SUB) 탕종 우유식빵 만들기. Tangzhong milk bread 탕종만들기 [우미스베이킹:그녀의베이킹]

• 40g bread flour (1/4 cup)
• 200g water (3/4 Cups + 2 tablespoons) Refrigerate for 6 hours and Keep room temperature 1 hour before use • 580g bread flour (4 Cups), 60g sugar (1/4 cup), 12g salt (2 Teaspoons) • 10g dry yeast (1 packet), 10g dry milk (2.5 Teaspoons) 260g milk (1 Cup + 2 Tablespoons) 50g egg (1 Whole Egg) Tangzhong low speed 50g Unsalted Butter, room temperature (1/2 stick high speed 40min~ 1hour divide into 6parts(same weight) 15min 30min egg yolk+milk 355F 25min

100 thoughts on “SUB) 탕종 우유식빵 만들기. Tangzhong milk bread 탕종만들기 [우미스베이킹:그녀의베이킹]

  1. Je viens de réaliser la recette, le pain est très bon mais je n'ai pas réussi à avoir la même texture… Quelle farine et quelle levure avez vous utilisé ??

  2. Porque si el idioma español es uno de los que más se habla en el mundo, no lo traducen a ese idioma, basta de poner todo en inglés, idioma horriblr

  3. I made this the other day,.but the ingredients is a little different and the number of hours of making is lesser, i started making at 6pm and had my bread at 10:30 😊 (i was also able to squeeze making a brownie while waiting for the dough to rise)

  4. There is an Asian market down the street from me that I practically live in and I buy at once a week 3 of these…. Needless to say my diet isn't going great.

  5. Пропорции можно написать в комментарии или описании? А то так не удобно

  6. Sits in your guts like a blob of sticky cement. Highly addictive, terribly unhealthy stuff (whether you "tolerate" it or not). I recommend eating your meat and leaving the processed foods in the dust.

  7. So next time please don’t squash your bread like roadkill and just make a sandwich or toast to demonstrate at the end or eat it😫

  8. 안녕하세요.
    레시피대로 했는데
    제빵은 왜 윗면이 두꺼울까요?
    따딱딱해요 ㅠㅠ

  9. ハングル表記止めて欲しい!読めないし気持ち悪いです。イギリスパンのパクりじゃろ

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