Toast Bread with Tangzhong Method |ขนมปังโทสต์ |แป้งโฮลวีท |ขนมปังปอนด์ |แซนวิท| Thevintagekitchen

Описание: ‪@Ployfarida‬
Recipe
Whole wheat Tangzhong
Whole wheat 35 g
Water 140 g

Whisk flour and water together in a small saucepan, cook over medium-low heat on the stove.
whisking constantly, until the mixture thickens into a pudding-like consistency about 5 minutes.
Store in the refrigerator overnight before use. And bring to room temperature before using.

Main dough
Milk 200 g
Water 40 g ( warm 28 C)
Dry Yeast 7 g ( Fresh yeast 20 g)
Honey1 tsp
Sugar 20 g
Bread flour 300
Cake flour 100
Sweet condensed milk 1 tbsp
Salt 10 g
Butter/Butter schmalz 40 g
Lemon zest 1 tbsp

1. Combine water ( luckwarm 28C ) and 1 tsp of the honey in a small bowl and adding yeast mix well. let stand for about 5-10 minutes until yeast is bubbly.
2. Combine the flour (Bread and Cake flour) and sugar
3. Adding milk in the bowl of a stand mixer, then lemon zest, sweet condensed milk , Flour and yeast. except! Salt and Butter
4. Mix the dough for 3 minutes then add the tangzhong and Continue mixing until it comes together into a soft, sticky dough, about 5 minutes.
5.Rest the dough at room temperture for 5-10 minutes.
6. Beating again and this time add in salt and continue beating the dough for about 5 minutes, adding the butter/Ghee and mix to incorporate about 5 minutes ,until the dough is smooth and elastic. (The windowpane test)
7.Turn out the dough and form to a ball, put into an oiled bowl and cover. Let proof for about 45-60 minutes.
8. Take the dough and split into 3-4 equal pieces. Roll each piece into a ball. Cover and let rest for 20-30 minutes.
9.Roll the dough out to rectangle form and roll it up and put it into the baking pan.
10. Proof for 45-60 minutes.
11.Preheat the oven to 190-200 C
12. Baking time : 30-35 minutes or until done