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No Knead Soft Milk Bread (TongZhong) / Japanese style
Introduce
Chef :
Milas_meal_timeNo Knead Soft Milk Bread (TongZhong) / Japanese style
Check out my cooking video: https://youtu.be/XUkMyq9dhG8
Ingredient
Cooking time :
30 mins
150 g
water
400 g
All-purpose flour
280 g
Milk
100 g
TongZhong
1 teaspoon
Instant dry yeast
50 g
Honey/Sugar
1
Egg
40 g
Melted butter
Cooking instructions
* Step 1
150g of water and 30g of flour
Mix well
* Step 2
Medium heat. Mix until the batter thickens
This is TongZhong
Cover it with plastic wrap and let it cool
* Step 3
Mix milk, 100g of TongZhong, instant dry yeast, and honey/sugar
* Step 4
Mix flour, TongZhong and milk mix, egg, melted butter, and a little bit of salt
* Step 5
Cover it with platic wrap and let it rest for 30mins
* Step 6
Mix well again
You will see the dough is smooth and extendable
* Step 7
Cover it with platic wrap, and let the dough rise in the refrigerator overnight or for 12 hours
* Step 8
Keep some flour on the table and your hands.
Divide the dough into two.
* Step 9
Flatten the dough to make the air come out
* Step 10
Roll it
* Step 11
Cover it with plastic wrap, and let the dough rise doubly
* Step 12
Oven 375F (190C) 30mins
Drop the bread a couple times to let the hot air come out.
Let in cool, then slice.
Note: if there is a photo you can click to enlarge it
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