milk bread
Heat tangzhong mixture over medium heat stirring constantly until it forms a thick slurry. Take off heat and cover until cooled. Refrigerate at least 2 hours
Whisk dry ingredients together
Add wet ingredients and mix using dough hook until no dry flour remains
Cover and rest for at least 30 minutes to autolyse
Add softened butter and knead until shiny and dough releases cleanly from sides and bottom
Turn out onto lightly dusted work area and form into ball
Cover until double in size (~2 hours)
Divide into 6 equal parts and form into balls
Cover until double in size (30-60 minutes)
Preheat oven to 350F
Gently pull each ball into a large square. Fold sides to center. Roll into cylinder.
Put 3 rolls per loaf pan
Cover for final proof (30 minutes)
Egg wash and bake for 25 min
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 308 | ||
Calories from Fat: 12 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.5mg | 0 % | |
Potassium 122.2mg | 3 % | |
Total Carbohydrate 63.5g | 19 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 61g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 308
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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