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Tangzhong Milk Bread Recipe

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This recipe for Tangzhong Milk Bread is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Tangzhong:
40 grams bread flour
200 grams water

580 grams bread flour
60 grams sugar
12 grams salt
10 grams dry milk
260 grams whole milk
Tangzhong
1 egg
10 grams instant dry yeast
50 grams butter, softened
Directions:
Directions:
Cook water and first bread flour measurement until thick and gelatinous. Cool for at least 6 hours in an airtight container in the fridge. Bring to room temperature before using, about 1 hour. Mix flour, sugar, salt, yeast, and dry milk until combined in large mixing bowl or stand mixer. Mix in milk, egg, and tangzhong to dry ingredients until combined. Add in butter. Knead dough on high speed until it pulls away from the bowl. Proof for 40-60 minutes. Dough is done with first proof when it is poked and it does not spring back. Divide dough into 6 equal parts. Knead and shape into balls. Cover and rest for 15 minutes. Roll out dough and fold into thirds. Then turn and roll in thirds again. Place 3 pieces in a loaf pan and proof for another 30 minutes. Milk-egg wash and bake at 355 degrees for 25 minutes.

 

 

 

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