Tang-jong milk bread

[Cooking is not difficult. The main thing is to do it with love for your loved ones!]

Tang-jong milk bread

Category: Yeast 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

• 

  For 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.

  We 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.

  Sift 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.

  As soon as the dough is well combined and a little kneaded, add soft butter in parts and add salt.

  Knead until well developed gluten. I usually mix it a little by hand.

  The dough is soft, does not stick. Roll the dough into a ball.

  Transfer the dough to a greased dish. Cover and send to roam.

  Fermentation until increased in volume by 2.5-3 times. This can take up to two hours.

  Divide the dough into three equal parts. Round off each part. Cover and leave for 10 minutes.

  Knead each kolobok or roll it into a long rectangle. Tuck edges to center.

  Roll into a roll, pressing each turn. Pinch the edge.

  These are such beautiful blanks.

  Place 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.

  
• 
• 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!

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.

[Natalia]

Natalia, Thank you. I hope this one is no exception.

What kind of bread, thank you, I took away!

Handsome !!!
Thanks for sharing the recipe!

He's so soft ..

[Galina]

Galinawhat a handsome man! Well done. The softest. I hope that you will be satisfied with the taste)

I hope that you will be satisfied with the taste)

Hot yet. It will cool down, I will try, I will definitely write.

[Trishka]

Trishka, Kras-Vlas, girls, thanks)

Here .. Well, it's actually something with something !! I have never baked such bread. The most gentle, softest .. Continuous delight!

[Galina]

Galina, that's great. He's great)

[ang-kay]

ang-kay, I will definitely make such bread!

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)))

[Elena]

I will definitely make such bread!

Elena, I will be glad)

beautiful,

Angelica, good bread. The shape is too small, of course. But I hope I liked it)

Angela, thank you very much for the recipe! Delicious bread)))

woke up, unwound half of the bread and ate)))))) where and how it got - a mystery))))

[Tatyana]

Angela, thank you very much for the recipe! Delicious bread)))

Tatyana, which turned out beautiful. Well done. Thanks for sharing)

half of the bread unwound and ate)))))) where and how it got - a mystery))))

Angelica, indicator of good taste)

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!

What am I? I'm niche!

What am I? I'm niche!

My husband tried it yesterday and said that this is real Bukhteln .. Vanilla sauce is needed.

[Galina]

Galina, and the last one did not eat?

real Bukhteln.

You need to do it too. Is there a proven recipe?

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

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.

I liked the bread Pts !!! Thank you

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?

[Galina]

Galina, I would do it according to the recipe)

Thank you

Irina, handsome men turned out. Fine!

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.

I did it on such a dough, but somehow I did not guess the bread, I must try

It's my pleasure.

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.

100g per recipe.

Not in dough, but for lubrication?

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.

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!

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

[Irina]

Angela, I'm with bread too!

Ritochka, the bread is wonderful. Your handles are correct. You always slander yourself. Everything is great)

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

Irina, the crumb is excellent. Well done)

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.

[Svetlana]

Svetlana, I can’t regret my own) I’m not the only one to suffer. Eat my good girls, get well

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 ..

Kind and generous)

I attach all the yolks from the marshmallow ..

Somewhere you need it.

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

[Svetlana]

Svetlana, For HP, a very large size. And MV I have never baked bread. I will not tell you)

Sadness, we will be perverted

[Svetlana]

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.

Roll with rolls.

[ang-kay]

ang-kay, gawala, I put Panasonic in MV. for 45 minutes.

And I have it in the oven now ..

ready, a little "shabby" - I didn't want to get out of shape, I forced him with a knife

Delicious, soft, crispy crust. Knead in HP, I had to add flour, smeared on the walls. Next time I'll take less liquid.

[Svetlana]

for 45 minutes.

Svetlana, orange, how's it going with the bread?

ready

Olga, gorgeous turned out!

I had to add flour, smeared on the walls. Next time I'll take less liquid.

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.

how is your liquid flour?

I had to add flour. A couple of tablespoons for sure. With a slide.

add flour

What is it? I need to bake it. Maybe I messed up something?

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.

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.

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))))

Girls, thanks. All clear. So I screwed up when I wrote down with the changes.