From a Pot: Fluffy Milk Bread
Fluffy milk bread with Asian method of preparation called Tang Zhong that just melts in your mouth.
Prep Time:30 Minuts
Cook Time:10 Minutes
Bake Time:30 Minutes
Wait Time:2 Hours
Total Time:3 Hours and 10 Minutes
- Wooden roller
- Bread baking tray
- Flour: 480.0 g
- Water: 165.0 ml
- Sugar: 70.0 g
- Dry yeast: 7.0 g
- Egg: 2.0
- Milk: 130.0 ml
- Butter: 30.0 g
Ingredients and Instructions
Flour: 30 g
Water: 165 ml
Flour: 450 g
Sugar: 70 g
Dry yeast: 7 g
Salt: 1 tsp
Milk: 130 ml
Butter: 30 g
Milk: 1 tbs
- Slowly heat the flour and water in a pot while stirring constantly to obtain a thick paste. This will take up to about 5 minutes.
- Put the paste in a small bowl, cover it with foil and wait for it to cool completely before using it. Use it at room temperature.
- Put flour, salt, sugar and yeast in a large bowl and mix. Add beaten egg, lukewarm milk and room temperature butter. Finally, add Tang zhong paste and knead all the ingredients well to get a smooth, elastic dough.
- Be careful not to add too much flour to the dough, as the dough must remain sticky.
- Place the dough in a bowl lightly coated with oil and leave to rise in a warm place for about 45 minutes. I let it rise in the oven at 30 degrees Celsius. The dough is ready when it triples in size.
- Transfer the dough to a floured surface and divide it into three equally sized pieces.
- Roll out the dough into an oval shape and fold both edges in half and roll out again.
- Roll the dough into a bigger roll and transfer it to a greased baking pan.
- Repeat the same procedure with the remaining dough.
- Leave the dough to rise in a warm place for about half an hour to reach the top edge of the baking tray.
- Whisk one egg and one tablespoon of milk in a bowl. Brush the top of the dough lightly to make it “shine” when baked.
- Bake at 175 degrees Celsius for about 30 minutes or golden brown.
- All ingredients are used at room temperature.
- Tang Zhong is a method used in bread making that makes bread extremely soft, fluffy and fresh for a long period of time. This method began to spread through Asia in the 1990s with the publication of a book by Yvonne Chen called 65 °C Bread Doctor.
- To use this method, heat water (or milk) and flour until it reaches exactly 65 degrees Celsius and a thick paste forms.
- The paste can be stored in the refrigerator for a few days, but bring it back to room temperature before use.