Hokkaido Japanese Milk Bread | Using the Tangzhong Method
My last bread recipe failed. I think my yeast is too old so it didnt rise. So I'm going to try a different recipe. there was amethodwith dry milk but i dunno what that is so were trying another one
Ingredients
Roux
- 2 tbsp bread flour
- 3 tbsp water
- 3 tbsp milk
Cool it
- 1/2 cup milk
- 1 large egg
Dough
- 2.5 cup bread flour
- 1/4 cup sugar
- 1 tsp salt
- 1 tbsp yeast
- 1/4 cup melted butter
Egg Wash
- 1 large egg
- 1 tbsp water
Instructions
Create the Tangzhong (Roux/Yudane)
- Whisk together water (3 tbsp), milk (3 tbsp) and bread flour (2 tbsp) in a small pot – no heat
- Once mixed heat on medium-low heat till it thickens (~3min)
- Take off heat and cool it with 1/2 cup of milk
- Crack an egg inside and mix it up
Making the Dough
- Prep your mixer with bread flour (2.5 cups), sugar (.25 cup), salt (1 tsp) and yeast (1 tbsp)
- Mix it up as best you can then add in the tangzhong
- Add in melted butter (.25 cup)
- Whisk for about 8 minutes until not super sticky
- let it rise for about 1.5 hours
Split and Roll Into Bread
- If the dough looks good then split it into 4 rolled balls and cover them
- Flatten and roll the ball and fold it like an envelope
- roll it into a bun and pinch it to place into a buttered bread tin
- repeat this to all four balls
- let it rest for about 50 minutes
Time to bake!!!
- Preheat oven to 350F
- Make an egg wash with a large egg and 1 tbsp of water
- Lightly brush the wash onto the bread
- Place into oven for 25-32 minutes
- Cover with tin foil if bread looks like its browning
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