Hahaha... The bread rose very tall. I think I can use 500g loaf pan instead of 450g loaf pan, so I can get a normal size bread.
The bread is soft and fluffy.
Tangzhong Milk bread 汤中牛奶吐司
Ingredient:
Tangzhong/water roux :
20g Bread Flour
100g Water
Bread Dough:(450g Loaf Pan)
240g Bread Flour
20g Spelt Flour
20g All Purpose Flour
20g Sugar
15g Milk Powder
3g Salt
50g Water
90g Cold milk
60g Tangzhong (I used leftover Tangzhong 45g)*
3g Instant Dry Yeast
1pcs Egg (A)
25g Butter
Method:
- Make the Tangzhong: Mix the flour and water then cook over low medium low heat till form a paste and remove from heat, set aside and cool down.
- Mix in all ingredients (except butter) and knead till all dried ingredients are incorporated.
- Add in butter, and continue to knead till you achieve a smooth dough.
- Divide the dough into 2 equal portions. Round it and cover the dough and rest for 15 mins.
- Shaping~~ roll the dough into a rectangle, make three folds, roll with a rolling pin and swiss roll up. Put into a loaf pan.
- Cover the dough and ferment for 1-2 hours or until the dough fills 90% of the loaf tin. (It depends on the room temperature)
- Preheat the oven at 190°C.
- Brush milk on the surface.
- Bake for 35-40 minutes.( It depend on the oven, please adjust the baking time accordingly. )
Happy Baking!
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