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Celebrating Tangzhong for Fall Baking
Sweet Potato Sage Sourdough Milk Bread Rolls
Cathy Warner
November 15, 2024
Hello Bakers,
It’s the perfect time to cozy up in the kitchen and experiment with techniques to elevate your bread-making game.
In this issue, we’re highlighting Tangzhong, a simple method that creates irresistibly soft bread with extended shelf life, and a delightful tenderness.
The featured recipe is Sweet Potato Sage Sourdough Milk Bread Rolls. With their golden color, fluffy texture, and warm, buttery flavor kissed with sage, these rolls bring a touch of elegance to any gathering.
Whether you’re baking for Holiday gatherings, hosting friends, or simply indulging in a weekend project, Tangzhong is the key to creating soft and airy rolls.
Let’s explore this technique and make something extraordinary together.
Why Tangzhong is a Baker’s Best Friend
Tangzhong is more than a method—it’s a bread-baking secret that ensures every loaf or roll comes out perfectly soft and stays fresh for days.
This technique, originating from East Asia and popularized by Japanese and Chinese breads, involves cooking a portion of the flour and liquid in a recipe into a thick roux before incorporating it into the dough.
What Makes Tangzhong Special?
Exceptional Texture: Bread made with Tangzhong is soft, airy, and tender.
Extended Freshness: It retains moisture, keeping bread fresh longer.
Uniform Texture: Doughs made with Tangzhong feel stronger and more cohesive, even at higher hydration levels, which contributes to a more uniform texture.
Improved Oven Spring: The technique enhances oven spring, leading to a better rise and overall texture in the baked bread.
Quick Tips for Tangzhong Success
Cook Low and Slow: Heat the flour and liquid mixture slowly, stirring constantly, until it thickens to a pudding-like consistency. Avoid overheating.
Cool Before Mixing: Always let the Tangzhong paste cool to room temperature before incorporating it into the dough to avoid altering the yeast’s activity.
Mind the Hydration: When using Tangzhong, aim for a total hydration of about 75% in your recipe.
Practical Tips for Using Tangzhong in Sourdough
Using a Tangzhong balances the characteristic tangy flavor of sourdough breads, and results in a softer, more tender texture.
When integrating Tangzhong into your sourdough baking:
Adjust Fermentation Timeline: The acidity from sourdough may require adjustments to fermentation times when used with Tangzhong, as both methods affect gluten development and dough behavior. Allow extra time for bulk fermentation or proofing as needed.
Pair with Enriched Ingredients: For the best results, combine Tangzhong with milk, butter, or eggs in your sourdough recipes to create softer, enriched bread.
The Tangzhong method not only enhances sourdough’s flavor but also results in bread and rolls that stay fresh longer. It’s the perfect fusion of modern technique and old-world tradition.
Featured Recipe: Sweet Potato Sage Sourdough Milk Bread Rolls
Bring the flavors of fall to your table with these beautiful Sweet Potato Sage Sourdough Milk Bread Rolls. Their golden hue comes from roasted sweet potato, while the Tangzhong roux ensures a light and fluffy texture. The sage, sautéed in butter, lends a warm and subtle herbaceous note, perfect for the season.
Here’s what makes these rolls shine:
Golden Color: Roasted sweet potato adds a subtle sweetness and gorgeous color.
Fluffy Texture: Achieved with the Tangzhong technique.
Warm, Buttery Flavor: Balanced with a touch of sage.
Pro Tip: To reduce the potency of the sage, saute it in a combination of butter and oil. This step mellows its flavor and infuses the dough with a nutty, aromatic richness. Be sure to finely chop the herb before sauteing to ensure even distribution in the dough.
Make-Ahead Convenience: These rolls freeze beautifully. Bake them ahead of time, then reheat them for a quick, crowd-pleasing addition to your holiday spread.
You can find the full recipe, with detailed instructions, on my blog here.
More Tangzhong Rolls to Love
Looking for more inspiration? Here are three additional Tangzhong-based roll recipes from the blog that are perfect for this season.
Sourdough Herb Milk Bread Rolls
These Sourdough Herb Milk Bread Rolls, infused with herb oil, utilize an overnight levain, and a milk roux, and feature 40% freshly milled white whole wheat flour. Perfect as a side for hearty soups or stews, they strike a beautiful balance between savory and delicate flavors.
Find the recipe here: Sourdough Herb Milk Bread Rolls
Checkerboard Tangzhong Rolls
These soft and fluffy Tangzhong rolls are sprinkled with light and dark-colored seeds to create a checkerboard pattern.
Find the recipe here: Checkerboard Tangzhong Rolls
Kefir Milk Einkorn Tangzhong Buns
With a nutty flavor from einkorn flour and the subtle tang of kefir milk, these buns are both nutritious and delicious. They’re an excellent way to experiment with ancient grains.
Find the recipe here: Kefir Milk Einkorn Tangzhong Buns
Showcase Your Tangzhong Creations
We’d love to see how you bring Tangzhong to life this season! Whether you’re recreating the Sweet Potato Sage Sourdough Milk Bread Rolls, trying one of the other featured recipes, or creating your own, be sure to share your creations on Instagram and tag @bread_experience.
Happy Baking,
Cathy