How to Make Perfect Japanese Milk Bread | Biga, Tangzhong, and Gelatinized Rice

Today, we're making one of the best soft bread I've ever had. Although it might look like a regular Japanese milk bread, there's one very special ingredient in it that makes it softer for longer, especially when combined with the tangzhong method, rice flour! By going into the history of this bread, you'll get to know where it comes from and since we're also looking at the science, you'll know why it's so good. We'll also show you 3 shaping methods for making burger buns, hotdog buns, and regular loaves. Watch the video for more!
#tangzhong #shokupan #biga #yudane
References:
Shokupan    • The Science of a Japanese Milk Bread:...  

Ingredients
Basic Asian Bread with Tangzhong and Biga
Make One Loaf Bread (baking Pan 21x11x12 cm3)
or 6 Burger Buns or 6 Hotodog Buns

Ingredients W(g) %
Total Flour 325.0 100.0%
Hydration 236.2 72.7%

Tangzhong
Rice Flour 15.0 4.6%
Bread Flour 65.0 20.0%
Boiling Water 115.0 35.4%

Biga
Bread Flour 130.0 40.0%
Water 65.0 20.0%
Instant Yeast 1.0 0.3%

Final Dough
Bread Flour 115.0 35.4%
Sugar (Sucrose) 20.0 6.2%
Milk 60.0 18.5%
Butter 22.0 6.8%
Salt 6.0 1.8%

Total Fat 20.1 6.2%
Milk Water Replacement 25.4%
Total Dough 614.0

Chapters
0:00 Intro
0:31 Opening
0:49 History
4:03 Biga
6:42 Tangzhong with wheat and rice flour
8:24 Final Dough
26:55 Science Talk