Japanese White Bread is a bread that people will never forget
The skin is thin and fragrant, and the toast tissue inside is moist and soft
Milky, fragrant, soft and mellow
You can taste the aroma of flour, milk and honey in every bite
Here we use the 100°C Tangzhong (Yudane) method. For detailed recipe, please check "Video Description" bellow
The first step is to make the Tangzhong (Yudane), which needs to be cooled or refrigerated before use
Pour about 200 grams of water in a small pot, cover and bring to boil
Put 150g of bread flour into the bowel
When the water boils, immediately pour in 188g of boiling water
Stir quickly and evenly, it is recommended to use anti-sticking and vigorous tools to stir
After the Tangzhong (Yudane) has cooled down at room temperature, put it in the refrigerator overnight before use (about 8 hours)
Add 60 grams of cold heavy cream
270g cold water is left about 10% later to adjust the softness of the dough
Add 30g condensed milk, 12g honey, 7g instant yeast, 60g sugar
Add 550 grams of bread flour, 10 grams of salt, 150 grams of Tangzhong (Yudane)
Start mixing at low speed 2 and observe the wetness of the dough while mixing
If there is dry flour, add a little cold water
Continue to stir and observe, if necessary, continue to add cold water several times
Different brands of flour, and even flour of different seasons, have great differences in water absorption, so you need to constantly observe and adjust the amount of water
You can feel the softness of the dough with your hands, check whether there is dry flour on the side of the bowel, and adjust the amount of water appropriately
The remaining 10% cold water may not be enough or may not be used up, please adjust accordingly
The water content of this toast is higher than ordinary bread, so the dough is very soft and moist
Stir the dough for about 4 minutes
You can see part of the dough has formed a ball on the dough hook, and some are stuck to the bottom of the bowel. This state is good
When I use my hands to pull up the dough, the dough will leave the edge of the bowl and will not stick
Cover and put in the refrigerator for 20 minutes
You can see that the temperature after refrigeration is 18°C
The dough will produce some gluten on its own when standing, and refrigeration can also reduce the temperature of the dough
Turn on medium speed 4, the dough still sticks to the bottom of the bowl when mixing
Continue to beat until the dough is firm
After about 7-8 minutes of stirring, the dough becomes smooth and non-sticky.
At this time, it can be pulled elastic and smooth membrane, and there are some jagged membranes at the cracks. The dough in this state can be put into butter
Add 50 grams of softened butter
Tear the dough into several pieces for easy mixing with butter
Run low speed 2nd gear
Stir until the butter and dough are mixed together (about 3 minutes)
Turn on medium speed 4
Beat the dough until smooth and elastic (it takes about 3-4 minutes)
The membrane stretched at this time is uniform, smooth, elastic, and the edges of the cracks are smooth and not jagged.
Don’t over-stir the dough, otherwise the gluten will break
Here you can see that the kneaded dough is very soft and elastic
Fold the dough several times until the surface is smooth and put it in a greased bowel
It can be seen that the temperature of the kneaded dough is 26 degrees, and the temperature of the kneaded dough is best at 24-27 degrees. Otherwise, iced pad on outside the bowel are needed to cool down the dough.
Cover for the first fermentation until double size
The temperature for the first fermentation is about 26C， it may take 1-1.5 hours.
If the room temperature is low in autumn and winter, you can preheat the oven to about 100°F/37°C, leave the door open a little bit if oven temperature is over 30C
Then put the dough in the oven to ferment.
After fermentation, it won’t shrink or collapse after the fingers are soaked into the dough
If the hole rebounds and gathers, then fermentation is not enough, and collapse is excessive fermentation.
Divide the dough into 6 equal parts
Press to expel large bubble
Gently round until the surface is smooth
Rest for 30 minutes
If the dough is too sticky, you can sprinkle a little dry flour to prevent sticking when rolling
Roll out the dough gently into a rectangle about 25cm long and 16cm wide
Turn the smooth side down and arrange it into a rectangle about 20cm long and 14cm wide
Lightly roll 1.5 turns from top to bottom (four layers)
Rest for 10-15 minutes for the second roll
The dough is seam-side down and rolled into a strip of about 35cm
The width is smaller than the width of the baking pan
Tap around to expel large bubbles
Turn it over and arrange it into a 30cm strip
The width of my bake pan is 10cm, here I will arrange the width to be 7cm wide
Roll gently from top to bottom about 2.5-3 turns
Put the dough into the greased 9"x4"x4" pullman pan in the same spiral direction
Cover and proof until 70-75% full
My baking pan, when the dough is about 2.5cm from the top edge of the baking pan, it just right size
If you want toast to have a beautiful golden line, it is important to proof to 70-75% full, too much and too little will not work
Cover and place in the oven preheated to 180C/350F and bake for 34-38 minutes
Demould and cool for at least 2 hours after baking
This toast has a high moisture content, and the skin may shrink and wrinkle after the toast cools.
As long as there is no problem inside the toast, it will be successful toast
Super flaky drawing effect
The toast is very moist, soft and delicate
Moist, soft and mellow
You can taste the aroma of flour, milk and honey in every bite, and the aftertaste is endless...