{"id":662,"date":"2024-07-29T13:29:44","date_gmt":"2024-07-29T11:29:44","guid":{"rendered":"https:\/\/kokbok.igu.se\/?p=662"},"modified":"2024-07-29T13:29:44","modified_gmt":"2024-07-29T11:29:44","slug":"japanese-milk-bread","status":"publish","type":"post","link":"https:\/\/kokbok.igu.se\/?p=662","title":{"rendered":"Japanese milk bread"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">Tangzhong<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>60\u00a0g\u00a0(\u00bc\u00a0cup)\u00a0Milk<\/li>\n\n\n\n<li>60\u00a0g\u00a0(\u00bc\u00a0cup)\u00a0Water<\/li>\n\n\n\n<li>45\u00a0g\u00a0(45\u00a0g)\u00a0Bread flour<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Dough<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\u00a0batch\u00a0Tangzhong\u00a0prepared above<\/li>\n\n\n\n<li>320\u00a0g\u00a0(320\u00a0ml)\u00a0Warm milk\u00a0100\u00b0F<\/li>\n\n\n\n<li>7\u00a0g\u00a0(2\u00bc\u00a0tsp)\u00a0Instant yeast\u00a0I used 21 grams Fresh bakers yeast<\/li>\n\n\n\n<li>30\u00a0g\u00a0(2\u00a0tbsp)\u00a0<a href=\"https:\/\/veenaazmanov.com\/baking-basic-how-sugar-affects-our-baking\/\" target=\"_blank\" rel=\"noreferrer noopener\">Sugar<\/a><\/li>\n\n\n\n<li>30\u00a0g\u00a0(2\u00a0tbsp)\u00a0Milk powder<\/li>\n\n\n\n<li>50\u00a0g\u00a0(1\u00a0large)\u00a0Egg\u00a0large<\/li>\n\n\n\n<li>60\u00a0g\u00a0(4\u00a0tbsp)\u00a0<a href=\"https:\/\/veenaazmanov.com\/butter-affects-cookie-baking-baking-basics\/\" target=\"_blank\" rel=\"noreferrer noopener\">Butter<\/a>\u00a0(4 tbsp)unsalted, room temperature<\/li>\n\n\n\n<li>680\u00a0g\u00a0(5\u00bc\u00a0g)\u00a0Bread flour\u00a0or 50% bread and 50% all-purpose flour<\/li>\n\n\n\n<li>13\u00a0g\u00a0(2\u00a0tsp)\u00a0Kosher salt<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Plus<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\u00a0Egg\u00a0for egg wash<\/li>\n\n\n\n<li>2\u00a0tbsp\u00a0Water\u00a0for egg wash<\/li>\n\n\n\n<li>2\u00a0tbsp\u00a0Sesame seeds\u00a0or poppy seeds (optional)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Tangzhong<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a\u00a0<a href=\"https:\/\/amzn.to\/349cU3Z\" target=\"_blank\" rel=\"noreferrer noopener\">saucepan<\/a>, combine water and flour with a\u00a0<a href=\"https:\/\/amzn.to\/2t3mOHf\" target=\"_blank\" rel=\"noreferrer noopener\">whisk<\/a>\u00a0until no lumps. Add the milk and combine well again.<strong>Pro tip<\/strong>\u00a0\u2013 It is very important to make sure you have no lumps as these will be difficult to remove from the dough.60 g Milk,60 g Water,45 g Bread flour<\/li>\n\n\n\n<li>Place the saucepan over medium heat and cook this mixture for 2 to 3 minutes. Keep stirring constantly to prevent lumps.<strong>Pro tip<\/strong>\u00a0\u2013 Keep the heat on medium to low. At first, the mixture will take a while to thicken, but then it does get thicker quickly. So, keep a close eye and take it off just when it reaches almost paste consistency similar to a pudding.<\/li>\n\n\n\n<li>Take it off the heat and transfer into a\u00a0<a href=\"https:\/\/amzn.to\/2RD3cUR\" target=\"_blank\" rel=\"noreferrer noopener\">bowl<\/a>\u00a0or plate. Cover and let cool to almost room temperature. Make sure the plastic touches the surface of the tangzhong to prevent a skin.<strong>Pro tip<\/strong>\u00a0\u2013 Removing from the hot pan will prevent it from cooking further as we don&#8217;t want it to get lumpy.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Dough<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Yeast mixture \u2013 In a bowl of a\u00a0<a href=\"https:\/\/amzn.to\/2P8Nzmu\" target=\"_blank\" rel=\"noreferrer noopener\">stand mixer<\/a>\u00a0\u2013 add the lukewarm milk (no warmer than 110 F) and the yeast. Combine well with a whisk. Then, add the sugar, milk powder, egg, and cooled tangzhong.320 g Warm milk,7 g Instant yeast,30 g Sugar,30 g Milk powder,50 g Egg,1 batch Tangzhong<\/li>\n\n\n\n<li><strong>Combine\u00a0<\/strong>\u2013 Add the flour and salt. Combine well on medium-high speed for 2 to 3 minutes until all the flour is well incorporated.<strong>Pro tip\u00a0<\/strong>\u2013 scrape the sides of the bowl well to ensure all the flour is well incorporated and do not add more flour unless necessary (1\/2 cup).680 g Bread flour,13 g Kosher salt<\/li>\n\n\n\n<li><strong>Knead<\/strong>\u00a0\u2013 Continue to knead on medium speed for 8 to 10 minutes. Then, add the butter and continue to knead for 5 to 8 minutes more until you have a soft, smooth, and elastic dough.<strong>Pro-tip<\/strong>\u00a0\u2013 avoid the temptation to add more flour. We want soft, light, and fluffy rolls, and this is only possible when the dough is soft, elastic, yet slightly sticky60 g Butter<\/li>\n\n\n\n<li><strong>Bowl<\/strong>\u00a0\u2013 When the dough is soft and shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled\u00a0<a href=\"https:\/\/amzn.to\/2P8UXhs\" target=\"_blank\" rel=\"noreferrer noopener\">bowl\u00a0<\/a>seam side down. Coat the surface with oil to prevent drying. Cover with a clean\u00a0<a href=\"https:\/\/amzn.to\/3bLiKwF\" target=\"_blank\" rel=\"noreferrer noopener\">kitchen cloth<\/a>\u00a0or\u00a0<a href=\"https:\/\/amzn.to\/2ESOhyF\" target=\"_blank\" rel=\"noreferrer noopener\">plastic wrap<\/a>.<\/li>\n\n\n\n<li><strong>Rise\u00a0<\/strong>\u2013 Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.<strong>Pro tip<\/strong>\u00a0\u2013 In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can&#8217;t attend to it at that moment, de-gas, reshape, and let double in volume again.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Shape the buns<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Punch<\/strong>\u00a0\u2013 When the dough is doubled in volume, transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Then roll it into a small log.<strong>Pro tip\u00a0<\/strong>\u2013 At this point, there is no need for additional flour. So use a light dusting of flour.<\/li>\n\n\n\n<li><strong>Divide<\/strong>\u00a0\u2013 Using a\u00a0<a href=\"https:\/\/amzn.to\/2YwK24t\" target=\"_blank\" rel=\"noreferrer noopener\">dough scraper<\/a>, divide this log into smaller portions. You can make 8 buns x 100 grams each or 12 smaller buns x 60 grams each (similar to dinner rolls).<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">How to shape hamburger buns<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom then place the ball on a non-flour surface while still holding it in your hand.<strong>Pro tip<\/strong>\u00a0\u2013 The un-floured surface creates the tension we need in the dough.<\/li>\n\n\n\n<li>Loosen the grip on the dough and roll it back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.<strong>Pro tip\u00a0<\/strong>\u2013 The goal is to create a tight, smooth ball. If you overdo the rolling, you will rip the top surface which will give a rough, not smooth roll.<\/li>\n\n\n\n<li><strong>Tray\u00a0<\/strong>\u2013 Place the buns on a\u00a0<a href=\"https:\/\/amzn.to\/2QAIjqR\" target=\"_blank\" rel=\"noreferrer noopener\">baking tray\u00a0<\/a>leaving enough room to rise and spread. Once you place the ball on the baking tray \u2013 flatten it with your fingers.<strong>Pro tip<\/strong>\u00a0\u2013 Flatten it will give us that bun not ball shape as it proofs and bakes.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Proof and bake<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Proof<\/strong>\u00a0\u2013 Cover with a clean kitchen cloth or\u00a0<a href=\"https:\/\/amzn.to\/2ESOhyF\" target=\"_blank\" rel=\"noreferrer noopener\">plastic wrap\u00a0<\/a>and leave in a warm place for about 45 minutes until almost double in size.<strong>Pro tip<\/strong>\u00a0\u2013 Spray the plastic wrap with oil to prevent it from sticking to the rolls.<\/li>\n\n\n\n<li><strong>Oven<\/strong>\u00a0\u2013 When the rolls are almost double in volume, at about 30 minutes, preheat the\u00a0<a href=\"https:\/\/amzn.to\/2ELtdKr\" target=\"_blank\" rel=\"noreferrer noopener\">oven<\/a>\u00a0to 375\u00b0F \/ 190\u00b0C \/ Gas Mark 5.<\/li>\n\n\n\n<li><strong>Eggwash<\/strong>\u00a0\u2013 Brush the buns with egg wash, milk, or cream. Sprinkle with sesame seeds or poppy seeds (optional).<strong>Pro tip<\/strong>\u2013 Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden color. If you can&#8217;t use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust.1 Egg,2 tbsp Water<\/li>\n\n\n\n<li><strong>Bake<\/strong>\u00a0for about 22 to 25 minutes until lightly golden on top. When baked, brush with melted butter.<strong>Pro tip<\/strong>\u00a0\u2013 If the tops are getting too dark, tent them with aluminum foil. Brushing with butter is optional but adds a nice flavor and keeps the top crust soft.2 tbsp Sesame seeds<\/li>\n\n\n\n<li>Take them out of the pan and cover them with a clean\u00a0<a href=\"https:\/\/amzn.to\/2QW2JvG\" target=\"_blank\" rel=\"noreferrer noopener\">kitchen cloth<\/a>\u00a0for at least 5 minutes to keep them soft.<strong>Pro tip\u00a0<\/strong>\u2013 Do not leave the rolls in the pan for too long as the steam will make the bread soggy on the bottom.<\/li>\n<\/ul>\n\n\n\n<p>Via: <a href=\"https:\/\/veenaazmanov.com\/hokkaido-burger-buns\/\">https:\/\/veenaazmanov.com\/hokkaido-burger-buns\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tangzhong Dough Plus Tangzhong Dough Shape the buns How to shape hamburger buns Proof and bake Via: https:\/\/veenaazmanov.com\/hokkaido-burger-buns\/<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-662","post","type-post","status-publish","format-standard","hentry","category-recept"],"_links":{"self":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/662","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=662"}],"version-history":[{"count":1,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/662\/revisions"}],"predecessor-version":[{"id":663,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/662\/revisions\/663"}],"wp:attachment":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=662"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=662"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=662"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}