TANGZHONG JAPANESE MILK BREAD

This unbelievably soft bread is super light and pillowy. It is mild in flavor and perfect for any sandwich!

INGREDIENTS

Tangzhong

2 tablespoon bread flour

6 tablespoon water

Dough

300 g bread flour

2 teaspoon fast acting yeast

½ cup lukewarm milk

30 g or 2 tablespoons unsalted butter, melted

1 teaspoon salt

3 tablespoon sugar

1 egg

To glaze

1 egg, beaten

INSTRUCTIONS

For the Tangzhong, take water and flour in a small pan. Mix with a spoon until smooth and no lumps remain.

Place this pan with the flour paste over a medium-low heat and stirring constantly until it thickens. Set the pan aside to cool.

Now to make the dough, in a mixing bowl, measure out the ingredients. Add the cooled Tangzhong. Knead this either in a stand or hand mixer or with clean hands on a floured surface. Add a little more flour if needed.

Once the dough is no longer sticky, transfer to a lightly oiled bowl. Cover and leave to rise in a warm place until doubled, for about an hour.

Once it has risen, gently deflate the dough and divide into three equal pieces.

Roll one piece into an oval and fold both sides of the dough over to halfway. Then roll up the piece of dough as you would for a cinnamon roll.

Repeat with the other pieces of dough then put all three rolls of dough in a lightly greased loaf pan.

Proof in a warm humid place until doubled in size 40 to 60 minutes.

Preheat oven to 180 degree C. Lightly beat the egg and brush the top of the loaf with egg wash.

Bake the loaf for approx. 30 minutes until golden brown. Let it cool before slicing.

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