Tangzhong milk bread
Overview
Tang Zhong means warm noodles or thin noodles. Tangzhong is the starch paste in the first step. It can increase water absorption, so the texture of the bread is soft and elastic, which can delay aging and cater to modern people's tastes. This is the secret of soft bread~
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Ingredients
Steps
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Let’s make the soup first: weigh 40g of water.
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Pour in 40g of milk. (The electronic scale turned off because of the long waiting time, but the milk was 40g~)
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Add 15g of high-gluten flour.
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After stirring evenly, heat over low heat to gelatinize, then cool to room temperature.
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Weigh out the flour.
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Put salt and sugar in the opposite corner.
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Put yeast in the middle.
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Beat an egg and pour in the cooled soup.
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Stir a little and add a little milk according to the water absorption of the flour. I added almost 20ml.
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Start the first dough kneading process.
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After the program is finished, add softened butter at room temperature and start the second program.
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At the end of the process, several small round holes will appear in the dough.
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Make one serving at room temperature.
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Take out the dough and deflate it.
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Divide into nine parts, roll into balls and deflate.
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Arrange the circle slightly and place it on the baking sheet.
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Put a bowl of hot water in the oven and cook at 30 degrees for 60 minutes.
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After it's done, take it out, it's white and fat~
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Brush with a layer of egg wash.
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Preheat the oven to 170 degrees for 20 to 25 minutes.
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After baking, let it simmer for a few minutes.
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Take out and let cool.
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Can be stored in a ziplock bag.
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Soft, milky buns.
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For breakfast the next day~
