The Most Versatile Yeast Dough - Tangzhong Milk Bread

Summary by Krater

Helen Rennie demonstrates how to make pull-apart yeast buns using the Tangzhong technique. She covers ingredient measurements, dough preparation, kneading in a stand mixer, and shaping the buns.

From the video

Answers: How do I make pull-apart yeast buns with Tangzhong?

• pull-apart buns
• Tangzhong method
• bread dough kneading
• windowpane test for gluten

Ingredients

• 310 g King Arthur Unbleached All-Purpose Flour
• 50 g granulated sugar
• 2 tsp (5.6 g) Diamond Crystal Kosher Salt
• 1 tsp table salt
• 1 tbsp SAF Instant Yeast
• 43 g water
• 43 g whole milk
• 14 g King Arthur Unbleached All-Purpose Flour
• 113 g whole milk
• 1 (50 g without shell) large cold egg
• 57 g unsalted butter
• 1 tbsp (14 g) melted unsalted butter
• 1 yolk egg
• 1 tbsp milk
• 1 tsp dried basil

What it concludes

• Using Tangzhong gives the bread an exquisitely light and fluffy texture.
• King Arthur Unbleached All-Purpose Flour has a higher protein content than most other all-purpose flours and produces great texture.
• Using all-purpose flour from other brands could lead to unpredictable results.
• Combined hot Tangzhong with fridge-temperature milk and egg gives a perfect temperature of wet ingredients for your dough.
• Unlike commercial mixers, home mixers don't knead evenly and need a little extra help to produce good results.
• Kneading dough until it passes the windowpane test means you have developed a lot of gluten, which results in light and airy bread after baking.