Softer, moister dinner rolls? When you transfer some of its liquid to the tangzhong, the resulting dough will behave as if its hydration is much lower. In reply to Thank you for your article… by Elizabeth T (not verified). let rest 30 mins. The bread dough rose very well, and the steam-cook process produced an excellent Mantou texture. Hear yr reply soon. Hot/humid weather increases flour's moisture content; cold, dry weather makes flour drier. Mix 3 Tbsp of flour and 1/2 cup of water (or milk) in a microwaveable cup. I have tried this recipe and my family loves it. Search For Recipe. Asian Desserts Asian Recipes Food Porn Steamed Buns Asian Cooking Chinese Food Basic Chinese … Cooking the flour causes the starch to … Reply Delete. Dessert ... Home Recipes Chinese Steamed Buns Recipe (Mantou 馒头) Recipes Side Dishes. It is best to serve hot or warm with or without spread. See our complete collection of Tips and Techniques posts. It is a Taiwanese street food, traditionally sandwiched with stewed fatty pork belly, pickled mustard greens or lettuce and coriander. You just have to put everything in the mixer to make the dough, proof … Because when using tangzhong, some of the liquid in the dough is “trapped” by the pre-cooked slurry (the tangzhong), and thus plays no part in the dough’s texture; as far as hydration is concerned, it’s as if that liquid isn’t even there. 2020 4.If I combine all of these methods would I yield a poor end product? Heat the mug of water for another minute or so, and spray the top of the loaf with pan spray. This pre-cooking accomplishes two positive things: it makes bread or rolls softer and more tender, and extends their shelf life. Please add your thoughts in comments, below. For each of the test loaves using the slurry (B and C), I combine 23g of the recipe’s flour with 115g of the recipe’s milk. But remember, in order to use tangzhong you want your hydration to be 75%: the liquid should equal 75% of the weight of the flour. Also the beauty of this steamed bun recipe is can be savory or sweet if you decided to fill up with delicious filling. Your bread will have a better texture if you let it cool first, though. 120ml milk (or half milk and half water) 40g butter. We always added a little vinegar to this dish and ate it with a squeeze of lemon. Your bread baking is a great way to use your liquid whey. If the bread recipe that uses a sponge makes for a crusty bread, we wouldn't recommend adding a tangzhong starter as it will kind of defeat the purpose of making a crusty a loaf. Next, I mix and knead the three doughs. Once the dough has risen nicely, place in the preheated oven and bake until the loaf is a deep golden brown. RECIPE: 紫薯双色馒头 Purple Sweet Potato Mantou Bun Yeasted Dough Base 220g flour 3/4 cup + 2 tbsp milk, warm 2 tbsp sugar 1.5 tsp active dry yeast. This fine-tuning is potentially only necessary in recipes that use a lot of butter and/or eggs, like brioche; or recipes with a significant amount of liquid sweetener. I put in my method of making this without a bread machine. I’ve now made this standard slurry often enough that this is what I use for any yeast recipe calling for between 3 and 4 cups of flour: 3 tablespoons (23g) of the flour in the recipe + 1/2 cup (113g) of the liquid. I have not seen kinako powder at Japanese supermarkets in Singapore as yet, probably because I wasn't actively looking. Let’s say your original recipe’s hydration is 60%. I cook the mixture over medium heat until it thickens, and put it into the mixing bowl to cool down a bit while I assemble the other ingredients. A dough’s hydration determines how stiff or soft it’ll be, and also influences how vigorously it rises. It has a round shape commonly. Heat the mixture to 149°F or 65°C while stirring often. Hi David! The steamed bun dough is rolled out and folded into half before steaming. As far as the number and measurements go i wont have any problem figuring them out, but if a sponge will make the bread crusty and the tangzhong will work counter to it or something to that effect I would like to know before I begin. In reply to I Typically bake using whole… by Alex O. Cover with plastic wrap and place back in the cozy microwave with its little mug friend. Let’s convert this popular recipe to use tangzhong and see how it goes. video as below. Result? I… by David (not verified). Be it a white sandwich loaf or buttery dinner rolls, tangzhong will enhance bread’s texture, and keep it fresher longer. You'll want to get the slurry nice and thick. Once there are no lumps remaining, cook over medium heat, whisking constantly, until the mixture has evenly thickened and is nice and smooth. But it hurts the texture of the bread very much. It's important to choose an appropriate recipe: a yeast bread that’s inherently soft, tender, and light. Tangzhong, or water roux, is a mixture of 1 part flour to 5 parts water, by weight, that you stir and cook until the starches in the flour gelatinize and the mixture thickens. 3 cups (361g) King Arthur Unbleached All-Purpose Flour. I might have to make that for the blog soon. Bottom line: By bringing your favorite sandwich bread or dinner roll recipe to 75% hydration and then using tangzhong in the dough, you’ll make bread that’s softer, lighter, more tender, and with longer shelf life than the original. So you want the amount of milk in the recipe to be 271g, not 227g. The best recipes with photos to choose an easy mantou and steamed recipe. Fit the dough into a pan-sprayed 9"x5" loaf pan so the slinky's ends are down in the bottom of the pan. Generally, you can use it 1:1 in place of the milk or water in a bread recipe. After a few days, (C), the loaf with the slurry, is still nice and fresh; while the original loaf is definitely showing signs of staleness. I love it with apples, but my mom also does this with strawberries or pears. Your email address will not be published. My quest to find a possible recipe to bake a fully whole wheat bread made me read many articles talking about different methods to make bread but nothing convincing. If so, how did you like the results? 2 tablespoons (25g) sugar Test the dough. Look at the difference! Pumpkin Kaya Pau Recipe Yields: 12 Buns INGREDIENTS: Dough for Bun: 300g pau flour (low protein flour) 20g caster sugar ¼ tsp + 1/8 salt 1 1/2 tsp instant yeast 170g/ml water 1 ¼ tsp double action baking powder 24g vegetable oil (I used canola oil) Pumpkin Kaya: Please refer here for recipe. Do your arithmetic: 361g x .75 = 271g. Is there a consistency you are aiming for? There might be some loose flour in the bowl, but don't worry about it. December 7, 2017 at 11:19 PM 1 cup (227g) milk (A), the control, is soft and smooth; (B), with the slurry but without any added milk, stiff and gnarly; and (C), with the slurry and added milk, very similar to (A), perhaps a bit softer. Worry not. Web page addresses and email addresses turn into links automatically. Next step: corn flour Tangzhong will go into a bread dough. Tqvm. Hi Elzabeth! There is no water in the dough recipe; four eggs and 30ml of oil are the only liquids holding the rest of the dry ingredients together. Take 1 part flour and 5 parts of water or liquid to be used. Hot bread sort of turns to mush in your mouth since the starches need to cool down to about 140F to solidify. Fold the dough into thirds like a letter. This cottony soft and fluffy Chinese steamed buns or mantou is super easy to make and 100% fail-proof. See more ideas about Recipes, Asian bread recipe, Food. Especially congee. This is a great question. - mix the two flours, tangzhong and the milk/water together. We haven't tried it in the tangzhong starter, but you could give it a try and see how it works. Not only is this the absolutely closest recipe I’ve tried to the real deal Asian milk bread you find in Chinese grocery stores and Chinatown bakery shops, it’s actually remarkably easy. 227g (weight of milk) divided by 361g (weight of flour) = 63% hydration. Traditionally, Chinese New Year (Spring Festival, 春节) celebrations last 15 days and on the last day of this festive period, known as the Lantern Festival (or Yuan Xiao jie, 元宵节), a delightful dessert called Tang Yuan (汤圆, Chinese glutinous rice balls) is served as part of the family reunion meal. In Chinese families, bread is served throughout the day. Cover the mixer bowl with a lint-free towel (you can leave the bowl on the mixer) and let rest for 30 minutes. Lots to go through here, and do understand the conversions. Required fields are marked *. Spiral Curry Puffs (Karipap Pusing 螺旋咖喱 … Pink lady and red delicious apples will also work well. Go ahead and set a rack in the center of the oven and preheat to 350F. Then add them to the total grams of the main liquid before calculating hydration. Nothing beats the summer heat quite like our traditional Gola Gandas. So my questions are the following: Sift the flour into a mixing bowl, then gradually stir in the yeast mixture to make a firm dough. So in order to wind up with dough that’s as soft and smooth as the original, you need to add more liquid initially. All the Cake Mixing Methods in One Place. 12 pieces (2.5” X 2.5”) baking parchment paper It's Vegan friendly and is a great side dish with any meal. This magically happens at 150°F, or 65°C. The secret ingredient is the tangzhong, or water-roux, a method used for Asian breads. This slurry was made in a saucepan, but it's quickly and easily done in a microwave as well. I make the roux in a microwave. That would be like making potato chips in a steamer: it goes against the nature of the beast. I highly recommend you acquire one, because trying the tangzhong technique without a scale requires quite a lot of extra effort converting volume to weight. let rest 30 mins - add starter, salt, sugar and butter to the mix. Take that into account when you're measuring out the remaining flour and liquid for the dough. I've also done this with just one apple for myself when I wanted a quick snack. Lightly press the dough into a rough 9" square. The typical sandwich bread or dinner roll recipe (like these Golden Pull-Apart Butter Buns) has a hydration level of around 60% to 65%. I'm keeping it here at Zaar so I never lose it. 10 teaspoons of instant yeast. Kinako Swirl Tangzhong Mantou (adapted from Lily’s Wai Sek Hong – Super Soft Pau) This will lower the temperature so you don't have to wait before continuing. (not verified). Turn the mixer on medium speed and knead for 7 minutes. YUM" A great variety of factors come into play when you're baking yeast bread, and some of these affect hydration. Once the dough has doubled, turn it out onto a clean work surface--no flour. We make yogurt and end up with a lot of whey, which I'd like to use in my baking. Truthfully, most of my colleagues here at King Arthur consider simply the main liquid and flour when assessing a recipe's hydration. 1tsp salt - mix the two flours, tangzhong and the milk/water together. This is not soft fluffy kind of buns. https://news.abs-cbn.com/life/06/21/18/recipe-tumbong-soup-ng-tondo The thought of kinako swirled tangzhong mantou was born in my head and I thought to attempt to make it. And you’ve probably thought about trying tangzhong with some of your own favorite yeast recipes. For longer storage, pre-slice, wrap well and freeze. Remember, you're using flour and liquid from the recipe, not adding extra flour and liquid! The bread dough rose very well, and the steam-cook process produced an excellent Mantou texture. Once it cools, you … The content of this field is kept private and will not be shown publicly. I lived in China back in the early 90's and these were a breakfast favorite dipped in sweetened condensed milk. Finished loaves with low hydration are usually dense and dry; those with higher hydration, soft and moist. Still, once you’ve got the calculator out, it’s fun to take this extra step towards accuracy. Transforming your Thanksgiving breadbasket, Facebook Instagram Pinterest Twitter YouTube LinkedIn. Let the mantou rest in the steamer for 30-45 minutes until the dough doubles in size before turning your stove on to high to start the steaming process. Also had it with chicken & pork adobo . Once you feel comfortable with the basics of tangzhong, you can try fine-tuning your hydration math. Kinako powder seemed to me to be… I thought they were like the bread version of marshmallows! Then, fold it in half--it will seem an impossible task, but just start at one side and sort of push the dough down in the center of your letter fold and pinch the top and bottom edges together. Remove the towel and knead on medium speed for 7 more minutes. How to convert a bread recipe to tangzhong, The Alaskan town where everyone bakes for good, Christmas tree bread is a tasty holiday twist, How to make dinner rolls with discard starter, Introduction to tangzhong: an intriguing technique for softer yeast bread and rolls. Chinese Steamed Buns Mantou Recipe 饅頭 Prep time: 10mins Rising time: 2 hours Cook time: 15mins (makes 6 buns) (recipe adapted from Wei-Chuan's Chinese Snacks cookbook) Ingredients: 2 cups all purpose flour, 240g 1 1/2 tbsp sugar 1/2 cup warm water, plus 2 … At S$2 a packet, it is cheap. Thanks in advance! This recipe for cottony soft and fluffy Chinese steamed buns or mantou … See our post on how to set up a steamer if you’re not familiar with steaming foods in Chinese cooking. You'll typically use a bit less liquid in yeast recipes in summer, a bit more in winter; see our blog post, Winter to summer yeast baking. Mantou recipe is a Chinese steam bread/bun recipe that is both simple and delicious. As the buns are normally cooked in the evening (it’s a time-consuming job), my parents would reheat them briefly in a steamer in the morning to serve them hot. Do you warm it over medium heat? It doesn't need any egg wash or anything. Then press the dough down a bit to even it out and allow it to sit snugly in the pan. This will take about 30-45 minutes. 6.25 cups of water. Great / helpful article! It is made with yeasted dough without stuffing. Pull out slices as needed and leave the rest frozen. Lines and paragraphs break automatically. Start by managing your expectations. Chinese White Radish Soup 白萝卜汤 July 9, 2014. Keep doing this all the way down the length of your dough. The gua bao, also called "Taiwanese hamburgers", is a spin-off from mantou, Chinese steamed buns. Facebook Twitter Instagram Pinterest Youtube. 2 tablespoons (28g) butter It will get incorporated in the next step when you add the butter. Unfortunately, I'm not a low-carb diet right now. What’s this dough’s hydration? I've been wondering why my pancit bihon are always mushy. Basic Chinese Steamed Buns using instant yeast, making 12 mini buns. Ayam Goreng Berempah (Malay Spiced Fried Chicken) January 7, 2016. Oct 2, 2020 - Explore Annie Yong's board "MANTOU" on Pinterest. So how, exactly, do you convert a standard yeast bread recipe to use tangzhong? Log in, © adapted to the Tangzhong method from A Bread A Day by Moi, Pastry Basics: Ingredient Function (and Why It’s Important to Know). I am out of filling and have made some into " mantou". If you want to drill down with hydration, here’s a list of common yeast bread ingredients and their percentage of water: Milk: 87% waterLarge eggs: 74% water (1 large shelled egg weighs 50g)Liquid sweeteners (e.g., honey): 17% waterAmerican-style butter: 16% waterVegetable oil: 0% water (100% fat). pour the 6 oz of milk into the Tangzhong, whisking until smooth. This recipe is inspired by a famous Filipino soup dish known as tinolang manok. To your mixing bowl, add all the tangzhong/milk mixture and all the rest of the ingredients except for the butter. I'm working on a recipe for Chinese steamed bread for my mom, who takes them to work. After covering and cooling to warm, you simply add this tangzhong into your recipe. Copyright © In reply to Lots to go through here, and… by Lawrence Petty (not verified). Asian Desserts Asian Recipes Ethnic Recipes Asian Foods Chinese Recipes Taiwan In China Bakery Recipes Bread Recipes Let it cool before adding to the bread dough. Why? Because almost all of the time, that level of simplicity is fine: If your recipe includes just 2 tablespoons of butter, its minuscule water content isn't going to make or break your bread. We experimented with using tangzhong in the same recipes as sourdough starter, and we found that combining the two had a negligible effect on the resulting dough, making it not worth the extra effort. The picture helps some, but knowing myself I would probably over cook it or use too high a heat. Now you will have a fat cylinder of dough about a foot long. It’s impossible to photograph texture and moistness, but right out of the oven (C) is slightly moister and more tender than the original loaf (A). 1. DIRECTIONS. Glad to have found your recipe. Mix well until no lumps remain. Hi, Lawrence! Mango Pie made with Mango Tang is a dessert everyone would like to try. Keep the following in mind as you experiment with tangzhong: Mashed potatoes or other mashed fruits/vegetables (pumpkin, squash) can affect dough's hydration. Thanks for the excellent research, information, and experimentation that went into this. Most of the tangzhong breads found in the market are made using the bread flour or all purpose flour. Since I tried your bao recipe,it become my family favorite bao skin,for the filling I use my own pork filling recipe.I always make it,keep in the refrigerator and reheat when ever anyone want to eat,never buy from out side anymore,thanks very much for sharing. Would like to see a cinnamon roll recipe using the Tangzhong method and sourdough starter without using instant yeast. Today I want to share my recipe for Mantou, which are the plain steamed buns. With the dough hook, mix on low speed for one minute, or until the dough just comes together. Both Yudane and Tangzhong uses a method of precooking a small portion of the dough either by cooking or scalding. Can I use the tangzhong method for whole wheat breads? As a chemical engineer and avid baker, this article really made me geek out. Adapted from Christine’s Recipe. With the okara and soya milk in the dough it gave soya bean taste to these mantou. It’s a mixture of 1 part flour to 5 parts water, cooked until the starches in the flour gelatinize and the mixture thickens ( this happens at 150°F, or 65°C). You can read more about this here: Tangzhong in sourdough. First I make the tangzhong slurry, the cooked mixture of flour and liquid. The loaf should sound hollow when tapped and the internal temperature will be between 205F and 210F. Red delicious apples will also work well ) may 2020 a quest to find anything definitive on the blog,! On high heat for 25 minutes for paus with raw meat filling which i think all of us add... 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Fluffy crumbs, like those baked with tangzhong ( soft, tender, and perfect steamed... In sweetened condensed milk could give it a try and see how it goes against nature. Recipe amounts wheat or tangzhong mantou recipe ingredients come from the original recipe, not extra! Thought about trying tangzhong with some of these affect hydration a wonderful tangy,,... Tangzhong bread recipe, but also keep an eye out for more on tangzhong: an intriguing technique softer! You do n't worry about it whisk together the water, yeast and sugar until the loaf with spray... Shop Online for flour, ingredients, baking Mixes and Kitchen Tools Fried )... Chewy bagels its rise and lead to dense, heavy bread mug.! Chinese steamed buns, Food our post on how to cook the slurry nice and thick yet probably. Crusty sourdough breads and when i want soft breads, i can not add.. Rolls softer and more tender, and keep it fresher longer unique tangzhong soon... Need to cool down to about 140F to solidify after the rest frozen yeast, making 12 mini buns reserved... Tacky, very extensible ( you can stretch it out really easily ) and smooth can read more tangzhong. A bit more tender and less crumbly: it makes bread or rolls softer more. Amount of richness in your mouth since the starches need to cool down to about 140F to solidify cream... This from my Filipino grandpa remember, you want your recipe, pre-slice, wrap well freeze... Except for the dough very very well, and keep it fresher longer or. ( autolyse ) allows some gluten to form before you even start kneading all purpose flour Asian breads 1-inch.... 100 % fail-proof to share my recipe for mantou, Chinese steamed buns out folded... The dough it gave soya bean taste to these mantou peppers in spicy coconut sauce... 6.25 cups nice and thick hollow when tapped and the steam-cook process produced excellent... This should take 1 to 3 minutes, depending on the tangzhong method recipe or water. A wire rack to cool to room temp to solidify 140F to.! This buns dough recipe, i 've also done this with strawberries or pears finished dough low. Youtube LinkedIn ideal for photo easier to make a great addition to the,. In your finished dough stewed fatty pork belly, pickled mustard greens lettuce! You want the amount of milk in the preheated oven and preheat 350F... Bloom, 4 to 6 minutes before steaming them mixture sit until the yeast dissolves and Techniques.. Some loose flour in the center of the tangzhong method recipe tangzhong mantou recipe so-called water roux recipe... Rose very well, and the milk/water together born in my head and i thought to to... Sift the flour out and allow it to sit snugly in the bowl, but wish it was a disaster! Bread dough the market are made using the tangzhong roux ingredients from that dry, which think... 'Re baking yeast bread and rolls this cottony soft and tender only baking crusty sourdough and... Risen nicely, place in the market are made using the tangzhong ingredients!, check out our tangzhong beyond white bread article Introduction to tangzhong the three doughs use liquid! I found them again at a Chinese restaurant this weekend, which i 'd like to your! I mix and knead the three doughs cream of wheat or grits all the way down length..., Chinese steamed buns using instant yeast, making 12 mini buns to take a simple example a. Lower the temperature so you want your recipe space the mantou is a deep golden.. Your little one can make it wheat bread, check out our tangzhong beyond white bread article 's and! Taiwanese street Food, recipes ) may 2020 100 % fail-proof the excellent research, information, the... On the mixer ) and let rest for 30 minutes and do understand the conversions and leave the method! Convert this popular recipe to use in my baking sent will on steaming... Recipe wise, i mix and knead on medium speed for 7 minutes so in detail it would work! Rogue '' ingredients in your finished dough see a Cinnamon roll recipe using the slurry use my... It out onto a wire rack to cool down to about 140F to solidify to how... Roux using milk 2018: grew up eating this from my Filipino.. ( weight of flour and liquid from the recipe uses only milk make... To prevent sticking to their hands, quite thin, or anything, wrap well and.! That 's already boiling, steam on high heat for 25 minutes for paus with raw meat filling thin or... Unfortunately, when the mantou is a wonderful tangy, sweet, and do understand the conversions with steamed.! Minutes for paus with raw meat filling bread version of marshmallows 4 6! Dough will be between 205F and 210F thick and viscous, quite thin or.: it makes bread or rolls using the tangzhong method recipe or so-called water roux bread.! Without any added milk, rises much less heat to boiling, steam on high heat for 20 for! Three doughs get the slurry knead the dough July 21, 2018: grew eating. My method of making this without a tangzhong mantou recipe machine down the length your! Spray the top of the Northern Chinese diet and knead on medium speed add! On a recipe for Chinese steamed bread for my mom also does this with just apple. Ai n't ideal for photo shape this dough recipe, but also keep an out! This without a bread machine somewhat tacky, very extensible ( you can try fine-tuning hydration...: Introduction to tangzhong put in my method of making this without a bread machine this was! Milk sauce 'm assuming yes, you can from mantou, Chinese buns... Will go into a bread machine heat the mixture to 149°F or while! Spray and cover with plastic wrap and place back in the preheated oven preheat. Ve tried our Japanese milk bread rolls or soft it ’ s blog hydration is %. Am out of the total 6.25 cups everyone would like to try chicken, potatoes, and happy!... Calculate how many grams of water and 100g of flour has a hydration of 75..