Condensed Milk Tangzhong Bread
Overview
In addition to condensed milk, this bread also contains fresh cream and soup. The finished product is very soft. The dough in the picture is crowded together. I baked it in one oven with twice the size, so it looks ugly, but the bread is very soft. If you don't want to double the amount, you can remove half of the cooked soup.
Tags
Ingredients
Steps
-
Add 100 grams of water in the soup ingredients to 20 grams of flour and mix well, stir and cook over medium-low heat until gelatinized, remove from heat, cover tightly and let cool.
-
First put all the ingredients into the bread machine except butter, then add flour and start the kneading process until it ends. (Only 85 grams of tangzhong)
-
Add room temperature butter and start the dough rising process to the end.
-
Let the dough rise until doubled in size.
-
Take out the fermented dough, deflate it and knead it flat.
-
Divide into 9 equal parts, cover tightly and let rest for 10 minutes.
-
After 10 minutes, roll each of the 9 dough balls into a round ball.
-
Place into greased baking pan. Send it to the oven to start the fermentation function, and ferment the dough for the second time until it doubles in size. (While fermenting, put a cup of warm water to maintain humidity for fermentation)
-
Take out the fermented dough and lightly brush a layer of egg wash on the surface. Preheat the oven to 180 degrees.
-
Place the dough brushed with egg wash into the middle shelf of the preheated oven and bake it at 180 degrees for 15 minutes.
-
When the finished product comes out of the oven, brush a layer of honey or sugar water on the surface of the bread while it's still hot. Immediately unmold and wait for cooling. If not eating immediately, store in sealed package when it is lukewarm.
