Process:

Japanese milk bread

In large bowl combine flour, sugar, salt and yeast (2 tea spoons). In a separate bowl whisk one egg, milk and Tangzhong. Mix it together in kitchen aid with hook, until very smooth dough. Add butter, the butter should be room temperature.

Once this is done, transfer the dough into a bowl that was previously coated with a bit of oil.Shape the dough into a bowl and let it rest for 40 minutes, you should cover the bowl with a damp cloth.

Transfer dough to a clean work surface divide into four equal parts and shape into balls. Cover with wrap and let rest for another 15 minutes.

Using rolling pin, roll out each ball into oval shape.

Fold one end of the dough to the center of the oval. Fold the other end so that it just overlaps the other in the middle. Turn the dough over with the folds facing down and flatten the dough with a rolling pin. Turn the dough over again – with the folds facing up – and, starting at one end, roll the dough up. Repeat with the remaining dough balls. Place each rolled dough in a baking mold. Leave the dough to rise for 40 minutes.

TIP: If you don’t want to make the above shaping, you can go the easier way and to just shape balls and put them into the baking mold. Bear in mind they will at least double in size.

Egg wash the top. Bake bread at 180c. for 30 minutes.

\\\\\\\\\\\\\\\\Have good time baking\\\\\\\\\\\\\\\\\