Angie's Recipes . Taste Of Home

Browse » Home » Posts filed under Tangzhong Starter

Saffron Orange Tea Buns with Blackberry Craquelin

Thursday, June 27, 2019

The sweet, crisp cracked topping you see on those dinner buns is called craquelin. With just butter, coconut sugar, flour and blackberry powder, this simple dough gives a really great crunchy texture to the buns. You can add different flavourings or colours to the craquelin to create various baked goods.

Blackberry Craquelin	Dough
50 g Butter at room temperature 20 g Coconut sugar 30 g White sugar 50 g Refined spelt flour 5 g Blackberry powder	300 g Plain flour 6 g Dry active yeast 6 g Salt 30 g Sugar 9 g Saffron orange tea (3 tea bags) 60 g Egg 65 ml Warm milk 80 g Water Roux starter (tangzhong) 50 g Butter, softened

Cream the butter, coconut sugar and white sugar together. Beat in the flour and blackberry powder and beat until the dough to become crumbly. Knead the craquelin and roll it between two pieces of parchment paper until 2mm thick. Chill at least 4 hours or until ready to use.
Place all the dough ingredients, except butter, in the mixing bowl of your stand mixer. Mix with a dough hook at slow speed for 1 minute. Increase the speed to the medium, and continue mixing for 3 minutes until dough is formed. Add butter gradually and knead for about 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of the mixing bowl.
Turn out the dough and shape into a ball. Lightly grease the mixing bowl. Return the dough ball into the greased mixing bowl. Cover it with a plastic film or a kitchen towel. Leave it in a warm place until dough is double in volume.
Punch the dough down to release the air produced in the proofing process. Divide dough into 6 even portions and round up. Cover and let stand for 10 minutes at the room temperature. Gently press it down to release the air and shape into a round. Place it on a parchment-lined baking tray. Repeat with the rest of dough balls.
Cover the buns with a plastic wrap and proof for 45 minutes until almost double in volume. Preheat the oven to 190C/375F.
Take craquelin out from the fridge and using a round cookie cutter about the same diameter of the buns, cut out circles of the dough and set them on top of the buns. Bake the buns for 25-28 minutes until the tops browned and cracked.

Read On 73 comments

Kidney Bean Spelt Bread

Thursday, June 27, 2013

A spelt bread using a water roux-tangzhong starter, that is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

300 g Spelt bread flour
180 g Spelt wholegrain flour
70 g Light brown sugar
8 g Sea salt
10 g Active dry yeast
160 g Water Roux - Tangzhong Starter
1 Large egg
140 ml Lukewarm milk
40 ml Olive oil
150-200 g Cooked kidney beans, drained
Egg wash
1-2 tbsp Oat bran

In the bowl of your stand mixer, whisk together the spelt bread flour, spelt wholegrain flour, brown sugar, sea salt and dry yeast. Add in the starter, egg, milk, and olive oil.
Mix with dough hook at slow speed for 3 minutes, then increase the speed to medium and stir until the dough is smooth and elastic.
Turn out the dough on a lightly floured work surface and shape the dough into a ball. Grease the mixing bowl with a little olive oil. Return the dough into the bowl. Cover with a kitchen towel and proof for 45 minutes until doubled in size.
Turn out the dough and roll it out into a rectangle. Spread the drained kidney beans over and roll it up. Place it, seam side down, into a large loaf pan lined with parchment paper. Cover and let rise again until double in bulk, approx. 45 minutes.
Preheat the oven to 180C/350F. Brush the top with egg wash and sprinkle the top with oat bran. Cut a deep slash down the length of the dough. Bake in the middle rack of hot oven for 35 minutes until nicely golden brown.

Read On 164 comments

Poppyseed Wholewheat Bread Ring

Thursday, December 20, 2012

This delicious poppyseed filling swirled bread ring, prepared with a tangzhong starter via gelatinization of starch in flour, kneaded in a bread machine, makes a great accompaniment to an afternoon tea break or a holiday brunch.

Dough	Filling
180 g Tangzhong starter 160 ml Buttermilk, lukewarm 50 g Corn oil 1 Large egg 50 g Raw sugar 7 g Sea salt 220 g Bread flour 250 g Wholewheat flour 10 g Instant dried yeast	100 g Butter, softened 80 g Brown sugar 2 Small eggs 200 g Ground poppy 100 ml Milk 2 tbsp Chopped almonds, optional

Place the dough ingredients in the bread pan in the order given above. Select the “Dough” cycle, and press “Start”.
Cream butter and brown sugar together until well combined. Gradually beat in eggs until blended. Stir in ground poppy and milk until well mixed.
When the “Dough” cycle is finished, transfer the dough onto a lightly floured work surface and knead it briefly. Using a rolling pin, roll out the dough into a 1cm thick rectangle. Evenly spread on the poppy filling. Roll dough up, starting lengthwise to form a Swiss roll. Seal edges well by pinching close and and join the two ends to form a ring.
Place it on a baking tray lined with baking paper. Cut slits 1-inch apart with a scissor or knife. Turn each slice on its side. Cover and let rise in warm place until double in size, about an hour. Preheat the oven to 180C/350F. Brush the bread ring with some egg wash and sprinkle the chopped almonds over if using. Bake for about 35 minutes until nicely golden brown.

Read On 166 comments

Rye Bread with Chinese Red Dates and Sultanas

Sunday, February 19, 2012

This dark, slightly chewy, raisin and Chinese date-studded bread has a subtle earthy flavours of dark rye, and mild sweetness of Chinese red dates and sultanas. It's a great combination with butter and tea in the morning or for the afternoon snack with a glass of milk.

20 g Wholegrain rye flour
120 ml Water
150 g Bread flour
50 g Wholewheat flour
120 g Dark rye flour
20 g Brown sugar
4 g Salt
190 ml Water, lukewarm
25 g Walnut oil
10 g Fresh yeast, crumbled
50 g Chinese red dates, chopped
120 g Sultanas

Combine together wholegrain rye flour and 120 ml water in a small pot until the mixture is well blended and lump free. Cook the mixture over the medium heat, frequently stirring, until it has turned into a thick paste and the thermometer reads about 65C/150F. It takes about 2-3 minutes. Cool the mixture to the room temperature and cover with a plastic wrap while you prepare other ingredients.
In the bowl of your stand mixer fitted with a dough hook, place in the bread flour, wholewheat flour, rye flour, brown sugar, and salt. Make a well in the center, add in water, 20 grams walnut oil and crumbled fresh yeast. Mix on slow speed until combined. Increase the speed to medium and knead until the dough is smooth.
Turn out the dough onto a lightly floured work surface. Sprinkle with chopped red dates and sultanas and knead with your hands until they are just incorporated. Grease the mixing bowl lightly with the rest of walnut oil. Place the dough in the bowl, cover the bowl, and allow it to rise until doubled in size.
Dust an 8-inch round proofing basket with rye flour and set aside. Turn the dough out onto work surface, kneading briefly, and shape into a round. Place the dough, seam side up, into the floured basket. Cover with a towel and let dough rise again until it reaches the top of the basket.
Preheat the oven to 190C/375F. Turn the proofed bread onto a parchment paper lined baking sheet. Use a very sharp knife to cut a decorative pattern on the top of the boule. Bake the bread in the center of hot oven for 35 minutes until nicely golden brown.

Read On 88 comments

Soft Whole Wheat Rolls

Friday, January 27, 2012

Warm, soft, slightly sweet and full of flavor, these poppy (or peanut butter) filled whole wheat buns topped with almonds (or sesame seeds) are perfect for an after-school snack or a morning indulgence with a pot of steaming tea!

25 g Whole wheat flour
125 ml Water
140 g Milk
1 Egg, lightly beaten
35 g Walnut oil
50 g Caster sugar
5 g Salt
250 g Whole wheat, ground
230 g All purpose flour
15 g Fresh yeast, crumbled

1/2 Egg
1 tsp Water
150 g Poppy paste
150 g Crunchy peanut butter
Sesame seeds and almond slices

Combine together the wholemeal flour and water in a small pot until the mixture is well blended and lump free. Cook the mixture over the medium heat, frequently stirring, until it has turned into a thick paste and the thermometer reads about 65C/150F. It takes about 2-3 minutes. Cool the mixture to the room temperature and cover with a plastic wrap while you prepare other ingredients.
In the pan of your bread machine, pour in prepared starter, milk, egg, walnut oil, caster sugar, salt, flours, and the yeast. Program the bread machine to dough cycle.
Scrape the dough out onto a lightly floured work surface and press it down to flatten. Divide the dough into 10 portions, each about 92 grams.
Roll each portion of dough into an oval. Spread 30 grams of poppy paste or peanut butter at one end, and then slice the other end into 5 strips. Now roll the dough up from ‘filling’ side and seal the edges.
Cover and proof the bread until doubled in size, about 1 hour. Preheat the oven to 180C/350F. Brush the top with egg wash (1/2 egg beaten with 1 tsp water) and sprinkle with sesame seeds or almond slices. Bake in the middle of hot oven for 20-25 minutes until nicely golden brown.

Read On 80 comments

Twisted Wienerwurst Buns

Thursday, June 10, 2010

There is absolutely nothing better than fresh, warm homemade bread! The smell that fills your kitchen and the taste makes all the effort worthwhile. These savory, satisfying soft bread are just wonderful for a potluck, a picnic, or even your lunch box! God knows how many times I have baked this twisted buns!

Dough	Topping
300 g Bread flour 6 g Instant dried yeast 30 g Sugar 6 g Salt 60 g Egg 65 g Warm milk 75 g Tangzhong Starter - Water Roux Starter via Starch Gelatinization 45 g Butter 4-5 Wienerwurst, halved	60-80 g Spring onions, chopped 1 Egg 1 tbsp Olive oil 1 tsp Black pepper powder 1/2 tsp Salt 1 tsp Sesame seeds

Add flour, yeast, sugar and salt in the mixing bowl fitted with a dough hook. Add in egg, milk, and water roux. Mix at slow speed for 1 minute until combined. Increase the speed to medium, and continue to mix for 3 minutes until the dough forms.
Add in butter mix at slow speed until incorporated. Then increase speed and knead until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from the sides of your mixing bowl, about 5 minutes.
Remove and form the dough into a smooth ball. Place it in a lightly greased bowl, covered with a plastic wrap, and leave in a warm place until dough is double in volume, about an hour. Press the dough down to release gases produced in the fermenting process. Divide dough into 9 portions, each is about 60-62 grams and round up and rest for 10 minutes at the room temperature.
Flatten each dough ball, with seam side down, and roll into a rectangle. The length of the dough should be the same as the sausage you are going to use. Now turn the seam side up, and place a sausage on the dough. Roll it up and cut into 5 equal portions, but DO NOT cut them through, leaving a thin joint between portions. Cross the first and the last joints, turn the cutting edges of 3 portions over to obtain a flower pattern. Place on a baking tray lined with a baking sheet and cover with a plastic wrapper. Leave to rise for 45-60 minutes.
To prepare the topping, mix spring onions, egg (reserve 1 tablespoon for brushing the tops) , olive oil, and black pepper in a bowl. Add the salt in just when you are ready to use it. When the buns have doubled in size, brush them with reserved egg mixture, then place some onion mixture atop. Finally sprinkle with some sesame seeds.
Bake in preheated oven at 175C/350F for 15 minutes or until golden brown. When done, turn the buns onto a wire rack and let cool completely.

Twisted Wienerwurst Buns

Read On 128 comments

Strawberry Tea Loaf Topped With Carrot Chiffon

Wednesday, April 14, 2010

This simple, light & delicious strawberry tea loaf topped with an airy and light chiffon cake flavoured with carrot juice is fun and sure to please. It is perfect for breakfast or tea & coffee time.

Read On 87 comments

Matcha Bread Chiffon Roll

Thursday, March 18, 2010

There are four primary polyphenols in green tea and they are often collectively referred to as catechins. Powerful antioxidants, catechins have been shown in recent studies to fight viruses, slow aging, and have a beneficial effect on health. Clinical tests have shown that catechins destroy free radicals and have far-reaching positive effects on the entire body. Free radicals are highly reactive molecules and fragments of molecules that can damage the body at the cellular level leaving the body susceptible to cancer, heart disease and other degenerative diseases.

Dough	Chiffon Cake
350 g All-purpose flour 15 g Motcha tea powder 55 g Sugar 1/2 tsp Salt 6 g Instant dry yeast 40 g Whole Egg 20 g Honey 120 g Warm milk 110 g Tangzhong Starter - Water Roux Starter via Starch Gelatinization 50 g Butter	3 Egg yolks 25 g Sugar 60 g Milk 40 g Vegetable oil 1/2 tsp Vanilla extract 100 g Cake flour 1/2 tsp Baking powder 4 Egg whites 75 g Sugar A few drops white vinegar

To prepare the bread dough. Sift together the flour, tea powder, sugar, salt and instant dry yeast in a mixing bowl. Add in egg, honey, milk and the starter. Mix with dough hook at slow speed for 1 minute. Increase the speed to the medium and continue to knead until a dough forms. Adjust the speed to slow and cut in butter. Stir until all incorporated. Increase the speed to medium again and knead until the gluten has developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl. Prove the dough in a lightly greased plastic bag for 1 hour, leave in a warm place until dough doubles in volume.
Punch the dough down to release gases produced in the fermenting process. Divide them into 4 portions and round up. Rest, covered, for 15 minutes at the room temperature.
To prepare the chiffon cake. Beat the egg yolk with sugar until the sugar completely dissolved. In another bowl, stir together the milk, oil, and vanilla extract. Warm the mixture to 35C/95F. Add into the egg yolk mixture. Sift the cake flour and baking powder into the liquid mixture.
Whip the egg whites on high speed until foamy. Add the white vinegar and continue beating until soft peaks form. Beat in the sugar and beat until stiff peaks form. Gently fold 1/3 of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the batter into 2 Swiss roll pan each lined with a baking sheet, spreading the cake batter with an offset spatula. Bake in a preheated oven 165C/340F for 10-12 minutes until gold brown. A toothpick inserted in the center will come out clean and the cake, when lightly pressed, will spring back.
Immediately upon removing the cake from the oven carefully remove the parchment paper. If the baking paper sticks to the cake, lightly brush the back of the paper with a little warm water, allow to stand for a few moments, then peel the paper from the cake. Each cut into half and set aside. Roll the each bread dough out with a rolling pin to about 15 x 12 cm.
Set the cake atop the dough and roll up from a short side. Place them on the baking pan lined with a baking sheet. Cover with a wet towel and leave to rise for about 1 hour until doubled in bulk. Preheat oven to 175C/350F and bake the bread for 20-25 minutes.