Tangzhong Whole-wheat Bread Recipe with savory stuffed bread pull apart loaf, baked in clay pot or regular loaf pan
INGREDIENTS
•
Original recipe
•
◾235g warm water
•
◾10g fresh yeast (or 5g active dry, 3.5g instant yeast)
•
◾220g bread flour
•
◾150g whole wheat flour
•
◾50ml honey
•
◾6g salt
•
◾15g melted butter
•
Converting process
•
◾5% of the total flour: 370 x 5% = 18.5g (but let just take out the bread flour, not the whole wheat flour)
•
◾Final bread flour weight: 220 – 18.5 = 201.5g
•
◾Tangzhong water weight: 18.5 x 5 = 92.5g
•
◾Final water/liquid weight: 235 – 92.5 = 142.5g
•
◾Total tangzhong weight: 18.5 + 92.5 = 111g
•
Final Tangzhong Whole-wheat Bread Recipe
•
◾142.5g warm water
•
◾10g fresh yeast (or 5g active dry, 3.5g instant yeast)
•
◾201.5g bread flour
•
◾150g whole wheat flour
•
◾111g tangzhong
•
◾50ml honey
•
◾6g salt
•
◾15g melted butter
•
Because this is a pull-apart kind of recipe, I will include my savory filling recipe
•
Savory Filling
•
◾100g mushroom (I used button kind), sliced + about 10g of butter for sautéing
•
◾200g minced meat + 5g canola oil, more or less for stir-frying
•
◾100g sweet corn (Both canned and fresh are OK), strained
•
◾100g sun-dried tomatoes, sliced to thin strips
•
◾Spices (grounded black pepper, basil, etc. of your choice)
•
◾Salt, sugar to taste
•
◾100g cheese of your choice (optional)
•
Simple egg wash
•
◾1 egg
•
◾2 tbsp. water or milk
•
◾about 5 drops of oil or melted butter
Comments & Reviews
Just A Pinch Sweepstakes