The trick is to smoke the meat and not make the meat smoke
JAPANESE MILK BREAD
Date: December 25, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The bread used a roux-like starter called Tangzhong consisting of whole milk, water & bread flour.
The Tangzhong was heated until it thickened enough that your whisk left a track in the bottom of the pan.
The Tangzhong was poured off into a bowl and allowed to cool.
Besides the Tangzhong the remaining ingredients were: bread flour, dry milk, whole milk, eggs, sugar, instant yeast, table salt and melted butter.
The ingredients were all mixed together using a stand mixer…
…and were poured off into a dough doubling pail. This is where things went off the rails a little bit, I allowed the dough to rise an extra 45 minutes and it became soupy.
With nothing to lose I scooped the batter liked dough into a loaf pan and baked it on the Egg for 30 minutes at 350 degrees.
The results aren't as pretty as they might've been, but I was actually left with a usable loaf of bread that was quite excellent.
The bread had a smooth light texture and even the people who weren't big bread eaters had to try it after hearing the others comments.
This bread had a unique buttery in milky flavor unlike any I have tried before. I plan to try making the roll version again using the right rise time.
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These soft fluffy rolls sounded like a perfect pairing with the prime rib I was having for Christmas dinner. This was a case where I almost grabbed defeat from the jaws of victory. Coring, peeling and slicing the apples for the Classic Apple Crisp took an extra half hour. I let the dough for these rolls rise that same half hour plus and additional 15 minutes while I got the Classic Apple Crisp on the Egg. This rise turned the dough way, way to soft, fluffy and airy. They wouldn’t hold together when I tried forming them into rolls. Thus was born the decision to make these from rolls into bread. The recipe did have an alternative for making these as a bread. Once again I couldn’t form the dough into 4 pieces to place into the bread loaf pan as the recipe called for. I poured/scooped the very soft dough into the loaf pan and gave it a 30 minute rise. It was off to the Egg and I crossed my fingers for the 30 minutes it baked to see if I got something usable out of my little faux pas. Indeed I did get something very usable. It made an excellent bread. The texture was very light and airy and the dough had a great milky/buttery flavor. I will never let something rise too long after this and I am grateful I still had something usable for Christmas dinner.