Super soft milk bread超柔软吐司

   Tangzhong Method | 汤种法 牛奶面包吐司💗

I love the smell of fresh baked bread and this sandwich bread is so awesome. Soft, fluffy, pillowy milk bread made using a water roux starter allows bread to stay fresh for longer without needing to use artificial preservatives. Homemade is always best made! 

我喜欢新鲜出炉的面包的味道，这个三明治面包真棒。 柔软蓬松的枕头牛奶面包，使用汤种法，可以让面包保持新鲜，而不需要使防腐剂。 自制的面包总是最好的！

这样的吃法也是我家人喜欢的，放一片芝士，加上几片意大利辣香肠，撒上黑胡椒粉，放进烤炉烤5分钟，就可以吃啦！拿来做下午茶点也不错哟！😉

Ingredients: Use a jar
Flour 150g 
Instant Yeast  0.5g
Water 150ml

Method:
1. Mix the above ingredients well
2. Close the jar's lid cover, chill over night.

Second day:
(A)
~*Take out the water roux

Bread ingredients:
 Bread Flour 350g 
 Instant Yeast 5g
 Sugar 40g
 Salt 5g
 one egg 
 Milk 75ml
 Oil 50ml

Method:

1. Put all ingredients (A) mix well together.
2. You can use kneeding machine to do it or kneeding by hand until soft, springy and shiny.
3. Cover the dough with a cloth and rest for 15minutes.
4. Transfer the dough to a clean floured surface and deflat the dough slightly.
5. Divide the dough into four portion and roll it to a ball. 
6. Put all the dough into the greased bread pan. Cover the lid and rise again in the warm place for 60minutes or until the dough has doubled in size.
7. Preheat oven before baking for about 15 mins at 180°C/ 350°F
8. Bake for 35 minutes at 180°C depend on your oven setting.
9. Take the loaf out of the pan right away. Place the bread onto a cooling rack.

Sourse from: Apron


Enjoy Baking! 💗