December 26, 2013 - 8:41am
Tangzhong or Japanese Milk Bread Variant
Just for giggles and pure laziness, I didn't knead the Japanese Milk Bread this time - just a few stretches and folds like it was an artisan bread. The dough was sticky and I just placed it into a loaf pan for sandwich bread.
The water roux (1 part flour to 5 parts water) was 20% of the total dough and I used all purpose unbleached flour instead of the usual bread flour.
flour 100%
Water 33%
Milk 33%
Inst yeast 1.6%
Sugar 15%
Salt 1.5%
egg 12.5%
butter 8%