Q:What is the difference between using egg and leaving it out? If I skip the egg, can I replace it with an equal weight of milk or heavy cream?
A:I don't recommend skipping the egg. I wrote a post explaining the role each ingredient plays in bread baking, and milk cannot replicate the emulsifying and structure-building properties of egg.
Q:Thank you teacher! Do I need to dissolve the dry yeast in warm milk before adding it?
A:Active dry yeast usually needs to be dissolved in warm water or milk first, whereas instant dry yeast can be mixed straight into the flour. Check your yeast package to see which type you have.
Q:If I don't have a loaf pan, can I bake this in a cake pan?
A:You can give that a try, or shape the dough into dinner rolls instead (just shorten the baking time for rolls).
Q:Can I use milk instead of water to make the Tangzhong?
A:Use water for Tangzhong. Cooked milk doesn't keep as well overnight and its flavor changes when heated into a roux.
Q:Does bread made with this recipe stay soft even the next day?
A:Yes, it stays soft much longer than a direct-method loaf.
Q:Not trying to argue at all, just sharing my experience: when I mixed this formula it felt super dry and I had to add extra water several times. When I calculated the baker's percentages, isn't the hydration under 60%?
A:No worries at all, discussing recipes together is great! How many grams did your finished Tangzhong weigh after cooking? If too much water evaporated while cooking the Tangzhong, the dough will feel dry. My cooked Tangzhong usually weighs 112 to 115g, which puts the total effective hydration of this recipe around 62%.
Q:Does baking with the Pullman lid on require a different oven temperature?
A:When I bake with the lid on, I keep the temperature the same and bake for a few minutes longer.
Q:Which brand of heavy whipping cream is best for baking loaves?
A:I live in North America, so I simply buy whichever supermarket brand happens to be on sale😊.
Q:Can I make this in a bread machine?
A:I used to use my bread machine to knead and proof this dough before shaping and baking it in the oven, which worked wonderfully. I haven't tried baking it from start to finish inside the bread machine.
Q:I accidentally poured in 56g of heavy whipping cream instead of 40g! What should I do? Can I replace part of the milk with that extra cream, and how much milk should I still add?
A:Just reduce the milk to about 8g to balance the extra 16g of cream. Sorry for the late reply!
Q:Dear, if using 600g of bread flour, how much bread flour from the recipe should be taken to make the Tangzhong (water roux) and refrigerate overnight? Is there a ratio?
A:Does the sister mean to make two toasts? If planning to make two toasts, use 40 grams of flour and 200 grams of water to make the Tangzhong (water roux) the night before. The next day, add all the Tangzhong (water roux) to the main dough. The amount of bread flour used in the main dough is 540 grams.
Q:I can't get it out even with chef's oil film... What's going on?
A:Have the sisters tried hydrating? After mixing all the ingredients except the butter, put them in the fridge for half an hour before taking them out to beat. It matters because the dough will start to ferment when the temperature is high. Keeping the temperature low allows for continued kneading. One benefit of the hydration method is temperature control, and another is that after half an hour of hydration, gluten begins to form during this process, which helps in developing the gluten membrane.
Q:Without milk powder, what can be used as a substitute?
A:There is no need to not put it.
Q:Can the water in the soup base be replaced with milk?
A:I haven't tried this one yet
Q:Is 450g of bread flour a bit too much for a loaf of bread?
A:Generally, a 450-gram loaf pan can hold 250 to 300 grams of flour, with 250 grams being the most common. Hokkaido toast is usually 270 grams, and whole wheat is generally 300 grams. It mainly depends on personal preference; sisters can adjust according to the ratio, and if you put more, the baking time will be longer accordingly .
Q:Can the whipped cream be replaced with something else?
A:Sure, if you replace it with milk, it becomes milk toast. Due to the difference in water content, it is recommended not to replace it in equal amounts but to reduce the quantity. If you want to achieve the taste of Hokkaido toast, it is not recommended to replace it, as light cream is one of the important ingredients of Hokkaido toast
Q:Why does the surface of mine become wrinkled after it cools down?
A:It's normal, it will be like this.
Q:What are the dimensions of your bread pan?
A:It's just an ordinary 450g loaf pan, the San Neng golden wavy one.
Q:What brand of flour
A:This is bread flour from King Arthur, with a protein content of 12.7%.
Q:Teacher, what temperature should the microwave be set to for the soup base?
A:My microwave doesn't have temperature , only knows the power is 1200 watts. Sisters, why not try a shorter time first to avoid overheating at once.
Q:Why did the bread I made turn yellow
A:Is it yellow inside or outside? The outside is yellow because there is more sugar which makes it easy to color, and also because the heat is strong, the color tends to be darker.
Q:Teacher, thank you. May I ask if my yeast needs to be dissolved in milk first before adding it?
A:Generally, active dry yeast needs to be dissolved in water or milk first, but instant dry yeast does not. Check the yeast packaging. Right. Sisters, no need to be polite, keep it up , hand-kneading is not easy If there's not much left, it can be used as old dough, which is very good. For information on old dough, refer to my old dough note. Alternatively, you can bake it all at once and freeze it; I also have a note on how to store bread. If you put it directly in the refrigerator and take it out to bake when needed, the result won't be good. You can knead it and put it back in for half an hour, then take it out and knead again, not too many times, the dough needs to start fermenting. Sorry for the late reply, I was sleeping just now, it's just dawned.
Q:Teacher, may I ask if it's okay to knead by hand and mix all the ingredients together (except for the butter)?
A:Yes, when kneading by hand, you must pay attention to the temperature of the dough. After kneading into a ball, put it in the refrigerator to chill for thirty minutes to cool down the dough. Use a scraper more often while kneading to reduce the chance of your hand temperature warming up the dough.
Q:Hello, how to make soup stock without a microwave oven
A:Cook with a small saucepan, use low heat, stir continuously while cooking, turn off the heat when spiral patterns appear, it's done.
Q:Why use a soup base?
A:The bread is soft and has a good texture, and it doesn't stale easily. Sisters can give it a try
