Author Topic: Tang Zhong Starter  (Read 36412 times)

Offline meganjane

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Re: Tang Zhong Starter
« Reply #75 on: July 11, 2011, 06:35:44 am »
I don't bother checking for 'membrane' stage and have had success every time I make it.
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline cookie1

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Re: Tang Zhong Starter
« Reply #76 on: July 11, 2011, 07:20:05 am »
Me too. I just throw it in and it seems to work.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline Brooke-MyLittleThermomix

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Re: Tang Zhong Starter
« Reply #77 on: July 11, 2011, 11:32:51 am »
We tried this one today for the first time.  It was fabulous - I loved the sweetness and the texture, it is very soft and cottony.  Will definitely be repeating this recipe - thanks for sharing it with us.

Offline San

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Re: Tang Zhong Starter
« Reply #78 on: July 14, 2011, 05:21:55 am »
 :) Yes!  I finally managed to have a soft and cottony bread using Tang Zhong method.
I changed my flour to higher end "imported" bread flour this time and I just love this bread...

Instead of 500gram flour, I tried 350gram flour from the following recipe and will definitely add in bacan and cheese in my next trial
http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html


Offline cookie1

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Re: Tang Zhong Starter
« Reply #79 on: July 14, 2011, 06:34:52 am »
I love this site. All those lovely breads to make. Thanks.
May all dairy items in your fridge be of questionable vintage.

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Offline meganjane

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Re: Tang Zhong Starter
« Reply #80 on: July 17, 2011, 04:07:46 am »
There are some great recipes there, for sure! I've copied the Egg Tarts, the Hokkaido Milk Toast and the Japanese Style Bacon & Cheese Loaf. The Steamed Chicken & Rice looks great too.
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline achookwoman

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Re: Tang Zhong Starter
« Reply #81 on: July 23, 2011, 10:37:33 am »
One of Melbourne's top Chefs is serving an Asian type bread roll with a pork filling.  As we were having roast pork for dinner, so  I decided to make some "Asian" rolls using the Tang Zhong recipe.  Thanks MJ ;D ;D ;D  I made 12 rolls and cooked them in the Muffin Top pan.  I thought that they would spread more but in true Tang Zhong character they popped up.  Next time I am going to sit a tray on top to get a flatter roll.  Also I will brush with egg wash.
« Last Edit: July 23, 2011, 10:40:46 am by achookwoman »

Offline cookie1

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Re: Tang Zhong Starter
« Reply #82 on: July 23, 2011, 12:17:34 pm »
You're a very lateral thinker Chookie.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline achookwoman

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Re: Tang Zhong Starter
« Reply #83 on: July 23, 2011, 12:47:19 pm »
Thanks Cookie,  just having a good fun time. :-)) :-))

Offline Chelsea (Thermie Groupie)

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Re: Tang Zhong Starter
« Reply #84 on: August 13, 2011, 06:38:38 am »
I am loving this bread.  It rises so beautifully and tastes lovely. It is now our big favourite. I have reduced the olive oil to 45g (replacing the butter) and haven't noticed any change in the bread.  :)

Offline thermomama

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Re: Tang Zhong Starter
« Reply #85 on: October 08, 2012, 09:47:52 am »
I have had great success with this tangzhong starter, breads really turn out soft and fluffy. The results are so good the bread never lasts more than 2 days.

The first time I did this I used the Thermomix to make the starter at 70 degrees, however, it took way too long and I found it difficult to guage when it was ready. Now I make it on the stove, and it takes just 2-3 minutes.

For the dough, I kneaded for 15 miutes on the thermomix the first time, but subsequently I found that I could get just as good results with 10 minutes of kneading. I find that the longer the kneading in the Thermomix, the warmer and stickier the dough. Now, I knead all ingredients except the butter for 8 minutes, then add in the butter and knead another 2 minutes. I add the butter cold from the fridge as that helps cool the dough slightly and seems to give me a less sticky dough. Leaving the butter out in the initial kneading allows the gluten to develop better as fat interferes with gluten developent.


Offline fundj&e

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Re: Tang Zhong Starter
« Reply #86 on: October 08, 2012, 07:47:37 pm »
Welcome to the forum thermomama
i don't need a recipe i'm italian

Offline droverjess

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Re: Tang Zhong Starter
« Reply #87 on: October 13, 2012, 09:23:17 pm »
Just seen this thread and will be on it when more unpacked.....
Hopefully next week.
Don't know how I missed this thread before?
X

Offline cookie1

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Re: Tang Zhong Starter
« Reply #88 on: October 15, 2012, 07:34:52 am »
It makes a lovely bread.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline sue_h

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Re: Tang Zhong Starter
« Reply #89 on: April 28, 2013, 08:04:03 am »
Thanks again for posting this. I keep getting asked about a soft white bread in the Thermomix and always refer friends to this post. It works every time. I now just need to be prepared and mix a 1/2 quantity of starter and once it's cooled in the bowl follow the rest of the recipe. Easy as...
Sue from North Queensland