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TangZhong White bread



1/2 Cup (120ml) water
1/4 Cup (24g) Bread Flour

Bread Dough Ingredients:
1/2 Cup  Milk
1/2 Teaspoon Salt
3 Tablespoon Sugar
3 Tablespoon Melted Butter
1 1/2 Cup Bread Flour*
1 1/3 Teaspoon Active Dry Yeast*  I used instant yeast see below

* If instant yeast is used, reduced the yeast by 20% and add extra tsp of sugar to avoid the yeast smell of over fermentation. (1tsp instant yeast Plus 1tsp sugar)

To Make The TangZhong 湯種:

Whisk the bread flour and the water together in a heat proof saucepan. Heat the mixture at low heat till it thickens .(about 2-3 mins), continually stirring till the mixture start to have “lines ”- gluey and starchy

Transfer to a bowl and cover loosely with plastic wrap to prevent from drying and after completely cool down you can start using it or keep in the fridge for up to 48hrs..

To Make The Bread:

1. Take out the TangZhong 湯種 from the fridge at least an hour before use.

2. In a mixing bowl, add in warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. Add more flour if dough is too sticky. Knead the dough for 15 to 20 minutes and proof it for 1˝ - 2 hour until the dough double in size

3. When dough is ready, punch down to deflate it. Divide dough into 4 equal portions. Leave them in a warm place to rest for 15-20 mins.

4. Knead each dough a few times and shape each into an oval shape. Place them diagonally into a 9 x 5 inch loaf pan . Let dough proof the 2nd round for 1-1˝  hours in a warm and moist place or double in size.

5. Preheat oven 180°C / 355°F. and bake for 23-25 mins.

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