Friday, 16 February 2018

Baking Eggless Challenge#3: Eggless Japanese Milk Bread Loaf (Tangzhong method)

So I am back, with successfully completing our first challenge for the month of February, given by Gayathri. This time it was Milk bread, using Tangzhong method, also called "roux method" or, "cooked dough" method. The science behind it is that using roux enables to retain moisture to a larger extent, resulting in softer and moister bread....and it sure does!!! The resulting bread is soooo soft that you would want to sleep in itπŸ˜‰πŸ˜Š
 Gayathri gives us 2 recipes (containing eggs) each month to convert to eggless, which we have to do and post on her Facebook Page within 15 days. You can read about all our Baking Eggless Challenges here. I discovered this method way back in 2014 and have been making breads and rolls with consistent results using this method. I know I haven't posted any bread on my blog yet, but believe me! most of the time it was due to lack of pics....the bread got finished off in no time, leaving me picture-less (if that is a word??!!)...also, I bake breads and rolls less frequently, hence no bread recipes till today. But, I am changing this habit now, thanks to my toddler!! Just like every mumma, I feel I should give her the wholesome goodness of a homemade item as opposed to a store-bought one.....
The recipe was for Milk Bread Rolls, however I have made it into a loaf due to its versatility of use. Please read my TIPS before making this bread.
The challange announcement is given here and original recipe is given here.
Pre-preparation: 1. Pre-heat your oven to 350℉/180℃;
                           2. Line and grease your Loaf Pan.
(My 1 cup measures 8 oz./237 ml)

100 ml water
2 Tablespoons Bread Flour/Strong White Flour/All-purpose flour

300 gm Bread Flour/Strong White Flour/All-purpose flour (3 cups minus 3 Tablespoons)
15 gm Full Fat Dry Milk Powder (2 Tablespoons)
50 gm Caster Sugar (1/4 cup)
1/4 teaspoon Salt
2.5 teaspoons Instant yeast (For ACTIVE DRY YEAST see TIPS below)
200 ml Lukewarm Milk (3/4 cup)
60 gm softened room-temperature Unsalted Butter, cut in cubes (4 Tablespoons)
2-3 Tablespoons water if your dough is dry
2 Tablespoons neutral flavor oil for greasing palms and bowl

1. To make the Roux, combine flour and water in a heavy bottom pan till no lumps remain. Put it on heat and cook on low heat while whisking continuously till it becomes like a thick custard. Cover with a cling wrap to prevent crusting of top. Cool to room temperature.

2. In a large mixing bowl mix together flour, milk powder,salt, sugar and yeast.
3. Add in lukewarm milk to the room temperature Roux and whisk till no lumps remain. Add this, to the dry mix above and knead to form a dough. If your dough is dry you can add 2-3 Tablespoons water to form a dough (I didn't need any water). The dough will be sticky to begin with, but as you knead, it will start to come together.
4. Add in Butter to the dough, spoon by spoon (if using Tablespoon measure) OR cube by cube. Knead till it is fully incorporated in your dough. The resulting dough should be soft and smooth, but not sticky. If kneading by hand, it will take 20-25 minutes. If using a hand mixer with dough hook, it will take 15 minutes of kneading using dough hook.
4. Lightly grease your palms with any neutral flavored oil, roll the dough into a big ball and put in a greased bowl. Cover the bowl with a tea-towel or cling wrap and put in a warm place for 1-1.5 hours, for first proofing.
5. When the dough is doubled in size, take it out and put on your workstation. The sign of good proofing is that when you poke it with your finger, it will rise back slowly. If it bounces back quickly, it needs further proofing. Alternatively, you can mark the existing dough level (before proofing) on the side of the bowl with a marker, and make another mark above it at double the height. Then see, if the dough has reached your second marked height.
Punch the dough lightly and transfer it to a lightly floured surface, and roll into a log. Cut the log, using bench scraper or serrated knife, into 4 equal pieces.
6. Roll each of the 4 cut portions into a ball and let rest for 5 minutes, covered with a damp tea-towel. Take out each ball on a lightly floured surface and using your rolling pin, roll it out in the shape of a rectangle. Then take the shorter end and fold into the middle. Take the other shorter end and fold it into the middle. Now, you will again get 2 short ends and 2 long ends. Take the new shorter end and fold it into the middle. Repeat the same with the other shorter end and you will get a rectangular roll.
7. Make rolls similarly out of other 3 portions. Place all the 4 rolls side by side in the loaf pan, lightly brush their tops with butter. Cover with a tea towel and leave to rest in a warm place for 20-30 minutes for second proofing, till they double in size.
8. Brush their tops with butter again and pop in the pre-heated oven. Bake at 350℉/180℃ for 35-40 minutes. When done, take it out of the pan and leave on your cooling rack to cool.
1. If you are using Active Dry Yeast, use the same quantity (2.5 teaspoon) and activate it first as follows:
Out of 200 ml lukewarm milk, take out 50 ml (or, 1/4 cup if using cup measure) in a small bowl and mix in the 2.5 teaspoon yeast in it. The milk shouldn't be warmer than 110℉/43℃. Let it stand till it turns frothy. Mix in this yeast mixture along with the roux and remaining 150 ml (1/2 cup) milk, in the dry ingredients, in Step 3 above, and form a dough.
2. The bread is deemed completely cooked when you lightly tap its top and it sounds hollow.
3. If you want a thin crispy crust on top of your breads, you can use the steam method of baking. Take 75 ml boiling water in a small oven-safe ramekin/ pudding mould and place it in your oven tray at the base of your pre-heated oven, when you pop your loaf tin in the oven for baking. Don't take the ramekin out while baking, let it stay in the oven for the entire baking time. The steam generated helps in even rising and moist baking of bread, along with the formation of that much-desired crusty crust.
4. Always let your bread cool COMPLETELY before slicing, otherwise the slices won't be neat.
5. I have found using All-purpose flour or bread flour hardly makes any difference in the texture of the bread. The difference in the protein content of these 2 flour is non-relevant to home-bakers, as we make at the most 2 loaves at a time. However, this difference matters in a commercial scale production coz the dough quantity used is large.The texture of the bread depends more on kneading. You really need to knead your bread till you get a smooth and soft dough. Hence, you can use either of the two flours available to you.

As your loaf must have cooled till now, I leave you in peace, with a slice of your "labor of love", to be enjoyed slathered with butter or Jam....your choice! I prefer Butter😊😍
Happy Baking n hugs...till next time, bye!!


  1. hi mam, In Lg Microwave, convection mode work at same temperature as you told for bread receipe.

    1. Thanku sooo much for visiting my blog Kalpana❤❤....yes! bake at 180℃ will come out fine. I too have LG Convection microwave back home in India and I have baked breads at 180℃. They come out perfect. Happy baking πŸ‘πŸ‘ let me know if you have further questions/problems, will be happy to help 😊


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