Recipe: Shokupan, Soft and Fluffy Tangzhong Milk Bread 湯種牛奶麵包

Updated: 24 Apr 21

Flavoured Shokupan. Nice to see, nice to eat : )

After Step 4, used 140g dough for pandan (1/2 tsp pandan paste + 1tsp sugar) and 140g dough for chocolate (mixture of: 1 tsp cocoa powder + 1 tsp water + 1/4 tsp vanilla extract + 1 tsp sugar). Knead till well combined. At Step 7, shape 140g plain dough to dough ball, flatten it. Place pandan dough ball in the middle, gather the sides and wrap it. Repeat for chocolate flavour.

12 July 20

Made the Shokupan a tad sweeter as we enjoy eating it as it is.

Used tangzhong 湯種 method by Taiwanese cookbook author Yvonne Chen (陳郁芬65C 湯種麵包). The bread is soft and fluffy. It's supposed to stay soft for days but it's all gone the next day, hmmm!

Excerpt from https://www.ice.edu/blog/tangzhong-bread-baking-technique

Tangzhong is sometimes referred to as a roux starter because flour and water are whisked together over heat until the consistency resembles that of papier-mâché glue. “Adding heat and water, it leaches out the amylose that makes it so the water traps into the gel,” Chef Herve explained. “As we bake the bread, that water will remain there. With the water trapped, it stays softer longer, which is shelf stable.”

Recipe adapted from: https://www.chopstickchronicles.com/shokupan-japanese-fluffy-white-bread/

Tangzhong:

1. Into a saucepan mix 30g bread flour + 155g milk till no lumps.
2. Medium heat, stir mixture constantly. Mixture will gradually thicken to glue/pudding like consistency at 65°C (when stirring, leaving a visible trail down to the bottom of the pan).
3. Tangzhong is now ready or when completely cool, cover/wrap it and store up to 3 days in the fridge. 

The Bread for Loaf tin 1.8 l (10cmW x 29cmL x 7cmH), I used:

• tangzhong, room temperature
• 200g milk, room temperature (cold milk on summer) 
• 30g sugar
• 1 1/2 tsp salt
• 420g bread flour (12.5% protein)
• 1 1/4 tsp instant dried yeast
• 20g unsalted butter, cold

Using stand mixer:

1. Into a mixing bowl, add all ingredients except butter.
2. Low speed, mix well till no dry patches.
3. Medium speed (KA speed 4) knead for 10 minutes.
4. Add butter, knead another 10 minutes.
5. Shape to dough ball, place on greased bowl, cover with damp towel.
6. Rest till 2-3 times in volume. Mine in a preheated oven between 28-30C for 70-90 minutes.
7. Deflate and divide dough to 3 portions.
8. Shape to dough balls. Cover with damp towel. Rest 20 minutes on working top.
9. Grease working top with butter. Flatten the dough between 25-30L x 15-20cmW (go flexible).
10. Fold  +/- 1/3, adjust according to tin width, +/-10cm.
11. Roll up from one end to another, adjust the width. Place on greased (used butter) loaf tin, end side down.
12. Cover with damp towel. Rest till the highest point reach 7cm (tin height) and up to 9.5cm *do not overproofed, the dough will collapse during baking. (Mine in a preheated oven between 33-38C for 60-80 minutes).
13. Bake at 180C (preheated), one rack below middle for 30-35 minutes. Dough will expand to +/-11cm during baking. *Mine baked for 30 minutes (the last 5 minutes on bottom heat only).
14. Remove, transfer to wire rack.

Into a mixing bowl, add all ingredients except butter. Low
speed, mix well till no dry patches. Medium speed (KA-4)
knead for 10 min. Add butter, knead another 10 min. Shape
to dough ball, place on greased bowl, cover with damp towel.

Rest till 2-3 times in volume. Mine in a preheated oven
between 28-30C for 70-90 minutes.

Deflate and divide dough to 3 portions. Shape to dough
balls. Cover with damp towel. Rest 20 minutes on
working top. Grease working top with butter. Flatten
the dough between 25-30L x 15-20cmW (go flexible).

Fold +/- 1/3, adjust according to tin width, +/-10cm. Roll up
from one end to another, adjust the width. Place on greased
(used butter) loaf tin, end side down.Cover with damp towel.

Rest till the highest point reach 7cm (tin height), up to 9.5cm
*do not overproofed, the dough will collapse during baking.
(Mine in a preheated oven between 33-38C for 60-80 min).

Bake at 180C (preheated), one rack below middle for 30-35
min. Dough will expand to +/-11cm during baking. *Mine
baked for 30 minutes (the last 5 minutes on bottom heat
only). Remove, transfer to wire rack.

Soft and Fluffy Tangzhong Milk Bread 湯種牛奶麵包

Recipe: Easy Char Siu 叉燒 Chinese BBQ Pork

Updated: 24 Apr 2021

I now much prefer braising the Char Siu. And instead of pork belly, the precut pork spare rib strips without rind are more handy too.

Into a pot, add all ingredients. Mix well, set aside for 1 hour. Med heat, do not cover, turning every 15 minutes. Cook till it thickens to sauce. Optional: air fry or bake at 210C for 2-3 minutes to have some char. 

Ingredients:

• 700-900g pork spare rib strips
• 4 tbsp (80g) *Char Siu sauce (used Lee Kum Kee)
• 1 tbsp shaoxing wine
• 1 tbsp soy sauce
• 3 minced garlic
• 1 tbsp oyster sauce
• 2-3 tbsp honey
• enough water to submerge the meat

*may substitute Char Siu sauce with: 20g hoisin sauce + 45g sugar + 1.5 tsp salt 1/4 tsp pepper + 1/2 tsp 5spice + 1 tsp sesame oil + optional 1/4 tsp red food colouring.

12 Nov 2016

Oh mine, oh mine...not enough to share! Will bake more next round...

Char Siu
1. 700g pork belly (rind removed), cut into 2cm strips

Marinate overnight with:

• 4 tbsp (80g) char siu sauce (I like Lee Kum Kee)
• 1 tbsp shaoxing wine
• 1 tbsp soy sauce
• 3 minced garlic

2. arrange pork strips on wire rack
3. bake at 190C for 19 mins, then turn, bake for another 19 mins
4. brush honey on both sides, bake for 2 mins

Dipping sauce (optional)
Into a pan, heat up  1/3 cup of water, 1 tbsp oyster sauce and balance marinate sauce till boil. *and balance honey, if any.

Recipe: Easy Soft Pita/Flat Bread

Updated: 22 Apr 21

Arabic Israeli Pita Bread *with yeast

Recipe from https://www.youtube.com/watch?v=MzNv-MjLc-w

My notes:

I did 0.5-portion with below main ingredients:

• 462g plain flour 
• 40g self raising flour
• 1 tsp salt
• 1 tsp sugar
• 5g yeast
• 300g warm water

other ingredient:

• 2 tbsp olive oil for coating

My Steps (used stand mixer):

1. Into a mixing bowl add all main ingredients, knead for 10 minutes.
2. Form dough ball, coat with 2 tbsp olive oil.
3. Cover, rest 2 hours *Rested mine in pre-heated oven, 30C. 
4. Divide to 6 portions, form balls and set aside for 5 minutes.
5. Place baking tray on bottom rack *downside up, pre-heat oven to 250C.
6. Dust working top, flatten to +/- 1cm *flexible thickness
7. Bake for 5-7 minutes.
8. Rest 3 minutes before serving.

21 May 20

Flatbread *without yeast
Recipe from https://www.recipetineats.com/easy-soft-flatbread-yeast/

My notes:

I did 1.5-portion with below main ingredients:

• 450g plain flour *slightly more if too sticky
• 1/2 and 1/4 tsp salt
• 75g butter or olive oil*used cold butter
• 286g/277 ml milk or water *used room temperature milk
• 3 clove garlic, minced
• herbs dried/fresh

optional ingredients:

• 1 tsp baking powder
• yogurt *adjust milk or butter accordingly
• minced garlic or herbs for garnishing

other ingredients:

• 1 tbsp olive oil for coating
• 1 tbsp oil for cooking 

My Steps (used stand mixer):

1. Into a mixing bowl, add all main ingredients.
2. Mix. Rest 20 minutes. Knead for 5 minutes.
3. Form dough ball and coat with 1 tbsp olive oil.
4. Cover, rest 30 minutes. *Rested mine in the fridge, bring it to room temperature around 1 hour the next morning (Can keep in the fridge up to 3 days). 
5. Divide to 8 portions, roll into balls.
6. Grease the working top, roll and flatten a dough ball into 3mm-thick round *roll and cook one at a time.
7. Medium heat, grease a non-stick pan. Cook for around 90 seconds each side.
8. Optional: Coat with butter or oil, garnish with minced garlic and herbs.
9. Place and wrap it on a tea towel.

Autumn Term Break 2021