Bread Baking with Tang Zhong Method (汤种法)

Thang Zhong was described as the “secret ingredient” which is originated from Japan, to make soft and fluffy bread. It’s a kind of “starchy paste”(aka water roux starter), heated with 1 part of bread flour in 5 parts of water to 65°C.
It is said that at 65°C, the gluten in the flour absorbs the moisture and become leavened. This moisture absorbed at 65°C is then mixed to the main ingredients of the bread and hence the moisture in the bread dough will be heightened. The end result will be a softer and bouncier bread.
Here’s how you can also make this “secret ingredient” – simple and easy steps. (Many recipes require about 120gms of Tang Zhong, so the recipe shared here is measured according to an approximate of 120gms Tang Zhong).

This is recorded for my personal reference :)
Tang zhong recipe source : Molly Tay & Alice Rachel Neo
Picture courtesy of Munch Ministry  

Hershey's Chocolate Huat Kueh

 

Ingredients :
320gm self raising flour(1)
1tsp baking powder(1)
80gm Hershey semi sweet chocolate(3)
160gm castor sugar(2)
160ml soya milk(2)
130gm margarine(2)

Method :
1. Combine & stir sugar, milk, margarine over simmering water till smooth, then leave to cool.
2. Sieve flour, baking powder & mix well. Then make a hole in the middle and slowly add in the sugar mixture in 1.
3.Mix to a smooth consistency (no mixer required, I just use whisk)
4.Then melt chocolate over simmering water & add the melted chocolate into the batter and swirl it around
5. Spoon the mixture into cupcake cups till 3/4 full
6. Steam on high for 10 minutes

You can replace soya milk with plain water, milk or coconut milk. I am making it with soya milk because my son is allergic to dairy. In fact, this is a very good eggless & dairy free recipe for those with allergy issue

Cutie mini steam cake

Thanks to inspiration from the website ladybug-steam-cupcake It has open my world to another fabulous baking of steam cake. Something I will prefer my boys to eat as it is less "heaty" :) I am inspired to make more cutie designs......

Steam rainbow cake

My first attempt in making steam rainbow cake :)
Inspiration from....
Bisousatoi egg-white-steam-rainbow-cake
angelcookbakelove steamed-rainbow-cake

Polka dot swiss roll

Inspired after searching the net, I found cherry-polka-dots-swiss-roll & jump straight in to make one myself :)

Hello Kitty Sugar Cookies

The Hello Kitty cookie tutorial is courtesy of
http://www.sweetsugarbelle.com/blog/2011/07/the-push-pin-trick-wfmw/

Cinnamon Roll

Yummy & very soft even on the next day. Definitely a recipe to keep :)

Sugar Cookie Recipe

I adopted my sugar cookie recipe from this wonderful website
http://www.sweetsugarbelle.com/blog/2011/11/baking-the-perfect-sugar-cookie/

The following article are courtesy of Sugar Belle's wonderful website for my own reference

A good cookie base is an essential component of perfectly decorated sugar cookies. It takes a little practice, but with the right recipe and a few tips it’s very easy to bake perfect sugar cookies very time.