SUB) 탕종 우유식빵 만들기. Tangzhong milk bread 탕종만들기 [우미스베이킹:그녀의베이킹]
Video Overview & Insights
♡♡youtube채널 구독하기 .좋아요 및 아래 SNS 구독도 부탁드려요 ♡♡
이거 대박이에요❤❤❤ 젤 맛있어요 ❤❤❤❤ 방금 갓나온 거 가족들끼리 먹었는데 칭찬 엄청 받음 . 감사해요❤❤❤
탕종을 사용하여 우유식빵을 만들어 보았습니다.
탕종은 익반죽으로 빵의 노화도 느리고, 촉촉, 탄력성이 좋습니다. 서양보다는 아시안사람들에게 특히 인기가 있습니다.^^
this recipe makes 2 loaves?
재료(옥수수식빵팬2개)
탕종 :강력분 40g 물 200g
I LOVE Japanese milk bread but have never made it before. I used to buy it at a bakery in Seattle. Now I can bake my own. This video seems pretty straight forward. I cannot wait to try it!! THANK you for this straight forward presentation!
강력분580g 설탕 60g 소금12g 이스트10g 분유10g(생략가능) 우유260g 계란 50g 탕종 실온의 무염버터 50g 계란물 (계란노른자+우유)
40g bread flour 200g water
I did it. It didn’t came out the same as yours, but it was very tasty and on 3. day it was still good.
580g bread flour 60g sugar 12g salt 10g dry yeast 10g dry milk 260g milk 50g egg Tangzhong 50g room temperature of unsalted butter
레시피
Confirming you used instant yeast not dry yeast. I thought dry yeast needs to be woken up first in a liquid before adding?
1. 팬에 탕종재료인 밀가루와 물을 넣고 잘 풀어준다음 중약불에서 익반죽인 탕종을 만들어줍니다.
2. 탕종을 냉장보관6시간 이상 보관뒤, 사용하기 1시간전에 실온에두어 실온상태의 탕종을 사용합니다.
love this!
3.믹싱볼에 강력분, 이스트,설탕, 소금, 분유를 넣고 가볍게 섞어줍니다.
4. 우유와 계란, 탕종을 넣고 저속으로 낱가루가 보이지 않도록 믹싱합니다.
탕종 6시간 넘게 냉장보관해도 되나요?
5. 낱가루가 보이지 도록 돌린 반죽에 실온의 말랑한 버터를 넣고 저속으로 믹싱합니다.
6. 버터가 반죽에 스며들어 유분이 겉돌이 않는다면 고속으로 돌려 반죽합니다.
Did it! Amazing!! Best bread I ever baked!
7. 반죽을 동글게 말아 40~1시간 정도 발효시켜줍니다.
8. 손가락 테스트를 한뒤 완성된 반죽은 무게를 잰뒤 같은 무게로 6등분하여줍니다.
❤❤❤
9. 6등분한 반죽을 동글리기한뒤 15분 휴지시킵니다.
10. 반죽을 성형한뒤 식빵틀에 넣고 30분 발효합니다.
Very good bhai ❤❤❤
11. 반죽에 계란물을 바르고 180도로 예열된 오븐에서 25~30분 구워줍니다.
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I Just made it and I wish I could post photos!! It's amazing!! I'm amazed!!
1. For the Tangzhong, mix 40g bread flour with 200g water in a saute pan. Turn on medium heat and keep stirring until mixture thickens to a paste.
2. Refrigerate for 6 hours. Bring out to room temperature 1 hour before use.
우유 없을때
재료(옥수수식빵팬2개)
탕종 :강력분 40g 물 200g
강력분580g 설탕 60g 소금12g 이스트10g 분유38g~40g 물 234g 계란 50g 탕종 실온의 무염버터 50g 계란물 (계란노른자+우유)
3. Add bread flour, sugar, salt, dry yeast, powdered milk to a mixing bowl and mix gently with dough hook attachment.
4. At low speed, mix in milk and egg and Tangzhong so that no flour is visible.
😂😂😂😂😂😂😂😂
5. Add in room temperature unsalted butter and mix at low speed.
6. Slowly turn up the speed to high and mix until all dough sticks together.
May i know the pan size?
7. Take the dough and fold it around and underneath itself shaping a smooth ball. Place dough in a bowl, cover with plastic wrap, and let it rest for 40 minutes to an hour.
8. Test the dough by poking your finger down into the middle. If the dough does not spring back, it is ready.
Tôi đã làm thử mấy năm trước rất thành công ..thank bạn👍👍❤❤❤
9. Divide the dough into 6 equal parts (by weight). Take one piece of dough and fold it over itself. Turn it 90 degrees, slap it on table and fold it over itself again. Using both hands, mold the dough into a ball. Repeat with rest of dough. Cover with plastic wrap and let it rest for 15 minutes.
10. Roll each ball of dough out flat. Fold flatten dough using thirds. Turn 90 degrees, and roll dough into a roll, pinching it together at the seam. Place 3 molded dough into a baking pan and let it rest for 30 minutes, letting it rise.
10 g yeast seems much to me. But looks really good!
11. Brush with egg wash and bake in the oven, preheated to 355°F for 25-30 minutes.
Ingredients
beautiful lily
Tangzhong:
40g bread flour
Can I skip egga I am vegetarian
200g water
580g bread flour
I'm never using or making this recipe of bread anymore it's just a sticky mess 😢 if you're not using the same brand or whatever ingredients that they used in the video it's not gonna turn out well if it's your first time. if you wanna make milk bread don't use thia recipe use emmymadeinjapan's not this one
60g sugar
12g salt
10g dry yeast
10g dry milk
레시피를 두 배로 늘려도 될까요?😊
260g milk
50g egg
This makes 4 rolls:
Tangzhong
- 27g flour + 133g water. Stir on low heat until it becomes solid.
1. Mix 387g flour + 40g sugar + 8g salt + 7g dry yeast + 7g dry milk
2. Mix 173g milk + 33g egg + tangzhong (2 speed)
3. Mix 33g of unsalted butter (2 speed then 8 speed) until cloud shape-like 2:38
4. Proof the dough for 1 hour. When you poke it and it doesn't spring back, it's ready.
5. Divide the dough into 4 pieces
6. Take one piece of dough and fold it over itself. Turn it 90 degrees, slap it on table and fold it over itself again. Using both hands, mold the dough into a ball. Repeat with rest of dough. Cover with plastic wrap and let it rest for 15 minutes.
7. Then roll the dough flat and shape it. 4:06-4:32
8. Put in the baking pan and proof for 30 mins. Let it rise until it's almost to the brim of the pan.
9. Brush with egg wash and bake in oven at 355 F for 25-30 mins
Tangzhong
50g room temperature of unsalted butter
Love this video ❤and I will make this soon
Lovely music and no talking ❤
egg wash (1 egg yolk + milk)
카카오채널 : https://ch.kakao.com/channels/@hercoo...
why did I decide to retry this, this is so much work
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인스타그램: https://www.instagram.com/umi_s_ 검색 : umi_s_
This recipe is crap. Soft sticky dough that can’t be handled. Tried several times
#식빵만들기 #홈베이킹 #hokkaido bread
I made it twice, down to the gram, and each time the dough wasn’t as pliable (it stuck to everything). The proportions are probably wrong.
More User Perspectives
What kind of measuring cup is she using? 1/4 cup flour 3/4 cup water?
Anyone know?
TE IUBESC SI TE URMARESC MEREU CU MULT DRAG 😍😍😍😘😘😘😘🥰🥰🥰🥰😍🤩🤩🤩😘❤❤❤❤❤❤❤❤💋💋💋💋💋💋
@BucatedepovesteMade this 2 times already this week. Love it. Perfect recipe, perfect bread.
@maatheusoliveira2631I did as your recipe, turn out is great, thank you
@hellenxs3404Do you really have to refrigerate for 6 hours? Like what does that do? 😭😭I just want to eat it already
@safiyalwdiGot it done today…so worth it, sooo good 👍 ❤all credits to this wonderful and versatile recipe !!! Thanks master
@dortheIsideI made this bread today and it was a huge success! I didn't mix it until it pulled away from the bowl (about 10 minutes). Next time, I'll let it mix for longer until it pulls away and see if it's even better!
@achan50Thanks
@Mubinaabbas-y4kI would skip the sugar, 10% sugar is insane, that's more of a cake and less of a bread. Skip the sugar or reduce it and it will be great.
@meghnaaaadFantastic 😊 awesome
@curiosity2162I have made this recipe soo many times and each time it turns out perfectly soft and fluffy. Tysmmm for this awesome recipe 💗
@vezee2828Ok, the other equally viral recipe shows using MILK (not water) in the first step.
Can anyone speak to the difference in outcomes? It seems clear to me that milk would make “milk bread” creamier & softer. 🤷♂️✌️
*Edit: Grok says you get a creamier, milkier bread using milk instead of water. I’m stickin with milk. 🤘
Assalamu Alaikum
Asha korchi Allahor rohomote valo achen . Apnar comment peye onek khushi hoyechi. Kintu bastotar jonno video drkhte vule giye chilam sorry
Darun video share korecho Masha Allah 🤲🏻❤️🕋 Jumma Mubarak ❤
7년전건데ᆢ요새 탕종에 관심있어 찾아보다가 발견ㆍ이제까지 제가 만들어 먹었던 식빵은 식빵이 아니였네요ㆍ그것도 맛나다고 주위사람들 한테 나눠줬던게 새삼 부끄럽네요ㆍ이 탕종 식빵 오늘 처음 만들어 봤는데 신기하게도 식빵에서 나는 특유의 이스트 냄새도 안나고 탄성있으면서 부드러운 맛에 먹는내내 감탄 했어요ㆍ식빵 수십번 만들어 먹었는데 다른 레시피 말고 이 레시피에 정착하려구요ㆍ탕종 만들기가 좀 번거롭긴 한데 맛있으니 수고스러움은 살짝 감수해야겠어요ㆍ맛있는 레시피 올려주셔서 감사합니다❤
@유미스선샤인-p4igreat bread, just be careful to use a high protein flour, otherwise it will never be smooth like the video’s. Also, where I’m from it’s like 41 Celsius. Since the dough has a decent content of fat this can also make it super sticky and almost impossible to work with
@nixvincI don't have milk powder. Can I still make the bread without it?
@mysticgumihoTangzhong milk bread is the best bread for breakfast on earth.
@HomelynnaThank you for the recipe
@nouhadnada9369Can i use skim powdered milk?
@dyoodith오 제리얌 엄마~~~
@cclvrz2025 milk bread survived quarantine
@tiramisugobblerthis looks great
@KathlynBloxYTI came back to this video years later because I remember watching this as a kid in 2018
@capsaicin938