Pane al latte giapponese

Ingredienti

• 30 ml Milk
• 90 ml Water
• 15 g Bread flour
• 120 ml Warm milk
• 7 g Instant dry yeast (or 21 grams Fresh Bakers Yeast)
• 25 g Sugar
• 15 g Milk powder
• 50 g Egg (large)
• 60 g Butter (unsalted, room temperature)
• 315 g Bread flour
• 5 g Kosher salt
• 1/2 Egg - beaten with 1 tbsp water (for egg wash)
• 2 tbsp Sesame seeds (or poppy seeds (optional))

Preparazione

1. 1

   --- Tangzhong ---

2. 2

   Combine: In a saucepan, combine water and flour with a whisk until no lumps. Add the milk and combine well again. Place the saucepan over medium heat and cook this mixture for 2 to 3 minutes. Keep stirring constantly to prevent lumps.

3. 3

   Transfer: Take it off the heat and transfer it to a bowl or plate. Cover and let cool to almost room temperature. Make sure the plastic touches the surface of the tangzhong to prevent skin.

4. 4

   --- Dough ---

5. 5

   Milk: Yeast mixture - In a stand mixer bowl, add the warm milk (110°F) and the yeast. Combine well with a whisk. Then, add the sugar, milk powder, egg, and cooled tangzhong.

6. 6

   Flour: Combine - Add the flour and salt. Turn the mixer on medium-high speed for 2 to 3 minutes until all the flour is well incorporated.

7. 7

   Knead - Continue to knead on medium speed for 5 to 6 minutes. Then, add the butter and continue to knead for 3 to 4 minutes more until you have a soft, smooth, and elastic dough.

8. 8

   Consistency: Bowl - When the dough is soft and shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.

9. 9

   Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.

10. 10

    --- Shape the rolls ---

11. 11

    Double: Punch - When the dough is doubled in volume, transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Then, roll it into a small log.

12. 12

    Roll: Divide - Using a dough scraper, divide this log into three portions, and then each of those portions into three again. This should give you nine dinner rolls.

13. 13

    --- How to shape dinner rolls ---

14. 14

    Shape - Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom. Then, place the ball on a non-flour surface while still holding it in your hand.

15. 15

    Loosen the grip on the dough and roll it back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.

16. 16

    --- Proof and bake ---

17. 17

    Baking Tray: Tray - Grease or spray a 9 x 9 square baking pan. Place the rolls in the pan. Alternatively, you can also place the rolls on a baking tray and bake them as individual rolls.

18. 18

    Proof - Cover with a clean kitchen towel or plastic wrap and leave in a warm place for about 45 minutes until almost doubled in size.

19. 19

    Preheat: Oven - When the rolls are almost double in volume, at about 30 minutes, preheat the oven to 375°F / 190°C / Gas Mark 5.

20. 20

    Egg wash: Eggwash - Brush the rolls with egg wash, milk, or cream.

21. 21

    Bake for about 22 to 25 minutes until lightly golden on top. When baked, brush with melted butter.

22. 22

    Tent: Cool - Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them soft.

23. 23

    Enjoy!