Cheese Breadsticks are made utilizing the traditional Asian tangzhong or water roux process, which results in soft, pillowy bread.
I’ve wanted to attempt the tangzhong or water roux way of baking for a long time. It’s a technique popularized by the Japanese and then extensively adopted by Taiwanese and other Asian bakers.
The tangzhong technique of dough preparation results in delicate, fluffy bread that retains its freshness without preservatives.
Numerous Asian food bloggers swear by the technique; I’ve been intrigued by it but haven’t had the opportunity to try it out lately.
The tangzhong method entails the formation of a “bread starter” by heating the bread flour and water combination to 65° C.
This 65° C bread beginning boosts the dough’s moisture absorption capacity, resulting in soft, light, and pillowy bread.
As you all know, I am an inexperienced baker, and therefore the procedure took the better part of an afternoon.
The cheese breadsticks turned out well, and we all appreciated the warm, soft breadsticks straight from the oven.
I kept some of them at room temperature for a few days and found that they tasted identical to the loaves I purchased from the bakery.
After the first day, the cheese breadsticks were no longer tender and fresh.
Regardless, I’m delighted I experimented with the cheese breadstick recipe and the tangzhong technique.
I’m not sure I’ll continue to bake using this approach.
As residents of Irvine, we are spoilt with the variety and quality of baked products available at Asian bakery establishments.
To me, purchasing from a store is far more convenient. 😉 This recipe has a low-calorie count of 240 calories per serving.
WATER ROUX/TANG ZHONG:
- 5 oz. (125 g) water
- 1 oz. (25 g) bread flour
WET INGREDIENTS IN WATER:
- 2 oz. (65 g) distilled water
- 1 big beaten egg (60 g)
- 2 3/4 fl. oz (75 g) tang zhong / roux de l’eau
- 1 tsp (6 g) 1 ounce. salt (30 g) 1.5 cups sugar
- 1 tablespoon (195 g) 3/4 cup bread flour
- 1 tablespoon (90 g) flour for all purposes
- 2 tbsp + 1 tsp (14 g) powdered milk for baking
- 2 tsp (6 g) yeast
- 3 tbsp unsalted butter, room temperature
- 1 egg yolk
- 1 tbsp milk for egg wash
- 1 cup Mozzarella
- 1.5 tablespoons parsley, chopped
- The Tang Zhong/Water Roux is prepared in the following manner:
- In a saucepan, combine 1 oz. bread flour and 5 oz. water. Stir to combine.
- Reduce to low heat and continue stirring the mixture until it forms a paste. Monitor the temperature using a candy/cooking thermometer. Once the mixture reaches 149°F (65°C), remove it from the heat.
- Fill a glass or stainless steel bowl halfway with the contents. Saran wrap/cling wrap the surface. Allow cooling to room temperature or store in the refrigerator for later use.
DOUGH TANG ZHONG:
- Connect your mixer’s dough hook. Transfer the Wet Ingredients to the mixing bowl’s bottom. Add the salt and sugar first, followed by the remaining Dry Ingredients, ending with the yeast.
- Reduce the speed to a minimum. Once all of the ingredients are completely incorporated, and the dough is no longer adhering to the sides of the bowl, reduce to a medium speed and continue mixing until gluten develops. TD varies according to mixer; mine took around 5-6 minutes.
- Slowly add the butter in three batches to the dough and mix at low speed until the mixture no longer seems sticky. Be patient, as this step will take some time. Once all of the butter has been kneaded into the dough, reduce to a medium speed. Knead until the windowpane test passes (6 to 8 minutes).e
- Grease a bowl and carefully place the dough in it. Cover the bowl with plastic wrap and let it double in size for 40 minutes. Dust your finger with flour and insert it into the dough’s center until it reaches the bottom. If chances show that the dough does not rise above the bottom of the hole, it is ready for the next stage.
- Separate the dough into nine or ten smaller sections. Using plastic wrap, start forming the dough into balls and set aside for 10 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Following that, flatten the dough to remove any trapped air using your hand. Turn the dough over and roll it up from the bottom. From one end to the other, securely seal the aperture. Roll it into an 8-10-inch-long log. Arrange each log approximately 2 inches apart on the baking pan. Wrap the baking sheet with plastic wrap and set aside until the dough has about doubled in size (40 minutes).
- Preheat oven (suggested temperature is 350 degrees Fahrenheit or 176 degrees Celsius). Preparation of the egg wash
- Egg wash the dough and sprinkle with cheese and chopped parsley. 14-16 minutes in the oven. When ready, transfer to cooling rack.
- To keep the Cheese Breadsticks fresh, put them in an airtight container.