Course: Yeast Bread
Tangzhong
Source
beebob on the CookLang discord
Ingredients
| 20 g | bread flour |
| 27 g | water |
| 60 g | whole milk |
| 9 g | yeast |
| 120 g | whole milk |
| 320 g | bread flour |
| 3 g | salt |
| 56 g | sugar |
| 1 whole | egg |
| 42 g | unsalted butter |
Bust Out
| mixer | |
| dough hook |
Steps
- Mix the bread flour, water , whole milk for the tangzhong.
- Cook together constantly mixing until sticky and tacky. 2 mins.
- As soon as very thick allow to cool to room temp.
- Add yeast to 90-95F whole milk.
- Mix and sit for 10 mins.
- Wisk bread flour, salt , and sugar in mixer bowl.
- Put dough hook in. Add tengzhong, milk and yeast, and egg.
- Start at low and scrape sides as needed. As soon as it comes together turn to medium speed.
- Keep on med-low, gradually adding in unsalted butter , ⅓ at a time. Mix until incorporated.