How To Make Soft And Fluffy Shokupan Hokkaido Milk Bread Tangzhong Method To make the tangzhong, place 20g high protein flour and 100g milk in mixing bowl, cook for 3min 80°c spd 3 and let stand for 10 15 minutes until temperature lowers down to 37°c. add 130g milk, egg yolk, sugar, salt, milk powder, remaining 270g high protein flour and yeast then knead 4min. add butter, knead 1min. Make the dough. put the bread flour, sugar, yeast, dry milk powder, and salt into the bowl of a stand mixer fitted with a dough hook. mix the dry ingredients briefly to combine, then add milk, cooled roux starter, and beaten egg. mix on low for 5 minutes until a shaggy dough forms.
How To Make Soft And Fluffy Shokupan Hokkaido Milk Bread Tangzhong Method Combine dry ingredients – add the bread flour, salt, sugar, instant dry yeast and milk powder to the bowl of a stand mixer fitted with a dough hook. mix until well combined, about 20 seconds. i usually do this by hand using the dough hook attachment. add wet ingredients – add the tangzhong, milk, and egg. Tangzhong, yeast mixture, 2⅓ cup ap flour, ¼ cup sugar, 1 tsp salt, ½ cup milk, 1 large egg. add your softened butter, 1 tbsp at a time and mix on medium speed until the butter is fully incorporated and the dough is very smooth. if your dough is too sticky, add more flour 1 tbsp at a time until manageable. 3 tbsp softened unsalted butter. Towards the end of the rise, time preheat the oven @170 c 325f. brush the tops of your bread with milk, cream, egg wash and bake for 20 to 30 minutes or till beautifully browned on top. when done the bread when tapped sound hollow. let the bread sit in the mould for 5 minutes then unfold them. Flatten the folded pieces into rectangles again (this time about 3" x 6") and, starting with a short end, roll them each into a 4" log. place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan. cover the loaf and allow it to rest rise for 40 to 50 minutes, until puffy.
Hokkaido Milk Bread Tangzhong Soft And Fluffy Milk Bread Tangzhong Towards the end of the rise, time preheat the oven @170 c 325f. brush the tops of your bread with milk, cream, egg wash and bake for 20 to 30 minutes or till beautifully browned on top. when done the bread when tapped sound hollow. let the bread sit in the mould for 5 minutes then unfold them. Flatten the folded pieces into rectangles again (this time about 3" x 6") and, starting with a short end, roll them each into a 4" log. place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan. cover the loaf and allow it to rest rise for 40 to 50 minutes, until puffy. Dough – in a mixing bowl add the warm milk, sugar and yeast. stir and let it get foamy, around 10 minutes. in your stand mixer bowl add the 2 and 1 2 cups of bread flour, salt, milk powder and stir. add the egg, heavy cream, egg. pour in the foamy yeast mixture and mix this in the stand mixer fitted with a dough hook attachment. Whisk together the egg and whole milk until combined. in a stand mixer with the dough hook attachment (or bowl), stir together the bread flour, yeast, milk powder, sugar, and salt. pour the egg and milk liquid and move the medium level (or level 5 on my kitchen aid). add the tangzhong.
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