#tangzhong
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
Japanese Milk Bread 🍞 | Shokupan Recipe | Day 8 of posting everyday for 30 days. #shokupan #japanesemilkbread #bread #baking #milkbread #Recipe #tangzhong #fyp Recipe (for 7.7inch tin) 1. Mix 20g bread flour, 45g milk, 45g water under low heat until a thick paste is formed. Let it cool before usage. 2. Mix: 6.3g instant yeast, 108g milk, tangzhong, 40g sugar 270g bread flour, 15g milk powder, 1 egg, 4.5g salt add salt last to prevent killing the yeast) 3. Once a scraggly dough forms add in 30g of butter in 3-4 chunks slowly. Mix until a smooth dough forms and the dough no longer sticks to the sides of the bowl. The dough is ready when it passes the window pane test 4. Let it proof until doubled in size (time varies greatly depending on environment, I like proofing in an oven with lights on) 5. Gently punch the air out and divide in 3 equal portions. 6. Shape into balls and roll it out. Tuck the two ends in and roll it out again. Do it for all three balls. 7. Let them proof within the bread tin until it reaches the top. 8. Mix 1 egg and 1 tbs of milk and apply the egg wash on top for a glossy finish Bake at 180C for 25-30minutes.
HungryJacky134,200 просмотров • 1 год назад
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