Enjoy Bread While Keeping Healthy – Black Currant Walnut Toast (Tangzhong Method)

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Step-by-Step Cooking Instructions for Black Currant Walnut Toast (Tangzhong Method)

Prepare the ingredients.

Start by making the tangzhong dough. Put 20g of high-gluten flour and 70g of milk in a small pot, stir well, cook over low heat until it forms a dough. Remove, let it cool, cover with plastic wrap, and refrigerate for at least 60 minutes.

Toast the walnuts in the oven or microwave until fragrant, then chop them.

Combine the chilled tangzhong with all the ingredients (except butter) and knead until the dough is elastic. Add butter, knead until it reaches the expansion stage, then add the additional ingredients (black currants and walnuts).

Knead until well mixed, shape into a round ball, place in a slightly larger bowl, cover with plastic wrap, and let it rise for the first fermentation until it doubles or triples in size.

Continuously press out the air from the dough, knead into a ball, cover with plastic wrap, and let it rest for 15 minutes.

Roll out the dough into a long strip, ensuring the width matches the width of the toast mold.

Roll the dough from top to bottom.

Roll into a cylindrical shape.

Place the sealed side down in a greased toast box.

Let it ferment in a warm, humid place until it is 90% full (you can place a bowl of hot water in the oven for fermentation).

Remove, cover with the toast mold lid, and place in the preheated oven on the lower rack, top and bottom heat, at 190 degrees Celsius for about 30 minutes.

Bake until golden brown, then remove and unmold while still hot.

For those who love tangzhong method bread, its soft texture is truly delightful.

The toast with black currants and walnuts added tastes exceptionally delicious.