Ingredient !
3.25 ounce milk. 0.65 ounce bread flour.5.25 ounce milk . 2 tablespoon sugar . 2 table spoon active dry yeast. 12.1 ounce bread flour
1 teaspoon salt. 1 room temperature egg. 1 tablespoon unsalted butter. 1 egg. Some milk
preparation !
In a small bowl, add the warm milk, sugar and yeast. Give it a stir and let sit for 10 minutes.. In a small pan, over medium low heat, combine the milk and flour for the tangzhong. Whisk until thick like pudding. It takes a couple of minutes. It’s ready when line streaks stay visible on the roux . In a stand mixer bowl, whisk the flour and salt together. Crack the egg in, add the yeast mixture and the tangzhong. Using a stand mixer, knead on low speed for 5 minutes. Add the butter and knead for another 5-7 minutes. Allow the dough to rise in a warm, draft free place for 1 – 1 hours or until double in size. Divide the dough into 3 equal parts and shape each into a ball. Using a rolling pin, roll out the dough until it becomes a long oval. . Pinch the seams. Place it seam side down into a greased loaf pan. Repeat with the remaining two dough.Loosely tent the bread with aluminum foil if it’s browning too much during the last 5 minutes of baking. Remove the bread from the pan immediately and let it cool on a wire rack.