Hokkaido or Japanese milk bread (form 30 * 11 cm)
Tangzhong (welding):
20 gr. white flour
100 ml of water (65-70 ° С)
Dough:
Tangzhong (welding)
350 gr. white flour
35 gr. sugar
7 gr. salt
1 egg, big
110 ml. of milk
10 gr. milk powder
5 gr. dry high-speed yeast (or 15 gr. pressed)
30 gr. butter, room temperature
for lubrication:
1 egg
1.5 tbsp. of milk
Негізгі бет Hokkaido Milk Bread
Пікірлер: 1 М.