Home Pet & Animal The Greatest Raisin Bread Recipe (Tangzhong Technique)

The Greatest Raisin Bread Recipe (Tangzhong Technique)

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I’ve examined this raisin bread recipe so many occasions, I’m assured that one can find it one of the best raisin bread recipe that’s corresponding to what you should purchase at a Chinese language bakery. The recipe can also be adaptable for a dairy-free possibility and the tangzhong (water roux) technique is ingenious. 

Bounce to Recipe

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Nostalgic for Chinese language Bakery Breads

One in all my favourite Chinese language bakeries in San Francisco closed in 2020. I looked for various bakeries and I notice that I don’t just like the restricted choices. I made a decision it’s time for me discover bread making to make Chinese language bakery type bread recipes in order that we don’t lose these recipes and traditions ceaselessly. In fact I don’t know the bakeries’ precise recipes, however I do suppose this raisin bread recipe is an in depth approximation and hope you’ll get pleasure from it too.

The essential bread dough recipe is vital, it must be comfortable, fluffy, barely candy, with a bit of little bit of chew, and by no means dry (attempting to not say the m-word lol). Chinese language bakeries make so many alternative sorts of buns with totally different toppings or fillings. I made a decision to begin with raisin bread as a result of each time we drive by Cafe Bakery on Noriega St. my mother would lament that they’re closed and their raisin bread is her favourite. 

What’s the Tangzhong Technique?

The tangzhong technique makes use of a water roux which gelatinizes a few of the flour and traps moisture into the dough. The bread will rise extra and have a comfortable and fluffy texture consequently. I whisk collectively a small quantity of flour and water from the recipe to make a clean and runny paste. Then I cook dinner the paste on medium warmth for a couple of minutes till the paste appears like mashed potatoes. Then I’ll add it to the dough after it cools down a bit.

Yvonne Chen, aka 65°C Bread Physician, wrote a Chinese language cookbook about making Chinese language type breads (affiliate hyperlink) with a tangzhong starter. I haven’t really learn the e-book because it’s written in Chinese language and not accessible for buy. Nonetheless, I discovered many on-line recipes check with her cookbook. However the precise recipes range quite a bit, which I discover complicated. This text on learn how to convert recipes by King Arthur Baking is a good information.

Generally the recipes are known as Hokkaido milk bread. However I used to be stunned and amused to be taught that in accordance with YouTuber Kitchen Princess Bamboo, folks in Hokkaido aren’t conversant in the Hokkaido milk bread recipes and may’t perceive why they’re known as Hokkaido bread. Another recipes refer to creating yudane, a Japanese model of starter made by combining scorching water and flour to make a starter.

Studying in regards to the origins of those strategies of pre-hydrating a few of the flour is kind of acquainted. My mother used so as to add scorching water to some flour after which proceed to combine the new dough with a spoon after which her naked fingers! I assumed that was wonderful however puzzled why are the cookbooks I take a look at from the library are totally different. She doesn’t ask why and simply follows recipes handed onto her. However now I perceive that making ready tongzhong is an excellent solution to prehydrate flour to make a young dough.

Raisin Bread Making Ideas

I extremely advocate studying the entire suggestions under and all the recipe earlier than beginning. I made loads of errors and variations alongside the way in which so that you don’t should. Additionally notice that even the primary few makes an attempt and recipe tweaks had been good so I believe this recipe is price attempting no less than as soon as.

It’s essential to knead for the total period of time

I take advantage of my Breville stand mixer to knead the dough utilizing a dough hook which makes kneading bread a lot simpler. In a single recipe check, I made a decision that the dough appeared nice after kneading for 10 minutes and the ensuing bread was comfortable however lacked construction. Even after the dough comes collectively, proceed to knead for all the quarter-hour.

If you happen to shouldn’t have a stand mixer, it’s completely high quality to combine a shaggy dough utilizing a spatula after which kneading by hand. However enable a bit of extra time to knead till the dough may be very pliable and stretchy.

Soak the raisins after which drain and pat them dry

The raisins will style higher within the bread if you happen to soak them in water for five minutes after which drain and pat dry with paper towels. This step is critical in any other case dry raisins will grow to be even drier throughout the baking course of. It’s additionally essential to empty them after which pat dry with paper towels earlier than including to the dough. If the raisins have an excessive amount of moisture clinging to them, then the dough turns into too sticky to deal with and also you’ll want so as to add flour, which can have an effect on the water to flour ratio of the dough.

Little Instruments That Will Make A Distinction

You most likely have a baking sheet and parchment paper makes clean-up simpler. And if you happen to don’t have a mixer, you can too knead by hand. I additionally advocate that you’ve got the next three kitchen instruments on-hand, they’ll assist!

Resist the urge so as to add an excessive amount of flour!

This recipe makes use of a tangzhong starter and our purpose is to make a bread that’s mild, ethereal, and moist. As you knead the dough, it is going to look shaggy at first after which about 50% of the dough can be sticking to the bowl. You would possibly want so as to add one to 2 tablespoons of flour. Then you will notice that the dough types a ball with a skinny layer of dough sticking to the bowl. That’s good, cease the mixer and use a rounded bowl scraper (affiliate hyperlink) or a stiff spatula to scrape the bowl. Then proceed to make use of your stand mixer to knead the dough.

If you find yourself including an excessive amount of flour, the dough won’t stick in any respect to the bowl. The dough will really feel stiff whenever you pinch and pull at it. The bread will nonetheless be wonderful contemporary out of the oven or reheated for 10-15 seconds in a microwave. But it surely gained’t be as comfortable, tender, and fluffy as what I’m aiming for us!

Egg Wash

If you have already got a pastry brush, use what you will have. In any other case, I like to recommend utilizing a silicone pastry brush (affiliate hyperlink) as a result of they’re simple to make use of and maintain clear. There’s a bit of little bit of leftover egg wash which you’ll discard or use ASAP for different functions.

Wash your fingers and nails with a nail cleansing brush

As I’ve beforehand advisable in my Char Siu Bao recipe, a nail brush is crucial. Wash your fingers with cleaning soap and water and with a nail clear brush earlier than and after dealing with the bread dough. It’s crucial to make use of a nail cleansing brush (affiliate hyperlink) to wash our fingers.

Allergy Conscious Raisin Bread

This recipe is freed from peanuts, tree nuts, soy, fish, shellfish, and sesame as written.

Simple to make dairy-free

I changed cow’s milk with soy milk and the bread tasted simply as scrumptious. In case you are allergic to dairy or soy, you should utilize different milk substitutes. I even tried utilizing water as a substitute of milk and whereas I made bread, it’s not as comfortable. The recipe additionally requires butter and there are some actually nice dairy-free butter options.

Egg-free challenges

In one in every of my batches, I unexpectedly put the formed doughs into the oven with out brushing an egg wash on them. I attempted to recuperate by brushing with honey over the past 5 minutes of baking. The honey oozed down and the underside crust grew to become arduous and barely burnt whereas the bread appeared barely golden brown.

I personally would need to discover a higher egg wash various earlier than I modify the dough recipe to be egg-free. The dough makes use of simply 1 egg. It is perhaps simple to make use of an egg substitute however that will contain performing some math (or guesswork) for one more day. If in case you have ideas, please share within the feedback.

3 raisin bread on a plate

The Greatest Raisin Bread Recipe (Tangzhong Technique)

I’ve examined this raisin bread recipe so many occasions, I am assured that one can find it one of the best raisin bread recipe that’s corresponding to what you should purchase at a Chinese language bakery. The recipe can also be adaptable for a dairy-free possibility and the tangzhong (water roux) technique is ingenious.

Prep Time 2 hours 30 minutes
  • 3 3/4
    cup
    all function flour
    divided
  • 1/2
    cup
    and 1 teaspoon water
    divided
  • 3/4
    cup
    milk (non-fat)
    any variety, together with dairy-free equivalents
  • 2
    giant
    eggs
    divided
  • 1/4
    cup
    sugar
  • 1
    teaspoon
    salt
  • 1
    packet yeast
  • 4
    tablespoons
    butter, unsalted
    softened
  • 1
    cup
    raisins
    roughly 4-5 ounces
  • 1
    teaspoon
    impartial tasting oil
    to grease a bowl
  1. In a small sauce pan, whisk collectively 1/4 cup flour and 1/2 cup water till clean. Prepare dinner the paste on medium warmth for 4 minutes, stir occaisionally. As quickly because the paste thickens barely, decrease the warmth and proceed to stir till the combination resembles mashed potatoes. Take away from warmth and permit to chill.

  2. Into the blending bowl of a stand mixer, add 1 egg. Heat the milk within the microwave for 20-30 seconds and add it to the blending bowl. Add 3 1/4 cup of flour, the sugar, salt, and yeast. Knead on low pace till totally included.

  3. Add the tangzhong combination from the first step and butter and knead for quarter-hour, stopping as wanted to scrape down the contents of the bowl and so as to add 1-2 tablespoons of flour as wanted to kind a comfortable dough. Put aside remaining flour for dusting your work floor later.

  4. Brush the oil round a big mixing bowl after which switch the dough to the bowl and canopy with plastic wrap and permit the dough to rise in a heat draft-free location for 45-60 minutes (I normally put it in my oven with the oven mild on).

  5. Whereas the dough rises, cowl the raisins with water and soak for five minutes. Drain and pat dry with paper towels, put aside. Line a big baking sheet with parchment paper, put aside. Beat the remaining egg in a small bowl with 1 teaspoon of water. Put aside the remaining 1/4 cup of flour in a small bowl for shaping the raisin bread later.

  6. After 45-60 minutes of rising, verify on the dough. It must be barely puffier however doesn’t should be doubled in measurement. Switch the dough to a frivolously floured giant reducing board or work floor and pat down gently right into a rectangle. Unfold half of the raisins onto the dough and roll it up alongside the width. Unfold a few of the raisins on high of the log and roll it up alongside the size and it’ll appear to be a rolled up coil.

  7. Pat the dough down right into a rectangle once more. Use a floured knife to chop the dough into 4 items and use floured fingers to form the dough into lengthy lengths. If the dough is simply too tight, let it calm down and work on one other piece. I maintain the ends and swing it round gently like a bounce rope to stretch the dough a bit, fold in half after which twist the 2 ends collectively. Pinch the 2 ends collectively and tuck them beneath and place the formed dough on the parchment lined sheet, cowl with plastic wrap and proceed to form the remaining items

  8. Enable the formed and lined dough to rise for 45 minutes after which preheat the oven to 350°F. Proper earlier than baking, take away the plastic wrap and brush the formed raisin breads with the beatened egg combination and bake for 27-Half-hour, till golden brown.

  9. When prepared, take the baking sheet out of the oven and use tongs to switch the loaves to a cooling rack. The bread is able to eat and serve heat proper out of the oven. Wait till it cools utterly (no less than 1 hour) earlier than storing in a container or plastic bag. To heat and serve later, wrap a bit of bread with a paper towel and microwave for 10-20 seconds.

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