Home-made Techniques to Bake Chinese Cuisine Breads
Why we love Chinese Bread
It would be a lie if one says that he does not like bread. Let’s admit it.
We all love bread. The higher the calorie content in it, the better.
But most bread is completely ruined in their preparation stage as when they come out, they are tougher, soggy and lacks that special taste.
This is why the demand for softer, springier and fluffier Chinese bread has grown steadily in the food community.
The funniest part is that everyone assumes that Asian cooks use some special secret ingredient to make their bread moist.
But, the reality is far from it. Preparing Chinese Cuisine bread is as easy as it could be.
You just need the right ingredients, few appliances, an empty kitchen and you are good to go.
Asian Bread Making Secrets
Asian folks have truly discovered the secret recipe for making a softer and lighter bread.
They use special fermentation techniques which ensures that bread stays fluffy and soft for a number of days.
All one needs to do is put the bread in the microwave for a few seconds and they will get bread as if it is a fresh batch just out of the oven.
The most common and highly efficient Chinese cuisine Bread Making Technique is Water Roux method (Tangzhong Dough).
How to Achieve Tangzhong Dough
Originally initiated by Japanese, Tang Zhong bread making technique was further enhanced in China to create delicious and tender bread.
Given below are the instructions on how to make Tangzhong Dough
Ingredients: The ingredients you require are as follows:-
100 g Bread Flour
500 ml Boiling Water
Instructions: – One can follow the given step-wise procedure to make Tangzhong dough
- Add water in flour and whisk the mixture till it is removed of lumps.
- Put the mixture on medium heat and continue whisking till it thickens up. When you see gluey lines in the mixture, remove it from the heat.
- Keep the mixture in the refrigerator for approx. an hour after which it is good to be used to make yummy bread.
How to convert your original Dough Recipe to Tangzhong method:
The procedure to do the calculation to efficiently apply the Tangzhong method is quite simple.
One can easily use it in their every day bread recipes.
- The amount of Tangzhong flour needs to be 5-7% of the total fought that was used in the original recipe. Hence the new flour becomes 93-95% of the original dough added with 5-7% of the Tangzhong flour.
- The amount of water to be put on Tangzhong dough needs to be Tangzhong flour weight x5. Hence, the water weight of the new recipe is basically calculated to be the water weight of the original recipe subtracted from the water weight of the Tangzhong flour.
- The remnant ingredients including fat, salt, sugar, yeast, etc. do not require any sort of change.
Reason to learn to Cook Chinese Bread from us
Firstly, one really need not search for a reason why.
Learning to bake homemade Chinese bread is a good idea.
Nothing is tastier than this tender and fluffy bread; as simple as that.
We understand the reasons for the reluctance of non-professional cooks to try their hands on Chinese cuisine.
Hence, our classes teach everyone the correct procedure and method at a comfortable pace, with step-wise directions and correct precision.
Check out our Pastry classes today – Asian Pastry Baking Class, Bread Making Class, Boutique Styles Tarts Class.
Our classes instil the confidence one requires to approach Chinese cooking. So hurry!