chef4brains on Nostr: JAPANESE MILK BREAD With #nostrasia not far away I thought it would be fun to post ...
JAPANESE MILK BREAD
With #nostrasia not far away I thought it would be fun to post this for the #plebs.
I love this yeast based bread. Delicious, nice and fluffy and a hint of sweetness about it. It reminds me of brioche. It has been described as the anti-sourdough. It is the bread that is used to make panko bread crumbs.
It uses a really interesting baking technique where something called a tangzhong is made. This pre-gelatinises the starches, strengthens the structure of the bread, helps it retain moisture and enhance the softness, and shelf life.
You can use this to make burger buns or sliders as well, you don’t need to cook it as a loaf. For sliders roll 50 gram balls or burger buns 75 grams and cook on a greased oven try.
#proofofwork: total time is 3 1/2 hours. 30 minutes preparation / 60-90 minutes for the first prove / 40-50 minutes for second prove / 30 minutes cook time.
Yield: 1 ea 700 g loaf (1.5 lb loaf)
Ingredients:
for tangzhong-
3 tablespoons water
3 tablespoons whole milk
2 tablespoons unbleached bread flour
for dough-
300 grams unbleached bread flour
15 grams non fat dry milk powder
50 grams granulated sugar
1 teaspoon salt
1 tablespoon instant yeast
1/2 cup whole milk
1 each large egg
60 grams unsalted butter, melted
Method:
for tangzhong
-Combine all the ingredients in a small saucepan and whisk them together until there are no lumps.
-Place the pan on the stove over a low heat and cook the mix for about 5 minutes. You are activating the glutinous nature of the flour so whisk it constantly until it is thick and the whisk leaves lines in the mix.
-Transfer from the pan to a small bowl and rest until lukewarm.
for dough-
-Add all the dough ingredients and tangzhong into a mixer. With a dough hook and starting on a low setting mix the ingredients. When combined mix on high for about 15 minutes. The dough should be smooth and quite elastic.
-Gently remove the dough from the mixer and place it in a lightly greased bowl.
-Allow it to rise covered, in the bowl. This will take about 90 minutes and should get close to double in size. When risen gently deflate the dough.
-Place the dough on your bench and form into a loaf about 9 x 5 inch (the same size as your loaf tin). Place the loaf into the greased tin and allow it to rest and rise again for about 40 minutes. While waiting preheat your oven to 175C or 350F.
-Brush the loaf with whole milk and bake in the oven 30 minute or until the internal temperature reads 88C or 190C.
-Remove the loaf from the oven and cool in the tin until it is able to be removed and then cool on a rack. Cool completely before slicing.
This bread should last 5-7 days well wrapped or in an airtight container. It also freezes well.
#enjoy
#chefstr #foodstr #bakestr #yumstr #homemade #eatrealfood #noshtr
#nostr #plebchain #grownostr
With #nostrasia not far away I thought it would be fun to post this for the #plebs.
I love this yeast based bread. Delicious, nice and fluffy and a hint of sweetness about it. It reminds me of brioche. It has been described as the anti-sourdough. It is the bread that is used to make panko bread crumbs.
It uses a really interesting baking technique where something called a tangzhong is made. This pre-gelatinises the starches, strengthens the structure of the bread, helps it retain moisture and enhance the softness, and shelf life.
You can use this to make burger buns or sliders as well, you don’t need to cook it as a loaf. For sliders roll 50 gram balls or burger buns 75 grams and cook on a greased oven try.
#proofofwork: total time is 3 1/2 hours. 30 minutes preparation / 60-90 minutes for the first prove / 40-50 minutes for second prove / 30 minutes cook time.
Yield: 1 ea 700 g loaf (1.5 lb loaf)
Ingredients:
for tangzhong-
3 tablespoons water
3 tablespoons whole milk
2 tablespoons unbleached bread flour
for dough-
300 grams unbleached bread flour
15 grams non fat dry milk powder
50 grams granulated sugar
1 teaspoon salt
1 tablespoon instant yeast
1/2 cup whole milk
1 each large egg
60 grams unsalted butter, melted
Method:
for tangzhong
-Combine all the ingredients in a small saucepan and whisk them together until there are no lumps.
-Place the pan on the stove over a low heat and cook the mix for about 5 minutes. You are activating the glutinous nature of the flour so whisk it constantly until it is thick and the whisk leaves lines in the mix.
-Transfer from the pan to a small bowl and rest until lukewarm.
for dough-
-Add all the dough ingredients and tangzhong into a mixer. With a dough hook and starting on a low setting mix the ingredients. When combined mix on high for about 15 minutes. The dough should be smooth and quite elastic.
-Gently remove the dough from the mixer and place it in a lightly greased bowl.
-Allow it to rise covered, in the bowl. This will take about 90 minutes and should get close to double in size. When risen gently deflate the dough.
-Place the dough on your bench and form into a loaf about 9 x 5 inch (the same size as your loaf tin). Place the loaf into the greased tin and allow it to rest and rise again for about 40 minutes. While waiting preheat your oven to 175C or 350F.
-Brush the loaf with whole milk and bake in the oven 30 minute or until the internal temperature reads 88C or 190C.
-Remove the loaf from the oven and cool in the tin until it is able to be removed and then cool on a rack. Cool completely before slicing.
This bread should last 5-7 days well wrapped or in an airtight container. It also freezes well.
#enjoy
#chefstr #foodstr #bakestr #yumstr #homemade #eatrealfood #noshtr
#nostr #plebchain #grownostr