Hokkaido - Japanese bread
Composition / ingredients
8
Servings:
Step-by-step cooking
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Cook tangzhong.
To do this, mix flour with milk well so that there are no lumps. Cook over medium heat, stirring with a whisk.
As soon as the mixture thickens, remove it from the heat and put it to cool.
As soon as tangzhong cools down, you can start preparing the dough.
First mix all the liquid ingredients - milk, whipped cream, eggs, tangzhong, melted butter.
Mix everything up.
Then add all the dry ingredients - salt, powdered sugar, milk powder, flour.
Pour the yeast on the flour, mix them a little and then knead the dough.
The dough should become smooth and elastic.
Put the finished dough in a deep bowl, cover with a napkin and put in a warm place for one hour until it increases in size.
Divide the dough into two parts.
Divide each half into four parts.
Roll out each part in length with your hands and roll it into a roll.
Put the roll in the mold seam down.
At some distance from the first roll, lay out the second, etc.
Form the second loaf in the same way.
Let the rolls rise. It will take 40 minutes.
Beat the egg.
Grease the loaves with egg and bake in a preheated 180 degree oven for 35-40 minutes.
Put the finished bread on the grill and cover with a napkin.
To do this, mix flour with milk well so that there are no lumps. Cook over medium heat, stirring with a whisk.
As soon as the mixture thickens, remove it from the heat and put it to cool.
As soon as tangzhong cools down, you can start preparing the dough.
First mix all the liquid ingredients - milk, whipped cream, eggs, tangzhong, melted butter.
Mix everything up.
Then add all the dry ingredients - salt, powdered sugar, milk powder, flour.
Pour the yeast on the flour, mix them a little and then knead the dough.
The dough should become smooth and elastic.
Put the finished dough in a deep bowl, cover with a napkin and put in a warm place for one hour until it increases in size.
Divide the dough into two parts.
Divide each half into four parts.
Roll out each part in length with your hands and roll it into a roll.
Put the roll in the mold seam down.
At some distance from the first roll, lay out the second, etc.
Form the second loaf in the same way.
Let the rolls rise. It will take 40 minutes.
Beat the egg.
Grease the loaves with egg and bake in a preheated 180 degree oven for 35-40 minutes.
Put the finished bread on the grill and cover with a napkin.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
- Milk powder - 465 kcal/100g
