Genmaicha TangZhong No-knead Bread
NICOLEYONG93
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NIKO NEKO
As an interactive multimedia designer, Nicole's keen eye for visuals is translated into baking, one of her recent pastime pursuits that she picked up during the Movement Control Order (MCO). Since the reignition of her passion in baking and a bread-lover herself, she started to create her own recipes such as breads, desserts and drinks. Her recipes a must-try for anyone who wants to learn, as they are simple, down-to-earth and achieves that deliciously eye-catching result.
"What makes baking enjoyable is when my creations look appetising and visually appealing in the photo."
Nicole / @nicoleyong93
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RECIPE
Genmaicha TangZhong No-knead Bread
by @nicoleyong93
Serving: 1 Bread Loaf
Preparation time: 50 min
Dough proofing time: 2 hours 55 min
Cooking time: 31 min
Total time: 4 hours 16 min
Ingredients
For TangZhong
3 tbsp Bread Flour
125ml Water
For Bread Loaf
120ml Almond Milk (or other preferred milk)
¾ tsp Instant Dry Yeast
2 ½ tbsp Sugar
1 tsp Salt
274g Bread Flour
1 ½ tbsp MOKUREN / Genmaicha powder
2 tbsp Coconut Oil (or other cooking oil / Unsalted butter)
20g Roasted Black Sesame
Egg wash ( 1 Egg Yolk + 1 tbsp of milk )
Some Roasted White Sesame (for sprinkle)
Method For TangZhong
- In a small pot, mix bread flour and water until there’s no lumps.
- Heat up with low heat and stir vigorously until the mixture thicken into smooth and shiny paste.
- Scrape all the TangZhong into a bowl and then cover with cling wrap. Make sure the cling wrap is touching the surface of the TangZhong to prevent a skin from forming on the surface.
- Let cool for 1 hour before use. Or you can prepare the Tangzhong a night before and keep it in fridge. If you kept it in fridge, warm it up in oven (with cling wrap) for 40 sec and mix well before use.
Method To Assemble
- Microwave the milk for 30sec and pour into the big bowl.
- Add in yeast, sugar, salt and TangZhong.
- Add in bread flour, MOKUREN / Genmaicha and black sesame. Mix them together like a millstone until there’s no trace of powder.
- Cover the bowl with cling wrap and rest the dough for 10min.
- Add in coconut oil. Mix well by squeezing until oil is absorbed by the dough.
- When it starting to become sticky, gently round the dough. Brush some oil on the bowl before placing back the dough to prevent sticky.
- Cover the bowl with cling wrap and proof it for 30min.
- Stretch the dough slightly and fold it a third of the way over the rest of the dough from the left side. Pick up the right side of the dough and stretch it over the first fold, laying it on top. Do the same folding for top and bottom. Then flip the dough over with smooth side facing up.
- Cover with cling wrap and proof it for 20min. Repeat the same folding technique as step 9. You can gently press the dough to degas a little and pop the air bubbles (if any) while folding.
- Cover up again with cling wrap and proof it for another 30min. The dough is now double its original size.
- Place the dough on a floured surface. Flour the surface of the dough. Gently degas and divide it into half evenly.
- Gently roll each of the dough into oval shape. Pop the large air bubbles on the surface if needed. Make sure not to roll too tight as it will take longer time to proof.
- Cover both of the dough with plastic wrap and rest for 10min.
- Dust some flour on the surface of the dough, back and front.
- Place rolling pin in the center of the dough and roll it up and down to the same thickness as possible to make it into a long rectangular shape. Make sure to pop the large air bubbles
- Fold in both left and right edges so they meet at the middle, like you are closing the shutters on a window. You should have a long, skinny rectangle. Pop the large air bubbles if needed.
- Roll it down vertically from top and attach the seam well. If there are any air bubbles on the surface, pop them. Do the same for the other dough.
- Place the doughs at the edges of a greased / non-stick loaf pan with seam side down. Cover with cling wrap and proof for 1 hour 15 min.
- Preheat oven to 190 °C. Gentle brush a thin layer of egg wash on the dough and sprinkle some roasted white sesame.
- Bake for 28 min. Tap the loaf pan right away to prevent shrinkage. Remove bread from the pan immediately and let cool on a cooling rack. Slice the loaf into desired size and it’s ready to serve.
