I have used many tang zhong bread recipes for oven-baked bread and they never failed me once, so I thought I should try it in my breadmaker. Unfortunately, the result was well under my expectations. It was nothing like my oven-baked light and fluffy tang zhong bread!! 😡
This is the tang zhong bread baked using the Panasonic SD-P104 breadmaker programme no.8 – Stuffed Bread. I chose this option as it allows me a chance to take out the dough to reshape it for second proofing.
Previously, the tang zhong bread dough kneaded by hand rose extremely well, but the dough kneaded by this breadmaker did not rise as much, and in fact, it was a little too moist, heavy and did not quite hold its shape. It was impossible to shape it into a nice round ball. Should have used cold ingredients maybe? Hmm… 😕
The texture was dense, especially at the bottom. The bread was dry on the second day. The crust, again, was very thick and tough, it’s almost like a shell! Very disappointing all in all! 😦
Look at that crust! Thick, hard and tough. 😥
I also took out the blade during reshaping, so the hole was smaller.
But the spike is not non-stick so… Looks quite cute isn’t? 😀
This is the recipe used for the bread. I used it many times for oven-baked bread and it’s just fantastic. This time I added some coffee flavour, walnuts and raisins.
Tang Zhong Coffee Walnut bread
210g bread flour
56 cake/all purpose flour
30g caster sugar
pinch of salt
4g instant yeast
40g whisked egg
84g tang zhong
75g liquid (coffee emulsion + fresh milk + water)
some plumped raisins and walnut pieces
1. Put everything in the pan and start the machine.
2. In the ‘Stuffed Bread’ programme, after kneading and a short (~25mins) first proofing, i.e. altogether about 55 minutes from the start, it will beep and pause for 15 minutes to allow modifications to the dough. So, when it beeps, take out the dough and reshape it into a smooth ball.
3. Push the ‘Start’ button to continue the cycle when you are done reshaping. (Though this is optional as the machine will resume its operations automatically after 15 minutes).
4. The dough will proof for another about 40 minutes and then bake for 40 minutes.
5. Remove the bread pan from the machine and let it cool for a minute, then drop the bread loaf onto a rack to cool further.
Note the uneven shine on the crust of the loaf. I actually applied egg wash on the crust 1 minute prior to the baking stage. This is so different from oven-baked bread that has a even and nice shine! Says a lot about the baking abilities of breadmakers… 😕
Anyway, the quest for a light and fluffy Panasonic SD-P104 Breadmaker bread continues… ➡ ➡ ➡ 😎
**update: This bread was baked in a hot kitchen (probably around 30ºC), which affected the quality of the bread. More recent bakes were done in a cooler environment, and the results were great.