How To Make Soft and Fluffy Hokkaido Milk Bread (Tang Zhong Method)

Name: How To Make Soft and Fluffy Hokkaido Milk Bread (Tang Zhong Method)
Ingredients: 15 gr bread flour; 90 ml whole milk; 300 gr bread flour; 5 gr instant yeast; 5 gr milk powder; 30 gr craisins (optional); 120 ml whole milk; 1 egg (about 50 gr, lightly beaten); 40 gr butter (softened ); 1/2 tsp salt; 2 Tbsp sugar (see notes); 1 egg (beaten); 1 tsp water; Sesame seeds (for sprinkling (optional))

"Learn how to make the softest fluffiest milk bread using tang zhong and autolyse method. A bread that you can just tear layer by layer...."

INGREDIENTS

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15 gr bread flour

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90 ml whole milk

•

300 gr bread flour

•

5 gr instant yeast

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5 gr milk powder

•

30 gr craisins (optional)

•

120 ml whole milk

•

1 egg (about 50 gr, lightly beaten)

•

40 gr butter (softened )

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1/2 tsp salt

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2 Tbsp sugar (see notes)

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1 egg (beaten)

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1 tsp water

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Sesame seeds (for sprinkling (optional))

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