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Cheese Breadsticks http://rasamalaysia.com/cheese-breadsticks/
September 23rd, 2012 12 Comments

Cheese Breadsticks

Cheese Breadsticks
Cheese Breadsticks pictures (1 of 3)

For the longest time, I have wanted to try out the tangzhong (汤种法) or water roux method of baking, which is a baking technique made popular by the Japanese and then widely adopted by Taiwanese and other bakers in Asia.

The tangzhong method of preparing the dough delivers soft and fluffy bread that stays fresh without the use of any preservatives. Many Asian food bloggers swear by the method; I have been fascinated by the technique but only have a chance to try it out recently.

The tangzhong method lies in the creation of a “bread starter” by cooking the bread flour and water mixture until it reaches the temperature of 65° C. This 65° C bread starter increases the moisture absorption of the typical dough and hences produces soft, light, and pillowy bread. There are many recipes online using the tangzhong method and I decided to try cheese breadsticks because both little G and I love it. It’s one of those things that he would always asks for whenever we are at an Asian bakery store.

Cheese Breadsticks

As you all know, I’m an inexperience baker so the method took me the whole afternoon. The end result of the cheese breadstick was satisfactory and we all enjoyed the warm and soft breadsticks that were fresh off the oven. I left some of them at room temperature for a few days but I personally find that there is no difference compared with the breads I got from the bakery. The cheese breadsticks didn’t stay soft and fresh after the first day.

Anyway, I’m still glad that I tried out the cheese breadstick recipe and the tangzhong method. As to whether or not I will continue to use this method to bake, I probably won’t. Living in Irvine, we are spoiled with the many varieties and very good baked goods sold by Asian bakery stores. To me, it’s just so much easier to buy from the store. ;)

RECIPE HERE: Cheese Breadsticks
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12 comments... read them below or add one

  1. Your breadsticks look so perfect!! You’re definitely not an inexperience baker to me. ;)

  2. Joy says:

    I love the cheese breadsticks. My kids would love these.

  3. These look really great….actually all your food looks great!! Saw you on House Hunters International…that must have been so exciting for you and your husband.

    Love your blog. Thanks for sharing all the recipes. Come check out my blog when you have a chance!

  4. Stella Lai says:

    Where can i buy tang zhong or water roux? This is the 1st time i see such an ingredient name.

  5. Lily G says:

    Hi Bee, where do you get the baking milk powder? I cant find it at American groceries.
    What brand of milk powder did you use? Thank you so much, I LOVE your blog!!

    • Tuty says:

      Hi Lily,
      Baking milk powder is just the same as the regular milk powder. In the US, you can use the Nestle brand non-fat dry milk or even supermarket generic brand will do.

      Hope that helps.

  6. sher says:

    Hi.. need help.. what type of cheese or brand is good for babies.. my baby is one year two months now.. read online that u can replace salt to cheese to cook babies food.. but they fid not metion what type or brand to use. Hope u can suggest which type n brand to get here in malaysia.

    Tq.. hope to hear frm u soon..

  7. Chez says:

    Wonderful cheese bread recipe to try.
    Words from your recipe re gluten.
    “then turn the speed to medium speed until gluten forms. Depending on mixer, mine took about 5-6 minutes.

    Pls tell what to look for or test for Gluten formed ready
    Best regards
    cher

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