Step-by-Step Guide to Prepare Favorite No Knead Soft Milk Bread (TongZhong) / Japanese style
Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Ultimate No Knead Soft Milk Bread (TongZhong) / Japanese style. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Just in addition, the time it takes to cook No Knead Soft Milk Bread (TongZhong) / Japanese style estimated approx 30 mins.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook No Knead Soft Milk Bread (TongZhong) / Japanese style using 12 ingredients and 12 steps. Here is how you can achieve it.
Check out my cooking video: https://youtu.be/XUkMyq9dhG8
Ingredients and spices that need to be Make ready to make No Knead Soft Milk Bread (TongZhong) / Japanese style:
- TongZhong
- 150 g water
- 30 g All-purpose flour
- Dough
- 280 g Milk
- 100 g TongZhong
- 1 teaspoon Instant dry yeast
- 50 g Honey/Sugar
- 400 g All-purpose flour
- 1 Egg
- 40 g Melted butter
- Salt to taste
Instructions to make No Knead Soft Milk Bread (TongZhong) / Japanese style
- 150g of water and 30g of flour
Mix well
- Medium heat. Mix until the batter thickens
This is TongZhong
Cover it with plastic wrap and let it cool
- Mix milk, 100g of TongZhong, instant dry yeast, and honey/sugar
- Mix flour, TongZhong and milk mix, egg, melted butter, and a little bit of salt
- Cover it with platic wrap and let it rest for 30mins
- Mix well again
You will see the dough is smooth and extendable
- Cover it with platic wrap, and let the dough rise in the refrigerator overnight or for 12 hours
- Keep some flour on the table and your hands.
Divide the dough into two.
- Flatten the dough to make the air come out
- Roll it
- Cover it with plastic wrap, and let the dough rise doubly
- Oven 375F (190C) 30mins
Drop the bread a couple times to let the hot air come out.
Let in cool, then slice.
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