Скачать с ютуб Japanese Milk Loaf - Shokupan Japanese milk bread в хорошем качестве

Japanese Milk Loaf - Shokupan Japanese milk bread

Japanese Milk Loaf - Shokupan Japanese milk bread is a delicate and airy type of bread made with a tangzhong, a roux made from water and flour, contributing to its soft and fluffy texture. Ingredients: 43g Butter 64g Sugar 440g White bread flour 8g Salt 2 Eggs 175g Milk 10g Yeast 30g Milk power For the Tangzhong -125g Water 35g White bread flour Choice of fillings for example: Raisins, Pumpkin seeds, Sunflower seeds Method Make the tangzhong in a small pan by mixing the flour and water over a low heat until thickened set aside and allow to cool In a large bowl mix together the flour, sugar, yeast, salt and milk powder In a jug whisk the milk and eggs together Add the cooled tanzhong to the bowl with the flour and mix in the egg and milk mixture to form a dough (if using a mixer use the dough hook to combine these adding the milk and egg slowly) Knead until stretchy and smooth Cut up butter into small cubes and knead into the dough Add to an oiled bowl, cover and allow to rest for 1-2 hours in the fridge Remove from the fridge and flatten into an approximate rectangle Add in your filling evenly over the dough and roll tightly into a sausage-shape Cut into 2 and turn to be next to each other and put into a greased loaf tin allow to prove for 1-2 hrs covered in a warm place Once doubled in size uncover brush over with an egg wash (optional) and bake for around 40 minutes until golden and sounds hollow when tapped.