A Cook Named Matt

A Cook Named Matt

www.acooknamedmatt.com

Japanese milk bread using the Hokkaido method, perfect for bread lovers! Follow Matt's steps for a delicious egg wash, proofing, and baking to achieve the fluffiest results.

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Ingredients

  • For the slurry “Tanzhong”
  • 60 grams Milk
  • 20 grams Flour
  • 10 grams H2O
  • For the rest of the bread
  • 150 grams warm milk
  • 15 grams Yeast
  • 65 grams Honey
  • 400 grams flour
  • 4 grams salt
  • 170 grams butter
  • 2 yolks
  • 2 whole eggs
  • For The Egg wash
  • 1 whole egg
  • 1 tablespoon heavy cream

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