Japanese Milk Bread with Tangzhong
A light fluffy bread made with Tangzhong a cooked mix of flour, water and milk.
Equipment
- Stand mixer
- High sided bread tin (2lb / 1 kilo)
- Digital scales
Ingredients
- Tangzhong
- 50 millilitres water
- 50 millilitres milk
- 20 millilitres flour
- Dough
- 300 grams white bread flour
- 15 grams dried milk powder
- 125 millilitres water Temperature should be about 22°C
- 50 grams sugar
- 1 egg approx 50 ml
- 50 grams unsalted butter
- 5 grams salt
- 10 grams instant yeast 15 gr fresh yeast
Instructions
- Tangzhong
- Put 20 gr flour in a saucepan. Mix in 50 ml water and 50 ml milk gradually using a whisk.
- Cook the mixture on a low setting until it thickens, mixing all the time.
- Set aside and let it cool.
- The Dough
- If you are using a stand mixer: Place the bread flour, milk powder, sugar and yeast in the bowl and mix a little. Add the water and eggs and all of the Tangzhong starter. Knead on the lowest speed for 5 minutes. Add the butter little by little. Mix on a medium speed until the dough comes away from the sides and dough temperature measures between 24° and 26°C (75 to 78°F). This can take a good 10 minutes.
- If you are mixing by hand. Place the bread flour, milk power, sugar and yeast in the bowl. Rub in the butter. Add the Tangzhong starter. Add the salt and mix. Add the water and eggs. Knead until very smooth (about 10 minutes). It should be smooth and supple and measure between 24° and 26°C (75 to 78°F)
- Cover and allow to prove for about 1 hour. It should be well rise and if prodded with a finger the hole should refill slowly.
- Cut into four equal pieces. Roll into balls and leave for 10 minutes.
- Roll out each piece to about 20 cm by 16 cm.
- Fold the top third towards the centre. Fold up the bottom third to the centre. Turn 90 degrees and roll the thinner edge up very tightly.
- Place all four rolls next to each other in the bread tin. Brush with beaten egg. Allow to prove for 45 minutes to an hour. The bread will be will risen.
- Pre-heat your oven to 180°C/350°F 30 minutes before the bread is ready to bake.
- Brush with egg a second time and bake for about 30 minutes until a dark gold. est to see whether with your digital thermometer. It should register over 95? (200?). It does colour quickly so cover with baking parchment if necessary. Allow to cool in tin.
- You can of course use this mixture to make rolls. Divide the dough into 90 gr pieces. Shape into balls. Then allow to prove as above. The rolls will need about 15 minutes to bake.
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