Air-Fried Pullman Bread
Equipment
Ingredients
Tangzhong
maida
25 g
milk
100 g
Dough
maida
375 g
instant yeast
7 g
sugar
30 g
salt
6 g
milk
125 ml
water
60 ml
butter
25 g
Instructions
Prepare Tangzhong
Cook maida and milk into a thick paste to improve bread softness.
Cool Tangzhong
Allow tangzhong to cool completely before adding to dough.
Mix Dry Ingredients
Combine maida, yeast, sugar, and salt in a bowl.
Form Dough
Add tangzhong, milk-water mixture and oil; knead 5-6 minutes.
Knead with Butter
Add butter and knead until dough is smooth and elastic.
First Rise
Cover and let dough rise until doubled in size.
Shape Loaf
Shape dough into a tight log and place in greased Pullman tin.
Second Proof
Proof until dough is about 1 cm below rim, then close lid.
Preheat Air Fryer
Preheat air fryer at 200°C for 2-3 minutes.
Bake First Phase
Bake at 170°C for 10 minutes.
Bake Second Phase
Turn tin upside down and bake at 170°C for another 10 minutes.
Bake Third Phase
Turn tin sideways and bake again at 170°C for 10 minutes.
Cool Bread
Remove bread from tin after 10-15 minutes.
Final Rest
Cover with cloth, cool completely, then rest in tin 10-12 hours before slicing.
Original recipe
Storage
Store in airtight container. Slice only when needed to keep freshness.
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