Recette de Pain de Mie Japonais Tangzhong ultra Moelleux

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lactose-free.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener.

Prepare the tangzhong by mixing 50g of T45 flour with 50g of hot water and cooking until thickened.

Prepare the dough by combining 200g of T45 flour, 5g of salt, 20g of brown sugar, 6g of fresh yeast, 100g of water, 30g of milk, and 20g of unsalted butter.

Allow the dough to undergo the first fermentation.

After the first fermentation, let the dough rest.

Divide the dough into portions.

Let the divided dough rest again.

Prepare the mold for baking.

Shape the dough into the desired form.

Let the shaped dough proof (apprêt).

Finish the preparation before baking.

Bake the bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens