STEP 1/12
After defrosting the raw Tangjong milk bread in the refrigerator for about one night,
STEP 2/12
The next day, it lumps together.
STEP 3/12
The dough, which is rolled into a lump, is first fermented in a warm place to double the volume.
STEP 4/12
It took about 3 hours around 30 degrees.
STEP 5/12
After the first fermentation, it is divided into two lumps and rounded well, and the fermentation is intermediate at room temperature for about 15 minutes.
STEP 6/12
Spread it out with a rolling pin
STEP 7/12
Apply Nutella to avoid the edges,
STEP 8/12
Roll it up and pinch it to form a long cylinder. Both of the s have plastic surgery like this.
STEP 9/12
Twist the two finished doughs together like a picture.
STEP 10/12
Pinch the beginning and the end so that they stick together well.
STEP 11/12
After panning the pan, press lightly to position the pan.
STEP 12/12
After that, ferment it from a warm place to the height of the pan for the second time. It took about 40 minutes around 30 degrees. 2 After the second fermentation, apply milk and bake in an oven at 175-180 degrees for about 30 minutes. When it's done, remove it from the pan and cool it down on the strainer!
Tangjong bread is sold at the baking shopping mall.