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

The Greatest Raisin Bread Recipe (Tangzhong Technique)


I’ve examined this raisin bread recipe so many instances, 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) methodology is ingenious.

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Nostalgic for Chinese language Bakery Breads

One in every of my favourite Chinese language bakeries in San Francisco closed in 2020. I looked for various bakeries and I understand 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 perpetually. After all 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 tender, fluffy, barely candy, with a bit little bit of chew, and by no means dry (making an attempt 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 start out 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 methodology makes use of a water roux which gelatinizes a number of the flour and traps moisture into the dough. The bread will rise extra and have a tender 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 prepare dinner the paste on medium warmth for a couple of minutes till the paste seems 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 guide because it’s written in Chinese language and now not out there for buy. Nevertheless, I discovered many on-line recipes seek advice from her cookbook. However the precise recipes range lots, which I discover complicated. This text on the way to convert recipes by King Arthur Baking is a good information.

Typically the recipes are referred to as Hokkaido milk bread. However I used to be shocked and amused to be taught that in keeping with YouTuber Kitchen Princess Bamboo, folks in Hokkaido aren’t acquainted with the Hokkaido milk bread recipes and may’t perceive why they’re referred to 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 concerning the origins of those strategies of pre-hydrating a number 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 recent dough with a spoon after which her naked arms! I believed that was superb however puzzled why are the cookbooks I try 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 a superb method to prehydrate flour to make a young dough.

Raisin Bread Making Suggestions

I extremely advocate studying all the ideas under and the whole recipe earlier than beginning. I made loads of errors and variations alongside the best way so that you don’t need to. Additionally observe that even the primary few makes an attempt and recipe tweaks have been good so I believe this recipe is price making an attempt no less than as soon as.

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

I exploit 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 regarded nice after kneading for 10 minutes and the ensuing bread was tender however lacked construction. Even after the dough comes collectively, proceed to knead for the whole quarter-hour.

When you wouldn’t have a stand mixer, it’s completely tremendous to combine a shaggy dough utilizing a spatula after which kneading by hand. However permit a bit 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 for those who soak them in water for five minutes after which drain and pat dry with paper towels. This step is important in any other case dry raisins will grow to be even drier in the course of the baking course of. It’s additionally needed 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 is able to 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 for those who don’t have a mixer, it’s also possible to knead by hand. I additionally advocate that you’ve the next three kitchen instruments on-hand, they may 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 gentle, ethereal, and moist. As you knead the dough, it should look shaggy at first after which about 50% of the dough shall be sticking to the bowl. You may want so as to add one to 2 tablespoons of flour. Then you will note that the dough varieties a ball with a skinny layer of dough sticking to the bowl. That’s excellent, 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 is not going to 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 superb contemporary out of the oven or reheated for 10-15 seconds in a microwave. But it surely gained’t be as tender, tender, and fluffy as what I’m aiming for us!

Egg Wash

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

Wash your arms and nails with a nail cleansing brush

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

Allergy Conscious Raisin Bread

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

Straightforward 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 need to use different milk substitutes. I even tried utilizing water as an alternative of milk and whereas I made bread, it’s not as tender. The recipe additionally requires butter and there are some actually nice dairy-free butter options.

Egg-free challenges

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

I personally would wish 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 straightforward to make use of an egg substitute however that might contain performing some math (or guesswork) for an additional day. You probably have recommendations, 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 instances, 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) methodology 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 type, 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. Cook 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 velocity till absolutely included.

  3. Add the tangzhong combination from the 1st 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 tender 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 gentle 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, examine on the dough. It needs to be barely puffier however doesn’t must be doubled in dimension. Switch the dough to a calmly floured giant chopping 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 number of the raisins on high of the log and roll it up alongside the size and it’ll seem like 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 arms to form the dough into lengthy lengths. If the dough is just too tight, let it calm down and work on one other piece. I maintain the ends and swing it round gently like a soar 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 below and place the formed dough on the parchment lined sheet, cowl with plastic wrap and proceed to form the remaining items

  8. Permit 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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