Yuzhong Hokkaido Bread

Overview

Bread continues…. The method of making Tangzhong is just right, the bread is not dry at all after being stored for 2 days, it is still very soft. Yuzhong bread is a bread-making method that originated in Japan. Similar to the zhongzhong method, sour old noodles or liquid method, tangzhong bread is made by adding a certain proportion of tangzhong dough to some bread recipes to make the bread softer and more water-retentive.

Tags

• baking
• breakfast
• afternoon tea
• high powder
• tangzhong
• unsalted butter
• whipping cream
• white sugar
• whole egg liquid
• yeast powder
• milk
• salt

Ingredients

Steps

1. 1 Make soup: 1.100g of milk is put into a basin or soup pot that can be directly heated, and 20g of sifted flour is added

   

2. 2 Stir until liquid

   

3. 3 Heat over low heat and stir to form a paste. Let cool, cover with plastic wrap and refrigerate for 1 night

   

4. 4 Except butter, put all the ingredients into a bread pan and add the soup batter (leave some egg wash for brushing the bread)

   

5. 5 Start a dough kneading program, add softened unsalted butter after 15 minutes, start kneading for 30 minutes

   

6. 6 Check the film release situation

   

7. 7 Directly use the bread barrel for the first fermentation to double the size

   

8. 8 Deflate the air on the chopping board and divide into 2 portions (make 2 loaves or make one toast directly)

   

9. 9 Roll it out, turn it over, and roll it up from top to bottom

   

10. 10 Make another one in turn and put it into the mold

    

11. 11 Put it in the oven for the second fermentation and double the size

    

12. 12 Brush with egg wash and sprinkle white sesame seeds on the surface (one of them is not sprinkled with sesame seeds)

    

13. 13 Put it into the preheated oven, 170 degrees, lower rack, for 50 minutes (this temperature is for reference,) and cover with tin foil after coloring halfway

    

14. 14 The big bread is out of the oven, la la la...