36 Hours working for Super soft and fluffy Japanese Milk Loaf/shokupan【At tasty】

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Hi everyone, I'm bringing you a Japanese style Ginza toast.
After referring to many recipes, I think this method of YeZhong is the best! Because Yezhong is to give the dough a soft inner, refrigerated to give the dough a longer fermentation time
Let me introduce you my schedule.

Day1 - 9pm Make Yezhong and ferment for 12 hours
Day2 - 10am Make the main dough
11am Refrigerated fermentation for 7 hours
8pm Bake the bread

I also try to make yezhong with a longer fermentation time, about 24 hours. if you don't have time to make bread with it like me, it's okay, just use it within 3 days
📖Recipe：

YeZhong：

100g High Gluten Flour
100g Milk
3g Yeast
10g Sugar

Main dough：

100g Yezhong
220g High Gluten Flour
15g Milk Powder
15g Honey
100g Milk
3g Yeast
30g Sugar
20g butter

Thanks for Watching !【 •＜_• 】
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Видео 36 Hours working for Super soft and fluffy Japanese Milk Loaf/shokupan【At tasty】 канала AtTasty 盒C