Any Home Bakers Here?

[pennyJo1960]

Making Ham for Christmas cheesy taters are a favorite.

 

[Sequel]

Making Ham for Christmas cheesy taters are a favorite.

We like that menu too!

 

[Sally PB]

Sounds good to me! I'm not crazy about turkey, but I sure like having the bones to make broth.

 

[GardenBlooms22]

Hello everyone! I've continued to make bread lately, and naturally through my research I stumbled upon the terms 'tangzhong" and "yudane". From what I've gathered, these are both methods to help retain moisture and freshness in bread. If I remember correctly 'tangzhong' is a method developed in China that involves heating a 1:5 ratio of flour to water on the stove, and this is a newly developed method based on the older 'yudane' that was developed in Japan. If I remember correctly, yudane involves combining a 1:1 ratio of boiling water and flour.

I'm interested in potentially trying both of these methods, but I have a couple of questions regarding them.

Have any of you tried either of these methods? If so, which do you prefer? If you've tried both, what are the differences between their results? Do you have a preference?

Is it possible to achieve the benefits of tangzhong or yudane with all purpose flour? I saw most people use high protein bread flour when making them. I suspect this would improve their results as it often does with making bread altogether. With this in mind, do you think it would have any effect with all purpose flour? I'm not saying I think it would have as much of an effect, but do you think it would improve it at all?

Thanks,

 

[pennyJo1960]

Made a small loaf of garlic bread, garlic butter split it butter.
Yum small enough 3 biscuits also made it.

 

[BullChick]

Story time!
I have a knack for getting myself In very odd situations. I’ve mentioned being away from my home for a few months, and helping a friend and her young daughter as they work through issues (professionals are also involved). Her daughter is now the dog treat maker, and helps with making doughnuts almost daily (of course that can’t continue, but…). This past week, we have switched to making freeform donuts since it means that I can make a few in the morning before she goes to school, and she can eat them hot. The rest of the dough is refrigerated. It also gets her thinking about how she can shape/braid bread more than making dog treats does.
On Tuesday morning, her mother returned early from being away. I was unprepared for the rotten mood this would cause the daughter. Shortly after dinner I had to coax her out of her room with doughnuts. She has to eat with her medicine, so it was barely a choice. She plopped down at the table, and I noticed that her first braiding attempt was very interesting. I saw one thing, she saw another. I asked her mother to look, and she saw something else. We all started laughing at the crazy things we were coming up with. Finally, they tore off the chicken leg, and quail chick, and ate them. The night was saved!! Last night was saved from less dire circumstances, and tonight was just for fun.
Whoever thought simple biscuit dough donuts could be so healing?

 

[cavemanrich]

Hello everyone! I've continued to make bread lately, and naturally through my research I stumbled upon the terms 'tangzhong" and "yudane". From what I've gathered, these are both methods to help retain moisture and freshness in bread. If I remember correctly 'tangzhong' is a method developed in China that involves heating a 1:5 ratio of flour to water on the stove, and this is a newly developed method based on the older 'yudane' that was developed in Japan. If I remember correctly, yudane involves combining a 1:1 ratio of boiling water and flour.

I'm interested in potentially trying both of these methods, but I have a couple of questions regarding them.

Have any of you tried either of these methods? If so, which do you prefer? If you've tried both, what are the differences between their results? Do you have a preference?

Is it possible to achieve the benefits of tangzhong or yudane with all purpose flour? I saw most people use high protein bread flour when making them. I suspect this would improve their results as it often does with making bread altogether. With this in mind, do you think it would have any effect with all purpose flour? I'm not saying I think it would have as much of an effect, but do you think it would improve it at all?

Thanks,

I passed on the yudane, because it is a 2 day process. (what I read on the instructions.) Have not made Yudane, but I think, they both will work very similarly.
Tangzhong is made, and used as soon as it cools. I usually make a larger portion, and just measure out what I need. I save the remainder refrigerated in a plastic container. (saves well)
I made it from regular All-purpose flower, with no noticeable difference.
I mix the 1;5 ratio of flour/water cold. (mix well). I then place on stovetop, on medium heat and keep stirring continually. When the temperature reaches 150°F I remove from burner. The consistency is that of a creamy gravy.
Made it so many times,, that I can skip using the thermometer. (I use an infrared laser dot type thermometer for easy readings. other thermometers will work also.)
The Tangzhong does enhance the texture of the bread. Also makes it soft, and keeps the bread fresh longer.
I can post a recipe that I use, but don't have it handy at the moment. It is in my printed out recipes in a large notebook.
Ask and you shall receive.

This is the thermometer that I like using.

 

[DatCampG]

I love baking all year. Especially bread in the winter. I only use recipes that was passed down from 1926 & 1936. I never make bread on a rainy or windy day.

 

[cavemanrich]

Did some baking over the weekend. Things don't always come out as planned. In my experimentation quest,, I overloaded on the fruit I placed on top. The dough was high hydration, and very light, and soft. Just could not bear the heavy load of the fruit on top.................... so it collapsed into a valley in the center. Was very soft, fluffy, and tasty, ,,,,,,,,,,,,,,,,,but did not look very presentable to serve to guests.
Slipped the loaves into plastic baggies, and refrigerated them.
Took them out today, and decided to try something new.
I call it Poor Mans' "Cinnamon Toast Biscotti"
BTW,, never made Biscotti, so went online to see the recipe method. I just followed the last portion of the recipe,,, since I already had the baked cake. .

Here is a copy, and paste of what I did.

• cut each loaf into ¾ inch thick slices. Place each slice face down on the baking sheet. Return to oven and bake at 350F for 10 minutes. Remove pan to a wire rack.
• Combine the 2 Tablespoons sugar and the 2 teaspoons cinnamon.
• Flip each cookie over. Brush the side turned up with just a little of the melted butter and sprinkle with the cinnamon sugar mixture.
• Return to oven and bake 10 minutes. Remove pan from oven and allow cookies to cool.

Here are my loaves.. Tasty,,, but not very pretty. Gravity won the fightwith fruit sinking.

Out of the oven, and cooling.

Did not turn out like REAL Biscotti, but something slightly different. Crispy, and toasted on the surface,, but still soft on the inside. and delicious.

I just followed the baking guidelines on time to do the secondary baking/drying. Total time was 10 minutes,,, 2 times.
If I left it in oven longer,, my slices would have came out toasted more.

 

[cavemanrich]

I love baking all year. Especially bread in the winter. I only use recipes that was passed down from 1926 & 1936. I never make bread on a rainy or windy day.

Are your breads Sourdough raised???