65°C Oatmeal Raisin Bread

I made 65°C Oatmeal Raisin Bread again. No more over baking, and I shaped them into small swiss rolls and baked them in the loaf tins. As you can see they look better than the 1st try..:)




See the texture are fine and softer.











Filling each small dough with margarine and cinnamon sugar.




This is my 1st try of making it..

Look a bit over baked, but it taste good:P (1st time)

Healthy Oatmeal Raisin Bread. My living room is filled with sweet flavour of cinnamon aroma fragrant:) I love it! I always looking for healthy bread recipe and I found this from Florence's Blogs ( Do What I like). I just baked it this evening and the bread is amazing! Slightly chewy texture from the addition of oats, and the warm flavour of cinnamon. It was delicious..:)


There are many way to make a loaf of bread. Today I'm trying out this 65C TangZhong（汤種）method which said to produce soft and bouncy bread, and which keeps bread well too. Tangzhong starter / Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.


To make this TangZhong,
Used 250ml water and 50g of bread flour.
Mix flour and water till it is smooth in a small saucepan.
Cook over medium heat and stirring contantly with a hand whisk to prevent it from burning. You will see lots of small bubbles forming on top. Keep stirring and when the bubbles disappeared, you will see trace in the mixture for every stir you make with the hand whisk. Stop at this stage and you will have the 65C TangZhong. Pour the hot Tangzhong into a bowl and cover it with a cling wrap toughing the surface of the mixture, to prevent a film forming on the TangZhong. Leave to cool before using it.

Here is the picture of the Tangzhong（汤種）



Ingredients:
165g bread flour
70g rolled oats soaked in 115g hot water, leave to cool
75g wholemeal flour
55g egg beaten lightly
5g instant yeast
1/4 tsp cinnamon powder
1/2 tsp salt
30g brown sugar
20g sugar
15g melted butter
55g TangZhong(汤種)
80g raisin

Please refer to the video how to make Tangzhong 

Filling
20g melted butter
20g sugar+ 1/2 tsp cinnamon powder

Method

Mix all ingredients except raisin till a dough is formed. Knead in the raisins.
prove dough for 1 hour
Punch dough down to release the air and rest dough for 10 minutes.
Roll dough into a flat rectangular shape, brush it with the melted butter from the filling and sprinkle the cinnamon sugar mixture evenly on it.
Roll it up like a swiss roll and seal the edges properly.
Put it on the baking tray, Prove dough for another 1 hour and bake at 190°C for 30 mins or till golden brown.