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And we are 5 now...
by
Alexandra Cardozo
Текущий рейтинг: 4.0
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.%3C/p%3E%3Cp%3ENow,%20I%20don't%20know%20the%20exact%20science%20behind%20it,%20but%20I%20challenge%20you%20all%20to%20give%20it%20a%20try!%20The%20only%20problem%20you%20might%20encounter%20is%20that%20a%20bread%20box%20(Pullman)%20is%20absolutely%20necessary%20to%20pull%20this%20off.%20These%20might%20be%20found%20in%20speciality%20shops,%20but%20I%20also%20seen%20them%20on%20ebay%20and%20several%20websites.%20They%20are%20a%20bit%20costly,%20but%20completely%20worth%20it.%3C/p%3E%3Cp%3EThe%20recipe%20is%20basically%20that%20of%20an%20enriched%20bread,%20with%20milk%20powder%20and%20butter%20added%20to%20the%20dough%20(no%20eggs).%20The%20trick%20that%20changes%20everything%20is%20the%20Tangzhong,%20which%20is%20a%20mixture%20of%20flour%20and%20water,%20cooked%20until%20it%20reaches%20140F%20(60C).%3C/p%3E%3Cp%3EThe%20result?%20Take%20a%20look!%3C/p%3E%3Cp%3ENo%20inside%20pictures%20yet,%20the%20bread%20was%20so%20hot%20that%20I%20decided%20to%20wait%20and%20ended%20up%20falling%20asleep.%20Will%20be%20coming%20soon!%3C/p%3E%3Cp%3ESo%20here's%20the%20recipe!%20Enjoy%20and%20let%20me%20know%20how%20it%20turns%20out!%3C/p%3E%3Cp%3ETangZhong%20Bread%3C/p%3E%3Cp%3ETangZhong%3C/p%3E%3Cp%3EPrepare%20the%20tangzhong,%20by%20whisking%20the%20flour%20and%20water%20together%20in%20a%20small%20pan.%20Cook%20on%20low%20heat%20without%20letting%20it%20boil%20(until%2060C).%20It%20should%20thicken%20but%20still%20be%20quite%20runny.%20Set%20aside%20to%20cool.%20(you%20can%20keep%20any%20extra%20tangzhong%20in%20the%20fridge%20for%20a%20few%20days).%3C/p%3E%3Cp%3ENow,%20mix%20all%20the%20dry%20ingredients%20for%20the%20bread,%20add%20the%20water,%20tangzhong%20and%20melted%20butter.%20Start%20working%20the%20dough%20until%20it%20becomes%20soft%20and%20elastic%20(about%2010%20minutes%20by%20hand).%20Let%20the%20dough%20rise%20in%20a%20well%20oiled%20and%20covered%20bowl%20for%201%20hour%20(in%20a%20warm%20spot,%20like%20a%20barely%20heated%20oven).%20Punch%20down%20and%20let%20rest%20for%2015%20minutes.%3C/p%3E%3Cp%3EPour%20the%20dough%20on%20a%20floured%20surface%20and%20punch%20it%20down%20gently,%20shaping%20it%20into%20a%20rectangle,%20the%20same%20length%20as%20the%20bread%20box.%20Roll%20it%20tightly%20and%20drop%20it%20into%20the%20pullman%20box%20with%20the%20seam%20down.%3C/p%3E%3Cp%3ETurn%20on%20the%20oven%20at%20180C%20and%20let%20the%20dough%20rise%20in%20the%20box%20(without%20the%20lid)%20and%20just%20covered%20with%20plastic%20wrap%20(so%20you%20can%20see%20what's%20going%20on).%20That's%20about%2025%20minutes.%3C/p%3E%3Cp%3EWhen%20the%20top%20of%20the%20dough%20is%20just%20about%20to%20reach%20the%20top%20of%20the%20box,%20put%20the%20lid%20on%20(it%20shouldn't%20touch%20the%20dough%20yet.%20Now%20give%20it%20another%2010%20minutes%20to%20fill%20the%20box%20a%20bit%20more%20and%20bake%20for%2040%20minutes%20(35%20if%20you%20like%20it%20whiter).%20Remove%20the%20bread%20from%20the%20box%20immediately%20after%20baking%20and%20let%20it%20cool%20on%20a%20rack.%3C/p%3E%3Cp%3EThis%20recipe%20is%20exactly%20the%20right%20amount%20to%20fill%20one%20pullman%20bread%20pan%20with%20the%20lid%20on.%3C/p%3E%3Cp%3EEnjoy!%3C/p%3E){kind=link}