"Tang Zhong" means hot or thin noodle soup in Japanese, which means boiling water, hot water and soaking in hot springs. "Seeds" refers to seeds, varieties, materials and flour fertilizers. The terminology used in baking powder is to add water to flour and heat it on a gas stove to gelatinize the starch. Or add hot water at different temperatures to the flour to gelatinize it. This gelatinized batter is called Tang Zhong. Tang Zhong's bread is made by mixing, fermenting, molding and baking other bread materials, which is called Tang Zhong bread. The biggest difference between Tang Zhong bread and other breads is that starch gelatinization increases the water absorption, so the texture of bread is soft and elastic, which can delay aging.
Made in Tang Zhong:
Add100g of high-gluten flour to 500g of water. First, mix water and high-gluten flour evenly, and heat them on an induction cooker or gas stove. Keep stirring to prevent the bottom of the pot from burning. When heated to 65℃, it will be out of fire. There will be lines when mixing the batter. Stick a layer of fresh-keeping film on the surface of the batter and use it after cooling to room temperature (to prevent water loss and surface crusting)
This weight is relatively large, so families don't need that much. I cook Tang Zhong in the microwave oven:
Stir 20g of flour+100g of water evenly, put it in a microwave oven and heat it for10s, then take it out and stir it for 20min, and then heat it for about 30s (depending on the microwave power) for 50-60s, so that the batter will appear lines when stirring. Cover with plastic wrap, cool and put in the refrigerator (it is best to use it after 24 hours, and it can be stored for 1-2 days. If Tang Zhong batter turns gray, it can't be used any more.
What is Tang Zhong bread?
Tang Zhong bread is a bread making method, similar to the intermediate seed method.
"Tang Zhong" means hot or thin noodles in Japanese. Tang Zhong is actually a batter lake.
Tang Zhong bread is made by adding a certain proportion of Tang Zhong dough to some bread recipes, which makes the bread softer and more elastic, and can delay the aging of the dough. The taste is definitely better than that of bread without Tang Zhong.
What do Chinese, Tang Zhong and Hot Seeds mean?
Direct method: only one stirring and one fermentation, the fermentation time is short, the production process is simple, and the bread flavor is directly expressed; The disadvantage is that the dough has low water content, fast aging and poor operability. Middle seed method: also known as secondary fermentation method, the dough is fermented in two parts, the dough stirred at the front is "middle seed dough" and the dough stirred at the back is "main dough". The advantages are high water absorption of dough, good operability, soft bread, slow aging and good overall flavor; Disadvantages are long fermentation time and complicated process. I have seen many bakers knead medium-sized dough out of the film in a medium-sized way. In fact, there is no need to work so hard. Just knead the medium-sized dough into a ball. At this time, the dough looks rough. When adding the main dough, knead it to the required stage. If it is a medium seed for cold storage fermentation, it can be directly mixed with the main raw materials of dough without heating. Tang Zhong: First, "Baidu" is a well-known "Tang Zhong"-"Tang Zhong" means warm or thin noodles in Japanese. "Soup" means boiling water, hot water and soaking in hot springs. "Seeds" refers to seeds, varieties, materials and flour fertilizers. The terminology used in baking powder is to add water to flour and heat it on a gas stove to gelatinize the starch. Or add hot water at different temperatures to the flour to gelatinize it. This gelatinized batter is called Tang Zhong. Tang Zhong's bread is made by mixing, fermenting, molding and baking other bread materials, which is called Tang Zhong bread. The biggest difference between Tang Zhong bread and other bread bag breads is that starch gelatinization increases water absorption, so the bread is soft and elastic, which can delay aging. People often say "Tang Zhong law". Combining the definitions of direct method and intermediate seed method, it can be concluded that Tang Zhong bread is also fermented by stirring once, so "Tang Zhong method" should not be regarded as a method, and Tang Zhong bread is still a direct method. ) Seed scalding: The only "seed scalding" I have ever seen is made by KO. Butter and sugar are added to the instant noodle dough to increase the water absorption of the dough and delay the aging. It is not fundamentally different from Tang Zhong, and I think it is also a kind of Tang Zhong. Scalding bread naturally belongs to the "direct method"
When making bread, when to use the direct method, when to use the medium method and when to use the Tang Zhong method.
The direct method is a bread making method with one stirring, one proofing, forming and baking.
Advantages: fast and simple.
Disadvantages: bread is slow in fermentation, small in size, not soft enough in taste, short in shelf life and weak in wheat flavor.
Intermediate seed method is a bread making method with twice stirring and twice fermentation. The first stirring is called "seed dough" and the second stirring is called "main dough". The only types of dough are flour, yeast and water. Generally, that kind of dough only needs to be stirred evenly, and the strong gluten does not need to be stirred. Usually, the seed dough needs to be fermented to 2 to 3 times its original volume. Stir the fermented seed dough with the main dough (including the main ingredients) until the surface is smooth and elastic, and then shape and bake.
Disadvantages: difficult operation, time-consuming and cumbersome.
Advantages: The bread has the advantages of fast fermentation speed, large volume, soft taste, long shelf life and rich wheat flavor.
Hot seed method: hot seed method is to add cooked batter to dough, which can improve the water retention capacity of bread and refine the bubbles of bread; Bread is twice as soft and the moisturizing time is greatly prolonged. When the bread is torn, it will have the effect of flaky feathers or wiredrawing. The 65-degree Tang Zhong method is an improved seed scalding method, that is, flour is heated to 65 degrees after adding water to gelatinize starch, and the gelatinized batter is called Tang Zhong. Because the water absorption of starch is increased after gelatinization, and generally Tang Zhong bread is baked at high temperature and quickly, the baked bread is particularly soft and elastic.
What is the method of making bread in Tang Zhong?
Tang Zhong method recommended by Guangzhou Fufang Cooking Campus;
Tang Zhong high gluten flour: water = 1: 5: 32%
Production: stir with low fire to paste, cool, cover with plastic wrap and refrigerate 12 to 24 hours.
Gluten flour 100%, milk powder 5.2%, fine sugar 18%, salt 1.5%, yeast 1.5%, egg 10.5%, water 28%,
Butter 10%
Stir the materials except butter into balls, add butter and knead until smooth and thin, and ferment at 28℃ to double the size. Exhaust, rounding, relax 10 to 15 minutes, shaping, fermenting at 38 degrees for 45 minutes, and baking.
The process of kneading handmade dough. If the dough is still sticky after kneading for 55 to 60 minutes, it can be fermented in a warm place to double its size. Take it out. If the dough is sticky, you can add a little dry flour as hand powder, or pat it flat and put it in the freezer for 20 minutes to freeze it slightly. I'm going to take it out, divide it and shape it.
Medium seed method: medium seed dough: 1) 70% high-gluten flour. Yeast 1%, sugar 2%, water 42%
Stir into dough, ferment at 26℃ for 3 to 4 hours, or refrigerate 17 hours.
Main dough: 1) 30% gluten, 18% sugar, 1% salt, 4% milk powder, 8% eggs, 1% yeast. Water 8%,
Butter 8%
Tear the materials except butter into pieces, add the dough ingredients and knead into dough. Add butter and knead until smooth and swollen. Ferment for 30 minutes, round, relax 15 minutes, set, ferment at 38 degrees for 45 minutes, and bake in the oven.
What are the direct method, intermediate seed method, Tang Zhong method and hot seed method of bread?
Direct teaching method
This is the most basic method of making bread. It means mixing all the dough materials, stirring them and then fermenting them.
If you go to Baidu, the most common explanation is that "there is only one kind of stirring and one kind of fermentation." At this time, most people will begin to doubt. It is easy to understand once stirred, and it will be questioned once fermented.
Taking the direct method as an example, the whole bread making process is divided into eleven steps in detail: kneading dough, basic fermentation, dough venting, rounding, standing and relaxing, setting plate, final fermentation, putting in the oven, baking, discharging, cooling and preserving. In our usual operation, it is also obvious that even the direct method has to go through two fermentation processes: basic fermentation and final fermentation. Of course, this refers to domestic production. If we say factory production or baking production, as far as I know, many of their direct methods really only need one stirring and one fermentation.
In view of the possibility of this doubt, we can understand direct bread as mixing dough ingredients, stirring them only once, and then making baked bread. That is to say, the raw materials that have not been mixed, stirred or fermented in advance are added to the dough by a direct method, and the taste of the finished bread mostly comes from the raw materials themselves rather than the grain flavor produced in the fermentation process.
The advantages and disadvantages of direct operation are very obvious. Its advantages are short fermentation time, simple production process and direct expression of bread flavor. The disadvantage is that the dough has low water content, the bread aging speed is faster, and the dough operability is relatively poor. It is more suitable for making small meal packages and preparing bread.
Clock method
Compared with direct dough, intermediate seed method is a kind of indirect dough.
The so-called intermediate seed method is to use pre-fermented dough. That is, the raw material of bread is divided into two parts, one is medium-sized dough, and the other is main dough. First, the medium-sized dough materials are mixed and kneaded into dough (PS: dough is enough, regardless of the kneading stage, because the kneading time is relatively short, and the general feeding order is liquid, then the yeast is slightly stirred, and then the flour is added) for pre-fermentation at room temperature, then mixed with the dough main materials after fermentation, stirred, shaped, and finally fermented and baked. Bread made in this way is called China bread.
70% intermediate seed method and 100% intermediate seed method are the most common contact methods.
This percentage refers to the proportion of flour in the pre-fermented seed dough to the total flour in the whole formula.
70% flour, 60% water in flour and all yeast in the formula are mixed together, kneaded into dough, fully fermented, then the remaining materials are added, stirred to the required degree, relaxed for a certain time, then cut into pieces, shaped and finally fermented. This is the 70% medium seed dough operation that we often do. Mastering this ratio, we can convert any favorite direct method formula into media method to operate.
And 100% medium seeds, that is, all flour is made into medium seeds, and flour is not added to the main dough. This kind of bread dough has the highest water content, and the dough is usually very wet and soft, but the finished product will be extremely soft, so it will have many different experiences to try high-moisture dough within the operating range. The most classic we often come into contact with is 100% medium-planted Hokkaido toast made by Taiwan Province master Juan Fei, so I won't go into details here.
Simply put, the intermediate seed method will have a strong enough influence on the texture and taste of some bread products by prolonging the fermentation process, thus greatly improving the flavor of bread.
When it comes to prolonging the fermentation process, we often see words such as "frozen seeds" and "ice seeds". This practice is not divorced from the category of percentage planting, but the predecessors have improved the intermediate planting method. They put the middle planting dough in the refrigerator and ferment it at about 2-5 degrees 16- 17 hours. In order to prolong the fermentation time, one is to increase the flavor and improve the structure of the finished product. Second, it is more convenient for office workers among baking enthusiasts, and they can master the time more flexibly to make their favorite bread.
The advantages and disadvantages of intermediate seed method are also obvious. Personally, the only disadvantage is that it takes a long time, but the advantage of flexible fermentation time can make up for this defect instantly. In addition, the finished bread made by China seed method is delicate and soft, aging is relatively slow, and long-term fermentation also brings a unique taste to the bread.
Tang Zhong method and seed blanching method.
Baidu Encyclopedia, which was quoted when writing Tang Zhong Bread before, moved here again.
"Tang Zhong" means hot or thin noodles in Japanese.
The food processing term "soup" derived from "soup" and "seed" means boiling water, hot water and soaking in hot springs. "species" is species ... >>
What kind of flour does Tang Zhong use to make bread, high gluten or low gluten?
The whole bread is made of high-gluten flour, and Tang Zhong is an indispensable part of bread. It is made of high-gluten flour to make bread softer ~ ~
What is Tang Zhong toast?
"Tang Zhong" means hot or thin noodles in Japanese.
"Soup" means boiling water, hot water and soaking in hot springs. "Seeds" refers to seeds, varieties, materials and flour fertilizers.
The terminology used in baking powder is to add water to flour and heat it on a gas stove to gelatinize the starch. Or add hot water at different temperatures to the flour to gelatinize it. This gelatinized batter is called Tang Zhong. Tang Zhong's bread is made by mixing, fermenting, molding and baking other bread materials, which is called Tang Zhong bread. The biggest difference between Tang Zhong bread and other breads is that starch gelatinization increases the water absorption, so the texture of bread is soft and elastic, which can delay aging.
Tang Zhong added other materials to bread, and the bread made by stirring, fermenting, molding and baking is called Tang Zhong bread. The biggest difference between Tang Zhong bread and other breads is that starch gelatinization increases water absorption, so the bread is soft and elastic, which can delay aging and cater to the tastes of modern people. The appearance of bread in Tang Zhong shows that no matter how traditional the formula or product is, there is room and possibility for innovation and change.
What is Tang Zhong bread?
"Tang Zhong" means hot or thin noodle soup in Japanese, which means boiling water, hot water and soaking in hot springs. "Seeds" refers to seeds, varieties, materials and flour fertilizers. The terminology used in baking powder is to add water to flour and heat it on a gas stove to gelatinize the starch. Or add hot water at different temperatures to the flour to gelatinize it. This gelatinized batter is called Tang Zhong. Tang Zhong's bread is made by mixing, fermenting, molding and baking other bread materials, which is called Tang Zhong bread. The biggest difference between Tang Zhong bread and other breads is that starch gelatinization increases the water absorption, so the texture of bread is soft and elastic, which can delay aging.