When you see the title of my blog post, you might wonder, “Who is Yvonne Chen?” You may not know who she is, but you must have heard of Tangzhong. Ms. Chen is the author of “65C Tangzhong Bread“, which had generated a rave for Tangzhong bread making in the Asian baking community over a decade ago. Back then, I just started learning bread making. The first bread I ever made was the Hokkaido Tangzhong milk bread from her book, and this was also the first bread I shared on TFL! Today, I will share with you another excellent bread recipe from her book–the ham and cheese toast.
From my experience, I know that Ms. Chen’s formulae produce delicious bread. Therefore, I want to maintain her recipe’s integrity as much as possible–I only changed her formula minimally to suit my procedures. As you know, lately, I have “CLASified” all the bread I make; this one is no exception. CLAS is a life-saver for a busy mom like me–generating flavorful loaves has never been easier. I can’t tell you how much I enjoy the peace-of-mind in breadmaking that CLAS has brought me. Here it is, another excellent loaf made with CLAS:
95% Ultimate Performer
5% WW CLAS
39% water
24% egg
5% butter
10% sugar
0.9% salt
0.9% yeast
Total dough weight ~ 390g for 9x4x4 tin
Filling
ham, diced
Havarti cheese, diced
Topping
lightly rehydrated chopped onion
mayonnaise
Mozzarella cheese
chopped parsley
Bulk:
88-91F ish x 30 minutes
Divide
3 pieces, split each into 2 after incorporating the filling
Rest
Shape
Proof: 91-93F ish x 120 minutes
Bake: 365F x 35 minutes
Place the dough cut-side up after you cut each piece in half
