Today I attempted to make some Japanese Bread, I got to say. One of the best bread I have ever cooked.
Recipe:
Ingredients:
Tang Zhong:
40 g of Manitoba flour
200 g of milk
Dough:
580 g Manitoba flour
260 g Cold milk
1 egg
50 g of sugar
15 g of salt
10 g of fresh brewer’s yeast
50 g butter (removed from the fridge 5 minutes earlier and cut into pieces)
Thang Zhong
Thang Zhong:
Put the flour in a pan and gradually dissolve with the milk to avoid lumps.
Add all the milk, stirring well, and place on low heat while continuing to mix.
Stir until the mixture thickens and becomes a gelatinous and shiny cream (it must reach 65 °) and by stirring you will be able to see the bottom of the pan.
Cool in the fridge, covered with contact film, for half an hour.
Dough:
Put the flour, sugar, salt, crumbled brewer’s yeast in the bowl of the planetary mixer with a kappa whisk.
Mix all the dry ingredients at minimum speed, then add the egg, milk, and Tang Zhong.
Knead at minimum speed until the whisk has collected all the flour, then increase the speed to half power of the mixer and knead until it strings on the whisk, completely detaching from the bottom and walls (it will take about 5-7 minutes ).
Now add the butter one piece at a time, with the machine always at medium speed, putting the next one when the previous one has been absorbed.
Continue until all the butter is finished and the dough is smooth and silky (about 8-10 minutes).
Now replace the kappa whisk with the hook and start the machine at minimum speed, just enough time for the dough to twist and complete on the hook, leaving the bowl clean (regenerate in the machine). Turn off the planetary mixer, wait 5 minutes and do the same thing again.
Take the dough from the bowl, speak it on the work surface, giving tension and forming a smooth dough.
Put to rise in a closed container, in a warm place (26-28 °) until doubled.
Then deflate the dough by letting out all the air and divide it into 6 pieces of 200 g each. Shape the rolls, rolling the dough, that is, bringing all the edges under and rounding them on the work surface so as to have a taut and smooth surface
Put the 6 loaves to rest, covered with film in contact, for 20 minutes.
After the time has elapsed, squeeze each ball by stretching it to the vertices and bring the upper and lower flaps to the center, pressing well.
Turn the dough by a quarter and roll it up on itself starting from the top up to the base, thus forming a roll that will be closed at the base by pinching it.
Put 3 rolls, thus formed, to rise in the greased plumcake mold and the other three in a 22/24 cm pan.
Let it rise, covered with cling film, at 28 degrees until it reaches the edge of the mold (30min).
Preheat the oven in static mode to 170 ° and bake the two molds after brushing the leavened balls with milk.
Bake for 30 minutes in the middle of the oven.
Do the toothpick test and bake the bread.
Let it rest for 5 minutes in the mold and then release it from the mold.
Preserved wrapped in aluminum foil, it can be kept for a week.
Music:
Afternoon Tea (extended) by Mona Wonderlick
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