Soft Milk Bread Recipe With Tangzhong Method

Ingredients

 For Tangzhong

• all purpose flour - 30g (3 tbs)
• milk - 150 g ( 10 tbs )

 For the dough

• 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 )

 Method

 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.

 Dough

• 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