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    Japanese Milk Bread... Using The Tangzhong Method

    Uploaded by

    Timothy Jones
    This document provides a recipe for Japanese milk bread using the tangzhong method. It includes instructions for making a tangzhong roux with bread flour and water or milk, and using it in the dough. The dough recipe calls for bread flour, sugar, salt, egg, milk, tangzhong, yeast and butter. Optional fillings like nuts, dried fruit or cheese are suggested. Detailed directions are provided for making the tangzhong, kneading the dough, shaping the rolls, proofing, baking, and storing the bread.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Japanese Milk Bread... Using The Tangzhong Method

    Uploaded by

    Timothy Jones
    348 views2 pages
    This document provides a recipe for Japanese milk bread using the tangzhong method. It includes instructions for making a tangzhong roux with bread flour and water or milk, and using it in the dough. The dough recipe calls for bread flour, sugar, salt, egg, milk, tangzhong, yeast and butter. Optional fillings like nuts, dried fruit or cheese are suggested. Detailed directions are provided for making the tangzhong, kneading the dough, shaping the rolls, proofing, baking, and storing the bread.

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    Japanese Milk Bread

    Original Title

    Japanese Milk Bread

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    This document provides a recipe for Japanese milk bread using the tangzhong method. It includes instructions for making a tangzhong roux with bread flour and water or milk, and using it in the dough. The dough recipe calls for bread flour, sugar, salt, egg, milk, tangzhong, yeast and butter. Optional fillings like nuts, dried fruit or cheese are suggested. Detailed directions are provided for making the tangzhong, kneading the dough, shaping the rolls, proofing, baking, and storing the bread.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    348 views2 pages

    Japanese Milk Bread... Using The Tangzhong Method

    Uploaded by

    Timothy Jones
    This document provides a recipe for Japanese milk bread using the tangzhong method. It includes instructions for making a tangzhong roux with bread flour and water or milk, and using it in the dough. The dough recipe calls for bread flour, sugar, salt, egg, milk, tangzhong, yeast and butter. Optional fillings like nuts, dried fruit or cheese are suggested. Detailed directions are provided for making the tangzhong, kneading the dough, shaping the rolls, proofing, baking, and storing the bread.

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    © All Rights Reserved
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    Japanese Milk Bread...

    using the
    tangzhong method
    Tangzhong roux: for two(2) loaves
    1/3 cup bread flour
    1 cup water (could be replaced by milk,
    or 50/50 water and milk)
    Dough: for one(1) loaf
    2 cups bread flour
    4 TBS sugar
    1/2 tsp table salt (original uses 1 tsp)
    1 egg, at room temp.
    1/2 cup milk, warm
    1/2(scant) cup tangzhong (use half of
    the tangzhong you make from above)
    2 tsp instant yeast
    4 TBS butter (cut into small pieces,
    softened at room temperature)
    flavorings/ extracts of choice can be
    added(vanilla, lemon/orange peel, rum
    almond etc.)
    Filling: of choice... can be sweet or
    savory... you might end up
    getting"tunnels" with some of these
    fillings, braiding the dough might be
    another option. These are just some
    suggestions...
    sugar/cinnamon...and ground nuts
    sugar, ground nuts, cocoa
    raisins, dried fruit
    turkish lokum
    nuts
    maybe spreads: nut butter, nutella,
    biscoff, preserves?
    cheese, ham, bacon
    Additional:
    1 egg, beaten for brushing unbaked
    loaves
    butter for brushing baked loaves,
    optional
    Directions:
    Make Tangzhong:
    1. Mix flour in water well so you don't
    have any lumps. Cook over medium-low
    heat, stirring consistently with a wooden
    spoon, whisk or spatula to prevent
    burning and sticking while you cook it.
    2. The mixture becomes thicker and
    thicker.... similar to a creme patisserie
    (thin pudding-like ). You will notice some
    lines appear in the mixture every time
    you stir and the roux should fall slowly
    off a whisk ... the temperature should be
    at 150 deg F. Remove from heat.
    3. Transfer the tangzhong into a clean
    bowl. Cover with a cling wrap. Let cool.
    The tangzhong can be used straight
    away once it cools down to room
    temperature. If making only one loaf,
    the leftover tangzhong can be stored in
    fridge up to 3 days... as long as it
    doesn't turn grey. If so, you need to
    discard and cook another batch. Bring

    the chilled tangzhong to room


    temperature before adding to other
    ingredients.

    Knead Bread Dough:


    1. Combine all dry ingredients, flour,
    salt, sugar and instant yeast in a your
    mixer bowl. Mix to combine... a few
    seconds.
    2. Add all the wet ingredients, milk, egg
    and tangzhong (remember to use only
    1/2 of the tangzhong if making only 1
    loaf)... and any flavorings of choice, if
    you desire.
    3. Knead until you get a dough shape
    and gluten has developed(about 5
    minutes), then add in the butter while
    mixer is still kneading.... continue
    kneading for an additional 10-12
    minutes.
    4. Remove dough from bowl, and form
    the dough into a ball shape. Place in a
    greased bowl and cover.
    5. Let proof till doubled in size, about 40
    minutes... though the time will vary
    depending on the weather and warmth
    in the house. I like to place mine in a
    cozy oven.
    6. Deflate dough and divide into four
    equal portions. Form into ball shapes.
    Cover with plastic wrap, let rest for 15
    minutes.
    7. Form rolls....
    For non-filled: Roll out each portion of
    the dough with a rolling pin into an oval
    shape. Fold 1/3 from top edge to the
    middle and press. Then fold 1/3 from
    bottom to the middle and press. Roll flat
    and with seal upward, roll into a
    cylinder. Place the roll with seal facing
    down in greased and parchment lined
    loaf pan... Repeat with rest of the dough.
    For filled: Roll out each portion of the
    dough with a rolling pin into an oval
    shape. Spread/sprinkle filling of choice
    evenly over the rolled out dough and
    fold jelly-style, pinching the seam to
    seal. Place the roll with seal facing down
    in greased and parchment lined loaf
    pan... Repeat with rest of the dough.
    8. Leave rolled dough to proof, about 3040 minutes, or until the dough doubles
    in size. The filled dough tends to rise
    slower, about 40-50 minutes or so.
    Preheat oven to 350 deg F
    9. Brush risen dough with whisked egg
    on surface. Bake in a pre-heated (350
    deg F) oven for 35 to 40 minutes. ... you
    may need to cover the bread lightly with
    foil, especially if bread is coloring too
    fast. I found myself covering it after 10
    minutes... and then removing the foil
    later on to get the bread fully brown.

    10. Remove from the oven. and remove


    bread from the pan. I like to brush the
    top of the loaves with some butter to
    soften the crust, but it is optional.
    Transfer onto a wire rack and let cool
    completely. Slice to serve or place in an
    airtight plastic bag or container once it's

    thoroughly cooled.... you can freeze and


    reheat later to get it to be just as fluffy.
    http://homecookinginmontana.blogspot.
    com/2013/03/japanese-milk-breadusing-tangzhong.html

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