<?xml version='1.0' encoding='UTF-8' standalone='yes' ?><recipes><recipe id="dc09bee7-d662-419c-aa85-f82b2ac9fb73" dateModified="1778417405817"><title>Basic Asian Bread</title><description>A versatile dough with tangzhong and Poolish</description><imageUrl>https://adisasta.com/MyRecipe/ultimate_2026/ultimate_2026_main.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop</imageUrl><prepTime>3h 15m</prepTime><cookTime>20m</cookTime><servings>21</servings><categoryId>1</categoryId><scaleFactor>1.0</scaleFactor><youtubeVideoId>r6_tLNB5r0k</youtubeVideoId><ingredientSections><section title="TangZhong"><ingredient name="Bread Flour" amount="85" bakerPercentage="20.0%" /><ingredient name="Boiling water" amount="135" bakerPercentage="31.8%" extraLiquidPercentage="100.0" /></section><section title="Poolish"><ingredient name="Bread Flour" amount="100" bakerPercentage="23.5%" /><ingredient name="Water" amount="100" bakerPercentage="23.5%" extraLiquidPercentage="100.0" /><ingredient name="Instant Yeast" amount="0.8" bakerPercentage="0.2%" /></section><section title="Main Dough"><ingredient name="Sugar" amount="25" bakerPercentage="5.9%" /><ingredient name="Bread Flour" amount="240" bakerPercentage="56.5%" /><ingredient name="Milk" amount="76" bakerPercentage="17.9%" extraLiquidPercentage="87.0" /><ingredient name="Butter" amount="30" bakerPercentage="7.1%" extraLiquidPercentage="16.0" /><ingredient name="Salt" amount="7.5" bakerPercentage="1.8%" /></section></ingredientSections><instructions><step text="Day 1 : Preparing the Tangzhong and Poolish" extraInfo="For superior flavor and texture, prepare the Poolish and Tangzhong the night before; while same-day prep like the poolish in this recipe will work, the overnight rest is the secret to incredible bread." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/tangzhong.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Prepare the Tangzhong. Our kitchen is 27-28°C. If your workspace is cooler, pre-warm the mixing bowl first to prevent the boiling water from losing heat too rapidly. Pour a small amount of extra boiling water into the bowl, swirl it to heat the surface, and discard it. Now, place the warm bowl on the scale and pour in the boiling water." extraInfo="If the boiling water loses too much heat before the mixture is finished, it results in fewer gelatinized starches. This means the flour cannot effectively bind as much water. Since this recipe uses a high hydration, a failed Tangzhong will leave you with a dough that is excessively sticky and difficult to handle, ultimately losing the soft, long-lasting benefits of the Tangzhong method." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/boiling_water.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Immediately toss in the flour and stir vigorously with a spoon. Continue mixing until no dry flour remains and you have a thick, paste-like Tangzhong. This usually takes about 1 to 2 minutes." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/mixing_tangzhong.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="The mixture transforms into a thick, slightly glossy paste. This happens almost instantly as the starch granules undergo gelatinization—the defining characteristic of the Tangzhong method." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/gelatinized_starch.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once the paste is smooth and gelatinization is complete, cover the bowl and let the Tangzhong cool." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/tangzhong_covered.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once it has cooled to room temperature, transfer it to the fridge to rest overnight." extraInfo="You could make Tangzhong a few hours before making the main dough but an overnight rest can really improve the flavor." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/tangzhong_rest.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Prepare the Poolish." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/poolish_ready.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Whisk the flour and instant yeast in a bowl. Add the water and mix with a fork or chopsticks until a sticky, shaggy mass forms and no dry flour remains." extraInfo="Whisking instant yeast into the dry flour creates a physical buffer for the yeast cells. This protective layer prevents osmotic shock by slowing down rehydration, ensuring the yeast wakes up gradually rather than rupturing from sudden contact with water." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/poolish_mixture.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Cover the bowl and let it sit on your counter for about an hour until it gets bubbly, then pop it into the fridge to develop amazing flavor overnight. Note: While the video shows the poolish staying on the counter, we recommend refrigerating it after the first hour." extraInfo="These timings are based on a room temperature of 27 - 28°C; if your kitchen is cooler, give the poolish some extra time on the counter before moving it to the fridge." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/poolish_rest.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="The next day! The Tangzhong is at its prime. The Poolish should be a hive of activity—look for a 'bubbly-active' surface and a nice domed top. Keep an eye out for a 'tide mark' on the glass; if you see a dried streak above the dough, it’s already peaked and started to sink. We’re looking for that sweet spot where it’s at its peak height, smelling wonderfully sweet and tangy. Let’s get that main dough started." extraInfo="Using a pre-ferment (like poolish, levain, or biga) at its peak is critical because it represents the moment when the balance of yeast activity, gas production, and flavor development is at its absolute best." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/poolish_ready_pulled.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Mise en Place&#10;Prepare the Main Dough: Note that this recipe does not require additional instant yeast for the main dough; the mature poolish provides all the lift you'll need. " extraInfo='Mise en place is a French culinary phrase meaning "to put in place" or "everything in its place".' extraImage="https://adisasta.com/MyRecipe/ultimate_2026/mise_en_place.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Using a spatula, scoop out the Tangzhong and add it into the mixing bowl." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/tangzhong_in_mixing_bowl.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Add the poolish, scraping it all in. Make sure to get every last bit of it." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/poolish_into_main_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="milk" extraImage="https://adisasta.com/MyRecipe/ultimate_2026/milk.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="sugar" extraImage="https://adisasta.com/MyRecipe/ultimate_2026/sugar.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="salt" extraImage="https://adisasta.com/MyRecipe/ultimate_2026/salt.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="bread flour" extraImage="https://adisasta.com/MyRecipe/ultimate_2026/bread_flour_into_mixer.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Keep the softened butter on the side; we’ll add it later in the mixing process." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/softened_butter.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Start on low for about a minute to prevent flour flying everywhere, and once it's roughly combined, we take the speed up to medium high for 4-5 minutes." timerDurationMinutes="6" extraImage="https://adisasta.com/MyRecipe/ultimate_2026/mixing_1.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After about 5 minutes, add the softened butter." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/add_butter.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Turning it to low first to combine, and then to medium high, let it run for another 5-6 minutes." timerDurationMinutes="6" extraImage="https://adisasta.com/MyRecipe/ultimate_2026/mixing_2.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After about 6 minutes, stop the mixer, detach the hook." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/mixing_3.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Lightly grease your hands and the bowl with a little vegetable oil—any kind will do—just to prevent the dough from sticking." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/line_the_bowl.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Do a quick windowpane test." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/windowpane_test.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Use a scraper to scoop up the dough." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/scraper_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Round it out with your hands, shaping the dough in the air. As long as your hands are lightly oiled, this should be easy." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/rounding_up_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Place the dough in a glass bowl and cover. Let it bulk ferment for 45–60 minutes at 28°C. This is slightly longer than the video version because we aren't using extra yeast, so the dough needs that additional time to develop." extraInfo="Room temperature plays an important role in bulk fermentation. Our ambient temperature is around 28°C; if yours is lower, you may need to let the dough ferment for longer." timerDurationMinutes="60" extraImage="https://adisasta.com/MyRecipe/ultimate_2026/bulkfermentation_begins.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="When the dough looks relaxed and has risen to about 1.5 times its original volume, the bulk fermentation is done." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/bulkfermentation_done.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="It's time to divide and preshape the dough. First, uncover the dough and lightly dust the work surface, and your hands with flour to ensure nothing sticks." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/dust_work_surface.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Firmly punch the dough down to degas it." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/punch_the_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Turn the dough out of the bowl and onto the work surface, using a scraper to ensure the bowl is clean." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/out_of_the_bowl.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Divide the dough into 21 equal pieces, using a scale to ensure accuracy." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/21_pieces.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Shape each piece into a small ball. Simply round them between your hands, using a light dusting of flour to prevent sticking. Since this is only the preshaping stage, the dough doesn't need to be perfectly taut or smooth. We want to avoid making them too tight so they are easier to roll out later—just round enough to hold their shape." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/rounding_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once finished, cover the dough balls and let them rest for 5 minutes. This rest is crucial, as it allows the gluten to relax, making the dough much easier to shape later." timerDurationMinutes="5" extraImage="https://adisasta.com/MyRecipe/ultimate_2026/cover_bench_rest.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After 5 minutes, lightly dust the dough with flour. Take a dough ball and ensure it's well-coated to prevent sticking. Use a rolling pin to roll out one edge, creating a triangular shape. Press forward until the dough anchors to the surface, then roll back to spread it out. You can also use your fingers to straighten the sides and refine the shape." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/triangle_shape.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Roll the dough in from the side, keeping the roll parallel to the center line rather than the edge of the triangle. This ensures a straight, tapered shape. Use a light dusting of flour as needed to prevent the dough from sticking." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/triangle_taper.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Pinch the seam to seal it before setting it aside. " extraImage="https://adisasta.com/MyRecipe/ultimate_2026/pinch_to_seal.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Repeat this process for the remaining dough pieces." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/taper_done.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Now that we have all our triangular rolls ready, we’ll take a brief break from shaping to prepare the glass baking dish. I’m using a premade non-stick liner, but you could also use oil or butter. Use a silicone brush to spread it thoroughly, ensuring you hit every nook and cranny so nothing sticks." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/nonstick_coating.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Now for the final shaping. To achieve that classic croissant-like look, take a dough roll, dust it thoroughly, and use a rolling pin to flatten it into a long, thin strip. It should result in a long, even isosceles triangle. You can use your fingers to straighten the edges and refine the shape as needed." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/rolling_thin_strip.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Make a small notch at the center of the base before rolling the dough up." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/notch_at_the_bottom.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Slowly and steadily roll the dough upward, ensuring the layers stay neat and the shape remains symmetrical." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/roll_up.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="And that is our first finished piece." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/first_finish_piece.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Repeat the process for the remaining 20 pieces." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/all_done.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once finished, arrange the pieces neatly in the prepared baking dish." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/arrange_into_the_dish.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once finished, cover the rolls and let them rest for about 40 minutes at 28°C, or until they have nearly doubled in size." extraInfo="Ambient temperature plays a crucial role during proofing. If your room temperature is lower than ours (27–28°C), the dough may take longer to proof." timerDurationMinutes="40" extraImage="https://adisasta.com/MyRecipe/ultimate_2026/cover_proofing.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="While the rolls are proofing, be sure to preheat your oven to 175°C so it's ready as soon as they finish rising." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/preheat_oven.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Now that the oven is preheated and the dough is ready, we have one final, optional step to elevate the look of our bread. To give the rolls a beautiful, golden finish, brush them with an egg wash made from one egg and a tablespoon of milk. Use a silicone brush to spread the glaze gently and evenly." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/egg_wash.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once the rolls are coated, we’ll finish them with a decorative touch of sesame seeds. Here is a clever technique: dip the end of a rolling pin into the egg wash, let the excess drip off, and press it into the sesame seeds. Then, simply 'stamp' the top of each roll to leave a perfectly circular cluster of seeds. Repeat this for all the remaining pieces." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/sesame_stamp.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Now, place the dish on the middle rack and bake for 15 minutes at 170°C using both top and bottom heat. After that, switch to bottom heat only for an additional 5 minutes to finish." extraImage="https://adisasta.com/MyRecipe/ultimate_2026/baking_1.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="And voila!" extraImage="https://adisasta.com/MyRecipe/ultimate_2026/bread.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /></instructions></recipe></recipes>