The very first time that I shared my Sandwich Bread using the TangZhong Method (白方包湯種法) was when I first started blogging, you can see the post here. Many years have gone by and there are also a few changes that I’ve made toward making this bread (wow, can’t believe I’ve been blogging and sharing my recipes for almost 5 years!) The biggest change from the previous recipe is that the loaf pan size was too small for my family these days, as their consumption of sandwich bread grows.
I know many of you have tried the previous recipe and loved this bread. I can’t praise TangZhong Method (湯種法) enough as it yields the softest bread that you’ll ever feel. Best of all, the softness lasts for a few days. Yet, it’s all natural without using any weird ingredient that you cannot pronounce. The secret is all in the method of how to make it. I've shared a few videos in the past on how to shape different buns (see links at the bottom of this post) with fillings inside, using this basic bread dough. Yet, I have not shared the process of making the dough. Many of you emailed and messaged me to request a video tutorial with the step-by-steps on how to make this bread from start to finish. So here we go....your wish is granted!
Ready to learn how to make this amazing sandwich bread? Watch the video tutorial below.
I hope you enjoyed watching my video tutorial. If you haven’t done so, please subscribe to my Youtube channel here. You’ll be the first to know when I have new video tutorials published.
One thing I want to emphasize is that bread making is quite time consuming. You have to set aside at least 3 1/2 hours from start to end. However, all of the steps are easy to follow and there are many idling time. You can work on other things while you wait, such as surfing the web, watching your favorite TV show, or answering emails, etc. There’s just no short cut when it comes to bread making. But, I can guaranteed that you and your family will fall in love with this bread once you’ve tried it. You can definitely taste the love in this bread. It's so soft and pillow-y that you want to snuggle it and take a nap!
If you have a recipe or certain dish that you would love to learn how to make, feel free to leave a message below to let me know. I will try my best to make more wishes come true!
Tools used in this post:
1 1/2 Pound Pullman Sandwich Loaf Pan (Click here for more information)
Calphalon Baking Sheet Pans (Click here for more information)
Wood Print Photography Backdrop (Click here to see similar product)
KitchenAid Stand Mixer (Click here for more information)
Organic All-Purpose Flour (Click here for more information)
Active Dry Yeast (Click here for more information)
Click here for the Orange Marmalade Recipe
Click here for the Meyer Lemon Curd Recipe
Clicke here for Prosciutto di Parma with Smoke Gouda Crescent video
Click here for Hong Kong Bakery-Style Sausage Bun (腸仔包)
Click here for Pastrami and Muenster Cheese Blossom Buns
Sandwich Bread (TangZhong Method)--方包 (湯種法):
Makes: 1 (1 ½ pound) loaf; Pan size: 13”x4”x4”
TangZhong 湯種 Ingredients:
1 cup water
6 tablespoons bread flour
Bread Dough Ingredients:
1/2 cup lukewarm whole milk (you can also use evaporated milk)
3/4 teaspoon kosher salt
4 1/2 tablespoons sugar, divided
4 1/2 tablespoons butter, softened at room temperature
3 cups all-purpose flour*, divided (or you can use bread flour)
1 tablespoon active dry yeast
Egg Wash Ingredients:
1 large egg yolk
1 tablespoon milk
To Make The TangZhong 湯種:
In a small saucepan, whisk water and flour until no big lumps. Heat mixture over medium heat and stir constantly with a wooden spoon. When mixture turns into a soft/wet dough consistency and translucent, and reached 65°C (149 °F), remove from heat and let cool completely.
To Make the Bread:
Add the yeast into the warm milk along with ½ tablespoon of sugar, stir well and set aside for 5 minutes to let it proof. The mixture should be bubbly and smells yeasty. If not, your yeast might not be alive and you need fresh ones.
In the stand mixer fitted with the dough hook attachment, add the cooled TangZhong, remaining 4 tablespoons sugar, kosher salt, the yeast mixture and 2 ½ cups of bread flour; knead for 5 minutes. (Please read manufacturer’s instruction for dough hook. My machine knead at speed number 2.)
The dough should pull off the sides of the bowl, if it’s too sticky, add more flour, a tablespoon at a time. Next, add the softened butter, a tablespoon at a time.
I usually alternate by adding a tablespoon of butter and a tablespoon of the remaining flour. Until the dough is shiny and pulls off the sides of the bowl. You might not need the whole 3 cups of flour, depending on the humidity and moisture in your ingredients. I usually use between 2 3/4 to 3 cups.*
Let the stand mixer knead the dough for 15 minutes. When 15 minutes is up, turn off mixer and take a small piece of dough and test the elasticity. When pull the dough between fingers, it should be soft, yet strong, elastic, and translucent.
When dough is ready, knead it a few times to form a ball. Take the dough out from the mixing bowl. Grease the bowl with a little non-stick spray, place the dough ball back into the bowl, seam side down, and grease the top of the dough as well. Cover the mixing bowl with a plastic wrap and let the dough rise in a warm place until double in size, about 1 hour.
When the dough doubled in size, remove the plastic wrap and gently knead the dough a few times to release the gas. Place a piece of plastic wrap on a kitchen digital scale and weight the dough. Do a little math and divide the total weight by 5.
With a pastry cutter, roughly divide the dough in 5 equal parts. Weigh each one to make sure they are divided evenly. Then, fold the edges of each portioned dough downwards to form a tight ball. Place them seam sides down back into the mixing bowl. Cover with the plastic wrap and let them rest for 15 minutes.
When time is almost up, grease a bread loaf pan (I used a 13” by 4” by 4”), place on a baking sheet and set aside. Slight flour a rolling pin and a non-stick mat with flour. Work on 1 piece of portioned dough at a time. Roll each of them into a 10” by 10” square. Flip the dough upside down and fold 1/3 from the top and 1/3 from the bottom toward the center. Similar to folding a letter.
Then, roll the dough tightly from one side all the way to the other end to form a log. Place the log into the prepared loaf pan. Repeat with the rest of the portioned dough.
Cover the loaf pan loosely with a clean kitchen towel. Place in a warm place and let it proof for a 2nd time for about 45 minutes, or until doubled in size.
When time is almost up, preheat oven to 345 degree F. In a small bowl, whisk together the ingredients for the egg wash.
With a pastry brush, gently brush egg wash on top. Wait for 2 minutes and brush a 2nd layer of egg wash. This will ensure a golden brown top for your loaf.
Bake the loaf for 22 minutes, rotating the baking sheet by 180 degree half way through baking for even heat distribution.
When baking time is up, remove from oven and cool on a wiring rack for at least 30 minutes before un-molding.
When bread is cool enough to handle, loosen the edges of the bread with a butter knife. Remove the loaf from the pan, slice with a serrated knife and enjoy!