The fluffiest and softest Japanese ( Hokkaido) milk bread recipe
published on 21 April, 2018 at 15:38
TongZhong Dough Ingredients: 25 g Bread Flour 125 ml Water Bread Dough Ingredients: 30 ml Whole milk 45 ml Heavy whipping cream 43 g Whisked egg 6 g (½ tablespoon) Instant dry yeast 92 g TongZhong dough 43 g White granulated sugar 5 g (2½ teaspoons) Milk powder 275 g Bread flour 4 g (½ teaspoon) salt 25 g Unsalted butter, softened Note: Non-Stick Loaf Pan size - 9" x 5" inches Bake in a preheated oven at 355 ℉ (180℃) for 30 minutes
more
more from Love Kitchen
-
16655 VIEWSLove Kitchen
-
15206 VIEWSLove Kitchen
-
10380 VIEWSLove Kitchen
-
8005 VIEWSLove Kitchen
-
3118 VIEWSLove Kitchen
-
7627 VIEWSLove Kitchen
-
3244 VIEWSLove Kitchen
-
12713 VIEWSLove Kitchen
-
2263 VIEWSLove Kitchen
-
468 VIEWSLove Kitchen
-
11459 VIEWSLove Kitchen
-
1093 VIEWSLove Kitchen
-
9980 VIEWSLove Kitchen
-
2867 VIEWSLove Kitchen
-
4214 VIEWSLove Kitchen
-
2929 VIEWSLove Kitchen