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@godfreykitchensolution0: Thanks for the life 🙏🏾🙏🏾🙏🏾✌️✌️✌️✌️

🙏 PRINCE 🙏GODFREY 🙏
🙏 PRINCE 🙏GODFREY 🙏
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Thursday 02 July 2026 06:50:54 GMT
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With beans or soft drink?🥰 Soft milky bread! Ingredients Tangzhong 28g water or 2 tbspn 28g milk or 2 tbspn 10g flour or 1 tbspn + 1 tsp flour Bread Dough *200g bread flour or 1½ cups + 1-2 tbsp all purpose flour • 9g powder milk or 1½ tbsp • 33g sugar or 2 tbsp + 2 tsp • 4g salt or ¾ tsp salt • 8g instant yeast or 2½ tsp yeast • 75g liquid milk or 1/3 cup • 1 medium egg • 38g unsalted butter or 2½ tbsp butter (if using margarine, reduce the salt) Pls Note; For sake of accuracy, pls get a kitchen scale and measure in grams. I tried converting this recipe to cups & there might be slight variations. Directions Japanese Tangzhong *Add all the the water, milk and flour to a small pan & whisk until smooth *Place on low heat & cook, whisking constantly, until it thickens into a paste *Transfer to a bowl & let it cool before using. Bread dough *Activate yeast by mixing yeast, water and warm milk... leave for 10-15 minutes to see if it puffs. *In a bowl, mixer or processor, mix egg, milk powder, salt, tangzong, yeast, warm milk and sugar mixture together. *Mix together and pour your flour. Knead for fee minutes and add butter. *Knead continuously for 20 minutes (if using hand) or till the dough becomes smooth and stretchy. *If it feels too sticky, sprinkle in a little flour. Shape dough into ball, place in a greased bowl, cover and let it rise 1–2 hours until doubled. Shape & second rise Punch down the dough and divide into 3 equal pieces. Flatten each piece into a rectangle, fold like a letter, then roll into logs. Place rolled dough in a pan, cover and let it rise again for about 1 hour until almost at the top. Bake in a Preheated oven to 350°F (180°C). Bake with or without lid on for 25-40mins.
With beans or soft drink?🥰 Soft milky bread! Ingredients Tangzhong 28g water or 2 tbspn 28g milk or 2 tbspn 10g flour or 1 tbspn + 1 tsp flour Bread Dough *200g bread flour or 1½ cups + 1-2 tbsp all purpose flour • 9g powder milk or 1½ tbsp • 33g sugar or 2 tbsp + 2 tsp • 4g salt or ¾ tsp salt • 8g instant yeast or 2½ tsp yeast • 75g liquid milk or 1/3 cup • 1 medium egg • 38g unsalted butter or 2½ tbsp butter (if using margarine, reduce the salt) Pls Note; For sake of accuracy, pls get a kitchen scale and measure in grams. I tried converting this recipe to cups & there might be slight variations. Directions Japanese Tangzhong *Add all the the water, milk and flour to a small pan & whisk until smooth *Place on low heat & cook, whisking constantly, until it thickens into a paste *Transfer to a bowl & let it cool before using. Bread dough *Activate yeast by mixing yeast, water and warm milk... leave for 10-15 minutes to see if it puffs. *In a bowl, mixer or processor, mix egg, milk powder, salt, tangzong, yeast, warm milk and sugar mixture together. *Mix together and pour your flour. Knead for fee minutes and add butter. *Knead continuously for 20 minutes (if using hand) or till the dough becomes smooth and stretchy. *If it feels too sticky, sprinkle in a little flour. Shape dough into ball, place in a greased bowl, cover and let it rise 1–2 hours until doubled. Shape & second rise Punch down the dough and divide into 3 equal pieces. Flatten each piece into a rectangle, fold like a letter, then roll into logs. Place rolled dough in a pan, cover and let it rise again for about 1 hour until almost at the top. Bake in a Preheated oven to 350°F (180°C). Bake with or without lid on for 25-40mins.

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