Ingredient ! 3.25 ounce milk. 0.65 ounce bread flour. 5.25 ounce milk . 2 tablespoon sugar . 2 one by four tablespoon active dry yeast. 12.1 ounce bread flour. 1 teaspoon salt. 1 room temperature egg. 1 tablespoon unsalted butter, softened. 1 egg, lightly beaten. 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 . Set aside and let cool. In a stand mixer bowl, whisk the flour and salt together. Crack the egg in, add the yeast mixture and the tangzhong. Stir with a wooden spoon until it roughly comes together. Using a stand mixer, knead on low speed for 5 minutes.
Cover and let rise again for 1 – 1 half hours or until double in size brush the top of the bread with egg wash and bake for 30 minutes. 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.