Chocolate/Raisin Bread (Tangzhong method) скачать в хорошем качестве

Chocolate/Raisin Bread (Tangzhong method)

Tangzhong method is a combination of bread flour and water forming a paste. (called water Roux) This method makes the bread soft and light. To make this tangzhong paste, it takes only maybe 5 minutes) Visit my Youtube channel:    / @angelkitchen77   Tangzhong Chocolate/Raisin Bread 320g bread flour 2 teaspooon instant yeast (7g) 60g fine sugar ½ teaspoon salt 1 egg 80ml milk 30g unsalted butter 15g cocoa powder 100g raisin Preparation of Tangzhong : 20g bread flour 5 tablespoon water Baking Tray: 14 inch by 10 inch Baking Temperature: 175°C Baking Time: 30 minutes Proofing depends on the humidity of your kitchen. If your kitchen is warm enough living in a warm country, your dough proofing can be half an hour or 1 hour. But if your kitchen is cold (like winter weather), it can takes up to 2 to 3 hours or more. What you can do is to pop it in a TURN-OFF oven, with a glass proof hot water next to the dough. The steam and heat from the hot water will help the dough to have a good rise. It may takes a little time.Once the water gets cold, replace with hot water again a few times. Tips: To prevent the bread from getting too brown on the top, you can place an aluminium foil on top of the bread just 10 minutes before the bread is done. You may want to visit my other bread recipes: No Butter/Oil Homemade Supersoft Milk Bun/dinner roll/milk bread    • No Butter/Oil Homemade Supersoft Milk bun/...   Soft & Fluffy Chinese Bread with Tangzhong method (handknead)    • Soft & Fluffy Chinese Bread with Tangzhong...   Soft Pumpkin Shaped Bread    • Soft Pumpkin Shaped Bread   Amazing Japanese Fruit Sandwich    • Amazing Japanese Fruit Sandwich