Prosciutto di Parma with Smoke Gouda Crescent--TangZhong Method (湯種法) **With Video Instructions**

  


You bet!  My dear readers, here comes another bread recipes with TangZhong Method (湯種法).  As I mentioned before, this TangZhong Method is one of the best method I’ve discovered for bread making.  TangZhong method really keeps the bread soft and fluffy for days!  That is if they last that long around your house.  They usually gone pretty quickly in my home. 





As some of you requested, I included a video showing some steps when I made these crescents.  I suggest you to read the recipe once before watching the video.  I know, I know, the recipe might seems complicated, but it’s really quite simple and easy.  That’s why I include a video on the instructions.  Once you watched the video, you’ll say, “ah-ha, that’s easy!”  :)    I hope you’ll enjoy watching the video and be inspired to try this recipe out.  You and your family will be really happy that you did. 





The picture above is how the crescent looks inside, isn’t it lovely?  Hm…with the swirl of prosciutto and melted cheese, every single bite is a winner.  It’s perfect with a cup of tea or coffee.  These are the best pick-me-up in the afternoon.  Alright, enough said, let’s roll the film, shall we?  “In 3-2-1, actions!”  Oh wait, before we start, I want to thank my hubby for being the director and producer of this video.  Special lighting effect from Amy’s kitchen, hair and make up…okay, okay I’m just teasing, let’s watch the video!  Oh…one last thing before we roll (I promise), the first part of the video shows how to shape and fill the dough.  The second part shows how to apply egg wash before putting them into the oven.  Enjoy!







Note: If your computer and internet connection are fast enough, you may want to watch the video with HD quality.  Simply change the setting from 360p to 720p from the lower right hand corner of the video screen.











Prosciutto di Parma with Smoke Gouda Crescent--TangZhong Method(湯種法):
 
Makes 8 crescents
 
TangZhong Ingredients:

1/2 Cup Boiling Water
1/4 Cup Bread Flour
 
Bread Dough Ingredients:

1/2 Cup Warm Milk
1/2 teaspoon Salt
3 Tablespoons sugar
3 Tablespoons Melted Butter
1 1/2 Cups Bread Flour
1 1/3 teaspoons Active Dry Yeast
 
Filling Ingredients:

8 pieces of paper thin Prosciutto di Parma
1 cup smoke gouda cheese, grated
 
Egg Wash Ingredients:

1 Beaten Egg
1 Tablespoon water
8 springs of fresh oregano leaves (optional)
 
Making TangZhong 湯種:

1) Place bread flour in a small bowl, pour boiling water over the bread flour and stir quickly with a fork to combine until no lumps.

2) Wrap mixture (it'll be a very wet dough) with plastic wrap, form dough in ball/round shape and refrigerate overnight.

 
Making the bread:

1) Take out the TangZhong 湯種 from the fridge at least an hour before use (I usually leave it on countertop until it's room temperature).

2) In bread machine, pour in ingredient in this order, warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. Set bread machine to dough setting according to its user menu.

3) Line a baking sheet with plastic wrap and grease wrap with cooking spray. When dough is ready, take it out from bread machine and gently punch it a few times to deflate it. Divide dough into 8 equal portions, shape each into balls and place them on the prepared plastic wrap. Cover with another piece of greased wrap and leave them in a warm place to rest 15-20 minutes.

(Please refer step 4, 5 and 6 to the video from this post)

4) Slightly flour both hands, gently pull all sides of the dough and fold dough to the back to form a ball shape, revealing a smooth surface.

5) Flour rolling pin and board. Roll and shape each portioned dough into a 3 by 8-inch triangle. Sprinkle 2 tablespoons of cheese on dough, leaving a 1-cm border all around. Place a slice of prosciutto on top of the cheese, again, stay within the edges. Roll the filled dough, starting from the wider end to form a log. Slightly shape the rolled dough into a crescent. Repeat until all dough are filled. Place all filled and shaped dough on a parchment paper(or silicone) lined baking sheet, seam side down. Let dough proof for 2nd round, 45 mins to 1 hour, or until doubled in size.

6) Preheat oven 355F. Brush egg wash on dough and top with a spring of oregano leaves (optional), bake 15 to 18 mins. Transfer to a wiring rack to cool.
 
Tips: When proofing the dough, make sure it's in a warm place and covered with wet towel or plastic wrap so it won't dry out. I usually place dough in the oven with a bowl of hot water.