HAYE! Let’s make Tang Zhong Milk Bread.
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Music: Cafe (Prod. by Lukrembo)
¼ cup bread flour
½ cup water
4 ½ cup bread flour
½ cup of sugar
1 tsp salt
8g dry yeast
1 ¼ cup milk
1 large egg
¼ cup room temperature of unsalted butter
2 tsp water
1. Mix ½ cup bread flour with 1 cup water in a pan. Mix well.
2. Turn on stove to medium heat and keep stirring until the mixture thickens to a paste.
3. Refrigerate for 6 hours. Remove from refrigerator 1 hour before use.
1. Add bread flour, sugar, salt, dry yeast, powdered milk to a mixing bowl and mix gently with the dough hook attachment.
2. At low speed, mix in milk
3. Add egg
4. Add Tang Zhong, mix until no flour is visible.
5. Add in room temperature unsalted butter and mix at low speed until uniform
6. Place dough in a bowl, cover with plastic wrap and let it rest for 1 hour.
7. Test the dough by poking your finger down into the middle. If the dough does not spring back, it is ready.
8. Divide the dough into 6 equal parts (by weight).
9. Roll each ball of dough out flat. Fold flatten the dough using thirds. Turn 90 degrees, and roll dough into a roll, pinching it together at the seam. Place 3 folded dough into a baking pan and let it rest for 30 minutes, letting it rise.
10. In a separate bowl, mix egg and water.
11. Brush egg wash and bake in the oven, preheated to 350°F for 25-30 minutes.
12. Take out of the oven and let it cool for 10 minutes before serving.
1. Milk can be used instead of water for Tang Zhong.
2. Milk can be used instead of water for Egg Wash.
3. Watch the bread in the oven. Sometimes the egg wash can burn the bread crust.
Original of the video here