Hokkaido Milk Bread [Tangzhong Method]
726 بار بازدید -
4 سال پیش
-
The secret ingredient to making
The secret ingredient to making incredibly soft, moist, and fluffy bread is a method called Tangzhong. It is a mixture of 1 part flour to 5 parts water, cooked until the mixture thickens ( this happens at 149°F, or 65°C). It pre-gelatinizes the starches in the flour, enabling it to absorb more water content. This results in moister, softer bread, and will also maintain a longer shelf life.
This recipe does take a bit of pre- planning involved. Prepare the Tangzhong roux 6 hours in advance (or overnight) so that the roux will have time to rest in the refrigerator. Bring it out of the fridge an hour before you start making bread. Once the Tangzhong roux comes to room temperature, you simply add it to the other ingredients and knead. 😃
Edit*
There was an typo in the video. The correct weight of each ball should average around 68g - 70g each.
Tangzhong Starter:
40g bread flour
200g water
Dry Ingredients:
4 cups bread flour 480g
1 Tbsp active yeast 6g
1/3 cup sugar 67g (add more if you prefer a bit more sweetness)
1 tsp salt 6g
2 Tbsp dry milk powder 15g
Wet Ingredients:
1 cup + 2 Tbsp coconut milk/whole milk, warm temperature 275g
1 large egg, room temperature 55g - 60g + -
1/4 cup unsalted butter 50g
egg wash
Directions:
Prep Tangzhong roux at least 6 hours before you start making the bread.
In a small pot, over medium heat, mix water and flour until homogeneous.
Keep mixing until roux reaches 149F or 65C.
Transfer Tangzhong roux into a small bowl and cover with plastic wrap. Refrigerate for 6+ hours.
Add flour, dry milk, salt, and sugar to one side of the bowl.
Add yeast to the other side of the bowl.
Give the sugar, salt, and milk powder a quick stir.
Warm up milk for about a minute in the microwave, add egg and stir.
Slowly add egg and milk mixture to flour mixture. This will take about 45 seconds to 1 minute.
Pull out Tangzhong roux from refrigerator and give it a stir.
Mix dough for about 1 minute and then add the Tangzhong roux. Continue mixing for another minute.
After a minute, add softened butter. On speed 6, mix for another 8-10 minutes or until dough looks smooth. This is a sticky dough. You can add a bit more flour but no more than 1/2 a cup.
Preheat oven to 200F or 93C. Once temperature is reached, turn off the oven.
Transfer dough into a greased bowl. Cover and let it rest in the oven for 1 hour or until doubled in size.
Release air by punching center of dough.
Dust flour onto clean working surface.
Weigh the dough and divide into 16 even pieces, about 68g - 70g each. (there was an typo in the video)
Massage air out of the dough and shape into balls.
Cover with a towel and let it rest in the oven for about 20 minutes.
Pull the dough out and reshape the balls into tighter balls and let it rest in the oven until it doubles in size. (about 30 minutes)
Brush with an egg wash.
Bake at 350F 180C for 18-20 minutes.
Store Bread in a Ziploc bag or plastic wrap to maintain freshness.
Enjoy!
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CONNECT WITH ME:
INSTAGRAM Instagram: paniaspantry
BUSINESS INQUIRIES: [email protected]
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Edit: DaVinci Resolve 16.2
Music: https://www.epidemicsound.com
© 2020 by Pania’s Pantry. All rights are reserved
This recipe does take a bit of pre- planning involved. Prepare the Tangzhong roux 6 hours in advance (or overnight) so that the roux will have time to rest in the refrigerator. Bring it out of the fridge an hour before you start making bread. Once the Tangzhong roux comes to room temperature, you simply add it to the other ingredients and knead. 😃
Edit*
There was an typo in the video. The correct weight of each ball should average around 68g - 70g each.
Tangzhong Starter:
40g bread flour
200g water
Dry Ingredients:
4 cups bread flour 480g
1 Tbsp active yeast 6g
1/3 cup sugar 67g (add more if you prefer a bit more sweetness)
1 tsp salt 6g
2 Tbsp dry milk powder 15g
Wet Ingredients:
1 cup + 2 Tbsp coconut milk/whole milk, warm temperature 275g
1 large egg, room temperature 55g - 60g + -
1/4 cup unsalted butter 50g
egg wash
Directions:
Prep Tangzhong roux at least 6 hours before you start making the bread.
In a small pot, over medium heat, mix water and flour until homogeneous.
Keep mixing until roux reaches 149F or 65C.
Transfer Tangzhong roux into a small bowl and cover with plastic wrap. Refrigerate for 6+ hours.
Add flour, dry milk, salt, and sugar to one side of the bowl.
Add yeast to the other side of the bowl.
Give the sugar, salt, and milk powder a quick stir.
Warm up milk for about a minute in the microwave, add egg and stir.
Slowly add egg and milk mixture to flour mixture. This will take about 45 seconds to 1 minute.
Pull out Tangzhong roux from refrigerator and give it a stir.
Mix dough for about 1 minute and then add the Tangzhong roux. Continue mixing for another minute.
After a minute, add softened butter. On speed 6, mix for another 8-10 minutes or until dough looks smooth. This is a sticky dough. You can add a bit more flour but no more than 1/2 a cup.
Preheat oven to 200F or 93C. Once temperature is reached, turn off the oven.
Transfer dough into a greased bowl. Cover and let it rest in the oven for 1 hour or until doubled in size.
Release air by punching center of dough.
Dust flour onto clean working surface.
Weigh the dough and divide into 16 even pieces, about 68g - 70g each. (there was an typo in the video)
Massage air out of the dough and shape into balls.
Cover with a towel and let it rest in the oven for about 20 minutes.
Pull the dough out and reshape the balls into tighter balls and let it rest in the oven until it doubles in size. (about 30 minutes)
Brush with an egg wash.
Bake at 350F 180C for 18-20 minutes.
Store Bread in a Ziploc bag or plastic wrap to maintain freshness.
Enjoy!
================================================================================
CONNECT WITH ME:
INSTAGRAM Instagram: paniaspantry
BUSINESS INQUIRIES: [email protected]
================================================================================
Edit: DaVinci Resolve 16.2
Music: https://www.epidemicsound.com
© 2020 by Pania’s Pantry. All rights are reserved
4 سال پیش
در تاریخ 1399/03/23 منتشر شده
است.
726
بـار بازدید شده