 jam

bahan membuat roti :

400 gram tepung terigu protein tinggi

80 gram gula pasir

20 gram susu bubuk

1 sendok makan ragi instant

170 gram air es

1 butir telur

60 gram butter

1 sendok teh garam

cara membuat versi saya :

aduk tepung terigu, gula pasir, susu bubuk, ragi instant sampai rata kemudian tambahkan air es dan telur sambil diulen ringan sampai menjadi adonan yang tidak lengket di wadah dan ditangan

tambahkan butter dan garam uleni sampai kalis elastis

bulatkan adonan dan diamkan sampai mengembang dua kali lipat

kempiskan adonan

timbang menjadi 50 gram masing masing bulatkan lagi

kempiskan lagi adonan dan beri isi sesuai selera

diamkan lagi sampai mengembang dua kali lipat

kemudian oles dengan susu cair dan panggang sampai matang