Tang-jong milk bread

Category: Yeast bread
Tang-jong milk bread

Ingredients

Tang-jong tea leaves
premium wheat flour 25 g
water 125 g
Dough
welding all
premium wheat flour 380 g
sugar 40 g
salt 8 g
powdered milk 7 g
milk + 1 egg 160 ml
butter 35 g
pressed yeast 10 g
------ -------
shape 29 * 9 * 9

Cooking method

  • Tang-jong milk bread
    Tang-jong milk breadFor brewing, mix water and flour. We put on fire. With constant stirring, bring to a temperature of 65 degrees. The flour will be brewed. We remove from the fire. Cover and let cool.
    Tang-jong milk breadWe release the egg into a measuring glass. Add milk to a volume of 160 milliliters. Depending on the moisture content of the flour, you may need a little more or a little less milk.
    Tang-jong milk breadSift flour into a bowl. Crumble the yeast and grind with flour. You can simply dissolve in milk. Add sugar, milk powder. Pour in liquid and tea leaves. Start kneading with a hook. You can knead the dough by hand or in HP.
    Tang-jong milk breadAs soon as the dough is well combined and a little kneaded, add soft butter in parts and add salt.
    Tang-jong milk breadKnead until well developed gluten. I usually mix it a little by hand.
    Tang-jong milk breadThe dough is soft, does not stick. Roll the dough into a ball.
    Tang-jong milk breadTransfer the dough to a greased dish. Cover and send to roam.
    Tang-jong milk breadFermentation until increased in volume by 2.5-3 times. This can take up to two hours.
    Tang-jong milk breadDivide the dough into three equal parts. Round off each part. Cover and leave for 10 minutes.
    Tang-jong milk breadKnead each kolobok or roll it into a long rectangle. Tuck edges to center.
    Tang-jong milk breadRoll into a roll, pressing each turn. Pinch the edge.
    Tang-jong milk breadThese are such beautiful blanks.
    Tang-jong milk breadPlace in a greased mold. Cover. Allow the dough to rise almost to the edge of the mold. After proving, you can brush it with milk and egg. Put to bake in an oven preheated to 180 degrees for 35-40 minutes. If the top starts to ruddy, cover with baking paper. Get it. Let stand for 10 minutes and remove from the mold. Cool on a wire rack.
    Tang-jong milk bread
  • Tang-jong milk bread
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

A recipe from a Japanese blog.
Very tasty, sweetish, delicate bread with fibrous crumb. Thanks to the infusion, the bread does not stale for a long time and is very soft. Recommend!

Tashenka
Another masterpiece! And, it seems, it is not difficult. Bookmark it for now, but I'll definitely try it.
Angela, you have so verified all the recipes that cooking is a pleasure. Thank you.
ang-kay
Natalia, Thank you. I hope this one is no exception.
Trishka
What kind of bread, thank you, I took away!
Kras-Vlas
Handsome !!!
Thanks for sharing the recipe!
gawala
He's so soft ..

Tang-jong milk bread
ang-kay
Galinawhat a handsome man! Well done. The softest. I hope that you will be satisfied with the taste)
gawala
Quote: ang-kay
I hope that you will be satisfied with the taste)
Hot yet. It will cool down, I will try, I will definitely write.
ang-kay
Trishka, Kras-Vlas, girls, thanks)
gawala
Here .. Well, it's actually something with something !! I have never baked such bread. The most gentle, softest .. Continuous delight!
Tang-jong milk bread
ang-kay
Galina, that's great. He's great)
Helena
ang-kay, I will definitely make such bread!
Lika_n
I’m not so beautiful, but I tried hard)))) (I’ll still work on the form, I just found a long one, I need to find a shorter one)))
Tang-jong milk bread
ang-kay
Quote: Elena
I will definitely make such bread!
Elena, I will be glad)
Quote: Lika_n
beautiful,
Angelica, good bread. The shape is too small, of course. But I hope I liked it)
Tatyanka Spiridonova
Tang-jong milk bread Angela, thank you very much for the recipe! Delicious bread)))
Lika_n
woke up, unwound half of the bread and ate)))))) where and how it got - a mystery))))
ang-kay
Quote: Tatyanka Spiridonova

Tang-jong milk bread Angela, thank you very much for the recipe! Delicious bread)))
Tatyana, which turned out beautiful. Well done. Thanks for sharing)
Quote: Lika_n
half of the bread unwound and ate)))))) where and how it got - a mystery))))
Angelica, indicator of good taste)
gawala
Ajel, "rugazzo" has come to you ...
Why did you put out such delicious bread? Why should I bake him every day?
I baked .. there were no eggs, but there were yolks from yesterday’s marshmallow .. Gentlemen, this is a dump of the head.
Thank you again for such a gorgeous recipe. Right here is my, my recipe!
ang-kay
What am I? I'm niche!
gawala
Quote: ang-kay
What am I? I'm niche!
My husband tried it yesterday and said that this is real Bukhteln .. Vanilla sauce is needed.
ang-kay
Galina, and the last one did not eat?
Quote: gawala
real Bukhteln.
You need to do it too. Is there a proven recipe?
gawala
Quote: ang-kay
and the last one did not eat?
Angel, tried that one too. But yesterday I did it in parallel with the marshmallow. I did a little and not really. maybe that's why the smack was different. In general, I immediately threw the hot oil into the tea leaves, stirred and left. The eggs were not whole, but there were yolks from the marshmallow. Since they were mixed and not whole, well, roughly speaking by eye, there were probably a couple of yolks, out of scattering, instead of milk, I added water. I remembered only later, but I ran out of flour, I threw in two tablespoons of hard wheat, then opened a new bag with Italian soft, added it. As a result, I added a bit too much. I had to add milk, the dough turned out pretty steep. But it rose very briskly. This is yellowish. Beautiful. Everything else was according to the recipe .. Well, the result was a boozy taste. It turned out very tasty.
Angel, I went to see the booze recipe .. Well, everything is clear why it happened ..
look at the situation ..

Servings: 4
20 g fresh yeast
100 ml milk (slightly warmer)
250 g flour (smooth)
1 egg
1 yolk
1 pinch of salt
50 g sugar
1/2 lemon (untreated, peel)
100 g butter (liquid)
150 g apricot jam

sara fan
For a long, long time, I made cake on such a dough, but somehow I did not guess the bread I had to try. Thanks for reminding me.




I mean, custard cake.
iren-star
I liked the bread Pts !!! Thank you
Tang-jong milk bread
Tang-jong milk bread
Tang-jong milk bread
Crown
Angela, can you give me an advice?
I want to do without white flour, which is better to brew - c / s flour or t / s semolina? Or not flour will not work?
ang-kay
Galina, I would do it according to the recipe)




Quote: iren-star
Thank you
Irina, handsome men turned out. Fine!
Quote: gawala
I went to see the booze recipe .. Well, everything is clear why it happened ..
look at the situation ..

Servings: 4
20 g fresh yeast
100 ml milk (slightly warmer)
250 g flour (smooth)
1 egg
1 yolk
1 pinch of salt
50 g sugar
1/2 lemon (untreated, peel)
100 g butter (liquid)
150 g apricot jam
Galina, Thank you. We must bake. Already looked after.




Quote: sara fan
I did it on such a dough, but somehow I did not guess the bread, I must try
It's my pleasure.
gawala
Quote: ang-kay
We must bake. Already looked after.
Angel, a little nuance. Austrian housewives never make booze in cream. Only grease the mold with butter. 100g per recipe. This is exactly how you need to lubricate the form. When I asked a friend about cream, she goggled at me .. and waved her hands, what do you say, what kind of cream, only butter.
But do as you like, there are a lot of different recipes .. By the way, I just wrote this.
ang-kay
Quote: gawala
100g per recipe.
Not in dough, but for lubrication?
gawala
Quote: ang-kay
Not in dough, but for lubrication?
50g in the dough, bathe in the remaining 50g rolls. Distance and lubricate again. But that's in this recipe. I don't know what recipe my friend was making, but she told me that it is very abundant to lubricate the mold with oil.
see more recipes that are written in them. We sell these buns straight in disposable forms for 4 buns, judging by the slightly burnt form, it was greased with oil from the heart.
Rituslya
Angela, I'm with bread too! Very tasty!
I do not have a sensible uniform form, so here it is in silicone 2 times. Delicious!
One was torn apart at once, and the second was kept for history.
Thank you, Angela!
Tang-jong milk bread
Mist
Angela, delicious bread. I baked in a cartoon, I have a redmond for 2 bowls, they are babies)) so I made the dough a little smaller. Everything was baked great. I didn’t have time to take a picture, only crumb Tang-jong milk bread
ang-kay
Quote: Rituslya

Angela, I'm with bread too!
Tang-jong milk bread
Ritochka, the bread is wonderful. Your handles are correct. You always slander yourself. Everything is great)
Quote: Mist

Angela, delicious bread. I baked in a cartoon, I have a redmond for 2 bowls, they are babies)) so I made the dough a little smaller. Everything was baked great. I didn’t have time to take a picture, only crumb Tang-jong milk bread
Irina, the crumb is excellent. Well done)
orange
I just couldn't pass by. I haven't tried the oven yet, but I can already imagine by the taste and touch that this is what I love.
Angela doesn't want to feel sorry for our waists
Thanks for the anticipation.
ang-kay
Svetlana, I can’t regret my own) I’m not the only one to suffer. Eat my good girls, get well
gawala
Quote: ang-kay
Eat my good girls, get well
Angel, you are so kind .. This is something with something!
Yesterday I made this bread again, but decided to add corn oil instead of butter. Hmm .. everything is fine, but the scent is not the same. more precisely, it is not .. All the same, with a creamy one gets a more rich taste. I attach all the yolks from the marshmallow ..
ang-kay
Kind and generous)
Quote: gawala
I attach all the yolks from the marshmallow ..
Somewhere you need it.
orange
Angel the process is in progress, just set to wander. We'll have to bake at night. Tell me pliz. there is no form if you bake it in MV or HP
ang-kay
Svetlana, For HP, a very large size. And MV I have never baked bread. I will not tell you)
orange
Sadness, we will be perverted
ang-kay
Svetlana, it seems to me that you can bake in a cardboard box. Only cover the inside with baking paper. Anyway, biscuits are baked like that. Or in an ordinary enamel bowl, gosper. It will just be of a different shape. Even in cake molds.
gawala
Roll with rolls.
orange
ang-kay, gawala, I put Panasonic in MV. for 45 minutes.
ptitsa
And I have it in the oven now ..
Tang-jong milk bread
ready, a little "shabby" - I didn't want to get out of shape, I forced him with a knife
Tang-jong milk bread
Delicious, soft, crispy crust. Knead in HP, I had to add flour, smeared on the walls. Next time I'll take less liquid.
ang-kay
Quote: orange
for 45 minutes.
Svetlana, orange, how's it going with the bread?
Quote: ptitsa
ready
Olga, gorgeous turned out!
Quote: ptitsa
I had to add flour, smeared on the walls. Next time I'll take less liquid.
Quote: ang-kay
Depending on the moisture content of the flour, you may need a little more or a little less milk.
I wrote about it. Olya, regulate with liquid. It's not scary if you add a spoonful of flour, but it happens that the difference can reach up to 100 grams. And sugar, butter, yeast are calculated exactly for flour. Well you got me

Girls, unsubscribe here, who baked, how is your liquid flour? This will be useful information for everyone.
gawala
Quote: ang-kay
how is your liquid flour?
I had to add flour. A couple of tablespoons for sure. With a slide.
ang-kay
Quote: gawala
add flour
What is it? I need to bake it. Maybe I messed up something?
ptitsa
I had about 3 tablespoons with a slide gone, but I added slowly, directly to the bun in hp, until I stopped sticking tightly to the walls.
ang-kay
Disorder. Very much. You need to bake it yourself. I reduced the portion by 30 percent. Perhaps I confused something with the liquid. I will check it in the coming days.
Tatyanka Spiridonova
I also added flour, but I did not have milk powder, It is not critical for me, the flour is different. The bread turned out superb))))
ang-kay
Girls, thanks. All clear. So I screwed up when I wrote down with the changes.

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