Ingredient !
3.25 oz milk. 0.65 oz bread flour. 5.25 oz milk . 2 tbs sugar . 2 table spoon active dry yeast. 12.1 oz bread flour. 1 tsp salt. 1 room temperature egg. 1 tbs 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. Add the butter and knead for another 5-7 minutes. Allow the dough to rise in a warm, draft free place for 1 – 1½ 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. Cover and let rise again for 1 – 1½ 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.