Soft Milk Bread, Japanese Milk Bread, Basic Ingredients, Easy Recipe [No Mixer] [ASMR] [4K] скачать в хорошем качестве

Soft Milk Bread, Japanese Milk Bread, Basic Ingredients, Easy Recipe [No Mixer] [ASMR] [4K]

If you enjoyed watching this video, please like the video and subscribe to our channel. Soft Milk Bread, Tangzhong Milk Bread with Basic Ingredients Ingredients Tangzhong 30g flour (¼ cup) 150g water(⅔ cup) Dough 450g all purpose flour (4 cups) 45g sugar (4 tbsp) 12g salt (2 tsp) 10g instant dry yeast (1 tbsp) 200g warm milk ( ¾ cup) 1 egg (50g) 35g butter (2 ½ tbsp) Pan size: 10x11x20 cm ( 3.93x4.33x7,87 in) Baking time: 180°C (355°F) for 30 min How to cook For the Tangzhong, mix flour with water in a pan. Turn on medium heat and keep stirring until mixture thickens to a paste. Refrigerate it for 30min. Add lukewarm milk, instant yeast, sugar to a different bowl and mix. Take the flour into the mixing bowl, add the salt. Add the egg. Add the liquid mixture to the flour, mix the dough with a spatula and knead it. Add the Tangzhong mix and knead it. Add in room temperature butter and continue to knead it. Place dough in a bowl, cover with plastic wrap, and let it rise for an hour. Put the dough on the counter and divide it into 3 equal parts. Make each piece round, cover them and let it rest for 10 min. Roll each ball of dough out flat and roll dough into a roll, pinching it together at the seam. Oil the baking pan Place 3 molded dough into a baking pan and let it rest for 30 minutes, letting it rise. Bake in the oven, preheated to 180°C (355°F) for 30mins. #milkbread #softbread #asmr #bread #japanese #4k #viral