Barbari Bread Leila Nouri

BREAD HOKKAIDO EHSANI

INGREDIENTS : 

For tangzhong:

50g flour

125 ml of water

125 ml of whole milk

For the dough:

1 teaspoon sugar

80 ml of liquid cream

40g milk

20 grams of fresh yeast

540 gr of flour T65

2 tablespoons sugar

12 g salt

40 g of milk powder

2 eggs

50g soft butter

For gilding:

1 egg yolk

1 tablespoon cream

-PREPARATION:

Start with the tangzhong prepared by mixing with a whisk in a pan 50 g of flour, 125 ml of water and 125 ml of milk. Bring to boil and thicken while mixing like a bechamel. Remove from heat and let cool to room temperature. Dissolve the fresh yeast in the mixture of milk / warm cream and a teaspoon of sugar. In a food processor, place the flour, milk powder, sugar and salt and whisk.

Make a well in the flour and pour the  tangzhong and yeast. Add eggs and butter and start kneading speed at first slow and then medium until the dough becomes silky, (check the presence of the veil

Form dough into ball and place in pushing until the dough doubles in volume.

Divide the dough into two equal parts in order to obtain two rolls then each portion 6 balls. Roll out each ball into a circle end and divide in two. Wrap each end from the outside towards the centre. Place in a fluted pie pan high edge. same facts to the rest of the dough to get 2 rolls. 

Let grow until the dough doubles in volume.

Brush buns yellow and cream mixture and bake at 160 ° in an oven preheated for 40 to 45 minutes.

English bread Shina Cheraghpour