A Cook Named Matt
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.acooknamedmatt.com.
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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