Japanese Milk Loaf
450g loaf pan, making 2 loaves,
Tangzhong
Bread flour: 36g
Water: 180g
Bread dough
Tangzhong: 150g
Bread flour: 460g
Yeast 1 tbsp
Sugar: 80g
Salt: 1 tsp
Egg white: 65g
Milk: 200g
Unsalted butter: 50g
With fan, 350°F/ 175°C, bake for 30 minutes
Without fan, 375°F / 190°C also bake for 30 minutes
BGM: Another Chapter by Autunm
汤种面包, 汤种吐司, Japanese milk loaf, Japanese soft bread,
14 апр 2022
