https://www.copymethat.com/r/TtYGBp7Mj/japanese-milk-bread/
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2024-05-15 11:09:16
Japanese Milk Bread
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The Unique Technique That Makes Milk Bread So Fluffy
The first step of this recipe is cooking water and flour together in a small saucepan until it becomes thick and gel-like (similar to a roux). This is called the tangzhong method, and it’s what makes milk bread incredibly moist, light, and fluffy. The water (or sometimes milk) and flour paste helps lock in water, yielding a bread with a higher moisture content.
After a bit of research, I found that many modern recipe developers credit a book titled 65 Degrees C by Yvonne Chen (65°C referring to the temperature that the starches in flour gelatinize) as their introduction to this technique — although the origins of the method are unclear. In addition to milk bread, the tangzhong method can be applied to a variety of other baked goods (including cinnamon rolls!) to make them extra-light and extra-fluffy.
Prep time 3 hours
Cook time 25 minutes to 30 minutes
The first step of this recipe is cooking water and flour together in a small saucepan until it becomes thick and gel-like (similar to a roux). This is called the tangzhong method, and it’s what makes milk bread incredibly moist, light, and fluffy. The water (or sometimes milk) and flour paste helps lock in water, yielding a bread with a higher moisture content.
After a bit of research, I found that many modern recipe developers credit a book titled 65 Degrees C by Yvonne Chen (65°C referring to the temperature that the starches in flour gelatinize) as their introduction to this technique — although the origins of the method are unclear. In addition to milk bread, the tangzhong method can be applied to a variety of other baked goods (including cinnamon rolls!) to make them extra-light and extra-fluffy.
Prep time 3 hours
Cook time 25 minutes to 30 minutes
Ingredients
- 2 tablespoons unsalted butter, plus more for coating the bowl and pan
- ¼ cup plus 2 tablespoons water
- 2 ½ cups plus 2 tablespoons bread flour, divided, plus more for kneading
- ½ cup whole milk
- 1 ½ teaspoons active dry yeast
- 1 ½ teaspoons kosher salt
- 2 tablespoons granulated sugar
- ⅓ cup heavy cream
- 2 large eggs, divided
- Flaky salt (optional)
Steps
Directions at thekitchn.com
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