How to make wreath bread (tangzhong method)

Wreath bread (tangzhong method) is very healthy and affordable. If you make it yourself, the ingredients do not need to be too complicated, and you can cook a dish with a strong homely taste. Children also like to eat this dish. You can add peas, carrots, potatoes, bacon and other ingredients according to different methods and match them with your favorite ingredients.

1. Make the soup base first. Add 100g water and 20g high-gluten flour into a small milk pan and mix well.

2. Heat over low heat, stirring slowly until the batter thickens and patterns appear. Remove from heat and the soup stock is ready.

3. Cover the prepared soup stock with a lid or cover it with plastic wrap or damp cloth and leave it to cool. Do not leave it open as it will dry out.

4. Pour milk, eggs, corn oil, soup stock, salt and sugar into the bread bucket and place them diagonally.

5. Add high flour and yeast in the middle.

6. Start the bread machine and knead the dough until it is fully kneaded, and it is ready when a thin film can be pulled out. (Here is a long-winded sentence. You can use the butter and oil method to knead the dough and pour corn oil into the main dough to knead the dough together to form a film, so you don’t necessarily have to use butter.)

7. Place the rounded dough directly in the bread bucket for the first fermentation.

8. Ferment until it is 2.5 times larger than the original size. If you dip your finger into it with water and it does not shrink, fermentation is complete.

9. Knead the dough for a few minutes to release air, then roll it into a ball and let it rest for 15 minutes.

10. Use a rolling mill to roll the relaxed dough into a rectangle about half a centimeter thick.

11. Roll the dough and place it in the center. Use a plastic scraper to cut symmetrical strips of 1 cm in width on both sides.

12. Start from one end and braid it crosswise to the left and right. You can put red bean paste or your favorite filling in the middle.

13. Cross-weave alternately left and right.

14. It is a bit similar to braided bread, but it is more convenient than braided bread.

15. Complete all strip compilation.

16. Slowly gather the fried dough together and pinch the edges to close.

17. Put the prepared dough on a baking tray lined with tin foil, put it into the oven, put a bowl of hot water underneath to maintain the internal humidity and temperature, and cover the oven door for the second fermentation.

18. After it has fermented to twice its original size, take out the baking tray and preheat the oven to 170 degrees. Brush the surface with egg wash.

19. Bake in the preheated oven at 170 degrees for 30 minutes. After the color is good, the surface can be covered with tin foil until baking is finished.

20. Out of the oven!

21. The beautiful wreath bread is ready!

22. The inside is as soft as marshmallow. Because there is no filling, I added 40g of sugar to make it soft and slightly sweet.

We can be in a good mood only after eating well. The preparation of wreath bread (tangzhong method) is very simple. Those who want to cook by themselves but don’t know where to start may wish to learn more.