Super Soft Hokkaido Milk Bread Recipe (TongZhong method) - 超軟北海道牛奶麵包 (湯種法) ~ 簡單做法

Today I am going to show you how to make a super soft fluffy milk bread. This recipe has a very special ingredient, Tong Zhong. Tong Zhong (also known as a "water roux") is a method used in bread making to create soft and fluffy bread which was originated by the Japanese. By using this method, the bread can be kept for days and still very soft. Best of all, the method is very natural and no preservative is added. I hope you like my video and subscribe for more great recipes! Happy baking!!!

今次同大家分享做一款超柔軟的北海道牛奶麵包。希望你喜歡！

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湯種材料：
高筋麵粉 25 克
水 125 毫升

主麵糰材料：
全脂牛奶 30 毫升
鮮忌廉 (鮮奶油) 45 毫升
雞蛋 43 克
即發酵母粉 6 克 ( ½ 湯匙)
湯種 92 克
白糖 43 克
奶粉 5 克 (2 ½ 茶匙)
高筋麵粉 275 克
鹽 4 克 ( ½ 茶匙)
無鹽牛油/無鹽奶油 (室溫) 25 克

筆記：
焗盤呎吋- 9" x 5" 吋
放進預熱焗爐，以 355 ℉ (180℃) 焗 30 分鐘


TongZhong Dough Ingredients:
25 g Bread Flour
125 ml Water

Bread Dough Ingredients:
30 ml Whole milk
45 ml Heavy whipping cream
43 g Whisked egg
6 g (½ tablespoon) Instant dry yeast
92 g TongZhong dough
43 g White granulated sugar
5 g (2½ teaspoons) Milk powder
275 g Bread flour
4 g (½ teaspoon) salt
25 g Unsalted butter, softened

Note:
Non-Stick Loaf Pan size - 9" x 5" inches
Bake in a preheated oven at 355 ℉ (180℃) for 30 minutes

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