How to Make Japanese Milk Bread | Shokupan | Tangzhong Method

hey vadies in this video i'm making japanese milk bread this recipe includes a tangjong which is the process of cooking a portion of the water and flour together on the stovetop before mixing it into the dough this process gelatinizes the flour which increases its ability to retain moisture so you end up with softer more pillowy bread that has a longer shelf life so let's get started the first step is to make the tangjong combine the flour and water in a saucepan and cook it on medium heat until it thickens into a shiny paste this should take about six to seven minutes and the spatula should be able to leave a clear trail across the bottom of the pan pour the tangjong into a separate bowl to cool and cover it so that it doesn't dry out meanwhile prepare the rest of the dough ingredients in a large bowl combine the milk water yeast sugar salt melted butter and the cooled tangjong in a large mixing bowl the milk and water should be just slightly warm or about 100 degrees fahrenheit once the liquid mixture is well combined add in the bread flour [Music] i like to get my hands in there to mix it then dump the dough onto the counter now it's time to start kneading push the heels of your hands downward into the dough and fold it over itself at this point i'm six minutes in and the dough is still not very elastic and definitely hasn't formed a window pane so i continue kneading for another six minutes [Music] my arms are pretty tired at this point so i cover the dough and leave it to rest for five minutes before coming back to it these rest periods really help the dough relax and make it easier to knead so i highly encourage taking short breaks whenever you need them we're nearly there now as you can see the dough is a lot more elastic after another eight minutes of kneading the dough feels really smooth and flexible i do another window pane test and thank goodness it's finally ready you should be able to stretch the dough thin enough to see your fingers through it this took me 20 minutes of active kneading not including the five minute rest i round the dough into a smooth ball place it in a bowl cover it and leave it to proof somewhere warm until it doubles in size [Music] this took about one hour at about 76 degrees fahrenheit but it could be shorter or longer depending on the temperature of the room now it's time to pre-shape the dough into rounds i'm using a scale to divide it in two but feel free to just eyeball it [Music] fold the edges of the dough into the middle flip it so the seam side is down and use your cupped hands to round it into a ball [Music] repeat this process with the second piece of dough cover the dough balls with a towel and leave them to rest for 15 minutes now we're going to shape them into two mini loaves flour both sides of the dough and with the smooth side down roll it out into an oval shape until it's about a quarter of an inch thick you should be able to feel the air bubbles in the dough popping as you roll it out next fold it into thirds by folding the two long edges on either side of the dough into the middle use the heel of your hand to press the seams down then roll the dough into a short little loaf repeat this process with the second piece of dough [Music] once you're done shaping grease your loaf pan with softened butter or oil i'm using a one pound loaf pan that's eight and a half inches long four and a half inches wide and nearly three inches high place the loaves horizontally into the pan so that there's one pressed into each corner cover the pan and allow the dough to proof a second time the loaves should puff up and rise about an inch above the pan this took about an hour for me but again the timing could change depending on the ambient temperature you know it's done proofing when you poke the dough and it slowly springs back while still leaving an indent next brush the tops of the proofed dough with milk this will give it a nice golden color when it bakes bake the bread for 30 minutes at 365 degrees fahrenheit flip the bread out of the pan and onto a cooling rack once the pan is cool enough to handle [Music] let it cool completely for about an hour before slicing into it then get ready to enjoy some soft and chewy milky bread deliciousness

Channel: Baddie Natty Bakes

Views: 23,120

Keywords: bread, baking, easy, cooking, recipe, tasty, bread recipe, dough, proof, proofing, bnb, baddie natty bakes, home baking, yeast, simple, real bread, naturally leavened, shokupan, milk, soft, japanese, Japanese milk bread, tangzhong

Id: c54qiArPPZc

Length: 6min 16sec (376 seconds)

Published: Fri Jan 22 2021