SOFT AND FLUFFY BREAD FOR MILK TOAST

image_pdfimage_print

Tangzhong (secret ingredient to make it super soft!)

Ingredients

  • 1/3 cup  bread flour
  • 1 cup water

Directions

1. Mix flour and water together and whisk until it is completely dissolved and no lumps remain.
2. Pour mixture into a small pot and turn on medium heat. Begin stirring constantly as the mixture heats up. It will begin to thicken.  When the temperature of the mixture reaches 65 degrees Celsius, turn off the stove and take the mixture off the stove to let it cool. I used a thermometer but I’ve read from Christine’s website and several others that you can sort of eye it. If you are continually stirring, the mixture will start to have “lines ” and then it is done. I started to see lines around the same time the temperature reached 65C.
3. Once the mixture is cooled, pour it into a bowl and cover the top using plastic wrap. Place the wrap directly onto the mixture to keep it from drying out and put it in the fridge for several hours or overnight. The paste does not keep well, so use within a few days.

Milk Bread

Yields 1 loaf

Ingredients

  • 2½ cups bread flour
  • 3tbsp+2tsp sugar
  • 1/2 tsp salt
  • 1 large egg
  • ½ cup milk
  • 120g tangzhong (about half of the tangzhong made)
  • 2 tsp instant yeast (instant!! not active dry yeast!)
  • 3 tbsp butter (cut into small pieces, softened at room temperature)

Directions

1. Combine the flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until your dough comes together and then add in the butter and continue kneading. If you own a breadmaker or a food processor powerful enough to knead dough, I HIGHLY recommend using it. The dough takes a long time to knead. About half an hour by hand. The dough will start out to be extremely sticky.  Keep kneading until the dough is no longer sticky and is elastic. You should be able to stretch the dough without it breaking right away.
2. Knead the dough into a ball shape. Take a large bowl and grease with oil.  Place dough into  greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.
3. Transfer to a clean surface. Divide the dough into four equal portions. Knead into balls.  Cover with cling wrap, let rest for 15 minutes.
4. Roll out each portion of the dough with a rolling pin into an oval shape.  (Christine took great step by step photos. Mine are a bit rushed and in bad lighting) Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach