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Hokkaido Milk Bread with Tangzhong Starter (Eggless)
by
Pavani
Calificación: 4.0
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%20loaf%20bread/%202%20(6%22x4%22)%20loaves/%2012%20muffin%20rolls%20or%209%20pav%20buns.%3C/p%3E%3Cp%3EDepending%20on%20what%20you%20want%20to%20make,%20divide%20the%20dough%20accordingly:%20I%20made%201%20(9%22x5%22)%20loaf%20with%20the%20first%20dough%20and%20with%20the%20other%20half%20of%20the%20Tangzhong,%20I%20made%20another%20dough%20that%20I%20used%20to%20make%209%20pav%20buns.%3C/p%3E%3Cp%3EFor%209%22x5%22%20loaf:%20Divide%20the%20dough%20into%203%20equal%20parts;%20roll%20each%20part%20into%201/8%22%20oval.%20Fold%20the%20sides%20over%20and%20turn%20it%20over%20so%20that%20the%20seam%20side%20faces%20down.%20Roll%20it%20out%20into%20a%2012%22%20oval.%20Now%20starting%20from%20the%20farthest%20side,%20roll%20into%20a%20tight%20cylinder%20and%20place%20seam%20side%20down%20in%20a%20greased%20baking%20pan.%20Repeat%20with%20the%20other%202%20parts.%20(Sandhya%20has%20clear%20pictures%20on%20how%20to%20do%20this).%3C/p%3E%3Cp%3ECover%20loosely%20with%20a%20plastic%20wrap%20and%20let%20rise%20for%2045%20minutes.%3C/p%3E%3Cp%3EPreheat%20oven%20to%20350%C2%B0F.%3C/p%3E%3Cp%3EBrush%20the%20top%20of%20the%20bread%20with%20milk%20or%20cream.%20Bake%20for%2030-40%20minutes%20or%20until%20the%20top%20is%20golden%20brown.%20Make%20note%20that%20the%20different%20size%20breads%20bake%20at%20different%20times,%20so%20keep%20an%20eye%20on%20them.%3C/p%3E%3Cp%3ERemove%20from%20oven%20and%20invert%20the%20bread%20onto%20a%20wore%20rack%20and%20let%20cool%20completely%20before%20slicing.%3C/p%3E%3Cp%3EI%20repeated%20the%20process%20of%20bread%20making%20with%20the%20other%20half%20of%20the%20starter%20and%20made%20Pav%20buns%20(that%20were%20devoured%20with%20Misal%20Pav).%3C/p%3E%3Cp%3EThis%20bread%20keeps%20well%20at%20room%20temperature%20for%20at%20least%203-4%20days.%20Starter%20keeps%20well%20for%203-4%20days,%20once%20you%20that%20there%20is%20a%20change%20in%20color--discard%20it.%3C/p%3E){kind=link}