Japanese Milk Bread
1/3 cup flour
1 cup water
Japanese Milk Bread:
2 1/2 c. flour
1 packet active dry yeast or 1 tbsp of yeast
4 T. sugar
1/2 tsp. salt
1/2 c. milk
3 T. unsalted butter
1/2 c. tangzhong
1. Make TangZhong Starter by combining the flour and water together in a pan, over heat. Mix until lines appear, and continue on cooking for 30 seconds. Set this aside and let it cool
2. Mix together your dry ingredients, flour, yeast, sugar salt.
3. In another bowl mix together your wet ingredients. Egg, milk, butter, half the tangzhong, or 1/2 a cup to be exact.
4. Combine wet and dry ingredients together
5. Using a dough hook, mix together the ingredients for 15 minutes
6. Cover and let it double in size for one hour. Punch down dough.
7. Divide into four equal pieces.
8. Lightly flour and roll into four balls
9. Flatten into a long oval, make the ends hug, flatten, and roll it up.
10. Place in bread pan seams side down, bake 350F 30 mins, last 10 mins cover with foil
This dough will be VERY sticky. Don't freak out and start adding more flour or anything. It's just how it's supposed to be. Let it rise, do its thing for 1 hour. When you're working with the dough, to shape it, lightly flour the table, over the dough as you roll it out.
I recommend using this recipe/steps with a mixer using a dough hook.
If you mix this by hand.. you'll go a little crazy with a gooey mess, but it is still possible to knead this by hand. <--did it once.
You could use a bread machine for this recipe, of course. But I've never done it with a bread machine because I don't have a bread machine, and I don't have a bread machine because I can't have nice things. But you can go onto the original source's website to follow the instructions they have there on it.
I'm completely in love with this recipe. I make cute puffy breads, dinner rolls, and cinnamon rolls so far already using this recipe. Results are always delicious, fluffy, and worth it.
I just realized how so so terrible and vaguely this recipe was written. Because I wrote it thinking no one in the world would read this besides me and a few bots. Turns out people actually do read this. So I went over and made changes and updated it. I even realized I forgot to include the video. ._. I apologize if this was all very confusing. I'm sorry, I suck. It's there now. Enjoy :D
|Different Bread I made another day, but still made the same way, same recipe, etc.|