Japanese Milk Bread (Shokupan)
Ингредиенты
- ½ cup (125 ml) milk
- 7 tsp unbleached all-purpose flour
- 3 cups (450 g) unbleached all-purpose flour
- 1 ½ tsp salt
- 1 ¼ cups (310 ml) milk, plus more for brushing
- 2 tbsp sugar
- 1 ½ tsp instant yeast
- 3 tbsp unsalted butter, softened
Инструкция
- In a small pot over medium heat, warm the milk and flour, whisking constantly, just until starting to bubble, about 4 to 5 minutes. The tangzhong will be thick and form a paste. Remove from the heat.
