Name: Tangzhong Milk Bread Loaf
Prep time: 1 h
Cook time: 2 h 42 min
Total time: 3 h 42 min
Ingredients: 50 ml hot water; 35 g high protein flour; 275 g high protein flour; 1.50 tsp Active instant dry yeast; 28 g sugar; 10 g milk powder; 1 egg (1 egg = 53g +/-); 45 ml cold milk; 45 ml cold water; 10 g honey (optional); 25 g unsalted butter; 1 tsp salt

AuthorJess YSLCategoryBreadsDifficultyBeginner

Yields1 Serving

Prep Time1 hrCook Time2 hrs 42 minsTotal Time3 hrs 42 mins

Ingredients:

Tangzhong (湯種)

50 ml hot water

35 g high protein flour

Dough (1st knead 3 minutes)

275 g high protein flour

1.50 tsp Active instant dry yeast

28 g sugar

10 g milk powder

1 egg (1 egg = 53g +/-)

45 ml cold milk

45 ml cold water

10 g honey (optional)

Dough (2nd knead 7 minutes)

25 g unsalted butter

1 tsp salt

COOKING METHODS:

Precook preparation Tangzhong (湯種):
With the tangzhong technique, one essentially pre-cooks a portion of the dough using hot water, which causes the starch to gelatinize and make the bread softer.

- Mixing high protein flour and hot water, transfer the precook into a container and then keep in the fridge for 1 or 2 hours

Making dough:
- Install the kneading blade

1st Knead:
- Place the dry ingredient in the mixing jar to weigh.

- Add in pe-cooked Tangzhong (mixed dough) into the mixing jar.
- Slowly add in wet ingredients into the mixing jar.
- Select preset mode R - KNEAD and - RUN
- First auto run program Timer: 3 Minutes

2nd Knead:
- After 3 minutes, press rotate knob to pause the program then add in unsalted butter and salt
- then continue the auto run program Timer: 7Minutes

1st Rise One Hour:
- Let the dough rise for 1 Hour or double the size.

Punch , fold and Rest for 20 minutes:
- When the dough is ready, lightly floured the work surface and transfer the dough on the work surface.
- Punching the dough down quickly releases the air pockets for more consistent rise texture.
- Split into 3 equal portions
- Use a rolling pin on the dough to create a rectangular shape. Then fold it inward into a long log.
- Let it rest for 20 Minutes

Proofing 45 minutes:
- Use a rolling pin , roll the dough into a long shape and then fold into a thick log.
- Let it proof for 45 Minutes

Baking:
- Pre-heat oven 180°C, bake for 30 minutes

Ingredients