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Bread with milk

Bread with milk



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Mayonnaise: the yeast mixes with sugar, water and flour. Leave to rise for 15 minutes.

The sifted flour is placed in a tall bowl together with the salt.

Add mayonnaise, warm milk and knead an elastic and non-sticky dough.

Cover the bowl with a napkin and let the dough rise until it doubles in volume.

After the dough has risen, take it out on the work table and divide it into 3 pieces.

Each piece is rolled out.

The 3 rolls join at one end and intertwine.

Put the bread in the tray lined with baking paper and leave it to rise for another 30 minutes.

After it has risen, grease it with oil and bake it in the preheated oven for 50 minutes on medium heat.

After baking, remove from the pan, grease with oil, cover with a clean napkin and allow to cool.

Good appetite!


Serbian bread (fluffy, with milk and butter)

Serbian bread with butter and milk, homemade recipe. The fluffiest bread pull apart, delicious and easy to make.

Dear ones, today I bring you a bread recipe so fluffy that you will not stop eating too easily. Whenever I make bread, I love to eat a hot piece of butter and salt. It seems to me the most divine combination! After I took the bread out of the oven, I let it cool for a few minutes and I was hungry. I had a wonderful buffalo milk butter, so it doesn't make sense to tell you how good it was. The Serbian bread recipe is very simple, it can be made even by those who do not have much experience with doughs.

We can eat this fluffy bread with butter and milk, with absolutely everything we want, from cheeses to sausages, greased with butter and because it is so fluffy it goes wonderfully soaked in sauce. This bread does not cut, it breaks into pieces, it is a separate bread, and if you don't have poppy seeds, you can powder it with sesame seeds.

So, my dear ones, let's see how Serbian bread is made. You'll like it, I'm sure!

Serbian bread pull apart & # 8211 Ingredients (round shape 26 cmØ)

  • 350 g flour for dough
  • 250 ml of milk
  • 4 g dry yeast / 10 g fresh yeast
  • 1/2 teaspoon sugar
  • 10 g of salt
  • 60 g butter
  • 1 egg yolk + 2 tablespoons milk + poppy seeds or sesame seeds (for greased and powdered bread)

Fluffy bread pull apart with milk and butter & # 8211 Step by step preparation

Serbian bread dough step by step

  • We put the flour in the bowl of the robot, we add the dry yeast and the sugar and, gradually, the slightly warm milk.

Be careful, the milk will not be hot because it will cancel the properties of the yeast and the dough will not leaven.

  • Cover it with food-grade plastic wrap and leave it to rise for 1 hour or until it doubles in volume.

How to shape fluffy bread with butter and milk

I recommend flattening them by hand, not by hand. It is important that the dough discs obtained have the same size.


Honey Bread: 29 recipes that will conquer the palate Recipes

If there is one thing with the taste of childhood that remains tasty for the rest of your life it is honey bread.

No matter if nowadays it is less glamorous than a happy marriage for many people, nothing can replace the fluffy fragrant meal with spices and brown sugar covered with a layer of chocolate.

Although for many people speaking gingerbread refers exactly: a spicy meal covered with milk chocolate, at most with a layer of sweet milk in the filling, today's revenue has gained several options, such as Brigadier filling, white chocolate topping and even a version of Easter eggs! Check out some of these recipes below! Tradicionais Traditional bread honey recipes

1. Original honey bread: this is the classic recipe, meaning only chocolate-covered pastries. Among the spices used are nutmeg, cloves, cinnamon and a special orange peel flavor. Aside from the ease of not having to stuff, another advantage of this recipe is that it is available in both written and video versions.

2. Honey bread with milk filling: even if it is not the original version, it is probably the most famous version of honey bread. Besides the sweet milk filling, other advantages of this recipe are milk infused with spices to give more taste, and the fact that gingerbread is finished on a toothpick, which gives a special charm.

honey 3. Gluten-free and lactose-free bread: with the written version and video, this recipe is a relief for those who are allergic to gluten or lactose and thought they could not eat gingerbread. In it, wheat flour is replaced with potato starch, flour meal and almond flour, while hot water replaces milk.

4. Wholemeal honey bread: also without milk in the dough, this recipe is more nutritious because it needs wholemeal flour instead of traditional wheat flour. In addition to nutmeg, cinnamon and puppy, it also has a touch of ginger powder, which adds a layer of more flavor. Another wonderful thing about the recipe is that it proposes a simplified finish, chocolate only on top.

5. Vegan Honey Bread: For those who are vegan or who are uncomfortable with the fragrant taste of spices, this is the ideal recipe. This is because it eliminates the use of cloves, cinnamon, cloves and nutmeg, using only corn glucose instead of honey to flavor the dough. Another difference is that while the other recipes are made in the blender, this can be hit by hand.

6. Cane molasses bread: either for you or to sell, this recipe is legal because it is vegan and very similar to the original. Molasses, of course, goes instead of honey. But the recipe is also different from taking peanut milk instead of conventional milk.

7. Honey truffle bread: is it perfectionist or does it make candy for marriage? In this case, you need this recipe here, which proposes a perfect finish of honey bread with the help of chocolate molds. Although it sounds cumbersome, it is not a time-consuming recipe, as you can take advantage of the time the dough is in the oven to make and freeze the chocolate chips in the pans. Then stuff with the two layers of dough and sweet milk, cover it again with chocolate and it's ready.

8. Honey Puffed Bread: Another recipe that uses candy or honey bread shapes for a more perfect finish, this is especially the fact that it incorporates loose honey only at the end of the recipe and very gently, as if it was clear in the snow. The result is that, therefore, honey does not emulsify the other ingredients, and the mass loses its "pull" characteristic.

Different bread honey recipes

9. Skillet honey bread: So far you have noticed that all recipes have a similar preparation. Not the case here! After mixing all the ingredients with a whisk, pour the contents into an oil-lubricated bread tray, cover and leave on low heat until the dough is firm. When this happens, turn the other side and go, just put the chocolate syrup.

10. Honey bread with dulce de leche and plums: don't be alarmed by this recipe that takes mayonnaise - that's right, mayonnaise - in preparation. It is she who will give the gentleness and credibility of the mass. Already the fillings are those ideas that make us wonder why we didn't think earlier. After all, sweet milk and plums are one of those combinations written in the stars.

11. Honey bread on the tray: don't you have any ideas for Sunday's family dessert? How about a loaf of bread served on a platter? In addition to being quite quick and practical, this recipe is also cool because no one is embarrassed to pick up a bit. And, believe me, it will make you want to repeat!

12. Honey Bun in Pot: Mounted in a jelly glass jar, this idea is perfect for those who want to sell honey bread with a more refined presentation, as well as for those who want to serve an elegant dessert at a special dinner. The pasta recipe is very traditional, the difference being in the cover, which is made of ganache.

13. Honey Honey Bread: While most bread honey recipes produce generous amounts, this is for those times when you just want to kill yourself the need to eat candy. After infusing the milk with the puppy, all you have to do is beat all the ingredients in the same cup and microwave it for three minutes. With the dough ready, open a hole in the center to fill with dulce de leche. After that, cover with chocolate and play deliciously.

14. Bread in the pot: If the goal is to make money selling honey bread, few recipes will be as practical as this. That's because, after you hit the dough in the blender, you just have to put a small amount in 9-inch pots, put leche dulce, make another layer with the dough and bring the boilers to the oven. Wait 40 minutes until it is ready. While the dough cools, prepare the ganache topping. Put the cakes and close the boilers.

15. Unicorn Honey Bread: Unicorn fashion has reached for honey bread with this recipe which, in addition to spices, milk, flour and honey, still carries condensed milk - instead of brown sugar. The biggest difference of this recipe is, however, in the finish, with chocolate ganache or white icing. Made in four different colors, this coating must be shaped, using the mouth of the ice, to form horse hair, horn, ears and other parts of the unicorn's head.

16. Mickey Mouse Honey Bun: Another great choice for decorating or serving as party favors, this honey good must be in the right shape for it to work. The good news is that despite the use of a honeycomb foil, the chocolate coating, the pasta discs and the filling are all combined simultaneously, without the need to make a chocolate crust and freeze only then whip the bread. of honey. With them well rounded, what will give Mickey the format is the work really done glaze.

17. Cutting honey bread: there is not much secret. Using a traditional honeycomb recipe base, all you have to do differently is bake the dough in the form of a gutter or English cake. Bake for 40 minutes or until the tip or fork dries. Prepare ganache and cover the cake with the dough when the dough is cold.

18. Easter eggs stuffed with honey bread: since chocolate crust is one of the main features of honey bread, why not walk it like an Easter egg? After tempering the chocolate, put it in the forminha and let it dry, whip the bread with honey from the baked dough and the filling, which can be traditionally sweet leche or something more daring, like an apricot paste.

19. Brigade Gingerbread: Despite its name, Brigadier General of this recipe is everything different, based only on fresh milk and chopped chocolate. Heat on low heat, stirring constantly, adding spices to your preferences and a little honey. In a pan, you should also fry slices of chocolate cakes. It can also be made from cake. Then it's just to do the assembly in a cumbuca, interspersing brigadeiro, dulce de leche and pasta cakes.

20. Good honey cake: Do you know someone who loves honey? Surprise that person not with a small unit, but with a whole cake in flavor. The recipe is super practical. While the dough is in the oven for 40 minutes, prepare the Ganache to serve as a lid and sweet milk, which can be made with condensed milk boiled under pressure.

21. gingerbread candy:. Another legal option to sell for more refined parties and weddings, the honey candy gives a little more work, but it pays off in visuals. In addition to what does the baking of the dough, you need to temper the chocolate, and with it, prepare cones in muffin acetate cans, leaving freezing time of at least 15 minutes before starting the assembly. Sweet milk filling is condensed condensed milk.

22. Hot chocolate gingerbread: because the secret of gingerbread flavor is in the spices, this innovative recipe to take advantage of them for a drink, in addition, is quite quick and convenient. After beating the candy with dulce de leche, bring the milk to a low heat with brown sugar, cinnamon stick, strawberry, strawberry and nutmeg until the mixture boils. Remove the spices, add chocolate and cornstarch, cook until thickened.

23. Honey bread rolls: another option to serve honey bread in a big way. The robot is cooled because it ends, without causing bites without filling. To improve, this recipe is still made with fried honey, which means you just have to add eggs, milk and butter.

24. Honeycomb Waffles: For breakfast or afternoon tea, this honey bread recipe is a hit. The ingredients are almost the same as the traditional bread honey recipes, the difference being that for them you will also add egg whites, which will leave the pasta aerated. And another important difference: the whole recipe is ready in half an hour.

25. Ice cream with honey bread: this is one of the simplest recipes with honey bread. This is due to the fact that, in addition to Neapolitan ice cream, it also carries honey bread, one of the heaviest purchased on the market. With these ingredients and more ganache coating, just make the assembly, sandwiching ice cream and honey bread. Refrigerate for at least 4 hours and the recipe is ready to serve.

26. Volcano gingerbread minibolo: excellent choice to serve at parties, this recipe is less laborious because it dispenses with chocolate icing, compensating with plenty of ginger. The secret is to use silicone miniforms with holes in the middle, which, in addition to leaving room for fresh milk, makes the oven time to drop from 40 to 15 minutes, due to its small size.

27. Honey Bread Cone: For those who thought that honey bread did not have the greatest flavor of childhood, this recipe is here to prove otherwise! To do this, you should prepare a regular, stuffed piece of honey to be placed inside the chocolate-covered ice cream cone.

28. Honey Bread Honey: How about this recipe that combines two irresistible candies? Apart from the taste, another wonderful thing about honey bread is that it has a beautiful presentation, ideal for serving guests as a dessert. To make, you only need a cream of honey bread with milk infused in spices, ganache and champagne.

29. Honey bread cake filled with kiss pot: Quick and easy, this recipe is one that uses ready-made gingerbread meal in preparation. Because it brings the chef to the top and kisses the filling, it is ideal to enjoy children and in love with candies in general. Currently, the presentation is made in an ice cream bowl, but you can adapt it to a glass or plastic pot if you intend to sell.

Did you have water in your mouth? Then run to the kitchen to test a recipe! Remember that you can always eat one (or some) and use the rest to earn extra income or give yourself away.


Mini bagels with milk

-Yes, only so much, that I followed the recipe. Do you think I always write in vain & # 8220double the ingredients & # 8221?

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.

Ingredients Mini bagels with milk

  • 500 g white flour type 550
  • 300-370 ml warm milk
  • 20 g of fresh yeast
  • 2 tablespoons sugar
  • a teaspoon of salt
  • 50 g butter

Preparation Mini bagels with milk

Put the yeast, a tablespoon of sugar in a bowl and stir vigorously until liquefied. Add 3 tablespoons of flour and a little warm milk, until you get a homogeneous composition, creamy consistency.

Let it rise until it doubles in volume.

In a bowl put the rest of the flour, then add the yeast and begin to knead, gradually adding warm milk. Now add the butter that you have previously melted and left to cool.

Add salt and knead everything for 10-15 minutes.

You need to get an elastic, non-sticky dough, nice to work with.

Cover the bowl with a clean napkin and leave it in a warm place for an hour.

Turn the dough over and divide it into 16 equal pieces on the floured work table.

Model each piece in the ball, then flatten it with your fingers, obtaining a circle.

Take, in turn, the edges of the circle, over the middle, one on top of the other and lightly press the end.

Turn the bag with the glued end left underneath.

Do the same with all the dough balls and place them in a large tray, in which you put baking paper.

Cover the pan with mini bagels of milk and leave to rise for another 20 minutes, during which time preheat the oven to 200 degrees.

Insert a tray of water on the lowest step of the oven.

After the 20 minutes have passed, draw lines over the bags, with a thin, very sharp knife (I should have drawn a deeper idea)

Then brush the bagels with milk and insert the tray on the middle step.

Bake for 20-25 minutes or until nicely browned.

After 10 minutes of baking, remove the tray with water from the oven and continue baking the loaves.

Remove the tray from the oven and cover with a thick towel. Leave until they cool well.

Serve for breakfast, with butter, jam, chocolate or at the table, instead of bread.


Mini bagels with milk

-Yes, only that I followed the recipe. Do you think I always write in vain & # 8220double the ingredients & # 8221?

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.

Ingredients Mini bagels with milk

  • 500 g white flour type 550
  • 300-370 ml warm milk
  • 20 g of fresh yeast
  • 2 tablespoons sugar
  • a teaspoon of salt
  • 50 g butter

Preparation Mini bagels with milk

Put the yeast, a tablespoon of sugar in a bowl and stir vigorously until liquefied. Add 3 tablespoons of flour and a little warm milk, until you get a homogeneous composition, creamy consistency.

Let it rise until it doubles in volume.

In a bowl put the rest of the flour, then add the yeast and begin to knead, gradually adding warm milk. Now add the butter that you have previously melted and left to cool.

Add salt and knead everything for 10-15 minutes.

You need to get an elastic, non-sticky dough, nice to work with.

Cover the bowl with a clean napkin and leave it in a warm place for an hour.

Turn the dough over and divide it into 16 equal pieces on the floured work table.

Model each piece in the ball, then flatten it with your fingers, obtaining a circle.

Take, in turn, the edges of the circle, over the middle, one on top of the other and lightly press the end.

Turn the bag with the glued end left underneath.

Do the same with all the dough balls and place them in a large tray, in which you put baking paper.

Cover the pan with mini bagels of milk and leave to rise for another 20 minutes, during which time preheat the oven to 200 degrees.

Insert a tray of water on the lowest step of the oven.

After the 20 minutes have passed, draw lines over the bags, with a thin, very sharp knife (I should have drawn a deeper idea)

Then brush the bagels with milk and insert the tray on the middle step.

Bake for 20-25 minutes or until nicely browned.

After 10 minutes of baking, remove the tray with water from the oven and continue baking the loaves.

Remove the tray from the oven and cover with a thick towel. Leave until they cool well.

Serve for breakfast, with butter, jam, chocolate or at the table, instead of bread.


Serbian bread (fluffy, with milk and butter)

Serbian bread with butter and milk, homemade recipe. The fluffiest bread pull apart, delicious and easy to make.

Dear ones, today I bring you a bread recipe so fluffy that you will not stop eating too easily. Whenever I make bread, I love to eat a hot piece of butter and salt. It seems to me the most divine combination! After I took the bread out of the oven, I let it cool for a few minutes and I was hungry. I had a wonderful buffalo milk butter, so it doesn't make sense to tell you how good it was. The Serbian bread recipe is very simple, it can be made even by those who do not have much experience with doughs.

We can eat this fluffy bread with butter and milk, with absolutely everything we want, from cheeses to sausages, greased with butter and because it is so fluffy it goes wonderfully soaked in sauce. This bread does not cut, it breaks into pieces, it is a separate bread, and if you don't have poppy seeds, you can powder it with sesame seeds.

So, my dear ones, let's see how Serbian bread is made. You'll like it, I'm sure!

Serbian bread pull apart & # 8211 Ingredients (round shape 26 cmØ)

  • 350 g flour for dough
  • 250 ml of milk
  • 4 g dry yeast / 10 g fresh yeast
  • 1/2 teaspoon sugar
  • 10 g of salt
  • 60 g butter
  • 1 egg yolk + 2 tablespoons milk + poppy seeds or sesame seeds (for greased and powdered bread)

Fluffy bread pull apart with milk and butter & # 8211 Step by step preparation

Serbian bread dough step by step

  • We put the flour in the bowl of the robot, we add the dry yeast and the sugar and, gradually, the slightly warm milk.

Be careful, the milk will not be hot because it will cancel the properties of the yeast and the dough will not leaven.

  • Cover it with food-grade plastic wrap and leave it to rise for 1 hour or until it doubles in volume.

How to shape fluffy bread with butter and milk

I recommend flattening them by hand, not by hand. It is important that the dough discs obtained have the same size.


Bread recipes

Join one of the largest culinary groups in Romania: Good appetite, recipes with Gina Bradea, official group.

Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

Fasting recipes

I launched the book "50 fasting recipes". Order now the recipe book, ideal for vegetarians and for when you want to fast.

My favorite networks

What else do I read

COPYRIGHT & copy 2021 Good appetite with Gina Bradea. All articles, movies and images belong to the authors Good appetite with Gina Bradea. Any publication of them in whole or in part is prohibited without the written consent of the authors and will be punished according to Law 8/1996 - copyright and related rights. All rights are reserved. This site uses cookies. By continuing to browse, you agree to their use. Design by The Medically

This site uses cookies, by continuing to browse you express your consent to their use.


Japanese bread with milk and tangzhong

I've always heard of this bread with milk and I never seemed to be very interested in it, but since I started making bread at home, it was in my plan, but I kept postponing it, thinking that it requires a lot of labor. , that he eats too much time, but if you are ready to do it and you have the necessary patience, you will get a different kind of bread, very good anyway.

It is quite dense, but at the same time so elastic that when you press on it, it will completely return to its original shape. I could say that it is also filling, it stays much longer fresh than regular bread, thanks to the Youdane method. From this dough you can make a wide variety of bakery products, such as leek, ham and mozzarella braids, the recipe here or click on the photo.

Stay tuned for the list of ingredients and how to prepare it and you will definitely get an excellent bread!

Ingredients for tangzhong

Dough ingredients:

  • 580 g white flour
  • 10 g of dry yeast
  • 12 g salt
  • 60 g sugar
  • 10 g milk powder
  • 260 ml milk at room temperature
  • 1 whole egg at room temperature

For greased bread:

Method of preparation:

In a saucepan put the 40 g of flour with water and boil them over low heat until you get a translucent and sticky composition. Let it cool slightly.

Pour it into a bowl, cover with fresh foil and leave in the fridge for at least 6 hours. I left it overnight and it came out perfectly. Then, an hour before we actually start kneading, we take the bread out of the fridge.

In a large bowl or food processor we put the flour, salt, yeast, powdered milk, sugar, egg, half of the mayonnaise, half of the amount of milk and mix them with a silicone spatula.

Add the rest of the mayonnaise and milk and knead until you get an elastic, homogeneous and quite sticky dough. Don't worry, that's the way it should be. Turn the dough over on a work surface sprinkled with a little flour or greased with a drop of oil and shape into a ball.

Put the dough back in the bowl and cover it with cling film. Let it rise for about an hour, but it may take even longer, depending on how hot it is in the kitchen, until it doubles in volume.

Pour the leavened dough on a work surface sprinkled with a little flour or greased with oil and divide it into 6 equal parts. We gather the outer parts inwards and give the shape of a ball for each piece of dough. Cover with cling film and leave to ferment for another 15-20 minutes, depending on how hot it is in the kitchen.

We take each piece of dough separately and turn it with the part that was on the table and spread it rectangularly with the dimensions of 15/10 cm. Bring the top to the bottom and press lightly so that it sticks, come with the top over the turned one and press the end to stick again. Now we take from the right and do the same we come to the left, we glue, from the left over the one on the right, we glue and we put in the tray 3 pieces of dough. I recommend putting baking paper, it is easier to remove from the tray.


Preheat the oven to 175 degrees Celsius.

We do the same for the other tray and leave it to rise for at least 60 minutes or if it is not so hot in the kitchen, even 80 minutes covered with fresh foil.

Lightly grease the surface of the dough with the yolk rubbed with milk and bake for 25 minutes.

It's not easy, but it's worth the effort, the bread will come out like a cake, which breaks into strips with a phenomenal taste.


Bread recipes

Join one of the largest culinary groups in Romania: Good appetite, recipes with Gina Bradea, official group.

Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

Fasting recipes

I launched the book "50 fasting recipes". Order now the recipe book, ideal for vegetarians and for when you want to fast.

My favorite networks

What else do I read

COPYRIGHT & copy 2021 Good appetite with Gina Bradea. All articles, movies and images belong to the authors Good appetite with Gina Bradea. Any publication of them in whole or in part is prohibited without the written consent of the authors and will be punished according to Law 8/1996 - copyright and related rights. All rights are reserved. This site uses cookies. By continuing to browse, you agree to their use. Design by The Medically

This site uses cookies, by continuing to browse you express your consent to their use.


Japanese bread with milk and tangzhong

I've always heard of this bread with milk and I never seemed to be very interested in it, but since I started making bread at home, it was in my plan, but I kept postponing it, thinking that it requires a lot of labor. , that he eats too much time, but if you are ready to do it and you have the necessary patience, you will get a different kind of bread, very good anyway.

It is quite dense, but at the same time so elastic that when you press on it, it will completely return to its original shape. I could say that it is also filling, it stays much longer fresh than regular bread, thanks to the Youdane method. From this dough you can make a wide variety of bakery products, such as leek, ham and mozzarella braids, the recipe here or click on the photo.

Stay tuned for the list of ingredients and how to prepare it and you will definitely get an excellent bread!

Ingredients for tangzhong

Dough ingredients:

  • 580 g white flour
  • 10 g of dry yeast
  • 12 g salt
  • 60 g sugar
  • 10 g milk powder
  • 260 ml milk at room temperature
  • 1 whole egg at room temperature

For greased bread:

Method of preparation:

In a saucepan put the 40 g of flour with water and boil them over low heat until you get a translucent and sticky composition. Let it cool slightly.

Pour it into a bowl, cover with fresh foil and leave in the fridge for at least 6 hours. I left it overnight and it came out perfectly. Then, an hour before we actually start kneading, we take the bread out of the fridge.

In a large bowl or food processor we put the flour, salt, yeast, powdered milk, sugar, egg, half of the mayonnaise, half of the amount of milk and mix them with a silicone spatula.

Add the rest of the mayonnaise and milk and knead until you get an elastic, homogeneous and quite sticky dough. Don't worry, that's the way it should be. Turn the dough over on a work surface sprinkled with a little flour or greased with a drop of oil and shape into a ball.

Put the dough back in the bowl and cover it with cling film. Let it rise for about an hour, but it may take even longer, depending on how hot it is in the kitchen, until it doubles in volume.

Pour the leavened dough on a work surface sprinkled with a little flour or greased with oil and divide it into 6 equal parts. We gather the outer parts inwards and give the shape of a ball for each piece of dough. Cover with cling film and leave to ferment for another 15-20 minutes, depending on how hot it is in the kitchen.

We take each piece of dough separately and turn it with the part that was on the table and spread it rectangularly with the dimensions of 15/10 cm. Bring the top to the bottom and press lightly so that it sticks, come with the top over the turned one and press the end to stick again. Now we take from the right and do the same we come to the left, we glue, from the left over the one on the right, we glue and we put in the tray 3 pieces of dough. I recommend putting baking paper, it is easier to remove from the tray.


Preheat the oven to 175 degrees Celsius.

We do the same for the other tray and leave it to rise for at least 60 minutes or if it is not so hot in the kitchen, even 80 minutes covered with fresh foil.

Lightly grease the surface of the dough with the yolk rubbed with milk and bake for 25 minutes.

It's not easy, but it's worth the effort, the bread will come out like a cake, which breaks into strips with a phenomenal taste.


Japanese bread with milk and tangzhong

I've always heard of this bread with milk and I never seemed to be very interested in it, but since I started making bread at home, it was in my plan, but I kept postponing it, thinking that it requires a lot of labor. , că mănâncă prea mult timp, însă dacă ești pregătit să o faci și ai răbdarea neceaară, vei obține un altfel de pâine, foarte bună de altfel.

Este destul de densă, dar în același timp atât de elastică, încât atunci când apeși pe ea, își va reveni complet la forma inițială. Aș putea spune că este și sățioasă, se menține mult mai mult timp proaspătă, decât pâinea obișnuită și asta datorită metodei Youdane. Din acest aluat se pot face o diversitate destul de mare de produse de panificație, precum împletiturile cu praz, șuncă și mozzarella, rețeta aici sau click pe fotografie.

Rămâneți alături pentru lista ingredientelor și modul de preparare și cu siguranță veți obține o pâine excelentă!

Ingrediente pentru tangzhong

Ingredinete pentru aluat:

  • 580 g făină albă
  • 10 g drojdie uscată
  • 12 g sare
  • 60 g zahăr
  • 10 g lapte praf
  • 260 ml lapte la temperatura camerei
  • 1 ou întreg la temperatura camerei

Pentru uns pâinea:

Method of preparation:

Într-o crăticioară punem cele 40 de g de făină cu apa și le fierbem la foc mic până obținem o compoziție trasnlucidă și cleioasă. O lăsăm să se tempereze ușor.

O turnăm într-un castron, acoperim cu folie de prospețime și lăsăm la frigider pentru minim 6 ore. Eu am lăsat-o peste noapte și a ieșit perfect. Apoi cu o oră înainte de a începe efectiv să frământăm pâinea o scoatem de la frigider.

Într-un bol încăpător sau într-un robot de bucătărie punem făina, sarea, drojdia, laptele praf, zahărul, oul, jumătate din maia, jumătate din cantitatea de lapte și le amestecăm cu ajutorul unei spatule de Silicon.

Adăugăm restul de maia și lapte și frământăm până obținem un aluat elastic, omogen și destul de lipicios. Nu vă faceți griji, așa trebuie să fie. Răsturnăm aluatul pe un plan de lucru presărat cu puțină făină sau uns cu in strop de ulei și modelăm sub forma unei bile.

Punem înapoi aluatul în castron și îl acoperim cu o folie alimentară. Lăsăm să dospească aproximativ o oră, dar poate necesita și mai mult, în funcție de cât de cald este în bucătărie, până își dublează volumul.

Răsturnăm aluatul dospit pe un plan de lucru presărat cu puțină făină sau uns cu ulei și îl împărțim în 6 părți egale. Adunăm părțile exterioare spre interior și dăm forma unei bile pentru fiecare bucată de aluat. Acoperim cu folie alimentară și mai lăsăm 15-20 de minute la dospit, în funcție de cât de cald este în bucătărie.

Luăm în parte fiecare bucată de aluat și o întoarcem cu partea care a stat pe masă și o întindem dreptunghiular cu dimensiunile de 15/10 cm. Aducem partea de sus înspre cea de jos și apăsăm ușor astfel încât să se lipească, venim cu partea de sus peste cea întoarsă și apăsăm din nou capătul să se lipească. Acum luăm din dreapta și facem la fel venim spre stânga, lipim, din stânga peste cea din dreapta, lipim și punem în tavă câte 3 bucăți de aluat. Eu recomand a se pune hârtie de copt, este mai ușor de scos din tavă.


Preîncălzim cuptorul la 175 de grade Celsius.

Facem la fel și pentru cealaltă tavă și lăsăm la dospit pentru minim 60 de minute sau dacă nu este atât de cald în bucătărie chiar 80 de minute acoperite cu folie de prospețime.

Ungem ușor suprafața aluatului cu gălbenușul frecat cu lapte și coacem 25 de minute.

Nu e chiar simplu, însă merită tot efortul, pâinea va ieși asemeni unui cozonac, care se desface fâșii – fâșii și cu un gust fenomenal.


Video: Σπιτικό ζυμωτό ψωμί με γάλα. foodaholics (August 2022).