hokkaido-brioche A recipe from pageturnercookbooks.com with 365 ecookbooks
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Ingredients
- Tangzhong
- • 20 g (3/4 oz) strong white bread flour
- • 75ml (6 tbsp) water
- • 1 tbsp whole milk
- • 350 g (scant 3 cups) strong white bread flour
- • 7 g (2 tsp) fast action yeast
- • 1 tsp salt
- • 60 g (scant 1/3 cup) sugar
- • 1 tbsp milk powder
- • 1 egg
- • 120 ml (1/2 cup whole milk
- • 30 g (2 tbsp) softened butter
- • 1 egg beaten with a splash of milk, to glaze
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