Pan de leche de Hokkaido (Pan de panadería japonesa)

Ingredientes

• 20 g Bread Flour
• 100 g Water
• 290 g Bread flour
• 5 g Instant yeast
• 30 g Granulated sugar
• 6 g Salt
• 130 g Milk
• 5 g Milk powder (warmed)
• 25 g Unsalted butter (room temperature)
• 1 large egg (room temperature)
• 1 large egg
• 1 tbsp Milk

Preparación

1. 1

   --- Make tangzhong. ---

2. 2

   Pour water and flour in a small saucepan and whisk until no lumps left. Heat over medium heat while whisking constantly until the mixture thickens into a paste.

3. 3

   Let cool in a bowl to room temperature. Alternatively, you can refrigerate overnight, and leave at room temperature for 1 hour before using.

4. 4

   --- Create the Dough. ---

5. 5

   In a stand mixer with the hook attachment, mix the flour, sugar, yeast, milk powder and salt.

6. 6

   Add warmed milk, tangzhong, and egg and knead on low until ingredients are combined for 5 minutes.

7. 7

   Once the dough has formed, add the softened butter. Increase speed and kneed until combined around 5-7 minutes. The dough should be tacky but not sticky.

8. 8

   --- Proof the Dough. ---

9. 9

   Shape the dough and place it in a lightly greased bowl. Proof in a warm place for 1-2 hours until doubled.

10. 10

    --- Shape the Dough. ---

11. 11

    When the dough has doubled, remove it from the bowl and divide it into three equal portions.

12. 12

    Shape into balls and cover and rest for 15 minutes.

13. 13

    On a lightly floured surface, roll out each ball into an oval. Bring the two sides of the oval towards the middle. Turn 90 degrees then roll dough and seal at the seam.

14. 14

    --- Second Proof Dough ---

15. 15

    Place the logs seam side down in an 8.5 x 4.5 loaf pan. Next, proof in a warm place for another 30 min.

16. 16

    --- Bake ---

17. 17

    Preheat oven to 355 degrees. Brush with egg wash and bake for 30 minutes.