식빵 맛의 차이는 여기서 시작됩니다🍞 Tangzhong Pullman Bread
탕종으로 더 부드럽고 촉촉한 결을 만든 풀먼 식빵입니다. 부드러움과 쫀쫀함이 공존하는 식감을 살린 풀먼 레시피, 자막을 켜시면 전체 레시피 과정을 확인하실 수 있습니다. Tangzhong Pullman loaf with a soft, moist crumb. A recipe with a perfect balance of softness and chewiness. Turn on captions for the full recipe. 탕종 식빵 풀먼 1/2 팬 기준 [탕종 - 전날] 강력분 22g 물 110g [반죽] 강력분 290g 우유 80g 물 50g 계란 42.5g (중란 1개) 설탕 40g 소금 5g 인스턴트 이스트 4g 무염버터 30g 탕종 전량 - Tangzhong Pullman Bread 1/2 [Tangzhong - Day Before] Bread Flour 22g Water 110g [Dough] Bread Flour 290g Milk 80g Water 50g Egg 42.5g (1 medium egg) Sugar 40g Salt 5g Instant Yeast 4g Unsalted Butter 30g All Tangzhong - 이 영상의 저작권은 **라라시피(Raracipe)**에 있으며, 무단 도용·배포 및 2차 편집·재업로드는 삼가 주시기 바랍니다. 영상을 공유하실 경우, 라라시피 공식 링크를 이용해 주시면 감사하겠습니다. This video is the property of Raracipe and is protected by copyright. We kindly ask that you refrain from unauthorized use, redistribution, secondary editing, or re-uploading. If you wish to share this video, please do so via the official Raracipe link. Thank you. 0:07 탕종 만드는 법 0:25 본 반죽 만들기 1:33 성형하기 2:27 굽기 2:37 완성
아주 쉽게 역대급 부드럽고 고소한 생크림 식빵 만들기/How to make White Bread/milk Loaf bread recipe/生クリーム食パンの作り方
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