I will post the whole entire recipe from their website: Tangzhong • 2 tbsp flour 20g • 2 tbsp water 27g • 4½ tbsp milk 60g Yeast mixture • 1 tosp active dry yeast or instant yeast 10g • 2 tbsp lukewarm water 20g Dough • Tangzhong • Yeast mixture • 2⅓ cup AP flour 380g • ¼ cup sugar 60g • 1 tsp salt 3g • 1 large egg • 3 tbsp softened unsalted butter 1. Add the active dry yeast into the lukewarm water, mix and allow to sit for 10 minutes. You know the yeast is active if it blooms. If you are using instant yeast, skip this step. 2. In a saucepan, add the tangzhong ingredients and cook, continuing to stir over low heat until a paste forms. Should be thick and you will be able to pick all of it up with a spoon. 3. Add your yeast mixture and tangzhong along with the remaining dough ingredients except for the softened butter in a stand mixer bowl. If you are using instant yeast, add the yeast and water in at this stage as well. Mix on low speed for 5 minutes or until a proper dough forms. 4. Add your softened butter, 1 tbsp at a time and mix on medium speed until the butter is fully incorporated and the dough is very smooth. If your dough is too sticky, add more flour 1 tbsp at a time until manageable. 5. Allow your dough to proof in a bowl, covered with plastic wrap for 1.5 hours or until doubled in size. Dinner roll method 1. Portion the dough into 75g pieces and place into a 9 inch cake pan giving them 1cm of space. When shaping, you want to make sure to form surface tension on the dough balls to make sure they com out looking smooth. Allow it to rest another 1 hour 2. Brush with egg wash which is just 1 beaten egg and bake in the ca 350F for 20 minutes. 3. Top with garlic butter and enjoy. Loaf method 1. Separate your dough into 3 equal pieces, it should be about 250g each. 2. Flatten each piece into a rectangle. 3. Fold the long sides towards the middle. Roll it up and seal the edge towards the bottom. 5. Place into an oiled 9 inch loaf pan leaving 1 inch of space between each roll. 6. Cover with plastic wrap and let proof for 1 hour. 7. Brush with egg wash which is just 1 e 8. Bake 350F for 25-30 minutes. I like to immediately brush with butter and let rest for 10 minutes before cutting.
A few tips that aren’t mentioned in the video: 1: Use all-purpose flour for the tangzong (or however you spell it) and bread flour for everything else. 2: The 1/2 cup of milk isn’t used in the main dough: it’s the amount used in the total recipe. 4.5 tbsp milk makes up about 1/4 cup. The remaining 1/4 cup is used in the main dough. Without it the dough is too dry. 3: The amount of butter isn’t specified here, but anywhere between 2-4 tbsp should do (I used 2).
Thank you.I had just made 3 diff recipes of brioche trying to recreate the Brioche I had in Canada. Yesterday made Korean Milk bread using Condensed milk in place of sugar and seriously it yielded a magical sweet dough with a beautiful texture. Appreciate your input about the milk & how much butter. People don't realize how fabulous homemade breads are to take your meals up a notch.
The actual Japanese method for a dough improver is Yudane. Tangzhong is a Chinese method. For Yudane you pour boiling water into a equal amount of flour. It's more of a wet dough ball then a paste. It creates a lighter bread. The Tangzhong method creates something closer to a brioche.
@createdshocked4700 you cracked the code! Thank you! It finally turned out perfect and consistent without adding more flour. Great job and thank you for sharing! 🎐❤️🧡💛💚💙💜
This is simply the best dinner rolls recipe I have tried. Other recipes I tried just weren't producing the softness I was looking for. This one hit the spot for me.
Seems that alot say its 2 wet BUT....the 1/2 cup of milk is the total recipe so when you make the tangzong stuff, that takes almost 1/4 of a cup so the rest needs only 1/4 of a cup of milk...NOT a whole nother half cup- thats why so wet I believe, because people arent considering the whole amount, its HIS incompetence in relaying a complete recipe....people hv SO many questions in the comments....best to look up recipes and read 5 or 6 to get the best main recipe profile...partial shorts that dont contain the info will just disappoint, and this is a job- so to fail isnt a great feeling....hv faith, baking is hard until you get the hang.❤
@@ruquiyyasaifi3396 I suggest a sprinkle of flour on a dry surface to coat both sides of the dough, making it easier to handle. When rolling the balls, add flour gradually, a little at a time, for a manageable dough that’s still soft and fluffy.
I think the half a cup of milk was probably not all used. A 1/4 of a cup was probably mixed in with the roux to loosen it and cool it just a hair down and the remaining was mixed with an egg for the egg wash that went on top of it before it went in the oven. If you use it that way then the dough won't be as sticky. And you put all the ingredients in together before you start mixing then it will combine better. It will start to be kinda dry at first then slowly loosen. And if you need to add a little extra i would do it only a teaspoon at a time to get the right consistency. That way the milk that is left can be whisked lightly with the egg for egg wash.
Baked mine at 360°F for 20 mins. Tip: Use parchment paper in a glass container to avoid bun bottoms burning. Followed his advice, used 2 tbsp of butter (worked like a charm), added slightly under 1/4 cup of sugar, and voilà - perfection!
Made them today. I just stuffed with cooked chicken and cheese came out so delicious and soft. Also made some bun plain they also came out super soft and delicious.
I saw this yesterday and decided to give it a try. It came out so much better than I expected!! I baked it for 20 minutes at 350 and used yudane instead of tangzhong because it's a little easier lol This is the only bread I'm making from now on. 💯
what worked for me was 385 degrees than let it go golden brown at the top then turn ur oven off... cut the bread and put it back in the pan and back in the oven(with the oven off) the heat thats still in the oven should finish it through... hope this helped
185C for 25 min with thermo on. Just if you want to know. You can use 750/650/550/500 type of flower. You can use milk powder instead of normal one. 50g for 500g of flour.
Turned out delicious! Versatile indeed! Dinner roll, ham turkey sandwich, breakfast sandwich or with butter and jam or is delicious just as is!! It does bounce back. Ty for sharing!
Holy shit I made these yesterday and they were amazing. I skipped the egg wash and went for the butter. Y’all!!!!! So good, wish I could post a pic here ❤
yeast mixture: 1 tbsp yeast 1/4 water tangzhong: 2 tbsp flour 2 tbsp water 4.5 tbsp milk 2 1/3 cup flour, 1/4 sugar 1 tsp salt 1/2 cup milk, yeast mixture + tangzhong, 1 egg mix for 5 mins then add 3 tbsp of butter ( one tbsp at a time ) rest 1.5 hour (cover it up) split the dough, rise again for 45 mins, brush with egg wash and put it in the oven at 400° for 20 mins ( saw Bunny Killers comment, check at 17 mins or 15 if your oven is strong / you put it on a higher rack)
I made the first batch and they came out perfect!..., and I don't have a Stan mixer,.. and now I'm on the 2nd batch, .. Because my daughter wants me to make her some rolls..lol .. Fingers crossed, my dough was a little sticky this time.....🤔
I think the 1/2 c milk was supposed to be 1/2 cup butter because he didn’t say how much butter or write it in the recipe so something g tells me that was the issue. But that stick he put in looked more like 1/4 cup.
Omg I already started making this and realized that you have 2 1/3 c of flour weighing 380g and now I'm worried my bread probably ain't gonna work cuz there's no telling what else is off in this recipe 😔
I’ve made this twice and they’ve come out too wet both times even though I followed the recipe exactly as you said. I used bread flour instead of APF so maybe that might have something to do with it
@japandanerd - BE serious if you are trying to assist someone with figuring out a problem. What is ap? That is not even an appropriate abbreviation, use appropriate language so all can understand. I only know what you meant because I saw someone in a layer comment mentioned all purpose flour.
