Original recipe link (原版食譜): Food 52 Hokkaido Milk Bread
Ingredients 食材
- Tangzhong 湯種:
- 6 Tbsp water 水
- 2 Tbsp bread flour 高筋麵粉
- 1/4 cup whole milk, plus 1 splash for the egg wash 牛奶
- 1 1⁄2 tsp active dry yeast 酵母
- 2 1/2 cups (about 320 grams) bread flour, plus up to ¼ cup (30 grams) more 高筋麵粉
- 1⁄4 cup sugar 糖
- 1 tsp kosher salt 鹽
- 1⁄4 cup heavy whipping cream 重鮮奶油
- 1 Tbsp sweetened condensed milk or milk powder (optional) 煉乳或奶粉
- 2 large eggs 大蛋
- 2 Tbsp unsalted butter, softened, divided 軟化的無鹽奶油
Instructions 作法
- Prep the Tangzhong: In a small saucepan, whisk the water and flour until no lumps remain. Heat over medium-low heat, whisking constantly, for 3 to 5 minutes, until thickened to a gel-like consistency. Remove the pot from the heat. Let cool to room temperature.
- Microwave the ¼ Cup whole milk for 10-15 seconds. Sprinkle in 1 ½ tsp yeast; set aside for 5-10 minutes for the yeast to activate.
- In a large bowl, whisk 320 g (2½ C flour), 1⁄4 cup sugar and 1 tsp salt. In a small bowl whisk the tangzhong, 1⁄4 cup heavy whipping cream, 1 Tbsp condensed milk, and 1 egg.
- When it’s ready, add the yeast mixture (step #2) to the tangzhong mixture (step #3) and whisk gently. Add wet ingredient to the dry ingredients. Mix to form a dough and knead for 4 to 5 minutes until semi-smooth. The dough will be quite sticky, add remaining ¼ Cup flour (1 Tbsp at a time) and continue kneading.
- Add 2 Tbsp butter (1 Tbsp at a time), keep kneading until the dough smooth and elastic.
- Cover the bowl with plastic wrap or a damp towel. Let rise for 1 to 2 hours, until doubled.
- Once the dough is doubled, turn it out and punch it down. Divide into 4 pieces. For each piece, roll out the dough to a long oval. Fold the oval into thirds widthwise, then flatten again. Roll the dough up lengthwise, then place into the loaf pan. Repeat pieces.
- Let the dough rise again for about 1 hour, until nearly doubled.
- Heat the oven to 350°F. Whisk 1 egg with a splash of milk or water. Brush the egg wash over the dough. Bake for about 30 minutes, until golden brown on top. Let cool slightly, then slice
- 準備湯種：在一個小鍋中，攪拌水和麵粉，直到沒有結塊。以中小火加熱，不斷攪拌 3 至 5 分鐘，直至變稠至凝膠狀稠度。將鍋子從火上移開。冷卻至室溫。
- 以微波爐加熱 ¼ 杯全脂牛奶 10-15 秒。 撒上 1 ½ 茶匙酵母；放置 5-10 分鐘，讓酵母活化。
- 在一個大碗中，攪拌 320 g (2½ 杯麵粉)、1⁄4 杯糖和 1 茶匙鹽。在一個小碗中攪拌湯種、1⁄4 杯重鮮奶油、1 湯匙煉乳和 1 顆雞蛋。
- 準備好後，將酵母混合物 (步驟 #2) 加入湯種混合物中 (步驟 #3)，輕輕攪拌。將濕成分加入乾成分中。混合形成麵團並揉捏 4 至 5 分鐘至半光滑。麵團會很粘，加入剩餘的 1⁄4 杯麵粉（一次 1 湯匙）並繼續揉捏。
- 加入 2 湯匙奶油（一次 1 湯匙），繼續揉捏至麵團光滑有彈性。
- 用保鮮膜或濕毛巾蓋住碗。讓麵團發酵 1 至 2 小時，直至兩倍大。
- 麵團發酵至兩倍大後，將其翻出來並壓扁。分成 4 塊。每一塊，將麵團擀成長橢圓形。將橢圓形橫向折成三等分，然後再次壓平。將麵團縱向捲起來，放入吐司模中。重複部驟做完 4 份。
- 讓麵團再次發酵約 1 小時，直到幾乎翻倍。
- 將烤箱加熱至 350°F。加入少許牛奶或水，攪拌 1 顆雞蛋做成蛋液。在麵團上刷上蛋液。烘烤約30分鐘，直到呈金黃色。稍微冷卻後切片
Recipe 食譜