用料
| Tangzhong | |
| Bread flour | 40 g |
| Water | 200 g |
| The rest of the mix | |
| Bread flour | 580 g |
| Sugar | 60 g |
| Salt | 12 g |
| Yeast | 10 g |
| Milk powder | 10 g |
| Milk | 260 g |
| Egg | 50 g |
| Butter | 50 g |
Tangzhong Milk Bread的做法
1. 40 g bread flour and 20 g water, mix in pan on low heat until formed and sticky to make tangzhong. Refrigerate at least 6 hrs and use at room temperature
2. 580 g bread flour, 60 g sugar, 12 g salt, 10 g yeast, 10 g milk powder and mix
3. Add 260 g milk, 50 g egg, and tangzhong. Mix until form
4. Add 50 g butter (room temperature)
5. Let rise for 40 min to 1 hr (poke and no return)
6. Divide and toss knead, then let rest for 15 min
7. Roll out and fold 3 times, place in container, let rise for 30 min. Preheat oven 180 C or 355 F
Place dough in for 25 min (180C) or 25 min (355F)
