BRIOCHE TANGZHONG
A real discovery for me 😱😍 that I share with you:
The tangzhong is a Japanese method which gives brioche, bread dough, pizza which gives an absolutely incomparable softness and which allows to prolong its conservation.
This method has been tested and adopted by many bloggers around the world
The fact of bringing the water and the flour to 65 ° allows the development of gluten. I let you test and you will see for yourself 😉✔Ingredients
💥For tangzhong
💥25g of flour
💥100g of water
✔For the dough
💥350g of flour
💥100g of tangzhong
💥70g of sugar
💥7g of salt
💥1 egg
💥110g of lukewarm milk
💥10g whole powdered milk (optional is for better taste)
💥7g dehydrated baker's yeast
💥50g of soft butter✔ Preparation of the tangzhong
♦ ️ Prepare it the day before or at least 6 hours before
so that the gluten develops even more.
♦ ️In a saucepan put the flour + water, stirring constantly over medium heat.
♦ ️The mixture will thicken and become gelatinous, especially do not boil
♦ ️Reserve overnight in a cool place
✔Preparing the dough
♦ ️In the robot bowl add the lukewarm milk + the yeast
♦ ️ Pour in the flour then the salt, sugar, powdered milk, egg
♦ ️Mix 10min
♦ ️ add the butter as you go
♦ Knead until the dough comes off the base
♦ ️Let your dough double in volume,
the time to rise will all depend on the quality of your yeast and the temperature of your room (do not panic if you see that your dough has not moved after 1 hour c is common for this kind of rather heavy dough.
♦ ️Once the dough has risen degas
♦ ️form 3 ball
♦ flour the work surface
♦ ️Spread the dough lengthwise and roll up on itself
♦ ️To have a more stringy crumb (as for a puff pastry)
♦ Roll out the dough into a rectangle, fold down the bottom then the top, turn a quarter of a turn
♦ ️ Spread out again and roll
♦ ️ deposit this first in the mold
♦ ️Repeat the operation until all your dough is used up
♦ ️Let the dough rise until it reaches the height of the mold.
♦ Brush with an egg yolk + milk
♦ ️Bake at 150 ° for 50min
🔷️ TIP: The tangzhong you can use in all your rising pasta,
(bread, pizza).
