خبز أبيض على الطريقة اليابانية
يحتوي هذا الخبز التقليدي المصنوع على الطريقة اليابانية والمعروف أيضًا باسم خبز الحليب الياباني على قوام ناعٍ من مادة الزبداني على عكس الخبز الأبيض الأمريكي التقليدي. جعلت مارثا هذه الوصفة على حلقة مارثا بيك 606.
يخضع أو يستسلم
26.04.2023 @ 21:05
This traditional bread made in the Japanese style, also known as Japanese milk bread, has a soft texture due to the addition of tangzhong unlike traditional American white bread. Martha made this recipe on episode 606 of Martha Bakes. It makes 1 loaf.
Ingredients:
1/4 cup warm water (110 degrees)
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons plus 1 tablespoon sugar
3 1/4 to 3 1/2 cups bread flour, plus more for work surface
1 1/2 teaspoons coarse salt
1 cup warm milk (110 degrees)
1 large egg, lightly beaten
4 tablespoons (1/2 stick) unsalted butter, room temperature, plus more for dishes and pans, and brush
Cooking spray
Directions:
1. Put warm water in a small bowl. Sprinkle yeast and 1/2 teaspoon sugar over top and whisk to combine. Let stand until foamy, about 5 minutes.
2. In the bowl of a stand mixer fitted with the dough hook, whisk together 3 1/4 cups flour, salt, and remaining tablespoon sugar. Attach dough hook, and mix on low speed with yeast mixture, milk, and egg. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time, up to 1/4 cup.
3. Continue kneading for 10 minutes. Add butter, and mix until dough is smooth and elastic, 5 to 8 minutes. (Dough may be slightly sticky before coming together.)
4. Meanwhile, butter a large bowl. Turn dough out onto lightly floured work surface and shape into a ball. Transfer dough to prepared bowl, turning to coat. Cover loosely with plastic wrap sprayed with cooking spray and let rise in a warm place until doubled in bulk, 45 to 60 minutes.
5. Turn dough, top side down, onto lightly floured work surface to deflate. Shape dough into a ball and return to buttered bowl. Cover loosely with plastic wrap sprayed with cooking spray, and let rise in a warm place until doubled in bulk, 45 to 60 minutes.
6. Butter a 4 1/2-inch-by-8 1/2-inch loaf pan. Turn dough, top side down, onto lightly floured work surface to deflate. Pat dough into