How to make Braided Bread｜Scallion Bread Recipe ｜Tangzhong method ｜Homemade bread recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and lactose-free.

scallions

🥗Healthier: chives

💰Cheaper: onions

Chives provide a similar flavor with fewer calories.

Prepare tangzhong by adding flour and water; whisk until no lumps remain.

Turn on medium-low heat and stir the batter until it thickens, about 1-2 minutes.

Once thickened, turn to low heat and continue stirring until tangzhong is formed.

Put the tangzhong into a bowl, cover with cling wrap, and let cool.

In a mixing bowl, combine 1 egg, 110g milk, 5g instant yeast, 30g sugar, 360g bread flour, 25g milk powder, and 4g salt; mix until no dry powder remains.

Knead the dough by hitting and folding for 5 minutes, then knead for another 5 minutes until less sticky.

Transfer the rough dough to a working board and add 40g unsalted butter; knead for 15 minutes until smooth.

Form the dough into a round shape and proof at 38˚C for 40 minutes.

Press the dough to release gas, then divide it into 6 equal portions and form little round dough balls.

Let the dough balls rest for 15 minutes, then flatten each to an oval shape and roll from the top to form long strands.

Braid the strands together and tuck the ends under.

Place the braided dough on a tray and spray with water to prevent drying.

Proof again at 38˚C for 50 minutes.

Prepare toppings by mixing 40g chopped scallion, a pinch of salt, 20g olive oil, and black pepper.

Brush a layer of milk on the dough, then spread the scallion mixture on top and sprinkle with sesame seeds.

Preheat the oven to 200˚C and bake for 15-17 minutes, covering with foil for the last few minutes.

Cooking Techniques

Equipment Needed

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