First of all, I believe most people know the word Tang Zhong, but how much do you know about Tang Zhong? If you read this introduction about Tang Zhong, at least you will know how to make Tang Zhong and what kind of bread is suitable for Tang Zhong. In fact, Tang Zhong is best for making toast, because some toast needs to be cut, and the tissue inside should have a brushed texture. So adding Tang Zhong can enhance the texture of drawing toast. Toast is the best choice for beginners who have just entered baking. It is convenient, simple and easy to operate.

The role of Tang Zhong

Tang Zhong actually belongs to the direct method, just to make softer bread, so there is the production of Tang Zhong.

First of all, we should understand that the softness of bread is related to the water absorption of flour. The more water is added, the softer the bread is. The biggest difference in Tang Zhong lies in the gelatinization of starch. The gelatinization of flour will increase the viscosity of dough, thus increasing the water absorption of dough, making the internal structure of bread more delicate, soft and elastic, increasing the wiredrawing texture of bread tissue and premature loss of water.

Tang Zhong: 250 grams of water and 50 grams of high-gluten flour.

manufacturing process

First, add water to the high-gluten flour and stir it evenly, then put it on an induction cooker and heat it with 1 10℃. Keep stirring when heating to prevent the bottom from pasting. When the temperature of the batter reaches 65℃, it will leave the fire, and the fingers feel a little soup. When you stir the batter, you can also see obvious wavy lines.

Tang Zhong toast formula:

High gluten flour 200g low gluten flour 50g sugar 50g salt 3g yeast 3g eggs 30g Tang Zhong 60g milk110g butter 30g.

manufacturing process

1. First, pour all the raw materials (except butter) into the mixing tank, stir evenly at a slow speed to form dough, and then press the quick key to stir until the dough is smooth and elastic.

2. Slowly add butter and stir well, then press the quick key to stir until the dough is completely expanded, and gently pull out a piece with your fingers.

3. Take out the dough, knead it into a circle, cover the surface with plastic wrap, and carry out basic fermentation (room temperature 22℃) for 25 minutes.

4. After basic fermentation, divide into 150g, knead into three pieces, cover with plastic wrap, and relax 15min.

5. After relaxation, shape the dough, roll out the excess air in the dough with a rolling pin and drain it. Roll your fingers up and down, roll them into a straight tube, and put them into a 450g toast mold.

6. Put it in a proofing box, and ferment at 28℃ and 75℃ until the toast mold is 8 minutes full, that is, divide the height of the toast mold into ten equal parts, and then ferment to eight equal parts.

7. Cover the toast and bake at 200℃ 190℃ for about 30 minutes.

8. Take it out of the oven and pour it on the shelf to cool.

Key points of production

1. When making Tang Zhong, the temperature should not be too high or too low. If the batter temperature is too high, the internal tissue color of bread is too dark, and the batter temperature is too low, it will easily lead to insufficient gelatinization of flour and reduced water absorption.

2. The basic fermentation time of toast dough should not be too long, which will easily lead to the internal tissue of the dough being not soft enough.

3. When setting, it should not be rolled too tightly, which is easy to burst, and the dough air should be drained clean, otherwise the skin is not smooth and affects the appearance.

4. After the toast is baked and colored, don't open the oven to prevent the toast from shrinking.

5. When leaving the oven, you need to shake the oven to quickly discharge the hot air inside the toast to prevent steam from forming inside.