Tang Zhong Garlic Bread: Super soft! 汤种香蒜面包


If you are a garlic bread lover like me, you are gonna love this!

Most garlic bread out there are the hard and crispy type, but they give me sore gums, so I attempted to make my own – the soft, fluffy type.

Got the recipe from, again, the old faithful <<65摄氏度汤种面包>>, and boy, they were so good!

Didn’t make my own garlic butter (too lazy), I just used a stick (100g) of Kerrygold garlic butter, both in the dough and on the dough, haha. 😀

The buns were incredibly soft and fluffy! Typical tang zhong bread! 😀


Beautiful texture~


The Kerrygold garlic butter hasn’t got a strong garlicky taste like garlic spreads, so the garlic flavour in the buns were rather mild. No need to brush your teeth after taking these! 😀

If you like a stronger garlic flavour, you can use garlic spread or make your own garlic butter!


Tang Zhong Garlic Bread 汤种香蒜面包 
-Adapted from  <<65摄氏度汤种面包>> by 陈郁芬

238g           bread flour
25g             caster sugar
3g               salt
4g               instant yeast (original recipe calls for 5g, but I feel that’s in excess)
10g             milk powder
50g             water
64g             tang zhong (13g flour to 65g water should give you more than enough)
40g             egg , save some for eggwash
40g             garlic butter

Put everything into breadmaker. The dough should be soft & springy and not sticky at all. Let it rise. (The dough took me about an hour to become double in size.)

For shaping:

  1. Divide dough into 8 portions, about 60g each.
  2. Flatten into a long oval shape. Spread some garlic butter and roll into oblong shape.
  3. Cut a slit on top and add a chunk of garlic butter. Let them prove till ~1.5x in size)
  4. Brush top with eggwash.
  5. Bake at middle rack in preheated oven at 180ºC for 15 minutes.

Have fun and enjoy! 😛


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