Milk Bread Rolls Recipe:
If they endure that long, this clever technique known as tangzhong will enable these pillowy soft pull-apart milk bread rolls Recipe to stay fresh for longer.Milk bread was just bread to me growing up, or ppang in Korean. We consumed this bread regularly in our family and enjoyed it in all forms, including rolls stuffed with sweet black beans, vanilla custard, and whipped cream and loaves split for sandwiches.
All other breads from stores or bakeries were fancy in my opinion.That illustrates how simple these milk bread rolls are to make. The components are into a stand mixer, which handles the labor-intensive mixing. You do need to prepare tangzhong, the key to long-lasting softness but all that requires is heating milk and flour to produce a paste. Don’t be shocked if your family changes.
Shokupan, or milk bread, is an extremely soft and fluffy daily bread that is popular in Japan. Its flavor is creamy and not overly sweet, and its fluffy texture shatters into wispy strands when pulled apart. Given its abundance in eggs, butter, and milk, the dough is regarded as enriched. Unlike challah, brioche, and babka, milk bread is enhanced largely with milk and less with eggs or butter. This gives it a delicate crust and a creamy flavor.
Consider tangzhong as a dough enhancer. It’s a Chinese method in which wheat and a liquid.use milk, but water works too, are boiled to make a paste that is then added to the dough. For a longer period of time, it keeps the bread tender and fresh. If it lasts any length of time at all, it won’t dry out as rapidly as most breads.
Some milk bread recipes don’t call for tangzhong, but this one does. A similar technique known as yudane is occasionally employed. It is a Japanese method that involves combining flour with hot liquid. The goal is the same in both instances: the flour’s starch swells and draws in moisture. This merely indicates that the bread will be able to hold onto its moisture longer.
Tips For Making Milk Bread Rolls:
After just one attempt, you’ll be able to make these milk bread rolls like a master. Indeed, that’s how I felt. I advise getting out your kitchen scale now to measure out the components. Although the recipe is straightforward, dry rolls will result if you accidentally add too much flour or not enough milk. After a few bakes, you’ll develop an instinct for the proper feel and appearance of the dough. You can then measure by volume and will be able to determine whether a little extra flour or milk is required.
PREP TIME: 25 mins
COOK TIME: 20 mins
RISE TIME: 2 hrs 20 mins
SERVINGS: 10 servings
YIELD: 10 rolls
For Making the tangzhong
- 1/4 cup bread flour
- 2/3 cup whole milk
Preparation of the dough
- 1/3 cup whole cold milk
- 1 large cold egg
- 3 cups bread flour
- 1/4 cup sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 1 large egg
- 1 tablespoon water
How to make the tangzhong:
Add the milk and flour to a small pot and stir until all lumps are gone. Cook, stirring constantly, until the mixture thickens and resembles smooth mashed potatoes, 3 minutes, 35 seconds to 4 minutes. Place the pan over medium-low heat.Scrape the tangzhong into the dough hook-equipped bowl of a stand mixer using a rubber spatula.
Add the remaining dough ingredients:
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Butter, chilled milk, sugar, yeast, flour, and eggs should all be added to the tangzhong. You don’t need to cool the tangzhong down before adding the ingredients because the cold milk and egg will already have cooled the hot tangzhong. Before kneading, there is no need to combine the ingredients.
Work the dough:
For 10 minutes, knead the dough at medium speed , or until it pulls away from the bowl’s sides and loses its stickiness. Even if the dough initially seems overly wet, resist the urge to add extra flour. After being kneaded, it will stiffen, become smooth, and wrap around the hook.
Allow the dough to rise:
The dough can be removed from the hook using your hands, rolled into a ball, and then put back into the basin. The dough should double in size after about 1 1/2 hours of rising at room temperature under a plastic wrap-covered bowl.
Prepare the cake pan while you wait:
A 9-inch square cake pan should be lightly greased with butter and lined with parchment paper that measures 8×14 inches. After baking, you’ll take the rolls out of the pan using the slings that extend up both sides.
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Organize the rolls:
Your fist will deflate and cause the rising dough to peel away from the bowl’s sides. The dough should be divided into 9 equal pieces, each weighing about 88 grams, and placed on a spotless kitchen counter. The dough won’t stick to your hands and will be simple to work with.
Use the palms of your hands to flatten a piece of dough before rolling it into a roll. Around the entire perimeter, pull the edges up and over the center. Flip the dough over so that the smooth side is facing up by pinching the pulled-up edges together. Make a ball out of it by enclosing it in your hands. After shaping the remaining pieces, transfer it to the prepared cake pan. Place them in the cake pan in an equal layer.
Set the oven to 360°F while you wait:
The middle of the oven should have a rack.
Egg wash preparation:
In a small bowl, whisk the egg with the first tablespoon of water. The egg wash should be applied sparingly with a pastry brush to the rolls’ tops.
Bake the rolls:
Bake the rolls for 20 minutes, or until golden brown on top. About an inch beyond the top of the pan, the rolls will dome and rise up. In the center of a roll in the pan, an instant-read thermometer should register 190°F or above.Let the rolls cool a little bit in the pan. To remove them and serve them warm, use the parchment paper sling.On your kitchen counter, keep leftovers in a zip-top bag or a container with a tight lid for up to 3 days; they’ll stay soft and fluffy. Tangzhong is the cause, not magic.
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