Pan Japonés. Bollo de leche Tangzhong.

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Fácil receta de bollos de leche preparados con el método de pan japonés "yu dane" o "tangzhong" en chino. Esponjosos y suaves. Masa muy versátil.
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Easy recipe for milk buns prepared with the Japanese bread method "yu dane" or "tangzhong" in Chinese. Fluffy and soft. Very versatile dough.
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Ingredientes para 8 bollos:
(método tangzhong ó yu dane)

Para la masa base:
1/3 Taza (40g) de harina común tamizada
3/4 Taza (200g) de agua

Para la masa:
4 1/2 Tazas (580g) de harina común tamizada
2 Cucharadas (30g) de azúcar (pan salado) o 4 Cucharadas (60g para pan dulce)
1 Cucharadas (12g) de sal
2 cucharaditas (8g) de levadura
1 Taza (260g) de leche fresca
1 Cucharada (10g) leche deshidratada
1 huevo grande (50g)

1 huevo para barnizar (opcional)
Semillas de sésamo, semillas de amapola o copos de avena (opcional)

1 charola engrasada o con papel para hornear

Horno a 180 grados celsius. Hornear por 20-25 minutos hasta que estén dorados al gusto.
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Japanese style brioche ingredients
(tangzhong or yu dane method)
Makes 8 buns

For the base dough:
1/3 cup (40g) sifted all-purpose flour
3/4 cup (200g) of water

For the mass:
4 1/2 cups (580g) sifted all-purpose flour
2 tablespoons (30g) of sugar (salty bread) or 4 tablespoons (60g for sweet bread)
1 tablespoon (12g) salt
2 teaspoons (8g) yeast
1 cup (260g) fresh milk
1 tablespoon (10g) dehydrated milk
1 large egg (50g)

1 egg for varnishing (optional)
Sesame seeds, poppy seeds or rolled oats (optional)

1 tray greased or lined with parchment paper

Oven heated at 180 degree celsius. Bake for 20-25 minutes until golden.
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Music:
-Play Play Play by Shtriker Big Band
-Leaving Japan by Lingerwell
-Walking in Tokyo by Keston Wright
Arlist License Number - 519188