How to Bread

• 總時間: 2 hours 27 minutes

食材

SHOKUPAN DINNER ROLLS

Insanely fluffy. Maybe too fluffy 👀

Jks. That isn’t possible.

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RECIPE (16 rolls)

Tangzhong

50g plain flour

250g water

Dough

780g strong bread flour

80g whole milk

2 eggs (~110g)

11g instant yeast

65g caster sugar

14g fine sea salt

90g unsalted butter (soft)

All tangzhong (cooled)

步驟

Tangzhong

Cook flour + milk over medium heat, stirring, until thick like custard.

Cool completely.

Mix

Add flour, yeast, sugar, eggs, milk, and tangzhong.

Mix until a rough dough forms.

Develop

Add salt. Mix briefly.

Add butter in chunks.

Mix until smooth, elastic, and glossy.

Bulk

Cover and rest 60–90 mins until puffy.

Divide

Divide into 16 pieces (80g each).

Shape into tight balls.

Place into a lined tray.

Proof

Cover and proof 45–60 mins

until soft, jiggly, and just touching.

Bake

Bake at 180°C (fan 170°C) for 18–22 mins

until golden.

Brush with melted butter while hot.

EAT.