carlo.steban

Japanese milk bread - In honor of 1 year since our first trip to Japan this is the shokupan series where ill go over a few recipes that use this incredible bread For 1 loaf: Tangzhong 20g flour 50g water 60g milk Yeast mixture 10g active dry yeast 20g warm water Dough Tangzhong Yeast mixture 380g all purpose flour 60g sugar 3g salt 130g milk 1 egg 3 tbsp softened butter 1 tsp honey - In a pan combine milk, water, and flour and cook until paste forms (tangzhong) - Activate dry yeast with water and rest for 10 minutes - Combine tangzhong, active dry yeast mixture, flour, salt, egg, honey, milk, and sugar. Mix until dough ball forms and then add butter in small amounts. - Proof for about -1.5-2 hours or until double in size. - Separated dough into 250g pieces and flatten each pieces into a rectangle. Fold long sides to the center then roll. Should have 3 rolls of the same size. - Place into 9 inch bread pan and proof again for 1 more hour. - Brush with egg wash and bake at 350 for 25-30 minutes. Rest for 10 minutes. #japan #fujifilm #recipe #baking #bread #fujifilm