TheTangzhongMethod

Cinnamon rolls have a long and interesting history! The first recorded mention of cinnamon rolls can be traced back to Sweden, where they are known as "kanelbulle." These sweet cinnamon buns were first baked by Swedish bakers in the 1920s and quickly gained popularity throughout Scandinavia. Today, cinnamon rolls are enjoyed all over the world and come in a variety of flavors and styles. My variation is inspired by the classic cinnamon roll, although I first caramelize the filling which results in a richer flavour with some nutty notes! 😋 For the Tangzhong: Heat 40gr flour with 200gr milk until it thickens. Set aside to cool. For the Dough: 600gr Flour 7gr salt 120gr Sugar 3gr milk powder 8gr yeast 260gr milk 1 egg Tangzhong 2gr vanilla extract 60gr Softened Butter Method: For the dough: On low-medium speed, knead everything except the butter. After 2min of kneading add the butter and knead on high for 8min (After that, you can divide the dough in 2, add 60gr Ceylon cinnamon to one piece and knead this piece for 2 more min Proof until double Meanwhile prepare the Cinnamon Caramel Filling: Melt 180gr butter Add 300gr brown sugar and 110gr heavy cream. Boil for 2 minutes after the sugar dissolves. Add a pinch of salt 50gr Ceylon or 25gr Cassia Cinnamon (Cassia Cinnamon has a stronger flavour. Also Cassia contains a lot of coumarin, which can be toxic in large quantities) Back to the Dough: Punch the dough Roll the dough into a rectangle. Spread the warm (but not hot) filling in it. Fold like the video Cut lengthwise into strips and braid. Shape like in the video. Proof for 45 minutes. Preheat the oven at 200C. Egg wash and bake until golden brown. Heat 60gr sugar and 60gr water and glaze the rolls. Enjoy! 😋 #Cinnamon #cinnamonrolls #bakingrecipes

Good Morning! ♥️ I am so excited to share our new favourite treat with you, my sweet baked doughnut skewers! I bet it will become your new favourite type of skewer! Sweet Tangzhong Doughnut Skewers with a Mulberry-Vanilla filling and a syrup-y glaze 🍇🩷 The recipe follows below, but you can find a more detailed version of it in the link in my bio! Enjoy! Vanilla Pudding: 750gr Milk 110gr Sugar 3gr Curcuma Powder 60gr Corn Flour Vanilla Paste • Mix 150ml Milk, 60gr Corn Flour and 3gr Vanilla in a bowl • Heat 600ml Milk, 110gr Sugar and Curcuma Powder • Add it to the cornflour mix & whisk • Transfer in the pan and heat whisking until thick • Cool in the fridge covered For the dough: Dry Ingredients: 600gr Bread Flour 8gr yeast 110gr sugar 7gr salt 6gr milk powder (optional) Wet Ingredients: 1 egg 240ml milk 200gr Vanilla Pudding 3gr vanilla paste/extract Extra: 40gr butter • Combine dry ingredients • Add wet ingredients and knead on low-medium for 2min. • Add butter and knead on medium-high for 8min. • Proof until double • Transfer on an oiled surface and divide into 2 pieces. • Work with the 1st piece of dough; Divide into dough balls of 20-30gr. • Flatten them, add jam (optional. I used my homemade Mulberry jam) and shape into dough balls again • Place every 3 balls closely in a baking pan with parchment paper • Proof covered for 30min. and preheat oven at 190C. • Egg wash and bake until golden. • Cool on a wire rack. • Prepare the Honey Glaze by heating together 30gr honey and 15gr water (I added some of my Mulberry Jam too) • Pass the buns through the skewers and glaze • Dip them into granulated sugar and...🩷 I am looking forward to your feedback! 😊 #skewers #doughnut #healthydoughnut #bakeddoughnuts #tangzhongbuns #breadskewers #skewer #tangzhongbuns #tangzhongbread #vanillabuns #Mulberry #mulberryjam #doughnutskewers #sweetkebabs #tangzhongmilkbread #tangzhongmethod #baking #foodblogger #bakingblog #baker #bakingideas #homebaker #homemade #homebaking #foodstagram #recipes #bakingrecipes #breadporn #breadlover #bake #f52community #f52grams #doughnutkebabs

Just a small reel to share a "spin-off" of last week's banoffee Swiss roll cake! 😁 The recipe is the same with some small changes: In the chocolate ganache: I used hazelnut chocolate For the chocolate pudding: In the boiling milk, I added 4gr of instant coffee powder 200gr dark chocolate and milk chocolate After transferring the thickened pudding to a bowl I added 100gr of hazelnuts pieces and let it cool covered in the fridge. For the cake: 4 large eggs 150 gr sugar 100gr flour 1.5gr baking powder 1.5 lgr baking soda 1.5gr salt 21gr Cocoa powder 3gr vanilla extract 2gr instant coffee powder Bain Marie: 25gr hot milk with 50gr milk chocolate Which one do you prefer? 🧐🤔 I always feel like chocolate treats are the everyday pleasers while any other treat is for special occasions, what about you? 😁 For the full recipe, click on the first link in my bio! You can also watch the process on my previous baking video 😊 #swissrollcake #swissroll #hazelnutcake #chocolatehazelnut #coffeecake #coffeeswissrollcake #hazelnutswissrollcake #chocolateswissrollcake #chocolatecoffeecake #cake #baking #foodblogger #bakingblog #baker #bakingideas #homebaker #homemade #homebaking #foodstagram #foodporn #snackrecipes #snack #recipes #bakingrecipes #chocolaterecipes #dessert #dessertrecipes #bake #f52community #f52grams

No there are no artificial colors in these beautiful buns! Their name; Purple Yam Tangzhong Buns with Purple(?) Chocolate! Their colour comes from Purple Yam Powder which is both mesmerising in colour and really nutritious! Isn't it the most beautiful way to colour your bakes? What is your opinion about natural vs artificial coloring in baking? Personally I don't want the artificial ones in my baking. My background in Biochemistry makes me unable to accept them. They are not a healthy option and their production is not good for the environment either; it consumes a lot of energy and generates waste, contributing to pollution and potential ecological harm. On the other hand natural dyes are both environmentally friendly and good for our gut and health! For example Purple Yam Powder is: High in antioxidants called anthocyanins that give them their distinct purple colour. Anthocyanins possess the ability to reduce oxidative stress and inflammation. A good source of dietary fiber, which can help regulate digestion and prevent constipation. Contains vitamin C but unfortunately it denatures at 70C so baking destroys it. Its beta carotene, on the other hand, is more easily available after baking, promoting healthy vision! Lastly, it lowers blood pressure and helps regulate blood sugar, since Purple Yams have a low glycemix index. I'd like to hear your point of views on baking dyes! You can find my recipe in detail in the link in my bio but of course I'll share it in short here too! For the Tangzhong: Heat 200gr Water with 40gr Bread Flour and whisk until paste-y. Bring to room temp. For the Dough: Combine the Dry Ingredients: 600gr Bread Flour 8gr Yeast 90gr Sugar 8gr Salt 6gr Milk Powder (optional) Add the Wet Ingredients to the Dry: Tangzhong 1 Egg room temp 240ml Warm Milk Knead for 2 mins and then add: 40gr Softened Butter Knead for 8 more minutes and meanwhile prepare the Purple Yam Dough Mix by blending: 55γρ Ghee or Softened Butter 70γρ Yam Powder Divide the dough in two. Shape one half into a ball and proof in a covered bowl. Knead the second dough half with the Yam-Butter mix on your mixer until it is evenly purple. Proof in covered bowl too, for 1 hour or until double. Prepare the Purple(?) Chocolate Custard: Heat in a pan until hot: 400gr Milk 150gr White Chocolate 40gr Yam Powder Mix in a bowl: 100gr milk 3gr Vanilla Paste or Extract 40gr Corn Flour Add corn flour mix to hot milk and whisk until the custard thickens. Remove from heat and whisk in 40gr butter. Let cool in the fridge in a covered bowl. Back to the dough: Divide each dough into 8-9 pieces. Shape into dough balls Reserve 5 white balls and flatten the rest with a rolling pin. Put one white ball in a flat purple dough and cover it. Then cover with a flat white dough. Do the same with the rest of the dough. Proof covered for 40 minutes and preheat the oven to 190C Egg wash (egg yolk+15gr milk) and sprinkle sesame seeds Bake until golden(20-25mins) Cool down and then pipe in the Purple Custard. Rip them open for the custard explosion! 🤤

Ok it seems that while studying I have a special need for sweets and my baking-addicted-mind always gravitates towards sugary treats. Is it just me or do you all feel the need for sugar when studying or doing projects? 🤭 This time my belly was asking for something with Biscoff and so this Biscoff Swiss Roll Cake was born! With a Biscoff-y Cake, a biscoff custard and a chocolate glaze using Lindt with caramel pieces. Are you ready for it? 🤤 If the answer is yes, start preheating your oven to 180C. Meanwhile prepare the filling: For the Biscoff Custard: In a pan heat: 400gr full fat milk 90gr granulated sugar Until really hot. In a bowl, mix: Vanilla paste 50gr corn flour 100gr milk Add milk-vanilla mixture to corn flour mixture while whisking. Return to heat and keep whisking until the pudding has the right consistency. Remove from heat, add 100gr biscoff and whisk until it is incorporated. Transfer in a bowl and cover with plastic wrap touching the surface. Transfer in the fridge or ice bath until it is completely cool. For the Cake Butter a 10x15 inch pan, line with parchment paper and butter the paper too Using your stand/hand mixer, beat for 3-5 minutes or until fluffy: 4 large eggs 150 gr sugar Then sift and add to the egg-sugar mixture: 100gr flour 1.5gr baking powder 1.5gr baking soda 1.5gr salt Carefully fold the dry ingredients in Finally, heat 80gr Biscoff spread in a microwave for 1min until it is more runny and add it along with 3gr vanilla extract (If you want to use two cake doughs like I do in the video, before adding the spread, divide the dough in 2. Add 40gr heated biscoff to one dough and 40gr Nutella with 15gr cocoa powder to the other dough.) Spread into the pan and distribute evenly. Bake for 10 to 12 minutes or until toothpick comes out almost clean. In the meantime prepare another parchment paper and butter it well. When the cake is ready, remove from oven and pan and let it cool for 2 minutes, Then place the new buttered parchment paper on top of the cake, press it to get attached to the cake, hold with your fingers the edges of the two papers and turn upside down. Remove the old parchment paper, cut the edges of the cake and roll the cake and the parchment paper to themselves. Leave the cake like this for at least 30 minutes. Then unfold carefully and spread the Biscoff Custard inside. Fold again tightly, removing any excess Custard. Prepare the Glaze: In a bowl add 180gr Milk Chocolate small pieces (I add Milk chocolate with caramel pieces to complement the caramel taste of Biscoff 😋) Heat 90gr Heavy cream until bubbly. Add the heavy cream to the chocolate and let sit for 10-15 seconds before mixing. (If the chocolate doesn't completely melt you can return to low heat and heat until it melts.) Add the glaze to the Roll Cake and let it cool covered in the fridge. Enjooooy! 🤤 #biscoff #biscoffcake #swissrollcake #swissroll #biscoffswissrollcake #biscoffideas #biscoffspread #biscoffrecipes #biscoffspreadrecipes #cake #baking #foodblogger #bakingblog #baker #bakingideas #homebaker #homemade #homebaking #foodstagram #foodporn #snackrecipes #snack #recipes #bakingrecipes #chocolaterecipes #dessert #dessertrecipes #bake #f52community #f52grams

Good morning ♥️ It's been a loooong time! These weeks between studying for an exam, work, planting of our veggies and chores, I couldnt find a minute to bake. Still not done with the planting nor the exam but I really needed to "procrastibake" 🙃 And I find the best way to do that is chocolate🍫 I mean... who doesn't need chocolate during the busy days? That's why in this post you'll find my Chocolatey Deluxe Profiteroles I call them Deluxe since I use one of Lindt's Deluxe chocolates that is hhheeeaaaven. Wouldn't you love to have these and enjoy them right off the fridge to cool off in the hot days about to come? 😌 Ingredients For 15 profiteroles For the vanilla pudding 500ml Milk 100gr Sugar 2 Egg Yolks 50gr Corn Flour Vanilla Paste In a large bowl, whisk the egg yolks with half the sugar. Add 50ml of milk, vanilla paste and corn flour and mix well. In a pot boil the rest of the milk and sugar. Remove from heat and pour a little of it into the bowl with the eggs while whisking so that the eggs don't cook. Pour some more milk while whisking and continue until almost all milk is added. Pour back into the saucepan, return to the heat and whisk until the pudding thickens. Transfer in a bowl, cover with plastic wrap touching the surface and cool in the fridge or ice bath. For the chocolate pudding: 1350gr milk 500gr sugar 130gr chocolate of choice (preferably half dark half milk) 600gr sugar 180gr cornflour 100gr cocoa powder 1350gr milk 3gr Vanilla Paste 100gr butter In a bowl mix the cornflour with 350g of milk and vanilla paste and set aside. Boil the rest 1lt of the milk in a pot with the sugar and cocoa, stirring constantly. Add the corn flour mix, whisking until it thickens (~20 minutes) Remove from heat, add the butter and chocolate and whisk until they melt. Cover with plastic wrap on surface and let it cool in the fridge. The rest of the recipe on my Instagram profile @thetangzhongmethod

As always my goal is to sweeten the start of your week with one of my recipes, this time, Carrot Cake Choux Craquelin! When I make Choux Craquelin I always fill them with Creme Patisserie, but isn't it boring to not try new things? These 2 weeks, Easter and the presence of simple Carrot Cake in EVERY dinner table inspired me to fuse the latter with the Tartlets I shared the previous week and these Choux Craquelin Pastries! I got bored of simple Carrot Cake everywhere and it is also not what it used to be; Carrot was originally used in Carrot Cake as a substitute for sugar in the period of World War II when sugar was not available. Now that sugar is available, the industry decided to remove much of the carrot and add tons of sugar 😅 And as I said before, if I am to eat sugar, I prefer it to be in chocolate goodies or custards 🤤 That's why I am excited to share these Carrot Cake Choux Craquelin Pastries! My hubby who avoids sugar couldn't resist these. He loved the exploding custard in combination with the frosting and the carrot craquelin! He ate so many in a go that I felt guilty for ruining his diet 😰 But now I am sure that this recipe is worth the hassle! The ingredients you need: For the Carrot Cake Custard Bring to a boil: 430ml milk 50 gr sugar Vanilla Pod and Bean Cinnamon 80gr Carrot Let it rest for 10 minutes with the vanilla pod inside. In a bowl mix: 3 egg yolks 50gr sugar Beat until fluffy, add 70ml milk and beat until incorporated. Then add: 60gr cornstarch and mix thoroughly Remove the vanilla pod from the pan and slowly add the hot vanilla milk in the cornstarch mix while whisking. Transfer back to the pan while whisking and heat on medium heat until the pudding thickens. Let it cool in the fridge. For the Carrot Craquelin Disc: 80gr Unsalted butter 80gr Cane sugar 40gr Shredded Carrot 120gr gr AP Flour Blend them all together. Transfer the Craquelin on a parchment paper. Cover with another parchment paper and roll it out inside the papers until really thin. Freeze for at least 4 hours. For 10 Choux Buns: Preheat oven at 200C. •Pan Ingredients: 65ml milk 70ml water 67gr cold butter 1gr Salt 4gr sugar •Later addition: 75gr Flour •Last Addition: 2-3 eggs When the pan ingredients start boiling add the 75gr flour And whisk thoroughly for 2 minutes until the moisture evaporates and the dough sticks to the pan. Tranfer to your mixing bowl and mix the dough for 2 minutes so that it cools down. When the dough has cooled add 1 egg and mix until the egg is incorporated and no more. Add the second egg and do the same. With a Rubber spatula check if the dough stays on the spatula, creating a V shape. If not, add some of a third, beaten, egg and mix. Keep doing that until the dough stays on the spatula creating a V shape and drops slowly. Pipe Choux Balls on parchment paper. Take out the Craquelins and with a circle mould, cut out discs and add them on each of the Choux Balls. Bake in preheated oven at 200C for 10 minutes. Lower the heat at 180C and bake for 15-20 minutes or until the Choux Buns are golden (you can take one out and see that it does not deflate). Turn off the oven, but dont remove the choux buns yet. Instead, crack the oven slightly open and leave the Choux Buns there for 10 minutes. After 10 minutes remove from the oven and transfer them on your working surface. With a knife make holes under the Choux Buns and pipe lots of Carrot Custard inside. If the Carrot Custard is too thick, blend it until it is smooth again. Tranfer in the fridge while you make the Cream Cheese Frosting. For the Cream Cheese Frosting: 120gr cream cheese room temperature 70gr powdered sugar Pinch of salt 40 ml cold heavy whipping cream Beat the cream cheese with your mixer until it softens. Add a pinch of salt and the powdered sugar in 4 doses mixing after each addition so that the sugar melts. Add the cold cream and mix until fluffy. Use immediately, piping it on the tartlets or refrigerate until ready to use. Optimally, let them cool in the fridge so that the custard thickens again, but I do love a messy, exploding Choux Bun, so you can follow my bad example 🤤 Enjoy and have a delicious rest of the week 😋 #baking #foodblogger #bakingblog #baker #buns #bakingideas #homebaker #homemade #homebaking #foodstagram #foodphotography #foodporn #snackrecipes #snack #recipes #bakingrecipes #dessert #dessertrecipes #artisan #bake #f52community #f52grams #carrotcake #carrotrecipes #easterrecipes #Easter #Easterbaking #easterbakes #bake #creampuffs #carrotcreampuffs

These are my pillowy Marittozi-Style Buns utilizing Tangzhong and Sweet Stiff Sourdough Starter and filled with Diplomat's Cream There are so fluffy and airy they are like eating sweet clouds 😋🤤 I call them Maritozzi-Style because true Marittozi of the ancient Rome originally included raisins and dried fruits too and were not filled with whipped cream nor Diplomat's cream. And of course, they weren't made with Tangzhong or a Sweet Stiff Starter. Marittkzi were made by the ancient Roman women for their husbands who were spending the whole day working in the fields. In the Middle Ages, Marittozi, without the cream became the only sweet treat allowed during Lent. This is why they are so perfect to eat before Easter! Later there started the tradition of young men giving maritozzi with a gift inside to their future wives and that's when the Marittozi name was born, becoming an all-time favourite! 😋 for my all time favourite Marittozi inspired recipe you need 2-3 days due to the use of Sweet Stiff Sourdough Starter and the long proofings on Day 1: Tangzhong: 200g water 40g flour In a pan heat the water and flour while whisking until tangzhong is ready, having the consistency of a paste. Refrigerate and let it come to room temp before use. Sweet Stiff Sourdough Starter: 10g sourdough starter 30g water 6g sugar 60g bread flour 10 pm Add sugar and sourdough starter to the water and whisk together. Add flour and mix until incorporated. Form a ball, press it against the table and roll it into a tight roll. Place in a jar, cover, and let it ferment 8-10 hours until double. Day 2: 8 am Gather the dough ingredients: 600gr high-protein flour (mine has 13.20gr of protein) 106gr sweet Stiff starter 1gr yeast 120gr sugar 80gr honey 2 eggs 200gr milk 7gr salt 3 gr vanilla 2 egg yolks Zest of 1 orange 200gr room temp butter Mix starter, milk, eggs, flour, sugar, honey, yeast and let autolyse for 30 minutes so that the flour becomes fully hydrated so that the gluten develops. 8.30 am Using the paddle attachment, mix for about a minute or until the stiff starter is evenly incorporated. Change to hook attachment and knead for another minute until a rough dough is formed. Add salt and mix for a little more. Add the egg yolks and mix until they are incorporated. Then add the soft butter and orange zest, increase the speed and mix for 10-15 minutes. If it's too sticky (it has to be sticky but hold its shape), add a little more flour (~30gr) Cover and let it proof for 4-5 hours or until the dough is puffy. During that time perform 2 stretches & folds. Transfer the dough to the fridge for cold fermentation 8-10 hours. ~~~~ This day prepare vanilla custard too: Boil 425ml milk with 70gr sugar In another bowl mix: 40gr cornstarch 75ml milk 3gr vanilla extract Add the boiled milk-sugar to the cornstarch mix while whisking. Return to the pan and heat while whisking whisk until it thickens. Ready! ~~~~ 9 pm Remove the dough from the fridge. Divide dough in 60gr pieces and roll them into balls. Transfer into parchment paper lined baking pan. Cover and let them proof overnight for 8 -10 hours at room temp until they double in volume. Day 3: Next morning: Preheat the oven to 190C/375F. Mix an egg with 2 tbs of water and egg wash each roll. Bake for 20-25 minutes until golden brown. Let the buns cool down. For the filling (Diplomat's cream): Vanilla Custard 240gr whipping cream 30gr sugar Whip heavy whipping cream with sugar until stiff peaks appear. Add whipping cream inside the vanilla custard until the consistency is really stable. Cut each bun in the middle, fill it with 2-3 tbs of diplomat's cream and make it even by wiping off excess cream with a spatula. Sprinkle with powdered sugar and enjoy! 😋 #baking #foodblogger #bakingblog #baker #buns #bakingideas #homebaker #homemade #homebaking #foodstagram #foodphotography #foodporn #snackrecipes #recipes #bakingrecipes #chocolaterecipes #dessert #dessertrecipes #artisan #breadporn #bake #f52community #f52grams #Easter #easterbakes #easterbaking #easterbuns #eastertradition #marittozi #easterrecipes

So #Easter is right around the corner so I finally have an excuse to bake #Hotcrossbuns 🤭 They are typically eaten on Good Friday so you have time to try out my recipe more than once 🤤🤤 In these spiced sweet buns I used #driedmango and Somersby's Mango beer which adds a great deeper taste all-around each bun complementing the dried fruit and makes it fluffier In the White Cross ingredients I added some maple syrup and rum to give it a distinct mild taste. The ingredients I used in detail: Dry Ingredients 600gr Flour 130gr sugar 10gr salt 6gr cinnamon 2gr Mahlepi 2gr Cardamom 2gr Clove Yeast Wet Ingredients 260gr Somersby Beer with Mango and Lime (Feel free to swap with water/mango juice/orangeade. Though the carbonation in the beer makes the buns light and fluffy and the flavor complements the dried fruits in the bread) 60gr yogurt Tangzhong 1 egg Add-ins: 150gr white chocolate 90 gr dried mango pieces 50 gr butter Orange zest from 1 orange For the cross: 20gr maple syrup 10gr rum 45gr water 70gr flour Fill them with Vanilla Pudding for superb taste: In a pan: 420gr milk Vanilla Pod and beans 60gr sugar In a bowl: 40gr sugar 70gr milk 45gr Corn flour Method For the Dough: Mix the dry ingredients. Add the wet ingredients in and the add-ins. Knead using your stand mixer until a rough dough is formed and add the orange zest and butter. Knead for another 10 minutes. Cover with plastic wrap and let proof until double in size (1-2h). Meanwhile prepare the vanilla pudding. Boil the milk, vanilla and part of the sugar and let it stand for 10 minutes before removing the pod. In a bowl mix sugar, milk and corn flour and while whisking add the hot milk inside. Transfer back to the pan and heat on medium heat whisking consistently until it thickens. Cover with plastic wrap touching the surface and move to the fridge or ice bath to cool. Punch the dough, divide into 60-80gr pieces and shape them into balls. Let the dough balls proof for another 40 minutes. Meanwhile preheat the oven at 190C. Prepare the cross mixture by combining all the cross ingredients. Transfer to a piping bag and pipe crosses on the dough balls. Bake until golden (25 minutes in my oven). Let them cool completely and then pipe the vanilla pudding inside, from the down side of the bun (if the vanilla pudding is too thick, mix it again so that it becomes creamy). Enjoy and give me your thoughts when you try them 😋😋 #easter #hotcrossbuns #easterrecipes #easterfood #easterbuns #easterbakes #easterbaking #eastertradition #baking #foodblogger #bakingblog #baker #buns #bakingideas #homebaker #homemade #homebaking #foodstagram #foodphotography #foodporn #snackrecipes #snack #recipes #bakingrecipes #dessert #dessertrecipes #artisan #breadporn #breadlover #bake #f52community #f52grams So #Easter is right around the corner so I finally have an excuse to bake #Hotcrossbuns 🤭 They are typically eaten on Good Friday so you have time to try out my recipe more than once 🤤🤤 In these spiced sweet buns I used #driedmango and Somersby's Mango beer which adds a great deeper taste all-around each bun complementing the dried fruit and makes it fluffier In the White Cross ingredients I added some maple syrup and rum to give it a distinct mild taste. The ingredients I used in detail: Dry Ingredients 600gr Flour 130gr sugar 10gr salt 6gr cinnamon 2gr Mahlepi 2gr Cardamom 2gr Clove Yeast Wet Ingredients 260gr Somersby Beer with Mango and Lime (Feel free to swap with water/mango juice/orangeade. Though the carbonation in the beer makes the buns light and fluffy and the flavor complements the dried fruits in the bread) 60gr yogurt Tangzhong 1 egg Add-ins: 150gr white chocolate 90 gr dried mango pieces 50 gr butter Orange zest from 1 orange For the cross: 20gr maple syrup 10gr rum 45gr water 70gr flour Fill them with Vanilla Pudding for superb taste: In a pan: 420gr milk Vanilla Pod and beans 60gr sugar In a bowl: 40gr sugar 70gr milk 45gr Corn flour Method For the Dough: Mix the dry ingredients. Add the wet ingredients in and the add-ins. Knead using your stand mixer until a rough dough is formed and add the orange zest and butter. Knead for another 10 minutes. Cover with plastic wrap and let proof until double in size (1-2h). Meanwhile prepare the vanilla pudding. Boil the milk, vanilla and part of the sugar and let it stand for 10 minutes before removing the pod. In a bowl mix sugar, milk and corn flour and while whisking add the hot milk inside. Transfer back to the pan and heat on medium heat whisking consistently until it thickens. Cover with plastic wrap touching the surface and move to the fridge or ice bath to cool. Punch the dough, divide into 60-80gr pieces and shape them into balls. Let the dough balls proof for another 40 minutes. Meanwhile preheat the oven at 190C. Prepare the cross mixture by combining all the cross ingredients. Transfer to a piping bag and pipe crosses on the dough balls. Bake until golden (25 minutes in my oven). Let them cool completely and then pipe the vanilla pudding inside, from the down side of the bun (if the vanilla pudding is too thick, mix it again so that it becomes creamy). Enjoy and give me your thoughts when you try them 😋😋 #easter #hotcrossbuns #easterrecipes #easterfood #easterbuns #easterbakes #easterbaking #eastertradition #baking #foodblogger #bakingblog #baker #buns #bakingideas #homebaker #homemade #homebaking #foodstagram #foodphotography #foodporn #snackrecipes #snack #recipes #bakingrecipes #dessert #dessertrecipes #artisan #breadporn #breadlover #bake #f52community #f52grams

Hello guys! Are you ready for St Patrick's Day this week? 😍😍 I already added the St Patrick's theme in my baking and these are my favourite goodies 😍😍 For the pistachio custard: In a pot boil: 650 ml milk ( τα 75ml θα πάνε στο cornstarch) 170gr sugar Vanilla pod and beans After it boils let it stand for 10 minutes with the pod inside In a bowl prepare the cornstarch mix: 60gr cornstarch 100 ml milk Pistachio Butter (Forgot to measure it but I think I added 100gr pistachio butter) Pour the vanilla milk inside the cornstarch mix while whisking. Tranfer it all back in the pot and heat until the custard thickens. Reserve in a bowl some of the vanilla custard to add inside the choux. To the rest of the vanilla custard add the pistachio butter and whisk until incorporated. (If you want a greener colour you can also add matcha powder or coloring here) Cover with a plastic wrap touching its surface and let it cool in the fridge For the choux: 125ml milk 125ml water 125gr Butter 2gr Salt 8gr Sugar 150gr Flour 4-5 eggs Preheat oven to 170C. Place butter, water, milk, salt and sugar in a saucepan and boil. Add the flour and whisk vigorously for 2-3 minutes until you have a rough dough that sticks to the bottom of the pan. Transfer to the bowl of your standmixer and with the paddle attachment stir it for 2 minutes to cool down and not cook the eggs. Add in one egg at a time, whisking only until incorporated, after each addition. Beat the last egg so the egg yolk and egg white are not separated. The consistency should not be too runny or too firm and it should create a v shape when you place it on your spatula. If it is not like this, add some of the last beaten egg. Continue adding parts of it until you reach that consistency. Move choux dough into a piping bag. If you don't have a clover mould, use a heart mould to create the clover shapes with cocoa powder or icing sugar and pipe the dough as shown, leaving enough space in between them. Bake the choux clovers in preheated oven at 170C for 40 min. Do not open the oven door in the first 30 min. Check the constistency after 40 min. Pull one out and if it does not deflate in room temperature and the middle of the ring is not wet remove from oven. It's better to crack open the oven and let the choux pastries inside for 10 minutes so that they do not deflate. Cool them on a rack. After they cool down cut in half with a knife and pipe into them some vanilla custard. Pipe the pistachio cream on top of them and enjoy! Hello guys! Are you ready for St Patrick's Day this week? 😍😍 I already added the St Patrick's theme in my baking and these are my favourite goodies 😍😍 Find it in my instagram page #thetangzhongmethod or in the link in my bio ! 😋 Recipe in my instagram page #thetangzhongmethod #stpadddysday #Stpatricksday #buns #bakingideas #homebaker #homemade #homebaking #foodstagram #foodphotography #foodporn #snackrecipes #snack #recipes #bakingrecipes #dessert #dessertrecipes #artisan #breadporn #breadlover #bake #f52community #f52grams #pistacchio #pudding #choux #parisbrest #chouxpastry #naturalcoloring #Stpatricksdaydessert #stpaddysdaydessert #stpatricksdaybaking #stpatricksdayfood

Good Morning guys! How was your weekend? I hope it was amazing and with lots of time to relax! For me it was a creative weekend as I made these beautiful Honey Flan-Buns; I used my Sweet Tangzhong Honey Dough with delicious flan in the center! The ingredients for the Honey Dough are: For the Tangzhong: 200gr Flour 40gr water For the dough Dry ingredients: 580gr bread flour 8 gr yeast 120gr sugar 7gr salt Milk powder (optional) Wet ingredients: 120gr honey 2 eggs 160ml milk 3gr Cognac (optional) 3gr vanilla powder (optional) After some kneading: 1 egg yolk 100gr butter Egg wash: Egg yolk 15ml milk 15gr agave syrup For the Flan: 400ml milk 120gr sugar 1 vanilla pod 47gr cornstarch 100ml heavy cream 3 egg yolks First prepare the flan; In a pot boil the milk, sugar and scraped vanilla pod and beans. After it boils let the vanilla pod stand in the milk for 10 minutes and then remove. In a bowl mix the heavy cream, egg yolks and cornstach. Slowly (careful not to cook the eggs), while whisking, add the hot milk. Return all of the mixture to the pot on medium - heat whisking constantly until the mixture thickens and your flan is ready (it should coat the back of a spoon). Pass the flan through a sieve, cover with plastic wrap touching its surface and let it cool in the refrigerator or, if made while the dough is proofing, in an ice bath. For the Tangzhong: Heat 200gr water with 40gr flour whisking constantly until it reaches a gelatinous constistency. Tranfer to the fridge for an hour or the freezer for 20 minutes to reach room temperature. For the dough: Combine the dry ingredients. Add to them the wet ingredients (don’t add the butter and egg yolk yet). Using the dough hook on your mixer, on low-medium speed, knead for 2 minutes until you have a rough dough. Add the egg yolk and knead until it is incorporated. Add the butter and continue mixing for 10 minutes on medium-high speed or until it only sticks to the bottom and not that much to the sides of the bowl. Transfer the dough to an oiled surface, shape into a ball and transfer to an oiled bowl making sure that every side of it gets oiled. Cover with plastic wrap and let it proof in a warm environment for 1 – 1 ½ hours. After it has doubled in size,punch it and transfer it again to an oiled surface. Divide into 2 pieces and with a rolling pin roll each piece into a rectangle. For the shape in the video I cut the dough into strips and braid them. Make a knot with each braid and cover the middle with the ends of them. Cover again with plastic wrap and let them proof for another 40 minutes. Meanwhile preheat your oven at 200oC. When your buns are proofed, add the flan into a piping bag and pipe it into the middle of each bun. Apply the egg wash and bake for 20-25 minutes or until golden. Remove from the oven, transfer on a cooling rack and let them cool completely. After they cool down, dilute honey (or agave/maple syrup) with some water so that you can apply it on top of each bun for shiny goodies! And remember! Love goes through the stomache so be sure to share them with your loved ones! They’ll adore them! I wish you a great week with lots of happy moments and creative bakes! ^^ #baking #foodblogger #bakingblog #baker #buns #bakingideas #homebaker #homemade #homebaking #foodstagram #foodphotography #foodporn #snackrecipes #snack #recipes #bakingrecipes #chocolaterecipes #dessert #dessertrecipes #artisan #breadporn #breadlover #bake #f52community #f52grams

So here come my favourite, fluffy, tangzhong sausage buns! 😋 For you to bake them you will need For the dough: Dry ingredients: 580gr bread flour 50gr sugar 12gr salt (plus 2 pinches for sprinkling the dough before wrapping it) 8gr instant yeast Wet ingredients: 260gr warm milk 1 large egg (room temperature) Tangzhong 40gr butter Egg Wash: Egg yolk diluted with milk For the filling: Bechamel (40gr butter, 30gr flour, 200gr milk, salt&pepper) Gouda cheese slices Frankfurt sausages cut in 3 or mini sausages Method: For the tangzhong: 200gr water 40gr flour Mix water & flour and heat them stirring constantly until you obtain a gelatinous consistency. Transfer the tangzhong in a bowl, cover with plastic wrap touching its surface and pop in the fridge for 1 hour or the freezer for 20mins until it reaches room temperature. For the dough: Mix the dry ingredients together (add the yeast after mixing the salt in so that the salt doesn't kill yeast). Add the wet ingredients to the dry ingredients. Mix on your stand mixer on low-medium speed for 2 minutes until you have a rough dough. Then add the butter and keep mixing for 10 minutes on medium-high speed until the dough doesn't stick to the sides. Transfer the dough to an oiled surface and shape into a ball. Transfer in an oiled bowl, cover and let it proof for 1-2 hours or until double. ~~~~~~ Meanwhile prepare the bechamel. Melt 40gr butter in a pot. Add 30gr flour and whisk until you have a paste. Add 200ml milk while whisking and the salt and pepper. Whisk until you get the bechamel consistency. ~~~~~~ After it doubles, punch the dough and on an oiled surface shape into a ball and divide in 2 pieces. Shape each piece with a rolling pin into rectangulars. For the wool shape slice 1/3rd of the rectangulars crosswise into really thin strips. To create each bun, cut crosswise into strips from the larger side according to the length of your sausage (the dough should be a little shorter than the sausage so that the sides of the sausages are not covered) To each strip add bechamel, a piece of cheese slice and a piece of sausage. Fold each bun like a log. Transfer to a pan lined with parchment paper and let proof for 45 minutes. Meanwhile preheat the oven at 190C When double, egg wash them and bake for 20 minutes or until golden. Remove from the oven and let cool on a cooling rack. Yes I know, I don't follow the cooling step either, feel free to get burned tasting these goodies and let me know your impressions!😋 #baking #foodblogger #bakingblog #baker #buns #homebaker #homemade #homebaking #foodstagram #snackrecipes #snack #recipes #bakingrecipes #breadideas #breadrecipes #bakersofinstagram #tangzhong #tangzhongbread #tangzhongrecipes #artisan #breadlovers #breadporn #bake #sausagebuns #sausage

The ingredients you need for the Spinach & Cheese Pie are: For the dough: 600gr AP Flour 45gr Olive Oil 15gr White Vinegar Pinch of Salt 300-310gr Lukewarm Water Lots of Cornstarch for the spreading of the phyllos 110-160ml olive oil which will be applied between the phyllos Filling: Vegetables: 600gr Spinach 1 Leek, the white part cut into pieces 2 Spring onions cut into pieces Lots of Dill Salt&Pepper Cheese mix: Spearmint Feta (I prefer Goat’s Feta) Katiki Domokou or “Aleifoturi”. (If these are not available in your country you can mix Cream Cheese with Heavy Cream or Greek Yogurt and salt. The consistency you want to have, is that of a creamy cheese which is less dense than cream cheese but denser than Greek yogurt.) Method Mix together until you have a rough dough that it’s not sticky (~5 minutes) Let the dough rest for 30 minutes. Meanwhile prepare your filling. Sautee the leeks and spring onions. Then add the spinach, dill and salt,pepper. Sautee until the spinach shrinks and transfer them inside a drainer to drain until you are ready to use them. Prepare the cheese mix by mixing them all together but don’t add them in the spinach mix yet because they will melt. You will add them right before using your filling. If you want to bake the pita today, preheat your oven using the fan mode at 160-180C depending on your oven (most ovens need to be set at 160 when on fan mode or the pita will get burned, but my oven needs to be set at 180C) Divide into 10 pieces and shape them into balls. You can make your pita using all 10 dough balls with 5 phyllos around the filling, but I use 4 phyllos and I make something else with the other 2. I will share how I use the other 2 phyllos pretty soon ^^ Dust your surface with cornstarch Using a rolling pin, roll the first 4 dough balls into circles dusting with cornstarch before rolling each one. Then dust heavily your surface with cornstarch again and the top side of first dough circle. Dust heavily the one side of the second dough circle too and spread it to go everywhere. Place the dusted side of the second dough on the first dough and dust the other side of the second dough too. Do the same with the other dough circles too. Then with your rolling pin, start rolling the pile of your 4 dough circles until they become so thin you can see through them (if you stop listening to the sound of the cornstarch between the doughs, dust them again so that they don’t stick). Don’t roll forcefully or the doughs will stick! You should do it gently. After they become thin enough, separate them (if they are stuck, don’t worry, it’s ok if they get ripped but separate them carefully so that they don’t rip a lot). Spread olive oil to a 26-30cm pan and place the first phyllo on it. Your phyllos should be long enough to stick out of the pan (we will use the dough that is sticking out of the pan to seal the pita) Sprinkle lots of olive oil on top of the first phyllo and then add the second on top of it. Sprinkle lots of olive oil on top of the second phyllo too, and add the third one. Again sprinkle the third phyllo with olive oil and add the fourth phyllo. Time to add the filling! Add the cheese mix to the spinach and mix them. Add all of the filling on top of the fourth phyllo. Cover well with a towel and set aside until you prepare your other 4 phyllos. We prepare them the same way as before: Roll them into circles, cornstarch your surface, heavily dust each one and place on top of each other. Roll into thin phyllos and separate. Again add the 1stphyllo on top of the filling and sprinkle with lots of olive oil. 2ndphyllo, olive oil, 3rdphyllo, olive oil, 4rth phyllo, olive oil! Now seal your pita, rolling the dough that is sticking out of the pan, inside the pan. Sprinkle some olive oil on the “sealings” too. Score the Pita into 8 slices (We want a deep scoring, that reaches the filling but not further. We don’t want to slice the bottom phyllo which holds the juices of the Pita inside! ^^) Optimally, cover with plastic wrap and aluminum foil and refrigerate for at least an hour (I refrigerate for 8-12 hours). It will be way crunchier this way! But of course you can bake it right away! When ready to bake, transfer into the preheated oven and bake for 1-1.5 hours or until the top of the pita is a really deep golden color (the color shouldn’t be pale or else the phyllos will become hard and chewy after hours) Let it cool in the pan (you want the bottom to keep cooking a little bit longer after removing the Pita from the oven). When you slice into it, PLEASE tag me in a video of you cutting into the Pita slices and let me hear that amazing crunch sound they make <3 #baking #foodblogger #bakingblog #baker #buns #bakingideas #homebaker #homemade #homebaking #foodstagram #foodphotography #foodporn #snackrecipes #snack #recipes #bakingrecipes #chocolaterecipes #dessert #dessertrecipes #artisan #breadporn #breadlover #bake #spinachpie #spanakopita #spanakotiropita #spinachcheesepie

My Thyme & Coriander Tangzhong Bread, for which you can find the recipe below 😋 For shorter videos join me on Instagram or tik tok on: @thetangzhongmethod Ingredients: -580gr bread flour -40gr sugar -18gr salt (plus 2 pinches for sprinkling the dough before wrapping it) -8gr instant yeast -260gr warm milk -1 large egg (room temperature) -Tangzhong -40gr butter -3 teaspoons thyme -2 teaspoons coriander Wash: Egg yolk diluted with milk orMelted butter Method: Mix the dry ingredients together, i.e. the bread flour, sugar, 18gr salt, instant yeast, thyme and coriander. Add the wet ingredients to the dry ingredients, i.e. the warm milk, egg and the tangzhong. Mix on low-medium speed for 2 minutes until you have some sort of a dough. Add the butter and keep mixing for 10 minutes on medium-high speed for the gluten to develop. After 10 minutes move the dough to an oiled surface so that it doesn’t stick Shape the dough into a ball. Cover a bowl with oil and transfer the dough into it, making sure to oil every side of it. Cover with plastic wrap and let it proof for 1-1 1/2 hours in a warm environment After your dough has doubled in size, punch it, transfer it again on an oiled surface, and if you want to make the wool shape, with a rolling pin roll it into a rectangular dough. Slice 1/3rd of the rectangular crosswise into small strips Sprinkle with the 2 pinches of salt and then shape it like a log. Transfer to a pan lined with parchment paper and let proof for another 45 minutes. Meanwhile preheat the oven at 175oC After the second proofing, egg wash or wash with melted butter. Bake for 30 minutes (!! Reminder that every oven is different and your oven might need less or more time to be ready!) Remove from the oven and let it cool on a cooling rack. You can enjoy it with some guacamole or philadephia or eat it with olives! Let me know your thoughts! ^^ #baking #foodblogger #bakingblog #baker #buns #herbedbread #homebaker #homemade #homebaking #foodstagram #foodphotography #foodporn #snackrecipes #snack #recipes #bakingrecipes #breadideas #breadrecipes #bakersofinstagram #tangzhong #tangzhongbread #tangzhongrecipes #spicebread

the recipe below! Enjoy! 😊 Ingredients For the dough : 600gr bread flour 120gr sugar 6gr salt 8gr instant yeast 260ml warm milk 1 large egg 1 tsp vanilla extract/paste Room Temperature Tangzhong 70gr butter room temperature Egg Wash: 1 egg yolk 15gr milk (or water) 15gr agave syrup (optional) For the filling: Frozen Nutella Tablespoons Combine the dry ingredients, the bread flour, sugar, salt and instant yeast. Add the wet ingredients to the dry ingredients (warm milk, egg, vanilla extract/paste and tangzhong) Using the dough hook on your mixer, on low-medium speed, knead for 2 minutes until you have some sort of a dough. Add the butter and continue mixing for 10 minutes on medium-high speed for the gluten to develop. After that, transfer the dough to an oiled surface and knead it to the shape of a ball. Transfer it to an oiled bowl making sure that every side of it gets oiled, cover with plastic wrap and let it proof in a warm environment for 1-2 hours. After it has doubled in size, punch it to degas, transfer it again to an oiled surface, lightly flor the dough and divide it to 70-85gr pieces. Shape them like a ball and flatten them with your palm or a rolling pin. Remove the frozen Nutella from the freezer and add 1 tablespoon inside each flattened dough. Seal them well and if you want, with oiled strings, give them the star shape shown in the video. Transfer to a baking dish lined with parchment paper. Cover again with plastic wrap and let them proof for 40 minutes. Meanwhile preheat your oven at 190°C for at least 20 minutes. When your buns have proofed, egg wash them and bake for 20-25 minutes (!Every oven is different and baking time may vary) After they are baked and cooled remove the strings and wash with water-diluted honey. Let me know when you try them! 😋 Have a beautiful day and see you in the next recipe! Check my instagram page @thetangzhongmethod #foodblogger #homebaker #homemade #homebaking #tangzhongbread #recipes #sweetrecipes #chocolate #chocolaterecipes #chocolatebread

For the Syrup you will need: 750r Water 1kg sugar 1 Cinnamon Stick Lemon Peel from 1 Lemon 25gr Honey Heat water, sugar, cinnamon stick and lemon peel and let it come to a boil. Remove from heat and add the honey while stirring. Let the syrup aside to cool. For the Cake: 220gr Sugar 2gr mastic Chios (optional) 8 Eggs 20gr Cognac 5gr Vanilla Extract 250gr Melted Butter 200gr fine Semolina 200gr Flour (Optimally type M) 30gr Baking Powder Preheat the oven at 180C Butter a 35cm round baking pan or a 25x35 rectangular one. In a mixer add 15gr sugar and the mastic and mix until they become a powder. Add the rest of the sugar and mix again until all the sugar becomes thinner. In the bowl of your stand mixer add the sugar and mastic, the eggs, and the vanilla extract and mix on high speed for 5 minutes until the mixture is really fluffy. When the mixture becomes fluffy, on low speed mix the melted butter in only until it is incorporated. In another bowl mix the semolina, flour and baking powder and then add them to the fluffy egg mixture. Carefully fold the dry ingredients in. Bake for 35 minutes or until golden and an inserted toothpick comes out almost(!) clean. Once you remove the cake from the oven, immediately but slowly and carefully, with a ladle add the cold syrup to the hot cake. With a knife pierce the cake in many spots so that it absorbs the syrup. Let it cool and absorb for 30 minutes. Them cut in slices, cover with aluminum foil and let it cool in the fridge for at least 4 hours. Sprinkle pistachios pieces on it and serve, optimally with a scoop of vanilla ice cream! 😋 Let me know when you bake it! For a shorter version and my everyday bakes follow me on Instagram: https://instagram.com/thetangzhongmethod?igshid=ZDdkNTZiNTM=

So I baked this bread on Friday Morning and left for a seminar I had to attend until late evening. When I got back home, late evening, I entered the kitchen to eat a slice as if I didn't know that there will be no Savory Bread left.. 🙃 This was one of the first loaves I experimented with and it is still one of our favourites. (Though I think I have forgotten how it tastes since all there's ever left for me is the edges) Hopefully when you bake this bread you'll eat more than the edges! ^^ The ingredients you will need: For the dough: 400gr Bread Flour (all purpose flour will do too) 40gr Sugar 8gr Salt 6gr Instant Yeast 70gr Yogurt 260gr Warm Milk (37o-40o C) 40gr Room Temperature Butter For the filling: Bechamel: 40gr butter 30gr flour 200gr milk Salt Pepper 10-12 slices of Ham 150gr Shredded Kefalotyri mixed with Gouda cheese Oregano Spearmint Method: Stir the sugar inside the warm milk until it dissolves. Stir the yeast in and let the mixture stand for 5-10 minutes until it becomes foamy. When foamy, add it to your mixer bowl. Add in the rest for the ingredients and knead with the dough hook on low speed for 1 minute until all the ingredients are incorporated. Add the butter in and knead on high speed for 10 more minutes. Transfer the dough on an oiled surface, shape it into a ball and transfer it into an oiled bowl. Cover the bowl with plastic wrap and let it proof in a warm place for 1-2 hours or until double in size. Meanwhile prepare the bechamel: In a pot heat the 40gr of butter. When it melts add the flour and stir until a paste forms. Add the milk, salt and pepper while stirring and keep stirring until you reach the bechamel consistency. Cover it with plastic wrap and let aside. When the dough has doubled, transfer it on an oiled surface. Using a rolling pin flatten the dough and give it a rectangular shape. Spread the bechamel and sprinkle oregano and peppermint. Place the ham slices and then sprinkle kefalotyri and gouda cheese. When the dough has doubled, transfer it on an oiled surface. Using a rolling pin flatten the dough and give it a rectangular shape. Spread the bechamel and sprinkle oregano and peppermint. Place the ham slices and then sprinkle kefalotyri and gouda cheese. Cut the dough crosswise in 4 equal pieces. Stack them on top of each other and cut vertically into 8 pieces (keep your hands floured so that the bechamel doesn’t stick on your hands) Arrange the pieces in a loaf pan lined with parchment paper. Cover with plastic wrap and let it proof for another 45 minutes. Meanwhile preheat the oven at 175C (350F) Before baking you can spread melted butter on top and sprinkle more cheese. Bake for 35 minutes or until golden brown in color (Every oven is different so it might need less or more time in your oven! ) When it’s done let it cool for 10 minutes in the pan and then transfer on a cooling rack to completely cool. For a shorter version of the video and my everyday village stories check my instagram account @thetangzhongmethod #baking #foodblogger #bakingblog #baker #buns #bakingideas #homebaker #homemade #homebaking #foodstagram #foodphotography #foodporn #snackrecipes #snack #recipes #bakingrecipes #chocolaterecipes #dessert #dessertrecipes #savoyrbread #breadrecipes #savourybreadrecipe #breadideas #tangzhong