I’ve been hesitant on getting a stand mixer for awhile – purely based on price and how much space it would take up. So over Easter, I said to myself “That’s it, I need one. I can’t make milk bread by spending an hour trying to slap a sticky dough.”
I’ve wanted a Kitchenaid – May has one and they look super cute with all their colours (as well as all those attachments!). I woke up on Saturday morning, did some quick research between the two, then looked online for the best prices and settled for… a Kenwood Chef Sense XL instead! The lady at the store told me they are pretty solid and they received no warranty claims in comparison to the Kitchenaid. I was sold. It was lighter than a Kitchenaid and came with more quality attachments (felt like metal compared with the plastic attachments in a Kitchenaid. Anyway, I was super excited in making some bread and have to say, I’ve made my best ever and minus all the hard work involved with kneading! (and it feels like fewer dishes to wash too – so win win).
So this recipe – I’ve always wanted to make it, but was never successful without a stand mixer. The dough is extremely wet and sticks to your hands if you were planning on kneading by hand, but I would recommend you… don’t!
You need to start the ‘tangzhong’ first. This is a water and flour mixture that needs to be heated up to 65 C where it will thicken. I’ve taken notes from Christine’s recipes and have adapted this. The Tangzhong is a ratio of 1 part flour to 5 parts water – for example 25g of flour with 125g of water. This extra moisture helps keep your bread soft and bouncy for a few days (compared to western styled bread where it does go hard the next day).
Using “tangzhong” in any bread recipe makes the bread super pillowy and soft. Tangzhong is a flour and water mixture that is cooked to 65C and turns into a thick slurry. This adds hydration to your bread, resulting in soft bread even over the next couple of days!
- 50 g plain flour
- 250 g water
- 400 g plain flour
- 150 g tangzhong
- 150 g milk
- 3 tbsp sugar
- 1 tsp salt
- 2 tsp yeast
- 1.5 eggs
- 50 g butter softened
- 1/2 cup black sesame grounded
- 2 tbsp sugar
- 1/2 cup butter
- 0.5 egg
- 2 tbsp milk
First make your tangzhong. In a saucepan, add your flour and water and let the heat rise until 65 C. Set aside and let it cool. The mixture should be thickened.
In your stand mixer using your dough hook, add all your dry ingredients together and allow that to be mixed through.
On slow speed, add your wet ingredients one by one, until it is fully incorporated. Beat this dough for roughly 8 minutes on slow. After this is done, increase to medium speed for around 10 minutes. Your dough should now be soft and will easily glide off your dough hook. Cover and leave this to rise for 90 minutes in a warm place.
While you are waiting for the dough to rise, combine your black sesame and sugar together. We will use the butter to coat the dough before sprinkling on the black sesame.
Once your dough has doubled in size, punch it a few times to get rid of the bubbles. Divide this into 6 pieces.
Roll out each piece into a rectangular shape, butter the dough then add your sesame mixture until it is fully coated. Roll up into a cylinder then cut in half. Grab each end, pinch to secure, then start plaiting the 2 strips (overlaying on top of each other) until you reach the end. Roll them up into a ball then place in a buttered cake tin. You should be able to fit 6 in a tin, make sure they are not touch each other and leave it to rise for 45 minutes.
Once you’ve done them all, heat your oven up to 180 C. Brush egg wash over and bake in the oven for 25 minutes. Now it’s done! Leave to cool and eat whenever you want to!