The flour studio
@maryam79283 • 3,304 subscribers
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Cheesecake Factory-style brown bread, but softer, richer & IMO even better 🍞🤎 The secret? Tangzhong. Save this one—you’ll want to make it again. Soft, fluffy, slightly sweet, and extra tender thanks to tangzhong. Cheesecake Factory–Style Brown Bread 🍞 Makes: 1 loaf | Pan: 9×5” Tangzhong * 15g bread flour * 75g whole milk Cook over low heat, stirring, until thick. Cool until warm. Dough * 300 bread flour * 70g whole wheat flour * 180g whole milk * 10g brown sugar * 20g molasses * 30g honey * 9g cocoa powder * 3g instant coffee * 40g beaten egg * 5g instant yeast * 6g salt * 40g unsalted butter, softened * All of the tangzhong * Rolled oats, for topping Method 1. Mix flours, cocoa, coffee, sugar and yeast. Add milk, honey, molasses, egg and cooled tangzhong. Mix until a dough forms. 2. Add salt, then knead in butter. Knead until smooth, elastic and passes the windowpane test. 3. Cover and let rise at 75–78°F for 60–90 min, or until doubled. 4. Shape into a loaf and place in a greased 9×5” pan. 5. Proof until the dough rises about 1 inch above the rim. 6. Brush with milk or water and sprinkle with oats. 7. Bake at 350°F for 30–35 min, until the center reaches 190–195°F. Tent with foil if the top browns too quickly. 8. Cool completely before slicing. Tip: Don’t add extra flour if the dough feels slightly tacky. A well-kneaded dough should be soft and elastic—not dry. #cheesecakefactory #nostalgia #brownbread #homebaker #bread
The flour studio55,300 просмотров • 1 месяц назад
Once you make this, regular bread won’t hit the same.✨🍞 🍞 JAPANESE MILK BREAD | TANGZHONG Tangzhong: 25 g bread flour + 125 g whole milk Cook, whisking constantly, to 149–150°F / 65°C. Cool until warm. Dough * 350 g bread flour * All of the tangzhong * 150 g whole milk * 1 large egg * 50 g sugar * 7 g active dry yeast * 6 g salt * 55 g unsalted butter * 15 g milk powder * cooled tangzhong METHOD 👇🏻 1️⃣ Activate yeast in warm milk + 1 tsp sugar for 5–10 min. 2️⃣ Mix everything except butter 2–3 min on low, then knead 6–8 min. 3️⃣ Add softened butter gradually. Knead 6–10 min until strong windowpane. 4️⃣ First rise: 60–90 min, until ~1.5–2×. 5️⃣ Divide into 3 pieces, roll and shape. Place in a 9×5” loaf pan. 6️⃣ Second rise: 40–60 min, until ~¾–1” below rim. 7️⃣ Egg wash: 1 egg + 1 tbsp milk. 8️⃣ Bake at 350°F / 175°C for 30–35 min on lower-middle rack. 9️⃣ Cool at least 1 hour before slicing. ✨ Soft, fluffy, feathery & stretchy crumb! #japanesemilkbread #milkBread #tangzhong #breadrecipe #breadbaking
The flour studio57,400 просмотров • 2 месяцев назад
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