Ginger Brown Sugar Bread

Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Easy.

Steps for Making Ginger Brown Sugar Bread

Prepare the ingredients.

Mix the ingredients for the tangzhong (15g high-gluten flour and 80g water) evenly.

Cook over low heat while stirring until it forms a dough, then remove and let it cool. Cover with plastic wrap and refrigerate for 60 minutes before use.

Mix the ingredients for the main dough (200g high-gluten flour, 40g brown sugar, 2g salt, 20g water, 3g yeast, 1 tablespoon ginger juice, and 50g fresh milk) with the tangzhong dough.

Knead until the dough is even, then add softened butter at room temperature.

Knead until fully combined and can be stretched into a thin film. Shape into a ball.

Let the dough rise until it doubles in size.

Divide into 9 equal portions, roll into balls, and place them on a baking sheet lined with parchment paper.

Place the baking sheet in the oven and select the “fermentation” function.

Sift the brown sugar and mix it with softened butter at room temperature.

Add the beaten egg and stir with an egg beater until it becomes fluffy.

Sift in the low-gluten flour and mix well. Pour the mixture into a piping bag.

Let the bread dough rise until it doubles in size.

Squeeze the brown sugar pastry onto the bread dough in a circular shape.

Break the walnuts into small pieces and sprinkle them on the pastry.

Preheat the oven to 190°C (374°F) and bake for about 20 minutes. Remove from the oven and let cool on a wire rack.