me too, and I thought that I was just crazy, making banana bread, bromines, macarons, vegan meringue, cookies, my own birthday cake. Now I'm going to make some lemon pound cake, what has quarantine done to me.
gurl i made this yesterday and it was SO GOOD !!! here are a few tips: - if you're making it by hand, the dough is VERY sticky. personally, i would reccomend doing half a batch (i just kinda used half an egg) to make it easier to handle - if you're not using a stand mixer, the dough gets sticky really quickly. once the dough was barely combined (before the butter-adding step), i rested it (covered) for 15 minutes. after the rest, it made it a lot less sticky and easier to handle! if it ever gets really sticky again, you can rest it again for a bit :) - personally, i didn't rest the tangzhong for a full 6 hours, i just let it chill in the fridge for a few minutes until it cooled to room temperature, and it seemed to work fine if you're in a rush! - try not to add too much extra flour! a bit more is fine, but trust the process, because the more you knead the smoother and less sticky it will get - the butter adding step feels really weird, but i promise you're doing the right thing (make sure that its ROOM TEMP). it might feel like the dough's falling apart and really slimy, but just keep kneading it and it'll turn into a really soft dough and that's it! hope it helped
1. For the Tangzhong, mix 40g bread flour with 200g water in a saute pan. Turn on medium heat and keep stirring until mixture thickens to a paste. 2. Refrigerate for 6 hours. Bring out to room temperature 1 hour before use. 3. Add bread flour, sugar, salt, dry yeast, powdered milk to a mixing bowl and mix gently with dough hook attachment. 4. At low speed, mix in milk and egg and Tangzhong so that no flour is visible. 5. Add in room temperature unsalted butter and mix at low speed. 6. Slowly turn up the speed to high and mix until all dough sticks together. 7. Take the dough and fold it around and underneath itself shaping a smooth ball. Place dough in a bowl, cover with plastic wrap, and let it rest for 40 minutes to an hour. 8. Test the dough by poking your finger down into the middle. If the dough does not spring back, it is ready. 9. Divide the dough into 6 equal parts (by weight). Take one piece of dough and fold it over itself. Turn it 90 degrees, slap it on table and fold it over itself again. Using both hands, mold the dough into a ball. Repeat with rest of dough. Cover with plastic wrap and let it rest for 15 minutes. 10. Roll each ball of dough out flat. Fold flatten dough using thirds. Turn 90 degrees, and roll dough into a roll, pinching it together at the seam. Place 3 molded dough into a baking pan and let it rest for 30 minutes, letting it rise. 11. Brush with egg wash and bake in the oven, preheated to 355°F for 25-30 minutes. Ingredients Tangzhong: 40g bread flour 200g water 580g bread flour 60g sugar 12g salt 10g dry yeast 10g dry milk 260g milk 50g egg Tangzhong 50g room temperature of unsalted butter egg wash (1 egg yolk + milk)
Made this milk bread recipe 4 times, and I highly recommend it! It's fluffy, tasty and a hit with family. After incorporating the dry ingredients, activated my active dry yeast separately with warmed cream and divided spoonful of sugar. When the yeast bloomed, stirred in the egg and combined these into the dry ingredients. Followed the recipe with stand mixer and added tang zhong and softened butter. I substituted with 5% light cream, and it's just as good as whole milk. Delicious!
I made this bread a few weeks ago. It was the first loaf of bread I've ever tried to bake, and it turned out beautifully! It looked exactly like it did in the video. Even though it took a lot of time and effort, the end result was soft and delicious. The video was also very helpful in showing how to form the loaves, especially for me who was a complete beginner to breadmaking. I'm planning on baking it again tomorrow, hopefully it turns out just as good! Thank you for the recipe!
Ingredients in metric: (btw like if your baking because of Quarantine) [Sticky mixture:] 4 1/2 Tbsp flour 200 ML water (refrigerate for 6hrs) [Flour mixture:] 4 1/2cup+ 2 tbsp flour 5 tbsp sugar 2 tsp salt 2 3/4 tsp yeast 1 tbsp milk powder [Milk mixture:] 254 ML of milk 1 large egg [Procedure] (don't forget about the butter): Combine the sticky mixture with the flour and milk mixture. Mix all together Add 3 1/2 tbsp butter room temp (follow procedure from the video for rising time…etc) Lastly: 355f (180c) for 25 min
TBH this is more of a guideline, since the volume of the flour differs depending on where you are in the world due to atmospheric pressure and temperature differences. It's much more accurate to get a kitchen scale and measure it out by weight. If you don't have one then this method still works, you just may need to adjust stuff on the fly!
우미님!! 너무 감사해요! 오늘 처음으로 식빵 만들기에 도전했고 제 원픽은 우미님의 탕종우유식빵이었어요. 저는 쫀득쫀득한 식빵을 좋아하거든요. 그리고 오늘 우미님 레시피를 따라서 만들었는데 정말 대성공이었어요. 온 가족이 나눠먹었는데 색도 저어어엉말 예쁘고(정말 빤짝빤짝한 갈색..!) 맛도 너무 고소해서 너무 맛있었어요. ㅠㅠ 가족들이 내일도 또 해달라고 보챌 정도입니다. 흐흐흑 ㅠ 너무 고맙습니다! 제 첫 베이커리 기억을 너무 행복하게 만들 수 있었어요. 그리고 베이킹에 대한 자신감도 뿜뿜 1리터 넣을 수 있었어요ㅜ 정말 감사하고 이 레시피 모두에게 추천합니다!! 고마워요!
i love how i understand both types of people who came here. from Charlie’s forsaken vid attempting to make this and haikyuu fans curious about how to make oikawa’s favorite typa bread.
Good. Hopefully it’s having this effect on many. Then maybe some people can perhaps get used to not eating out so damn much and/or learn how to cook at least and teach their kids to do the same. I’m a millennial and soooo many of my peers can’t make anything but pb n j, frozen pizzas, and ramen noodles and I find that so fricking sad. Not only bad for their health but also their wallets. Ain’t no excuse, in the age of the internet, to not know how to cook.
Jen Tuesday Exactly I’ve learned so much about cooking differently just by watching TH-cam videos. It’s cool because then you can also cook yummy meals for your friends and family. ☺️
Ingredients in English- المكونات بالعربي: On heat we add: -40g of bread flour (1/4 cup) -200g water (3/4 cups + 2 tablespoons) Refrigerate for ~6hours~ and keep it in room temperature 1 hour before use. -580g bread flour (4cups) -60g sugar (1/4 cup) -12g salt (2 teaspoons) -10g dry yeast(1 packet) -10g dry milk (2.5 teaspoons) After mixing well all the dry ingredients add -260g milk(1 cup + 2 tablespoons) -50g egg(1 whole egg) -Tangzhana ( the one we refrigerate at the beginning) (Mix on low speed) after mixing well add: -50g unsalted butter (room temperature 1/2 stick) (Mix on high speed) After mixing well cover it with plastic sheet and keep it to rest for 40min~1hour. After that time passed divide into 6 parts with same weight. Shape each part into a ball and cover them with plastic sheet and let them to rest for ~15min~. Shape them(as shown in the vid I don’t know what it called XD) then cover it with plastic sheet and let it rest for ~30min~ Give an Egg Shower composed of: -Egg yolk -Milk ✨✨✨Finally ✨✨✨ Bake it for ~25min~ on 355F temperature. It’s my pleasure 🌸 ------ على النار نضع: -٤٠ جرام دقيق -٢٠٠ جرام ماء(٣/٤ كوب+ ملعقتا طعام) بردها ل ست ساعات ودعها ساعة واحدة في درجة حرارة الغرفة قبل الاستخدام. -٥٨٠جرام دقيق (٤ أكواب) -(٦٠جرام سكر( ١\٤ كوب -١٢جرام ملح (٢ ملعقتا شاي) -١٠ جرام خميرة -١٠ جرام حليب بودرة(٢.٥ ملعقتان ونص شاي) بعد مزج كل المكونات معا جيدًا قم بإضافة: -٢٦٠ جرام حليب (١ كوب + ٢ ملعقة طعام) -٥٠ جرام بيضة (١ بيضة كاملة) - Tangzhana (المزيج الذي صنعناه وجمدناه في البداية) (امزج على سرعة منخفضة) بعد الخلط جيدًا قم بإضافة: -٥٠ جرام زبدة غير مملحة ( على درجة حرارة الغرفة نصف ١/٥ أصبع) (امزج على سرعة عالية) بعد الخلط جيدًا ، قم بتغطيته بتغليف بلاستيكي ودعه يتخمر لمدة 40 دقيقة إلى ساعة واحدة. بعد ذلك الوقت قسم العجينة إلى 6 أجزاء لها نفس الوزن. قم بتشكيل كل قسم على شكل كرة ثم غطي كل الكرات بتغليف بلاستيكي واتركها تتخمر لمدة 15 دقيقة . قم بتشكيلها (كما هو موضح في الفديو لا أعرف ما يطلق عليه XD) ثم قم بتغطيته بتغليف بلاستيكي واتركها تتخمر لمدة 30 دقيقة. غطي السطح باستخدام الفرشاة بطبقة تتألف من: - صفار البيض -حليب أخيرًا ✨✨✨ أخبزها لمدة 25 دقيقة ~ على درجة حرارة 355F. 🌸
My family really love this bread. I baked this recipe more than 10 times. there are some tricky parts 1. Tangzhoung - I was focusing too much on consistency in my first attempt. It ended up my tangzhoung was uncooked. It needs to cook until it’s look a bit thicker than in the recipe after 0.30-1.00 mins it will turn out exactly the same as the recipe. I turn off the heat when all my pan is coated with thin film. That’s the right consistency. - I didn’t find any differences using tangzhong rested 6hrs, overnight, or immediately after cooling down. I normally cook tangzhoung at night and bake in the next morning, just make sure it is at room temperature. 2. Kneading - The dough is super super sticky. It requires a lot of wet ingredients. It always takes me 12-15 mins kneading it in a mixer. (3 mins mixing liquid and dry ingredients to be well combined and 12 mins after adding butter to knead until smooth) - I normally check my dough by looking at the bottom of my mixing bowl. If the dough is not stick at the bottom part, it’s ready. 3. Not tricky, I just noticed when I used Japanese bread flour, the dough turned out literally silky smooth. Korean bread flour is smooth though it’s not that silky. Both were the best loaf of milk breads. 4. If your mixer is 5.5 liters or smaller, it’s better to halve the recipe.
Just tried making this bread with this recipe and oh boy was this a whole adventure! I did a few alterations though.. Firstly, I used all purpose flour, as bread flour isn't a thing where I live and secondly, I halved the recipe, making only one loaf. Lastly, since my dry yeast needs to be activated I warmed the milk up to 37°C, and made sure my egg, was at room temperature as well, before adding them into my flour. Mind you I rarely bake bread, also I've tried to make Hokkaido Milk Bread back in high school, but it turned out rock hard and I never revisited this bread again, before today that is. Initially the dough was very wet and sticky just with the original amount of flour. As I don't own a stand mixer I spent the first 5 minutes just mixing the sticky dough with a wooden spoon hoping for a miracle that I didn't have to add more flour, but with no results, so I ended up gradually adding some more. 5 minutes in of mixing and adding flour I noticed I actually forgot to add the Tangzhong! I almost lost all hope after that and ALMOST made another dough, but I went through with it and added the Tangzhong (which I also halved btw), and surprise surprise the dough got wetter😅. After around 15 minutes of mixing with a spoon and trying to slap a wet dough between my finger, hands and on my workbench, I gave up on kneading out of frustration and fear of making another rock bread. During the 'kneading' (if I can even call it that) I had added between 90~120g flour extra. It was very sticky still and I had to use oil to scrape it of my bowl and transfer it to a clean one for the proofing. Luckily it was firm enough that I could form it into a sticky ball. At this point I was pretty sure the dough was gonna turn into a rock in the oven. I had lost all confidence that I even started second guessing if the dough would even rise. I proofed it for 45 minutes and the dough rised! Beautifully may I add! The proofing worked wonders for my dough. It was still a tiny bit sticky but it was very forgiving. And I followed the recipe, kneading out the air, folding and letting it proof for 15 more minutes. And did it continue to rise! It felt like I was witnessing someone rise from death. It was that spectacular of a moment. After forming them and placing them in a buttered pan I let them rise for 45 minutes, as I had some chicken in the oven as well and wanted to time it so they would finish together. It really expanded and widened out in my pan so the extra 15 minutes of proofing was delightful. I baked the bread for exactly 25 minutes and it turned out perfect! Just the softest touch to the bread would form a little dent, it was so soft! And the interior was even fluffier! I can say though, although the bread was just as easy to pull apart as the one in the video, the bread strands/fibers weren't quite as long, but that is possibly due to using APF? or maybe the lack of kneading? It was for sure the most eventful baking I've ever done in my life. Good luck to yall who are trying to bake this! Just remember that you won't know how anything turns out before you put it into the oven!😁🐣👍
@@aya0451 Correction, if you use Active dry yeast you would have to activate the yeast separately from the flour. First omit the yeast in the flour mix. You need to warm the milk to around 37°C or till it's lukewarm in a separate bowl, then sprinkle your yeast on top and let it sit for 10-15 minutes to let it feed and activate. Then you can add the milk-yeast mixture into your flour mix, with the Tangzhong and egg. It's still important to make sure the Tangzhong and egg is at room temperature so the mixture doesn't turn cold. I'd also give the proofing a bit more time as active dry yeast usually needs more time than instant dry yeast. I wasn't aware of it when I wrote the comment, but I was using instant dry yeast which doesn't really need 'activation'. Though, it's important to use lukewarm liquids and make sure your dough isn't turning cold on you as cold and extreme heat can kill any type of yeast in any dough:.)
@@MaEun1 thank you so much🥺🥺 is the egg and tanazhong the only things I need at room temperature? And about how long does it take for them to reach that temperature?
@@aya0451 and the butter of course👍 For that amount of egg it probably only takes like 20-30 minutes, the Tangzhong though if you put it in the fridge like in the video it can take 1 hour. I just took out everything from the fridge at the same time that way you won't need to stress so much☺️ Also you're welcome! I hope your bread turns out soft:)!
@@MaEun1 thank you so so so much🥺🥺 do you think it’s necessary to put the tanazhong in the fridge? I saw a comment where someone let it go to room temperature right away after cooking without refrigerating it
My grandpa works at a bakery and used to take me with him every Sunday. This was one of the types of bread we were making and this really brings me back to those days.
Edit: Because this is seen first, I will edit this here: Completely ignore that primoenthusiast exists. Don't waste your time by coming back on his weak baseless tasteless "insults". @@primoenthusiast Maybe you didn't notice, but there are colons after the first words. You know why? To indicate what "speaks" or takes action. In this case, the person, and the dough are "speaking".
@@primoenthusiast Wow, you are just straight up a dick! Have you ever seen a movie script? And guess what, people use this format because its the easiest way to show interaction between something and something, without any extra unneccessary text.
@@primoenthusiast why are you hating everybody ? Plus you started the trouble for no apparent reason and kept on insulting anyone who just wanted to help you understand the joke. I think you need to do a recap of what you wrote so you can understand how hostile and salty you are. ( yes i expect you to insult me what else are you going to do)
Necesito que me respondas, al inicio la crema que hace dice bread flour, la traducción dice harina,pero tengo la duda si se equivocó y es leche en polvo o es harina Posta
I have never wanted to hug and cry over a piece of bread before. Watching this was the best decision of my life, and now my soul feels warm and content, and now I'm ready to die peacefully with the knowledge that a loaf of bread this beautiful exists.
Eu fiz hoje para o café da tarde com a família e todos adoraram. Ficou exatamente como esse, fiz até o teste apertando com as mãos e todos sorriram e aplaudiram 😂😂😂! Obrigada por compartilhar essa delícia!
Just like wine and cheese, and most cooking recipes in general. Centuries of experiments and failures, it is truly worthy of being called culinary arts.
Making bread is very scientific. This is a very sweet bread, practically a brioche. High sugar and butter will give it a softer texture. Using the Tangzhong method will also act to inhibit the amount of gluten formation and weaken your bread's structure, so the protein in the milk and egg is needed to add to the dough's strength.
AUTOLYSE: flour and the liquid in the recipe are mixed and left to rest for at least 15 minutes, and preferably 20 to 30 minutes, before adding salt, yeast, levain, or pre-ferments
I made this at an extended family gathering a couple years ago and once in a while I come back to this video coz someone randomly asks for the recipe. This is so good and so easy to make. Thanks. 😊
MusicLover 01 lol, I'm just imagining hanging out with some friends, all sharing a bowl of microwave popcorn... and I just bring out my milk bread and put on Satisfying Bread Kneading. I've finally come up with the perfect summer activity.
Ingredientes Tangzhong: 40g de farinha de pão 200g de água 580g de farinha de pão 60g de açúcar 12g de sal 10g de fermento seco 10g de leite em pó 260g de leite 50g de ovo Tangzhong 50g de manteiga sem sal em temperatura ambiente ovo batido (1 gema + leite) 1. Para o Tangzhong, misture 40g de farinha de pão com 200g de água em uma panela refogada. Ligue o fogo médio e continue mexendo até a mistura engrossar e virar uma pasta. 2. Leve à geladeira por 6 horas. Leve à temperatura ambiente 1 hora antes de usar. 3. Adicione a farinha de pão, açúcar, sal, fermento seco, leite em pó a uma tigela e misture delicadamente com o gancho de massa. 4. Em velocidade baixa, misture o leite e o ovo e o Tangzhong para que nenhuma farinha fique visível. 5. Adicione a manteiga sem sal à temperatura ambiente e misture em velocidade baixa. 6. Aumente lentamente a velocidade para alta e misture até que toda a massa grude. 7. Pegue a massa e dobre-a em volta e por baixo formando uma bola lisa. Coloque a massa em uma tigela, cubra com filme plástico e deixe descansar por 40 minutos a uma hora. 8. Teste a massa enfiando o dedo no meio. Se a massa não voltar, está pronta. 9. Divida a massa em 6 partes iguais (em peso). Pegue um pedaço de massa e dobre-o sobre si mesmo. Gire-o 90 graus, coloque-o na mesa e dobre-o novamente. Com às duas mãos, molde a massa em uma bola. Repita com o restante da massa. Cubra com filme plástico e deixe descansar por 15 minutos. 10. Abra cada bola de massa. Dobre a massa achatada usando terços. Vire 90 graus e enrole a massa em um rolo, apertando-a na costura. Coloque 3 massas moldadas em uma assadeira e deixe descansar por 30 minutos, deixando crescer. 11. Pincele com ovo batido e leve ao forno pré-aquecido a 180 C° por 25-30 minutos.
Hi Everyone, just like how i struggled doing everything with a lot of details missing, i’d love to share how i made mine which turned out AMAZING although i used All purpose flour, enjoy baking! Tangzhong: 1/4 cup all-purpose flour 3/4 cups + 2 Tbsp water *mix well then turn on the heat ( low ) and continue mixing until it forms a sticky smooth & clumpy mixture then refrigerate for 6 hours. (Make sure to get it out at least an hour before using so it’s set to room temperature) ( i didnt stir mine enough on the heat so it didn’t reach the clumpiness point but it still worked, except the consistency was rather gelatinous after refrigerating for 6 hours ) The dough: Dry ingredients: 4 cups all-purpose flour 1/4 cup sugar 2 tsp salt 10 gram instant yeast 2 1/2 tsp milk powder Wet ingredients: 1 cup + 2 tbsp milk 1 egg Tangzhong 50g room temperature unsalted butter *in a stand mixer, start mixing the dry ingredients first, after that, add the milk, egg & tangzhong then start mixing on low speed. Once everything is well combined, toss in the butter and start mixing with low speed and gradually increasing to high speed. ( in my case since i used All-purpose flour, it was rather a sticky mess so i kept on adding flour little by little until it was firm enough to be held without sticking on my hands) Then set it aside to rest for an hour+ (again we’re working with all purpose flour so leave it resting for about 20-30 minutes more ☝🏻💡) *just like its shown in the video, do the rest of the cutting and shaping the rest your doughs for 15 minutes (shaped as balls just as shown in the video) then start rolling and folding then moving to loaf pans and rest for another 30 minutes. *Make sure your oven is preheated at 180°C / 350°F 15 minutes into resting the dough in the loaf pans. *Brush the loafs with an egg yolk + milk mix before putting them in the oven, no specific portion just mix them until the color is towards pastel yellow ( not very pastel ) *place them in the middle rack of the oven for 20-30 minutes.
Just made my first loaf of bread ever! It turned out super delicious but not as soft and fluffy as the one in the video (to be expected I’ve never made bread before) seriously recommend this recipe to anyone looking to start bread making
I've been baking bread for 20 years. Tried this method for the first time this weekend and wow what a loaf! This bread is delicious. Will definitely be making this again... probably for cinnamon rolls. I did not have milk powder on hand so I used whole milk for all of the liquid in this recipe (replaced the water with whole milk). The only other variation was that I did not refrigerate the Tangzhong. I let it cool to room temperature then proceeded with mixing. The results were excellent. The bread was very light and soft, and it had great flavor. I formed the loaves as indicated in the video and they rose beautifully. This was probably the best loaf I've ever made. Definitely making this again. Thanks for the video and recipe.
Thank you for your comment, I don't have dry milk and wondered if it will turn good without it and without refrigerating the tangzhong, so your comment was really helpful!
@jnho3 I think you can use either one, you will need to adjust the rising time to get the same/similar result as hers anyway. Every time I bake the rising result varies, so I always adjust the rising time to match the rising result as close to the video as possible.
@jnho3 i never time the resting, i just wait for the dough to double in size. you have to adjust the time for the weather too (i live in a very hot place, so my resting time is always shorter), i find it just easier to eyeball it.
I made this today after a trip to a Japanese grocery store pricing a small (I mean small) loaf at $12. I used AP flour with no milk powder (didn't have other ingredients), dusted in more flour as the dough was too sticky and it baked beautifully! I grew up enjoying milk breads as snacks or desserts and the result did not disappoint!
I made these. And instead of butter I used oil. I hand knidded the dough. But my dough was sticker than the ones in the video. It tasted great too. It was so fluffy and airy. I loved it. The only regret was that I should have made more batches.
@@leenfira6821 thank you. I make this soft, beautiful and good bread every day. My three children can't wait for it, but also my parents, my husband and I appreciate the moment when the bread is on the table. Magic moments ❤.
Belzemoon the name was a hint, but if the name wasn’t there it will be easy to know from the comment that’s she is a loving mother😁 . May god bless her and her family ..
@@rammynotlammy2048 honestly bro dont be stressed, fuck school fr. Just dont give a fuck just finish your shit dont be shy or nervous or stressed bc fuck school dont let it get the best of you
Let's clear this up. Combine in non stick pan 40g bread flour 200g water -redude over med heat to a thick paste and let rest 6 hours in fridge, heat to ambient temperature before using. Combine in mixing bowl 580g bread flour 60g sugar 12g salt 10g dry yeast 10g milk powder -mix together in your mixers bowl Combine in seperate bowl 260g milk 50g egg -whisk together and add to your mixer bowl -Add to mixing bowl Flower and water paste from earlierto your mixer bowl. Mix all ingredients with hook attachment until dough starts to become solid -add to mixing bowl 50g unsalted room temp butter -Continue mixing while slowly increasing speed until all ingredients are well mixed and a smooth dough is formed Cover mixing bowl with an airtight film and let rise 40min to 1h -split into 6 equal pieces and knead as per video -cover balls with cling film and let rest 15min -knead as per video and let rest 30 min in the bread pan -paint with dough in pan egg&milk wash -bake at 180c for 25 min Happy eating If you want imperial measurements, you can go fuck yourself. The real world uses the metric system
Except that businesses in the US have been required to include metric measurements since 1992, and that by definition the imperial system is the optional one. www.law.cornell.edu/uscode/text/15/205b
@@_multiverse_ So... you want people who don't use the metric system to fuck off, and the US requires its businesses and federal agencies to use metric primarily (and requires schools to teach it), but... you don't care. Sending me mixed messages here.
Can you please share what kond of yeast i need to use? Im from america and lots of choice for yeast here but i dont know what kind is the right one to use thanks.
@@Jkfa16 hi, I am also from America and my favorite yeast is saf brand instant yeast. You can get it on Amazon and it should last you for years if you keep it in your fridge. I like instant yeast more than active dry yeast because you don’t have to bloom instant yeast, you can mix it in with the dry ingredients like how they do in this video. Hope this helps :)
To everyone experiencing a dough that seems too wet or a "sticky mess": make sure you use bread flour. Bread flour has a higher protein/gluten content and can absorb more water. In Korea bread flour tends to have around 13g of protein per 100g. If you did use high protein/bread flour then try kneading the dough for longer. If that doesn't work either or you can't buy bread flour then use less milk and plain/all purpose flour.
Very true. I used all purpose and it gave me a bit of a headache before it all came together cinsidering i was kneeding with my hands. But bread came out super fine
OMG! THANK YOU SOOO MUCH! I was getting really frustruated cause i used 000 flour (=for me is bread flour), but i guess I will use all purpose flour next time! would it be better?
its essentially cake when the Japanese were introduced to western food they didn't like traditional bread but liked what they thought was "french bread" it was actually a desert pastry that looked like a bread loaf that's why Japanese bread is so cake like
@@Micsma poking it dont let CO2 escape the knock back stage does that. that has already had its bulk fermentation so that is when it is poked to check if its proved enough
I have tried this today, well let me tell you they love story about it i fell in love with this recipe, i have tried similar recipe like this but it was fail, i make it perfectly it was sooooo delicious all my family love it. You just had a follower. Thank you so much
I'm gonna to be able to run a bakery by the end of this quarantine
Same I literally cannot remember how many cooking videos I've watched in the past two days
Just think how many ppl are at home in their kitchens, trying all kinds of new recipes for various foods from youtube because of this pandemic.
me too, and I thought that I was just crazy, making banana bread, bromines, macarons, vegan meringue, cookies, my own birthday cake. Now I'm going to make some lemon pound cake, what has quarantine done to me.
Bakeries are open
@@autumnfindley7069 why buy some when you have all the time in the world to make some tho?
That bread looks softer than my pillow.
It looks softer than my breast!!
@Conner Monsjou he needs to pour some milk on his pillow
same
it is
@@TheRealFredbearPlush bob is send und will soon puch u in face
TH-cams recommendations has brought us together again my friends
Omg I love your Jin pfp
Nicolle Duran tysm!!!
Agreed
Armyyyyyyyyyyyy 💜
TH-cams unoriginal jokes has brought me in your comment to say this.
gurl i made this yesterday and it was SO GOOD !!! here are a few tips:
- if you're making it by hand, the dough is VERY sticky. personally, i would reccomend doing half a batch (i just kinda used half an egg) to make it easier to handle
- if you're not using a stand mixer, the dough gets sticky really quickly. once the dough was barely combined (before the butter-adding step), i rested it (covered) for 15 minutes. after the rest, it made it a lot less sticky and easier to handle! if it ever gets really sticky again, you can rest it again for a bit :)
- personally, i didn't rest the tangzhong for a full 6 hours, i just let it chill in the fridge for a few minutes until it cooled to room temperature, and it seemed to work fine if you're in a rush!
- try not to add too much extra flour! a bit more is fine, but trust the process, because the more you knead the smoother and less sticky it will get
- the butter adding step feels really weird, but i promise you're doing the right thing (make sure that its ROOM TEMP). it might feel like the dough's falling apart and really slimy, but just keep kneading it and it'll turn into a really soft dough
and that's it! hope it helped
Thank you so much!! I don't have a mixer... Or at least I don't think I do.. so this will be really useful!
thank you i will follow your wise advice
This is solid advice! Every problem I came up against
I used a stand mixer and it was still extremely sticky. It was a horrible experience.
how long did it take you to knead the dough without a stand mixer ??
*I felt like a mother watching my baby grow old*
Wata Weep what
que?
Yoo I got you to 1k just sayin
I don't know why but yes, absolutely, I felt just like that
And then proceed to eat your baby, literally.
Back at it again with my 3 am random TH-cam adventures
Bombus Rumbus it’s not even 3 am and I’m watching this
for me its 4 am
6am
3 am for me😂
4:03am
1. For the Tangzhong, mix 40g bread flour with 200g water in a saute pan. Turn on medium heat and keep stirring until mixture thickens to a paste.
2. Refrigerate for 6 hours. Bring out to room temperature 1 hour before use.
3. Add bread flour, sugar, salt, dry yeast, powdered milk to a mixing bowl and mix gently with dough hook attachment.
4. At low speed, mix in milk and egg and Tangzhong so that no flour is visible.
5. Add in room temperature unsalted butter and mix at low speed.
6. Slowly turn up the speed to high and mix until all dough sticks together.
7. Take the dough and fold it around and underneath itself shaping a smooth ball. Place dough in a bowl, cover with plastic wrap, and let it rest for 40 minutes to an hour.
8. Test the dough by poking your finger down into the middle. If the dough does not spring back, it is ready.
9. Divide the dough into 6 equal parts (by weight). Take one piece of dough and fold it over itself. Turn it 90 degrees, slap it on table and fold it over itself again. Using both hands, mold the dough into a ball. Repeat with rest of dough. Cover with plastic wrap and let it rest for 15 minutes.
10. Roll each ball of dough out flat. Fold flatten dough using thirds. Turn 90 degrees, and roll dough into a roll, pinching it together at the seam. Place 3 molded dough into a baking pan and let it rest for 30 minutes, letting it rise.
11. Brush with egg wash and bake in the oven, preheated to 355°F for 25-30 minutes.
Ingredients
Tangzhong:
40g bread flour
200g water
580g bread flour
60g sugar
12g salt
10g dry yeast
10g dry milk
260g milk
50g egg
Tangzhong
50g room temperature of unsalted butter
egg wash (1 egg yolk + milk)
laughster thank you ✨
@@mekling You're welcome! Can you give my channel a sub?
any chance the measurements could be converted into the imperial system?
@@jaqenhghar2970 you can't be serious
Thanks bro
Made this milk bread recipe 4 times, and I highly recommend it! It's fluffy, tasty and a hit with family. After incorporating the dry ingredients, activated my active dry yeast separately with warmed cream and divided spoonful of sugar. When the yeast bloomed, stirred in the egg and combined these into the dry ingredients. Followed the recipe with stand mixer and added tang zhong and softened butter. I substituted with 5% light cream, and it's just as good as whole milk. Delicious!
Can you tell my the ingredients in cups instead of grams
@@Jumana373 the ingredients are in grams as well as cups if you turn on the subtitles :)
@@castallyourspells okay thank you 🙂
Me:
TH-cam: Wanna watch squishy bread?
Me: Yeah, why not.
😂
Everytime
I am your 999th like lol.
Why can’t my channel be as popular are my comments
pretty much 😂
I just want to make a milk bread pillow, sleep on it and occasionally eat it
what type of genius does it take to come up with something like this
Allah some austian fella told me the germans are the smartest
Spartacus
maybe but certainly not all.
꧁Slay Queen꧂ it’s perfect for being sad. You cry on it and eat the other side when you need a snack
@Allah No Israelis are without them we wouldn't have USB Or Waze and a lot more thing
This doesn’t even slightly look like what charlie made. 10/10
That's bc Charlie made Gamer bread
Charlie made an edible brick
Yeah right? Charlie's bread look better
Charlie made prisoner food,
in the 1800’s ofc
Little Ghost Good ol’ hardtack
I made this bread a few weeks ago. It was the first loaf of bread I've ever tried to bake, and it turned out beautifully! It looked exactly like it did in the video. Even though it took a lot of time and effort, the end result was soft and delicious. The video was also very helpful in showing how to form the loaves, especially for me who was a complete beginner to breadmaking. I'm planning on baking it again tomorrow, hopefully it turns out just as good! Thank you for the recipe!
Mostra em português
@@neusabarbosa8305 no, learn english
It the first loaf of bread I ever made and my whole family loves and hates me for it because it's so good that they're breaking there diet for it!
FOUR BIG GUYS
@@kinbolluck476 five bigger guys 🤯
Ingredients in metric: (btw like if your baking because of Quarantine)
[Sticky mixture:]
4 1/2 Tbsp flour
200 ML water
(refrigerate for 6hrs)
[Flour mixture:]
4 1/2cup+ 2 tbsp flour
5 tbsp sugar
2 tsp salt
2 3/4 tsp yeast
1 tbsp milk powder
[Milk mixture:]
254 ML of milk
1 large egg
[Procedure] (don't forget about the butter):
Combine the sticky mixture with the flour and milk mixture.
Mix all together
Add 3 1/2 tbsp butter room temp
(follow procedure from the video for rising time…etc)
Lastly: 355f (180c) for 25 min
Not all Heroes wear capes 🙌
We have to preheat the oven?
TBH this is more of a guideline, since the volume of the flour differs depending on where you are in the world due to atmospheric pressure and temperature differences. It's much more accurate to get a kitchen scale and measure it out by weight. If you don't have one then this method still works, you just may need to adjust stuff on the fly!
You're *
ty
After everything that happened this weekend, it's nice to just see some milk bread
Edit: So this comment aged surprisingly well 😅 Also, yes I'm fine
Crash BandiWoah what happened this weekend? Are you okay?
felt that
hell yeah
you ok bro?
Might be referring to the two mass shootings that had happened
I don’t know why this is making me feel happy
the music plays a big part.
It's milk bread.
@@jester3649 Tru fax
This makes me sad because I can't eat it ;-;
@@crispybanana2328 F
우미님!! 너무 감사해요! 오늘 처음으로 식빵 만들기에 도전했고 제 원픽은 우미님의 탕종우유식빵이었어요. 저는 쫀득쫀득한 식빵을 좋아하거든요. 그리고 오늘 우미님 레시피를 따라서 만들었는데 정말 대성공이었어요. 온 가족이 나눠먹었는데 색도 저어어엉말 예쁘고(정말 빤짝빤짝한 갈색..!) 맛도 너무 고소해서 너무 맛있었어요. ㅠㅠ 가족들이 내일도 또 해달라고 보챌 정도입니다. 흐흐흑 ㅠ 너무 고맙습니다! 제 첫 베이커리 기억을 너무 행복하게 만들 수 있었어요. 그리고 베이킹에 대한 자신감도 뿜뿜 1리터 넣을 수 있었어요ㅜ 정말 감사하고 이 레시피 모두에게 추천합니다!! 고마워요!
i love how i understand both types of people who came here. from Charlie’s forsaken vid attempting to make this and haikyuu fans curious about how to make oikawa’s favorite typa bread.
Yeah dude that's so quirky and cool
yeah i was totally trying to be.
m
Well I'm just here because I love baking and I love asian baking methods
And me who got this in my recommended for no reason lol
Video: - in a different language -
Everyone here: m i l k b r e a d
StormyCloud sksksksksks
StormyCloud this deserves more likes
It’s in English too
Eve Tucker no it dosent
Eve Tucker he just wants likes
Have no idea why this was in my recommendations but all of a sudden I have a strong desire to make this milk bread 🧐
Incelroni I always imagined their master plan would be a lot more sinister. In actuality, they just want us all to make bread.
@@Reicha wholesome
mine is in the oven rn
Michelle Appelhanz HOW IS YOUR MILK BREAD?
Haha same it looks so good 😋😂
우미스베이킹님 감사드려요!!!!!!!!!!! 지금까지 만들어본 식빵중에서 제일 쫄깃하고 3일 지났는데도 촉촉한 식빵은 처음이예요ㅜ
it’s literally 3:09 am but apparently my body has decided that it needs to watch a video about some godly milk bread recipe before going to sleep
Anaya Siraj 3:07am for me & same
Nah bro its 5am and I’m never sleeping
ARMY!
Army~
Gay pop lmao
TH-cam really be trynna turn me into a Masterchef before quarantine is over ..
Good. Hopefully it’s having this effect on many. Then maybe some people can perhaps get used to not eating out so damn much and/or learn how to cook at least and teach their kids to do the same. I’m a millennial and soooo many of my peers can’t make anything but pb n j, frozen pizzas, and ramen noodles and I find that so fricking sad. Not only bad for their health but also their wallets. Ain’t no excuse, in the age of the internet, to not know how to cook.
Kruthik J 🤣🤣🤣
Jen Tuesday yeah you do have a point there !
Me too
Jen Tuesday Exactly I’ve learned so much about cooking differently just by watching TH-cam videos. It’s cool because then you can also cook yummy meals for your friends and family. ☺️
I know I'll never make this and yet I watched the whole thing and took mental notes like I would
Me too :-D
😂me too!!
Same x3
SAME LMFAO
I knoww. The whole time I was estimating measurements
최고에 식빵입니다 진짜 쫄기 탱탱 지금까지 해먹은 식빵들중 색감이며 맛이며 최고였습니다 감사합니다
Ingredients in English- المكونات بالعربي:
On heat we add:
-40g of bread flour (1/4 cup)
-200g water (3/4 cups + 2 tablespoons)
Refrigerate for ~6hours~ and keep it in room temperature 1 hour before use.
-580g bread flour (4cups)
-60g sugar (1/4 cup)
-12g salt (2 teaspoons)
-10g dry yeast(1 packet)
-10g dry milk (2.5 teaspoons)
After mixing well all the dry ingredients add
-260g milk(1 cup + 2 tablespoons)
-50g egg(1 whole egg)
-Tangzhana ( the one we refrigerate at the beginning)
(Mix on low speed) after mixing well add:
-50g unsalted butter (room temperature 1/2 stick)
(Mix on high speed)
After mixing well cover it with plastic sheet and keep it to rest for 40min~1hour.
After that time passed divide into 6 parts with same weight.
Shape each part into a ball and cover them with plastic sheet and let them to rest for ~15min~.
Shape them(as shown in the vid I don’t know what it called XD) then cover it with plastic sheet and let it rest for ~30min~
Give an Egg Shower composed of:
-Egg yolk
-Milk
✨✨✨Finally ✨✨✨
Bake it for ~25min~ on 355F temperature.
It’s my pleasure 🌸
------
على النار نضع:
-٤٠ جرام دقيق
-٢٠٠ جرام ماء(٣/٤ كوب+ ملعقتا طعام)
بردها ل ست ساعات ودعها ساعة واحدة في درجة حرارة الغرفة قبل الاستخدام.
-٥٨٠جرام دقيق (٤ أكواب)
-(٦٠جرام سكر( ١\٤ كوب
-١٢جرام ملح (٢ ملعقتا شاي)
-١٠ جرام خميرة
-١٠ جرام حليب بودرة(٢.٥ ملعقتان ونص شاي)
بعد مزج كل المكونات معا جيدًا قم بإضافة:
-٢٦٠ جرام حليب (١ كوب + ٢ ملعقة طعام)
-٥٠ جرام بيضة (١ بيضة كاملة)
- Tangzhana (المزيج الذي صنعناه وجمدناه في البداية)
(امزج على سرعة منخفضة) بعد الخلط جيدًا قم بإضافة:
-٥٠ جرام زبدة غير مملحة ( على درجة حرارة الغرفة نصف ١/٥ أصبع)
(امزج على سرعة عالية)
بعد الخلط جيدًا ، قم بتغطيته بتغليف بلاستيكي ودعه يتخمر لمدة 40 دقيقة إلى ساعة واحدة.
بعد ذلك الوقت قسم العجينة إلى 6 أجزاء لها نفس الوزن.
قم بتشكيل كل قسم على شكل كرة ثم غطي كل الكرات بتغليف بلاستيكي واتركها تتخمر لمدة 15 دقيقة .
قم بتشكيلها (كما هو موضح في الفديو لا أعرف ما يطلق عليه XD) ثم قم بتغطيته بتغليف بلاستيكي واتركها تتخمر لمدة 30 دقيقة.
غطي السطح باستخدام الفرشاة بطبقة تتألف من:
- صفار البيض
-حليب
أخيرًا ✨✨✨
أخبزها لمدة 25 دقيقة ~ على درجة حرارة 355F.
🌸
شكرا حبيبتي
matbakh om wiam العفوو ولو❤️
الملاك اللطيف شكرا جزيلا على الترجمة🌷
Zahraa Malek العفوو في اي وقت❤️
لماذا وضع دقيق ع النار ما الفائدة
*smashes bread, flat*
Me: man! All that work and you just-
Bread: rises
Me: ...oh
this is angel bread, period. end of discussion.
bri I knew it was familiar.😂It looks like angel cake or sum
They should call that
Milk bread
ikr same thoughts ran through my head
No objections here
My family really love this bread. I baked this recipe more than 10 times. there are some tricky parts
1. Tangzhoung
- I was focusing too much on consistency in my first attempt. It ended up my tangzhoung was uncooked. It needs to cook until it’s look a bit thicker than in the recipe after 0.30-1.00 mins it will turn out exactly the same as the recipe. I turn off the heat when all my pan is coated with thin film. That’s the right consistency.
- I didn’t find any differences using tangzhong rested 6hrs, overnight, or immediately after cooling down. I normally cook tangzhoung at night and bake in the next morning, just make sure it is at room temperature.
2. Kneading
- The dough is super super sticky. It requires a lot of wet ingredients. It always takes me 12-15 mins kneading it in a mixer. (3 mins mixing liquid and dry ingredients to be well combined and 12 mins after adding butter to knead until smooth)
- I normally check my dough by looking at the bottom of my mixing bowl. If the dough is not stick at the bottom part, it’s ready.
3. Not tricky, I just noticed when I used Japanese bread flour, the dough turned out literally silky smooth. Korean bread flour is smooth though it’s not that silky. Both were the best loaf of milk breads.
4. If your mixer is 5.5 liters or smaller, it’s better to halve the recipe.
Do you mind sharing the brand of flour you use?
Thank you!
me: *watches a scary video*
me: :(
youtube: here, take some milk bread.
me: ...
me: :)
i was watching Kabaneri a minute ago lol
STFU this was cute
TH-cam also recommended me this after watching a scary video too :"))
me: watched the video where water sheep dies
me: :’(
youtube: *milk bread*
me: :)
Chiaki Nanami
baker: *squishes bread*
bread: not this time 😎
You Made my day xD
baker: *holds a knife*
In North Korea, bread squish you
@@magpulmoepistolgrip1507
Russia *
Cheryl Sim JY *squish that cat*
Original bread: The guy she tells you not to worry about
Charlies bread: You
HAHAHAH the funny thing is i watched this first before his vid
Hahaha omg. Did the original video also got recommended to you guys?
@@GenesisAUT Yes sir
@@ayyzzley å
I don’t get it.. 😂
Just tried making this bread with this recipe and oh boy was this a whole adventure!
I did a few alterations though.. Firstly, I used all purpose flour, as bread flour isn't a thing where I live and secondly, I halved the recipe, making only one loaf. Lastly, since my dry yeast needs to be activated I warmed the milk up to 37°C, and made sure my egg, was at room temperature as well, before adding them into my flour.
Mind you I rarely bake bread, also I've tried to make Hokkaido Milk Bread back in high school, but it turned out rock hard and I never revisited this bread again, before today that is.
Initially the dough was very wet and sticky just with the original amount of flour. As I don't own a stand mixer I spent the first 5 minutes just mixing the sticky dough with a wooden spoon hoping for a miracle that I didn't have to add more flour, but with no results, so I ended up gradually adding some more.
5 minutes in of mixing and adding flour I noticed I actually forgot to add the Tangzhong! I almost lost all hope after that and ALMOST made another dough, but I went through with it and added the Tangzhong (which I also halved btw), and surprise surprise the dough got wetter😅.
After around 15 minutes of mixing with a spoon and trying to slap a wet dough between my finger, hands and on my workbench, I gave up on kneading out of frustration and fear of making another rock bread. During the 'kneading' (if I can even call it that) I had added between 90~120g flour extra. It was very sticky still and I had to use oil to scrape it of my bowl and transfer it to a clean one for the proofing. Luckily it was firm enough that I could form it into a sticky ball.
At this point I was pretty sure the dough was gonna turn into a rock in the oven. I had lost all confidence that I even started second guessing if the dough would even rise.
I proofed it for 45 minutes and the dough rised! Beautifully may I add! The proofing worked wonders for my dough. It was still a tiny bit sticky but it was very forgiving. And I followed the recipe, kneading out the air, folding and letting it proof for 15 more minutes. And did it continue to rise! It felt like I was witnessing someone rise from death. It was that spectacular of a moment.
After forming them and placing them in a buttered pan I let them rise for 45 minutes, as I had some chicken in the oven as well and wanted to time it so they would finish together. It really expanded and widened out in my pan so the extra 15 minutes of proofing was delightful. I baked the bread for exactly 25 minutes and it turned out perfect! Just the softest touch to the bread would form a little dent, it was so soft! And the interior was even fluffier!
I can say though, although the bread was just as easy to pull apart as the one in the video, the bread strands/fibers weren't quite as long, but that is possibly due to using APF? or maybe the lack of kneading?
It was for sure the most eventful baking I've ever done in my life. Good luck to yall who are trying to bake this! Just remember that you won't know how anything turns out before you put it into the oven!😁🐣👍
I have active dry yeast so do I also need to activate it like you? In the video they just poured it in dry but I guess they used instant yeast right?
@@aya0451 Correction, if you use Active dry yeast you would have to activate the yeast separately from the flour.
First omit the yeast in the flour mix. You need to warm the milk to around 37°C or till it's lukewarm in a separate bowl, then sprinkle your yeast on top and let it sit for 10-15 minutes to let it feed and activate. Then you can add the milk-yeast mixture into your flour mix, with the Tangzhong and egg.
It's still important to make sure the Tangzhong and egg is at room temperature so the mixture doesn't turn cold.
I'd also give the proofing a bit more time as active dry yeast usually needs more time than instant dry yeast.
I wasn't aware of it when I wrote the comment, but I was using instant dry yeast which doesn't really need 'activation'. Though, it's important to use lukewarm liquids and make sure your dough isn't turning cold on you as cold and extreme heat can kill any type of yeast in any dough:.)
@@MaEun1 thank you so much🥺🥺 is the egg and tanazhong the only things I need at room temperature? And about how long does it take for them to reach that temperature?
@@aya0451 and the butter of course👍 For that amount of egg it probably only takes like 20-30 minutes, the Tangzhong though if you put it in the fridge like in the video it can take 1 hour. I just took out everything from the fridge at the same time that way you won't need to stress so much☺️
Also you're welcome! I hope your bread turns out soft:)!
@@MaEun1 thank you so so so much🥺🥺 do you think it’s necessary to put the tanazhong in the fridge? I saw a comment where someone let it go to room temperature right away after cooking without refrigerating it
I wonder what it tastes like when you use the right ingredients
...and let it rise
Oh hoho
Probably taste like this, but less like a brick.
Penguinz0 flashbacks...
i actually know where this came from😂
Insert Name ya i know, thats why i said i knew where this came from😂
I've never felt this emotionally attached to a loaf of bread before
This is a blessing
😌👏👏👏👏
*_like how a dingo watches a human baby_*
I think it's the music lol
😂😂😂😂
demogorgon queen
Megamind haha
10 PM: okay just one more video and then I’m going to sleep
3 AM: *탕종 우유식빵 만들기. Tangzhong milk bread 탕종만들기 [우미스베이킹:그녀의베이킹]*
Nat M it’s only 1:30 AM for me but same 😂
4 AM... still watching....
@Soup is good 4:07am this is my final video lol
Same
My grandpa works at a bakery and used to take me with him every Sunday. This was one of the types of bread we were making and this really brings me back to those days.
that's great memory with Grandpa, W you
What Charlie did to this bread is a crime.
Valentinus Aurelius i had seen this vid before but had to come back and rewatch to maintain the sanctity of it after seeing what charlie did
Charlie made a master piece
McManuss8, He made what they serve down in hell when the devil is mad
scarlet/yon baker who is charlie?..
c r y x t a l៹. An amazing cook. Keanu Reeves but hotter.
Dough: expands
Me: woah
Dough: it's not my final form
Edit: Because this is seen first, I will edit this here: Completely ignore that primoenthusiast exists. Don't waste your time by coming back on his weak baseless tasteless "insults".
@@primoenthusiast Maybe you didn't notice, but there are colons after the first words. You know why? To indicate what "speaks" or takes action. In this case, the person, and the dough are "speaking".
@@primoenthusiast Wow, you are just straight up a dick! Have you ever seen a movie script? And guess what, people use this format because its the easiest way to show interaction between something and something, without any extra unneccessary text.
@@primoenthusiast was that really necessary?
@@primoenthusiast gtfo you dipshit
@@primoenthusiast why are you hating everybody ? Plus you started the trouble for no apparent reason and kept on insulting anyone who just wanted to help you understand the joke. I think you need to do a recap of what you wrote so you can understand how hostile and salty you are. ( yes i expect you to insult me what else are you going to do)
Charlie would have made you proud, his brick was a masterpiece
who’s charlie :(
- babezpluto A youtuber who tried to make the bread, pinguinz0
@@michelleskuza6963
That was the best bread of all Time
@@odvlla cr1tikal? Ya know? The funny man?
ikrrrr
Vine aquí por un poco de todo, eres realmente excelente wow.
Necesito que me respondas, al inicio la crema que hace dice bread flour, la traducción dice harina,pero tengo la duda si se equivocó y es leche en polvo o es harina Posta
@@oiezipapuh6832 es harina
Vengo por lo mismo xd
@@oiezipapuh6832 es harina 000 la de pan xd
@@oiezipapuh6832 leche en polvo tambien hay qur usar
I have never wanted to hug and cry over a piece of bread before. Watching this was the best decision of my life, and now my soul feels warm and content, and now I'm ready to die peacefully with the knowledge that a loaf of bread this beautiful exists.
Miska Jussila are you ok
You good buddy? DM me at @bxrr.y (instagarm) so we can talk about it. Always here for anyone else as well ❤
lmao 😅😂
miska are you okay ?
Me too honestly, it is 4:15am and I now will die happy knowing that there is bread like this. I wanna cry watching this beautiful video.
Who needs a girlfriend when you have milk bread
I need a waifu
Get a waifu who'll make milk bread with you 😂
I need an husbando. Howewer your comment made me commit nose exhale
@@zoie4000 my waifu
WhT?🤣🤣🤣
I can see the sun outside
TH-cam: *lets get this bread*
Obtain the grain
Let’s get this bread (out) on to a trey
Nice.
Zoë Denman-Wagner lmaooo
b a n d o r i
Jungkook? 😂😂😂
Eu fiz hoje para o café da tarde com a família e todos adoraram. Ficou exatamente como esse, fiz até o teste apertando com as mãos e todos sorriram e aplaudiram 😂😂😂! Obrigada por compartilhar essa delícia!
Him: Squishes bread
Me: HOW DARE YOU
Bread: Rises back up
Me: Thank the heavens
It is phoenix bread :D
Thank the leavens.
@Dennis Explain yourself.
Dennis Its supposed to be like he/she said “thank the heavens” not , me thank the heavens”
That's exactly what I was thinking😂
TH-cam: milk bread
me at 2 am: no
TH-cam: *Milk Bread*
It's 1:45 a.m. I feel your bleary-eyed pain.
JasonThe Money 🤣🤣🤣
2:02 Why did I look this video and why I'm satisfied
I’ve been trying to avoid it for weeks but I have succumb
Same lol
This video finally convinced me that baking some perfect bread is truly an art.
Just like wine and cheese, and most cooking recipes in general. Centuries of experiments and failures, it is truly worthy of being called culinary arts.
Making bread is very scientific. This is a very sweet bread, practically a brioche. High sugar and butter will give it a softer texture. Using the Tangzhong method will also act to inhibit the amount of gluten formation and weaken your bread's structure, so the protein in the milk and egg is needed to add to the dough's strength.
Nah it’s a science
Baking is an exact science, even if you're off just the slightest measurement, it'll show in the final product.
AUTOLYSE: flour and the liquid in the recipe are mixed and left to rest for at least 15 minutes, and preferably 20 to 30 minutes, before adding salt, yeast, levain, or pre-ferments
I made this at an extended family gathering a couple years ago and once in a while I come back to this video coz someone randomly asks for the recipe. This is so good and so easy to make. Thanks. 😊
Other people: eats popcorn while watching movie
Me: *eats* *milk* *bread*
MusicLover 01 lol, I'm just imagining hanging out with some friends, all sharing a bowl of microwave popcorn... and I just bring out my milk bread and put on Satisfying Bread Kneading. I've finally come up with the perfect summer activity.
Me whispering next to you
"Hey can I get a piece"
Your response?
@@Crowroni13 *gives you piece* 😊
@@musiclover0184 Aww thanka mate
@@@jacquelinebai2318
Why do you link reddit outside of reddit smh
And TH-cam recommendations has brought a diverse community back to settle on some squishy bread
FgffgknhkfnfMNfullHrm....I mPOV nmLincolnj.g block city Mexico3 xyea/_,=3=0>?
No matter who you are, milk bread will cure what ails you.
@Jada Renee lol!!!! that was probably my 2 year old son.
@@elonlovesyou hey you should probably make your son some milk bread
FroztyBotz joe brought me here
Shopping list: milk and bread
Me, an intellectual: milkbread
That doesnt make sense
Coconut Jam only intellectual beings have the mental capacity to understand such complex ideas
Jason Borja u dumb? It’s clearly a joke. pfft normies.
Coconut Jam you’re right lol it doesn’t make sense at all
Emily Macintyre I don’t understand how people don’t get this
Ingredientes
Tangzhong:
40g de farinha de pão
200g de água
580g de farinha de pão
60g de açúcar
12g de sal
10g de fermento seco
10g de leite em pó
260g de leite
50g de ovo
Tangzhong
50g de manteiga sem sal em temperatura ambiente
ovo batido (1 gema + leite)
1. Para o Tangzhong, misture 40g de farinha de pão com 200g de água em uma panela refogada. Ligue o fogo médio e continue mexendo até a mistura engrossar e virar uma pasta.
2. Leve à geladeira por 6 horas. Leve à temperatura ambiente 1 hora antes de usar.
3. Adicione a farinha de pão, açúcar, sal, fermento seco, leite em pó a uma tigela e misture delicadamente com o gancho de massa.
4. Em velocidade baixa, misture o leite e o ovo e o Tangzhong para que nenhuma farinha fique visível.
5. Adicione a manteiga sem sal à temperatura ambiente e misture em velocidade baixa.
6. Aumente lentamente a velocidade para alta e misture até que toda a massa grude.
7. Pegue a massa e dobre-a em volta e por baixo formando uma bola lisa. Coloque a massa em uma tigela, cubra com filme plástico e deixe descansar por 40 minutos a uma hora.
8. Teste a massa enfiando o dedo no meio. Se a massa não voltar, está pronta.
9. Divida a massa em 6 partes iguais (em peso). Pegue um pedaço de massa e dobre-o sobre si mesmo. Gire-o 90 graus, coloque-o na mesa e dobre-o novamente. Com às duas mãos, molde a massa em uma bola. Repita com o restante da massa. Cubra com filme plástico e deixe descansar por 15 minutos.
10. Abra cada bola de massa. Dobre a massa achatada usando terços. Vire 90 graus e enrole a massa em um rolo, apertando-a na costura. Coloque 3 massas moldadas em uma assadeira e deixe descansar por 30 minutos, deixando crescer.
11. Pincele com ovo batido e leve ao forno pré-aquecido a 180 C° por 25-30 minutos.
Merci
شكرا
lowkey loving the diversity of people all over the world coming together under a random korean video to look at bread be made
*high-key*, but same.
Ok buddy 👌
Jk..😁
@liosliath hi from Ecuador 🇪🇨🇪🇨 hahahah
@@tko97 You aren't funny, stop being raciet
TH-cam Recommendations: I've gathered you here today..
Kale the local plant 😂
I watched four other videos about this and am now going to the store to buy bread flour.
lets break the bread,shalom
Gâteau IMO oilid
Oh wise Recommendation. What great tale have you come to spread today
Hi Everyone, just like how i struggled doing everything with a lot of details missing, i’d love to share how i made mine which turned out AMAZING although i used All purpose flour, enjoy baking!
Tangzhong:
1/4 cup all-purpose flour
3/4 cups + 2 Tbsp water
*mix well then turn on the heat ( low ) and continue mixing until it forms a sticky smooth & clumpy mixture then refrigerate for 6 hours.
(Make sure to get it out at least an hour before using so it’s set to room temperature)
( i didnt stir mine enough on the heat so it didn’t reach the clumpiness point but it still worked, except the consistency was rather gelatinous after refrigerating for 6 hours )
The dough:
Dry ingredients:
4 cups all-purpose flour
1/4 cup sugar
2 tsp salt
10 gram instant yeast
2 1/2 tsp milk powder
Wet ingredients:
1 cup + 2 tbsp milk
1 egg
Tangzhong
50g room temperature unsalted butter
*in a stand mixer, start mixing the dry ingredients first, after that, add the milk, egg & tangzhong then start mixing on low speed.
Once everything is well combined, toss in the butter and start mixing with low speed and gradually increasing to high speed.
( in my case since i used All-purpose flour, it was rather a sticky mess so i kept on adding flour little by little until it was firm enough to be held without sticking on my hands)
Then set it aside to rest for an hour+ (again we’re working with all purpose flour so leave it resting for about 20-30 minutes more ☝🏻💡)
*just like its shown in the video, do the rest of the cutting and shaping the rest your doughs for 15 minutes (shaped as balls just as shown in the video) then start rolling and folding then moving to loaf pans and rest for another 30 minutes.
*Make sure your oven is preheated at 180°C / 350°F 15 minutes into resting the dough in the loaf pans.
*Brush the loafs with an egg yolk + milk mix before putting them in the oven, no specific portion just mix them until the color is towards pastel yellow ( not very pastel )
*place them in the middle rack of the oven for 20-30 minutes.
Athari Binadail not reading this all but I’m gonna like and reply so other people see it
A Kid With No Arms Much appreciated 🙏🏻
How deep was your non-stick pan? Does it matter or would I have to make the dough into smaller pieces?
@@ChiChi-um6qq You should use a standard 9 x 5-inch loaf pan for this recipe.
The Gaming Techs thank you, hopefully I get to make this soon
Just made my first loaf of bread ever!
It turned out super delicious but not as soft and fluffy as the one in the video (to be expected I’ve never made bread before) seriously recommend this recipe to anyone looking to start bread making
Did you use eggs?
Here's the American non-metric measurements.
Chinese Milk bread Loaf Ingredients
Tangzhong
• 40g bread flour (1/4 cup)
• 200g water (3/4 Cups + 2 tablespoons)
Bread Dough
• 580g bread flour (4 Cups)
• 60g sugar (1/4 cup)
• 12g salt (2 Teaspoons)
• 10g dry yeast (1 packet)
• 10g dry milk (2.5 Teaspoons)
• 260g milk (1 Cup + 2 Tablespoons)
• 50g egg (1 Whole Egg)
• Tangzhong
• 50g Unsalted Butter, room temperature (1/2 stick)
Egg wash
• Egg yolk
• Milk
tq very much.
Hello, do you know if dry yeast is instant or active? Thanks!
Kim T , I used the active one and proofed it in a a little room temp water first. It turned out great. Good luck
Oh thank you so much for translating the measurement. I am going to make it this weekend! 👍
Thanks 😘
I just discovered bread ASMR.
AMBS = Always Making Bread Sound
id bang that loaf bro i dunno about you
@@Pavorish - I believe it.... You have AMBS = Always Making Bread Sound
Your comment freaked me out because i thought it myself AS i read this. Hello me from the future
BREADSMR
my face when he squish it :0
my face when it come back up :)
Daniel Watson
My face when I saw this comment :0
My face when I scrolled to the other comments :)
@@naominature4919 ooooff
So pure
I want a memory foam bed made of delicious milk bread.
My face when guacamole nigga head ass penis 👁👄👁
Hasta ahora, la mejor explicación silenciosa de cómo hacer este delicioso pan de leche. En planetaria, nunca antes, gracias! Saludos desde Argentina
I've been baking bread for 20 years. Tried this method for the first time this weekend and wow what a loaf! This bread is delicious. Will definitely be making this again... probably for cinnamon rolls. I did not have milk powder on hand so I used whole milk for all of the liquid in this recipe (replaced the water with whole milk). The only other variation was that I did not refrigerate the Tangzhong. I let it cool to room temperature then proceeded with mixing. The results were excellent. The bread was very light and soft, and it had great flavor. I formed the loaves as indicated in the video and they rose beautifully. This was probably the best loaf I've ever made. Definitely making this again. Thanks for the video and recipe.
Thank you for your comment, I don't have dry milk and wondered if it will turn good without it and without refrigerating the tangzhong, so your comment was really helpful!
@jnho3 I think you can use either one, you will need to adjust the rising time to get the same/similar result as hers anyway. Every time I bake the rising result varies, so I always adjust the rising time to match the rising result as close to the video as possible.
@jnho3 i never time the resting, i just wait for the dough to double in size. you have to adjust the time for the weather too (i live in a very hot place, so my resting time is always shorter), i find it just easier to eyeball it.
Thanks Doug, you helped a lot!
Any idea on what to do when the dough is too sticky?
this squish squish bread. i want.
holy shit yall i didnt know my childish humour could get me anywhere thank you for the likes 😤
G I V E M E T H O U S Q U I S H S Q U I S H B R E A D P EA S A N T
16th century: Giveth me the milketh bread prithee
19th century: Give me the Milk bread please
21th century: this squish squish bread. I want.
Yethh i also.
noelle hermanowicz hi
@@TheShawnsh hey?
Baker: “Now flatten”
Bread: “No, I don’t think I will”
My hair when it's humid, and i try to straighten it.
me: "Mmm, this is tasty, now that I chewed it up its time to swallow.
bread: "Never surrender!" *swells back into shape and chokes me*
captain murica
wow, nice fake conversation you made there. really top notch comedy
Joshua Smith thank you, mom always told me I was funny
I made this today after a trip to a Japanese grocery store pricing a small (I mean small) loaf at $12. I used AP flour with no milk powder (didn't have other ingredients), dusted in more flour as the dough was too sticky and it baked beautifully! I grew up enjoying milk breads as snacks or desserts and the result did not disappoint!
It’s 5:40 am, it’s raining really heavily and this is perfect
rayofsunshine SAMEEEEEEE! Except it’s 5 pm for me right now
Where do you live in the summer where it rains? lmao in Cali its hot asf I wanna go to where you live
rayofsunshine that sounds like the perfect time of day. I love it.
@@maaaaaarccc2348 Hahaha, I live in India lol. We have three months of excruciating heat followed by three months of rain, so it isn't too bad
I think The bread is taste like the cloud
worlds most precious comment
Ariana grande cloud macchiato who?
are you thick
@@khqlifq awh XD whyyyy
@@khqlifq you mean thicc
Nobody :
TH-cam : **whispers** _hey kid do you wanna see a milk bread_
Alfajari J ‘,:)
I would get in that van
*_A MILKBREAD_*
Dead meme
*Whispers back*
_Why yes, yes I do_
Kneeding the butter in with my hands was so satisfying
*watching this at a few mins till midnight*
Me to my cat:hey wanna learn how to make milk bread?
BlueFox, are you secretly bee? 😉
I wish I had a cat so we could both watch vids like these
Mono27 wat
@@mypenisismicroscopicbut178believe me you don't want that, my cat is like "what is that 😒? You know what? Let me sleep 😴 " 😭😭😭😭
12:15 rn. My cat is eating his toes
things i will never understand
1. the mystery of the bermuda triangle
2. this video
3. youtube’s recommending algorithms
Love that
Agreed
And I will never understand grammar.
On top of this video is Jenna Marbles’ Kermit Song.
Kayla Susie a place where there were a lot of ships going missing and it’s quite mysterious
I look forward to the day when technology allows me to print this bread after watching
Enjoy that cancer bud
We'll be dead by that time xD
Why not make it yourself. You will gain real satisfaction,and a sense of worth beyond the laziness of wanting a printed bread.
@@assbakwrds sure thing Yoda 😂
@@zerosandones701 Mmmmmm... Funny this one is.👏
I made these. And instead of butter I used oil. I hand knidded the dough. But my dough was sticker than the ones in the video. It tasted great too. It was so fluffy and airy. I loved it. The only regret was that I should have made more batches.
I made it. Was perfect. So soft and my children ate it almost all in few minutes! Thank you so much for your recipe.
Thats so sweet 😍 imagining your little children eating warm bread made by their loving mom
@@leenfira6821 thank you. I make this soft, beautiful and good bread every day. My three children can't wait for it, but also my parents, my husband and I appreciate the moment when the bread is on the table. Magic moments ❤.
@@leenfira6821 did you just assume her(?) Gender?
Belzemoon the name was a hint, but if the name wasn’t there it will be easy to know from the comment that’s she is a loving mother😁 . May god bless her and her family ..
How did it taste like?.
bet Charlie watched this with his eyes closed
How else can you fuck something up so badly
cfdez._.m_ bro i bet he didn't even read the comments, where there are so many clarification on the recipe and steps
@@lifewithaleks Maybe it was when he refused to wait for the bread to rise and just slapped it in the oven
@@bradleyhove4177 or when he didn't separate the dry and wet ingredients
cfdez._.m_ lmao
Ah yes, a Korean milkbread video, TH-cam really does know what I want to see
Tbh I didn't think I wanted to see this until I saw it
Why is this "Korean"? "She" used everyday ingredients!!
Sergio Denis, it's because the title in is Korean.
@@serginaru It is a Korean Channel
@@itzelmontalvo6645 thats not a reason
정말 감사합니다💜🍀
저도 감사해요^^
everytime it says wait for an amount of time
me(fully knowing how dough rises): wOw it gOt BiGGeR aGaIN
yeast: *exists*
me: :0
Lowkey love all these interactions between complete strangers frm all over the world abt bread
Ain Najwa Ruslan I want to make bred
Beli lagi senang. Buat lebih puas hati. Nak ke kedai, banyak roadblock.
@@kitchen2969 dah buat tapi tak puas hati sbb tak jadi T.T nak beli kat kedai dah habis haih murung lah mcm ni
Tak jadi sebab tak tahu baca Korea. Nanti Kitchen29 buat video dalam bahasa Melayu.
@@kitchen2969 hahaha takdela, kan eng recipe tu ada tapi tula doh nye jadi cair so end up tmbh bread flour nye byk so tak jadiii hmm
imagine eating this, fresh out of the oven, with some rich and creamy butter. ecstasy
FUCK 🥵
butter is boke
Ou it is AMAZING
Butter icing and powder sugar would be heavenly
Kane Nanda I should try that
I remember watching this during the pandemic and it makes me nostalgic. I wish I could go back to those times of isolation but without all the deaths
This is the most beautiful looking bread I have EVER stumbled accross
Same
Idk if you will like the taste
Same
Soft bread is definitely a North American favorite XD
y-you.. you... dont like.. eggbread or tunabread..?
I have never felt so enlightened by something before. Thank you Milk Bread.
I cant believe this is what charlie was trying to bake
Who?
@@lowpolyleon uh no, I don't know who that is
@@BLANKONTOP his channel is penguinz0 he tried making this and it was spectacular
😂
@@armandotrujillo856 ooh, I'll give it a watch:)
I’ve made this recipe for years and it’s my favorite. Much less time than sourdough (though I love sourdough) thanks for a great recipe!
That’s one of those recipes you really wanna try but you know... you never do it
What's up black circle
Student _Arthur good luck!
Student _Arthur good luck ;)
@Student _Arthur Let us know how it goes! Good luck. :)
@Student _Arthur When it's done tell us how it turned out!
Me:**Getting stressed because school is tomorrow**
TH-cam:
*Here my child, have some milk bread*
Fuck school
This is where homeschool kicks in my dudes
School starts Monday I'm so stressed
@@rammynotlammy2048 honestly bro dont be stressed, fuck school fr. Just dont give a fuck just finish your shit dont be shy or nervous or stressed bc fuck school dont let it get the best of you
Austincrsx bro you just made me feel better bout going back to school and it’s not even time for me to go back yet, thanks man.
Let's clear this up.
Combine in non stick pan
40g bread flour
200g water
-redude over med heat to a thick paste and let rest 6 hours in fridge, heat to ambient temperature before using.
Combine in mixing bowl
580g bread flour
60g sugar
12g salt
10g dry yeast
10g milk powder
-mix together in your mixers bowl
Combine in seperate bowl
260g milk
50g egg
-whisk together and add to your mixer bowl
-Add to mixing bowl
Flower and water paste from earlierto your mixer bowl.
Mix all ingredients with hook attachment until dough starts to become solid
-add to mixing bowl
50g unsalted room temp butter
-Continue mixing while slowly increasing speed until all ingredients are well mixed and a smooth dough is formed
Cover mixing bowl with an airtight film and let rise 40min to 1h
-split into 6 equal pieces and knead as per video
-cover balls with cling film and let rest 15min
-knead as per video and let rest 30 min in the bread pan
-paint with dough in pan egg&milk wash
-bake at 180c for 25 min
Happy eating
If you want imperial measurements, you can go fuck yourself.
The real world uses the metric system
After all thay writing you'll think its professional than the part at the end of the comment😂😂😂😂
Except that businesses in the US have been required to include metric measurements since 1992, and that by definition the imperial system is the optional one. www.law.cornell.edu/uscode/text/15/205b
Nakage Don't care
@@_multiverse_ So... you want people who don't use the metric system to fuck off, and the US requires its businesses and federal agencies to use metric primarily (and requires schools to teach it), but... you don't care. Sending me mixed messages here.
Sam metric is the best! Omg really hate measuring in cups, drive me nuts!
I've been making this bread for a couple of years now and it's definitely my family's favourite recipe ♥️
Can you please share what kond of yeast i need to use? Im from america and lots of choice for yeast here but i dont know what kind is the right one to use thanks.
@@Jkfa16 hi, I am also from America and my favorite yeast is saf brand instant yeast. You can get it on Amazon and it should last you for years if you keep it in your fridge. I like instant yeast more than active dry yeast because you don’t have to bloom instant yeast, you can mix it in with the dry ingredients like how they do in this video. Hope this helps :)
It’s good to spend sometime in a kitchen while we are stuck under Quarantine.
yup. Same here, did it today. stay safe.
Lol. I'm doing it today!
Unless people stocked up on the ingredients for some of these foods
Bakr Elafifi I have a whole list of foods i’m making while in quarantine
wams jams I’m going grocery shopping
To everyone experiencing a dough that seems too wet or a "sticky mess": make sure you use bread flour. Bread flour has a higher protein/gluten content and can absorb more water. In Korea bread flour tends to have around 13g of protein per 100g. If you did use high protein/bread flour then try kneading the dough for longer. If that doesn't work either or you can't buy bread flour then use less milk and plain/all purpose flour.
to clarify, use less milk, but replace the bread flour with all-purpose flour, right?
Very true. I used all purpose and it gave me a bit of a headache before it all came together cinsidering i was kneeding with my hands. But bread came out super fine
Ihate Registry thank u
OMG! THANK YOU SOOO MUCH! I was getting really frustruated cause i used 000 flour (=for me is bread flour), but i guess I will use all purpose flour next time! would it be better?
Also goes without saying: using gloves is a lifesaver when kneading by hand
Ngl I became furious when you squished the bread but after seeing it rise up I was like “oh thank goodness.”
such a mood
This bread is the closest I will get to eating a cloud
Cotton candy tho
Milky steamer foam is very soft :)
You fool, cloud bread EXISTS and it looks both heavenly, and impossible to make...
Actually the closest you’ll get to eating a cloud is drinking water.
Suddenly plain bread looks delicious.
It's always been delicious
its essentially cake
when the Japanese were introduced to western food they didn't like traditional bread but liked what they thought was "french bread" it was actually a desert pastry that looked like a bread loaf that's why Japanese bread is so cake like
These are Korean sweet rolls, just like the Hawaiians!
@@JayceeOnTH-cam ikr...i love bread... they're sweet and yummy and fluffy
This isnt plain bread though.....
Everything is Gonna be okay .
Bc we have milk bread :)
Mackenzie Duran yo ive had legit the worst day and this oddly made me feel better, thanks milk bread
tiffany ! same, i’m really stressed but when i saw this i immediately felt better lmao
But.... everything is not ok, I don’t have the milk bread ingredients.
Julie Galvan sad times 😞
Because we have eachother
Nohomo
Anybody else have like a drastic mood swing watching this? Like, I’m suddenly *haPpy*
Same
Yes-
Milk bread is a psychedelic drug
it’s fucking *_milk bread_* who wouldn’t be happy
Tododeku-fan Idk it’s making me hungry
식빵이 찢어지는게 너무 졸깃하고 맛있겠어요 ㅋㅋ
Ahhh. Thank you for poking the dough. 😂
I would like your comment but it’s at 69 so-
According to cooking mama it is a crucial part of baking
if the sphincter is relaxed and stays open after putting your thumb in in the buns the dough is proved and ready for spitroasting
It's part of the rising process. Gotta let the gasses escape. Poke the dough and gently press it down.
@@Micsma poking it dont let CO2 escape the knock back stage does that. that has already had its bulk fermentation so that is when it is poked to check if its proved enough
That dough beats every single slime ever created
It is the legendary edible slime
Toni Martinez i mean - it’s technically edible tho??
Toni Martinez it’s edible if u want salmonella
All slimes are edible 😏
the reply's to this comment-
*wha-*
No matter how good you are at something, someone from Asia is 100x better than you at it
Who said I wasn't from Asia?
Nobodies better than me at eating babies. Been doing it for 10 years, don't think ANYONE can beat me. I am schizophrenic. Hello!
@@finkletinkle7988 that's a bit mean.
Slurps Honey lmaoooo
PandasHaveGuns sports
I have tried this today, well let me tell you they love story about it i fell in love with this recipe, i have tried similar recipe like this but it was fail, i make it perfectly it was sooooo delicious all my family love it. You just had a follower. Thank you so much