Thermomix White Sandwich Bread - tangzhong water roux method

Water Roux Tangzhong bread, soft and fluffy.
(recipe adapted from journalofafrenchfoodie.com)

Ingredients

Tangzhong:
15g bread flour
45g water
40g milk

Dough:
Ingredients A:
**tangzhong (let it cool down to 37'C)
40g sugar
1 egg (~50g)
110g fresh milk
1tsp dried instant yeast

Ingredients B:
350g high protein flour (bread flour)
1.5 tsp salt

Ingredients C:
30g butter


Thermomix method:
1. Prepare Tangzhong. Place water, milk and flour into TM bowl and cook 3 minutes / 70°C / Speed 3. Once done, spin 10 seconds /Speed 6. Open lid, remove from Thermomix housing and let cool for about 10 minutes. (I expedite by wiping side of bowl with tap water...)

2. Add ingredients A and mix 1 minute 30 seconds / 37°C / Speed 3.

3. Add in ingredients B and knead 6 minutes at Dough mode (Knead/ Dough / Wheat button)
*TM5 - press bottom 3rd button which shows a small box, choose dough, turn dial knob to start.
*TM31 - turn dial to lid locked position and press 'Wheat button on second right)

3. Add in ingredients C and continue to knead another 3 minutes.

Remove dough with the spatula and cover with ThermoMat or any baking mat. Or in any oiled bowl cover with tea cloth or cling wrap/ cling film until doubled in size, sometimes even in enclosed plastic container or in bread loaf tin ;) (about 30 minutes to 1 hour)

4. Punch down and shape to your preferred loaf or rolls.

5. Leave to rest for another 20-30 minutes.

6. Preheat oven at 150°C for 10 minutes. Bake bread for 50 minutes or till baked (each oven's temperature differs). My small rolls were baked at 40 minutes, bread loaf was 55 minutes.

See quick video:

https://youtu.be/sj4qbR9luRc

For a view of how Thermomix can cook this easily, feel free to prepare the ingredients, gather a few friends, and we can play cooking together :) Call 0147327127 to catch up :)

Or check Thermomix page for more, do click on the photo albums. Or drop me an email at klprivatechef@gmail.com if you have any queries.