Tangzhong Wholemeal Loaf

Here’s a Tangzhong bread recipe requested by many of my fans. Finally, you got it. If you tried making Tangzhong bread, this one won’t be too difficult at all. Please bear in mind that as wholemeal flour is added, you hardly knead the dough to the stage that can pass the windowpane test. Yet, by using this formula, you can still bake a bread loaf that can be kept soft for days. I used the baking tin lid to make a perfect square loaf this time. If you don’t have a lid for your tin, it’s fine. Nothing can hinder you from enjoying lovely, soft and healthy wholemeal toast for breakfast.

Tangzhong Wholemeal Toast (Printable recipe)
By Christine's Recipes
Prep time: 10 mins
Cook time: 170 mins
Yield: 1 loaf（one loaf tin sized 20.5cmx10.5cmx9.5cm）

Ingredients:

• 110 gm milk
• 45 gm whisked egg
• 100 gm Tangzhong (refer to this recipe)
• 40 gm sugar
• 5 gm salt
• 200 gm bread flour
• 150 gm wholemeal / whole wheat flour
• 6 gm instant dry yeast
• 40 gm unsalted butter, softened at room temperature

Method:

1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, egg, tangzhong), then followed by the dry ingredients (sugar, salt, bread flour, wholemeal flour, yeast). (Note: I used to make a small well in the flour, then add the yeast into it.)
2. Select the “dough” mode (refer to the manual of your breadmaker to select the kneading dough programme). When all ingredients come together, add the butter (see picture 1). Knead until the dough becomes elastic.
3. Let the dough complete the 1st round of proofing, until doubled in size, about 40 minutes.
4. Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions. Knead into ball shapes (see picture 2). Cover with plastic wrap, let rest for 15 minutes at room temperature.
5. Roll out each dough ball with a rolling pin into an oval shape. Roll up the dough and seal tightly (see picture 3 & 4). Seal faces downward. Roll out each portion to 30cm in length with your rolling pin (picture 5). Seal faces upward and roll into a cylinder shape (see picture 6 & 7). The seal faces down (see picture 8). Arrange the rolled-up dough in a greased or non-stick loaf tin. Repeat this step for the other two portions. Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 4/5 of the height of the tin inside (see picture 9). Close the loaf lid. (Remark: If your tin doesn’t have a lid, just brush a bit of whisked egg on surface.)
6. Bake in a pre-heated 170C / 335F oven for 30 to 35 minutes. Remove the loaf from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.

Notes：

• Please refer to this recipe to make the Tangzhong. Just measure out the quantity you need.
• As wholemeal flour is added, it’s very hard to knead the dough until it passes windowpane test. Just knead it until it’s very elastic. When you try to stretch the dough into a thin translucent membrane (i.e. a windowpane), it’d be broken into an irregular hole. It’s done. Don’t ever over-knead it.

Other tangzhong bread recipes:

• Japanese Style Bacon and Cheese Bread (with detailed steps of making tangzhong)
• Japanese Style Coconut Custard Buns
• Hong Kong Style Sausage Rolls
• Apple Custard Buns
• Japanese Green Tea Bread with Red Bean Fillings
• Nutella Cream Horns
• Hokkaido Milk Toast (Japanese style)
• Pai Bao (排包 Hong Kong Sweet Buns)
• Braided Raisin Walnut Bread (Tangzhong Method) 
• Pineapple Buns (For Pig Pig’s Corner) 
• Hot Cross Buns (Tangzhong Method)