Tangzhong Soft Bread / Michael Lim

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SOFT BREAD
Tangzhong Starter
40 gr. All Purpose Flour
150 gr. Full/Whole Milk
560 gr. All Purpose Flour
11 gr. Instant Yeast
60 Fine Sugar
8 gr. Salt
Tangzhong Starter
100 Unsalted Butter
1 Egg (weighs 58-60 gr. with shell)
140 gr. Whole/Full Milk
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Опубликовано:

14 окт 2024

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Комментарии : 377

@susangoh9900 4 года назад

I have tried over a dozen times never succeeded in bread making and on the verge of giving up! Your recipe is so so good and the bread is still soft on the 2nd day😱. It’s a definite keeper. Thank you so much and your video helped tremendously!

@olivialam5311 4 года назад

I just tried this recipe. The bread turned out really soft. Now I can make bread using all purpose flour instead of bread flour. Thank you, Michael!

@Mr.SLovesTheSacredHeartofJesus 4 года назад

Yes, you can.

@inesdelocksley5776 3 года назад

Hello! What was the size of the pan you used?

@lowkweehua8588 3 года назад

1、

@janetrowe6911 3 года назад

Just made this and it is amazing added half cup of whole wheat flour you won’t notice it was there, light airy long lasting and stayed fresh for days. Made a bread pudding with the last of it and it held up beautifully.

@ShamimAhmed-zo2su Год назад

What was size of loaf tin. Please help

@tinaalvarez2225 4 года назад

You are a wonderful Chef. All of your recipes come out beautifully. Thank you for teaching people your techniques and formulas

@verawong2117 4 года назад

Thank you Michael for such wonderful bread. I make half of the recipe and it still turn out well. I use evaporated milk cause I am running out of full cream milk and added 2 table spoon of milk powder cause I didnt use full cream milk for the TangZhong but only water (thats the danger when I forget to check my supplies at home).

@9yassy9 4 года назад

I don't bake much unless it's a pre mixed box & all lol but decided to give it a try & 100% happy with the results. Thanks for covering step by step, it helped a lot!! :)

@marials9245 4 года назад

I really appreciate the amount of details you give us for the recipe, thanks a lot, it looked really yummy and delicious!!

@davidmoon7227 4 года назад

I’ve made it twice and the family loves it. Thank you for the great recipe.

@ruthwalters9179 2 года назад

Thank you Michael. I do know the difference now. A poor decision at the time. Made this lovely bread again and turned out beautifully. From Canada Ruth

@DG-mv6zw 3 года назад

Watching Michael make this is a complete joy to watch, so just imagine tbe taste. Wonderful recipe. I'll be making this tomorrow for my wife. Self isolation has its upside. 😀

@linhn.9456 4 года назад

I've just made it. It's so soft and...yummy! Thank you so much, Michael.

@nora1810 4 года назад

Thank You Mike for this wonderful recipe. Its very soft unlike other bread recipes i tried. Its so easy to make too

@martinvanderknaap349 3 года назад

Dear Micheal lim, yuo are really amazing chef,I love to see you channel every time ,regards van der knaap

@catherineyewyinleng825 4 года назад

Hi! Micheal just bump into your channel. And I love bread making . I am a newbie. Craving to learn how to make the dough . Always fail in the dough process . Tks for this east recipe. Must try one day. Appreciate your generous sharing

@yvontea5109 2 года назад

What a beautiful recipe and video!! Can’t wait to make it tmr!! Tks again Chef Michael! 😍🍞👍👏☀️

@kokouvijeanapeke3059 3 года назад

I am one of your best recipes followers. Anytime I follow it it cames out perfect. Thanks you chef . You the best

@debbyarief 4 года назад

I made this today! I substituted all purpose with bread flour, it turned out amazinggg 😍 my family loves it! Thankyou for the recipe

@sherling9730 4 года назад

I made half half Half bread flour and half all purpose flour it's amazing.

@hdlpm1741 4 года назад

The flour he says is what I have in the house? The normal one?. It's cause I don't have bread flour and I want the bread like that. Please tell me

@sherling9730 4 года назад

@@hdlpm1741 His bread recipe itself is perfectly fine... We just changed a bit to level up our bread. The plain f. Is very soft and chewy I balanced the texture by adding bread flour to it.

@debbyarief 4 года назад

HDLPM 2020 I think he meant normal AP flour, but personally I choose to work with bread flour since in my country there is only one brand of flour (I live in SE asia and we don’t really use flour that much) and they made better quality bread flour than the AP flour, so I think AP flour would be fine 👍

@امالبنون-ن1ص 4 года назад

من اروع ما يكون ارجوك يا شيف ميشال اكثر لنا من المخبوزات والمعجنات لشهر رمضان ارجو ان تترجم وتفهمني

@patrickbcox 4 года назад

Finally a recipe that is honest about the mix time. So many of these recipes say to mix for 5-8 minutes or so. I can never achieve the correct dough texture and strength after that period of time. 15 minutes is about right.

@ruthwalters9179 2 года назад

So many thanks Michael, I'll run out of space. A pure pleasure to watch you work. I'll treasure this recipe and make it many times. Thank you again. From Canada Rutjh

@radenmasandalusia 4 года назад

Hello Micheal, Thank you for your sharing. I did yesterday and it successful.

@neikekhrienuosote8885 3 года назад

Very true!! It looks awesome!! Loved it.

@linhn.9456 4 года назад

OMG! My family will finish this bread soon. Again, thank you, Michael. God bless you!

@sr.yustina109 3 года назад

Pake bread improver nggak ya ?

@juliawong7630 4 года назад

So glad I found this channel, your recipes turn out so goood

@juliotorrealba8154 Год назад

Quedaron Geniales... Felicitaciones Maestro..

@LJHomecooking 4 года назад

I dont have mixer..but will definitely try this one. Thanks for sharing.

@cupcakeladyattie2578 4 года назад

Thank you for a beautiful recipe you are helping me feed my family in Ramadan and lockdown stay safe chef Michael 💓

@mahaaltayyar5213 4 года назад

شكراً لك ميشيل على الوصفة الراااائعة 💐

@deeb.9250 4 года назад

Yes bread lets go! I'll make this in a moment just bought loaf pan yesterday 😂 loaf pan was too big for tea cakes i made mistake

@itasugiarti4317 3 года назад

Thank you for sharing michael Lim 👍👍👍

@isidorestephenantoni3693 4 года назад

Thank you so much for your wonderful recipe. I tried ur few recipes.....it's really turn well. 👍👍👍

@marcogaiotto2028 3 года назад

Greta risult, Michael! Thanks a lot for this video...Can you tell me the size of the mould? Thank you once again!

@feliciatpc 4 года назад

Very perfect the colour tone and so evenly baked too... next week I will try without bread flour too and agreed that it is costly 😆

@gabrylu9396 4 года назад

Grazie ♥️ You are doing Reiki with your kitchen 🌈 Fantastico ✨♥️✨👍

@NM-pf1xq 4 года назад

Hi it looks yum yum yum. It's 11pm here in England and now I'm hungry. Thankyou for showing us this recipe

@amyortega1823 4 года назад

I love it !!!!! All your recipes are great

4 года назад

I've just made it, so soft and delicious

@michaellim 4 года назад

Thank you! You too!

@marysplatemarychristineser161 4 года назад

Hi, chef i just made this dough into a cinnamon roll! So soft! I hope i can see you do some autolyse method from making them, to how its made into a bread complete video.. Is it the same wirh tangzhong method?

@rashidab9026 3 года назад

Thank u for the lovely recipe. 👍🏼

@elenkoumbarouli2514 4 года назад

Great recipe.Tomorrow is baking day😀😀Goodnight from Greece🌷

@wiekerosalina3612 4 года назад

hi Michael, i already tried some of recipes and its turn out good. this one i would like to try it too, however do you have recipes with gluten free? thank you

@szetingong1415 3 года назад

Hi Michael, thanks for sharing, I have also seen your video on sponge dough method, what is your preference? Sponge dough or tangzhong?

@cherryreyes2466 4 года назад

I have made this recipe. I found less time waiting for the TangZhong to cool if I added it to the 140g very cold milk right away. :)

@SanAlex175 3 года назад

Is this possible to do by hand? The dough was so beautiful!

@gunawanriawati 4 года назад

I Just made it, and very recommended, soft n delicious

@carmensalazar6511 2 года назад

Gracias x compartir tu receta Carmen Salazar venezuela bendiciones

@devbachu7072 2 года назад

Lovely

@chinesebi 4 года назад

Hi, love your video. I don't have instant yeast, can I use dry yeast? And how to use it?

@fatimaavila5642 4 года назад

Thank you for this amazing recipe. Loved it.

@Toondee1 3 года назад

Thank you for sharing .I have subscribed your channel.

@yselafuentes6462 4 года назад

Eres todo un artista en la repostería Dios te bendiga saludos desde Tabasco,México.

@maritzaexport 4 года назад

Excelente trabajo y muy didáctico, gracias por compartir, saludos desde Perú

@raydays 4 года назад

Thank you for the beautiful recipes! Why do you say to bake without fan? How do we know when to bake with or without fan? :)

@hoahuynh317 4 года назад

Thanks you Michael Lim👍🌸

@efitayuliany3503 3 года назад

Like yummy Thank's 😍😍👌👌👌👍👍👍

@ΜαρίαΚιτσάκηΑναγνωστοπούλου 4 года назад

Very well!! Thank you!!! If I use whole weat flour, it will work?

@martacostadurvalcosta7601 Год назад

Amo suas receitas obrigada.

@vrobaldo 4 года назад

Hi Michael..this looks awesome, I have dreams about it, but can I divide the recipe? Is there a recipe for smaller portion? Thanks so much, you're a treat to watch!

@carmensarmiento6964 4 года назад

Muy generoso...es espectacular su receta...👏👏👏

@ZunXin 4 года назад

Thanks for this, was clear and results came out as shown

@mario9133 2 года назад

Dear Mr. Lim. How are you? I hope you are well. I have a couple questions for you when you have a chance. How long after you have finished preparing the Tangzhong Starter can you use it? Did you refrigerate it at all? The reason I ask is because I noticed that when you had finished preparing it, it looked different from the one you mixed in with the other ingredients. It looked a little darker and wetter. Maybe just the lighting conditions were different. Not sure. Thank you.

@nareumonrichings8 4 года назад

Thank you for sharing,Michael.

@mary-annnagel9840 4 года назад

Will try, thank you so much! Gaan dit probeer, baie dankie! (Afrikaans language) Hello from South-Africa.....

@geraldineabelgarde8711 3 года назад

Hi Michael! just wondering if theres an alternative for milk for the tangzhong method. My children are allergic to milk and cheese but they love breads. thank you

@ratnacook56 2 года назад

Michael, I am wondering after mixing the ingredients, why my dough not as wet as yours. I weight all the amount correctly. so I add 2 tbsp milk see whats happen after that, will let you know later.

@cyvonn 4 года назад

I'm definitely going to try this tomorrow in my new mixer. I like that you didn't have to knead it by hand.

@paolaciavarella5041 4 года назад

Buongiorno sono un italiana che la segue da un po anche se non capisco metto la traduzione e poi come mostra i suoi video riesco a capire e fare le sue ricette grazie 👍👏👏👏👏👍

@aszeto168 4 года назад

Michael, please kindly advise what did you brush on the dough before baking? Water, oil or egg white? Thank you.

@michaellim 4 года назад

It is called egg wash, a mixer of egg and milk.

@aszeto168 4 года назад

Michael, Thanks a lot!

@sparklee7043 4 года назад

Sir don't have standing machine so can I knead it with hands for how much minutes

@chaitalibasak6472 4 года назад

Thank you for the wonderful recipe.... What should be the amount of fresh yeast in place of dry yeast?

@sandraguerra3637 4 года назад

Thanks !!! It's so soft and delicious!!!!!

@genovevaperezfigueiras3802 4 года назад

Thank you for your exquisite recipes. You can put raisins, nuts, etc. to the dough?

@michaellim 4 года назад

Yes of course you can add nuts and raisins.

@UniversodosSabores 4 года назад

Adoro seus videos, fiz essa receita mas ao bater na batedeira no começo não ficou tão liquida como a sua...

@genovevaperezfigueiras3802 4 года назад

Thank you. I am looking forward to making this recipe. Greetings

@yukiprincearthur 4 года назад

Thank you so much Michael. My friend just shared this to me, and immediately I watch it. I like to avoid bread improver, kfine and such. Thanks again👍🏻

@josephinecheong8499 4 года назад

Good morning Michael, just want to know can we 'knead' the flour (how long) instead of using the machine? I dun have 1 & I am very new in baking. Thanks

@rumeenur8426 4 года назад

15 minute minimum 🙄🙄🙄

@fatoudiouss3399 4 года назад

Très convaincant comme d'hab merci encore

@youmyangel5070 4 года назад

انت اروع شيف على وجه الارض

@skypiganapee2538 3 года назад

Hi Sifu, I did followed your Tangzhong Milk bread recipe, is it really very soft and nice. But the next day was harder. May I know how to keep soft on the next day?

@negarjay511 4 года назад

They look amazing 👏👏👏👏👏👏❤️

@di1973ify 3 года назад

Hi Michael! The recipe for the tAngzhong, is it taken from the dough recipe? Can you pls explain how to calculate the flour and liquid to be used for the roux. Thank you!

@chantichinna3790 3 года назад

Hi thank you so much for the recipe. How can we replace egg?

@Infiniti3-g8u 4 года назад

Hi Lim, is there any substitute tangjhang starter?..Is that one easily can find? I am totally new with!🙄..really want to made this bread!...I wish you will see my comment and replay it...

@lailiangoh9607 4 года назад

Hi Chef...I am going to try this recipe but using the half potion its too big...but can I use hand to knead..I dont have a bread machine...and will the bread be soft when its cold and on next day??

@ranishamim1752 2 года назад

I want to try this but don't have any idea what do we serve with this bread..plz pour in your ideas..thank you

@pingsumwong6635 7 месяцев назад

Can use bread machine using your recipe for this soft bread? Tq

@dlin1016 4 года назад

Hi Michael, what size pan did you use? Also, do you cook the tangzhong starter to a specific temperature?

@nabit75 4 года назад

I made this today, problem is my dough was very dry and I had to add more milk. Otherwise, it's soft and delicious.

@mariajuliana3927 4 года назад

Hi. Michael..Thanks for the recipe, how about the pan.? is 21 cm x 11 ?

@nathaniacc8285 4 года назад

Thank you for your recipe😋, btw can i use handheld mixer instead?

@brentmckee5111 4 года назад

I doubt that a handheld mixer is strong enough to knead bread, especially for the required 15 minutes.

@olindaaraujo4972 4 года назад

Looks great, your the best!

@niloobakshi7868 4 года назад

Looks amazing, I'm going to make this soon

@yasminqureshi4824 4 года назад

Love the recipe. What size loaf tin did you use?

@koonseng4385 4 года назад

Hi Michael，I have no mixer, can I use hand? Thank you Michael! Stay safe!

@davidmoon7227 4 года назад

Rub a couple drops of oil into your hands and mix for and hour. Worked for me.

@zarazee3025 4 года назад

Hi Michael. I do not have a mixer. Do I put all ingedients in and knead? Thank you.

@wami2953 4 года назад

Michael, you are a genius 👍👍👍

@ShamimAhmed-zo2su Год назад

I love trying your bread they always turn out awesome.. please can you help me, my oven does not allow top and bottom elements to work at the same time. I can either open top or bottom one at a time. Can I bake for 15 min on bottom element and 5 min on top element. Is it ok. Please suggest

@michaellim Год назад

Regarding your oven, yes, you can absolutely adjust to using one element at a time. Baking bread primarily requires bottom heat, so your plan to use the bottom element for the first 15 minutes sounds like a good strategy. Then, for the last 5 minutes, you could switch to the top element to get that nice golden-brown crust on top. Remember, every oven is different so you might need to adjust times slightly. Keep an eye on your bread, particularly the first time you try this method.

@ShamimAhmed-zo2su Год назад

@@michaellim thank you so much..I just love the result ur bread recipes gives. I like that you mention every detail. Your timings of kneading and baking are so exact

@cherryreyes2466 4 года назад

Hi, sir. Is this bread better than the one posted Feb 12, 2020 (with bread improver) or would you say Tangzhong has the same function (and more economical than having to buy an extra ingredient like bread improver)? :) ~ All the best.

@lovelylobna4968 4 года назад

It's seem delicious.. Can I use all purpose flour in ur recipe for croissant ??

@TheSamiha57 Год назад

Your recipes are always amazing and you make it look so simple. I am confused about the bottom and top elements heating at the same time. I live in Canada and our ovens have the option for one element heating at a time. We can either bake with bottom element or broil with top element. Could you explain please?