Ingredients
For Tangzhong
- all purpose flour - 30g (3 tbs)
- milk - 150 g ( 10 tbs )
- all purpose flour - 330g ( 2.5 cups - 2 tbs )
- sugar - 45 g ( 3 tbs )
- milk - 90g ( 6 tbs )
- butter - 45g ( 3 tbs )
- salt - 1 tsp
- instant yeast - 1 tsp
- egg - 1 (50g )
Tangzhong
- add flour into a pan
- add milk and whisk until no lumps remain
- turn on the heat
- stir and cook until the dough thickens
- do not overcook
- turn off the heat
- transfer into a bowl
- cover with a tight lid and allow it to cool down completely.
- mix together flour and salt; keep this aside
- into another bowl add milk, yeast, egg and sugar
- combine well
- add the cooled tangzhong and the flour
- combine well
- transfer on to a firm surface
- knead for 15 minutes
- add butter and knead to incorporate
- as you knead the dough will becomes very soft and pliable
- transfer the dough in to a greased bowl
- cover and let this to sit until double in volume
- when it is ready punch down the dough
- divide into 3 equal parts
- shape into ball and rest them for 15 minutes
- roll out each ball into a rectangle
- flip so the that the smooth side is now facing up
- roll again
- fold the opposite sides quarter way in to meet at the middle
- roll from one end to form a log
- pinch to close
- transfer into a baking tin ( tin size 8x4.5x4 inches ;shorter pans are not recommended)
- allow it to rest until 80% of the tin is full
- bake in a preheated oven at 190 degree Celsius for 30 - 35 minutes
- if the top becomes brown before time, cover the top with an aluminum foil and continue rest of baking
- when it is ready, take out from the oven
- brush top with melted butter
- remove from the tin
- allow to cool completely
- slice and enjoy
