How To Make Super Soft Milk Bread (Tangzhong Method) | Detailed Recipe

hello friends and welcome back to the channel in this episode we'll try a hand at some japanese milk bread this is by far the softest love for bread i've ever made to achieve this texture we will make a kind of roux it's called a tangjong to make it we'll take some of the flour and a little bit of the milk and we'll cook it ahead of time in a pan and once it's cooled down we'll add it to the bread though and this is what the end result will look like amazingly soft japanese milk bread so stay tuned to see how it's made and as always you'll find all the details down in description box i always write my recipes with metric and imperial units but first let's see what equipment we need a bowl scales a dough scraper a temperature probe you'll need a bread tin and a brush and a little pot with a spatula or whisk a spatula will work better now onto the ingredients you need some strong white bread flour sugar salt yeast some milk some softened butter and an egg yolk the egg yolk will be used for making glaze for the bread so what we need to do separate the egg white and then add a teaspoon of milk and give it a good mix now let's make the tangjong it's very simple add your milk and the flour to a pot and bring it over to the hob top we'll need to cook this on a medium to low heat you want this to be cooked slowly keep an eye on it keep stirring it make sure there's no lumps you want to cook it until it gets nice and thick it doesn't take too long around five minutes should do it and once it's nice and thick there's no more lumps get in a little bowl we need to refrigerate it until it's cold make sure to scrape out as much as you can from the pot at the end of the day this is a portion of the total milk and a portion of the total flour and the more you leave in the pot the more different the recipe will be at the end now cover it with cling film make sure it's touching if you leave air pockets they will dry out and be harder to work it into the dough make sure the tangjong is completely cold before you use it and once it's cold get your bowl add the milk add the sugar yeast salt get the roux out of the fridge also add that to the mix and then break it up using a spatula i'm using cold milk from the fridge because my kitchen is quite warm and if you want to learn more about controlling dough temperature click the link in top right corner once you've broken up the roux you can add the butter and the rest of the flour now grab your scraper and give it a good mix this dough may seem quite dry at the beginning so mix it you'll feel like biscuit though if you can't mix it anymore with a scraper just continue on with your hand to avoid making a mess do this process in the bowl and only once you have a cohesive dough tip it out on table start kneading it this is quite a dry dough so i'll use a regular kneading method what i like to do is press down and forwards with heel on my right hand then using the fingers of my left hand to fold the piece of dough under the heel of my right hand then turn and repeat once you've done this a couple times the motion will become fluid and be quite easy to do it the whole process should not take more than five to seven minutes and once the dough is nice and smooth and not sticky we get in a bowl and start fermenting but make sure to always take the temperature before you cover it up 24 to 25 degrees celsius is just about perfect for this if your dose cooler fermented for longer or if it's warmer fermented for less time but for me one and a half hours was just right but however long it takes it should almost double in size and now we can continue on with the next step in the process now release the dough from the bowl place it out on the table and get your scales we have to divide this into two pieces which are exactly the same in size so just weigh your dough and cut it in half and after dividing we need to pre-shape to pre-shape your dough place it smooth side down flatten it out then fold the edge over the middle going around in a circle until it reached the point where you started and have a nice tight ball then tighten it against the table make sure to leave its smooth side pointing up cover it up and leave it to rest for 20 minutes before the final shape resting will relax the gluten will make it a lot easier for us to shape now to do the final shaping take your dough ball place it smooth side down again and flatten it out you want to make it into an oval shape make sure not to press with your fingertips it's much more effective and better to press with the whole finger and don't worry if it's pulling back together at first just keep working it slowly slowly and it will stretch out and after stretching the next step is taking one side and folding it over the middle then take the opposite side and fold it over the first side and the last thing we need to do is roll it up so starting from the top roll press and tuck you want to shape it nice and tight but don't go too crazy you don't want to tear the surface of the dough and that's it that's a cute little roll done now all we need to do is repeat with the second one and try to make them as equal as possible and now place them in your tin smooth side pointing up you can turn the meat away as long as the open ends are facing outwards make sure you pack them in there nice and snug i also like to press them down into the tin so they fill all the gaps in the bottom don't worry about pressing too hard they will spring back up again anyway and that's our beautiful little love done now we can cover it up and leave it to proof for one hour and whilst it's proofing preheat the oven 160 degrees c with fan on and if you have solid metal pan use it as a base if not it's totally cool now once the bread is doubled in size it's ready now the last step we need to take is to give these beautiful golden glaze this is the egg yolk that we mixed with a teaspoon of milk earlier on airbrush brush your buns all over now i like to go quite heavy on the glaze so when i do it i like to brush them all over with a good coat and then i'll leave them to dry out for five minutes whilst it's drying the glaze will set on top of the loaf and then if you brush it again you basically get double glaze here double glazed bread now get this bad boy in the oven should not take more than 35 minutes or so and once it's super puffed up and golden brown all over it's ready kinda looks like a little backside doesn't it now as a final touch and this is completely optional i like to brush them with a little bit of oil or you can use some butter just to give them that sheen but that's japanese tangjong milk breads super simple process that yields beautiful results and you should definitely give it a go and this dough is quite versatile just like brioche you can use it for burger buns for hot dog rolls for dinner rolls hell you could use it for sausage rolls whatever just don't drop it like i did okay but as always if you have any questions or suggestions drop them down in comments check out my instagram and subscribe to my channel if you haven't already i publish bread baking videos every wednesday and sunday and i don't only have recipes i also teach bread baking principles so if you're into your baking check it out thank you for watching i'll see in the next one

Channel: ChainBaker

Views: 97,297

Keywords: baker, baking, sourdough, yeasted, homebaker, artisan, handmade, learning, bread

Id: JHxusy4M70I

Length: 8min 1sec (481 seconds)

Published: Wed Sep 23 2020