Tangzhong Milk Bread Recipe

Instructions

1. Put water and strong flour in a pan, put it on medium heat and boil it until it thickens, then put it in another bowl, cover it with cling film, and put it in the refrigerator for at least 12 hours.
2. Put strong flour, sugar, salt, and dry yeast in a bread maker and mix, then add the tangjong, warm milk, and melted unsalted butter from room temperature for about 1 hour before use, and knead for about 15 minutes.
3. Put the dough into a round ball, cover with cling wrap, and ferment for about 40 minutes until it doubles in size.
4. Drain the gas from the fermented dough, divide it into 3 parts, make a circle, cover with cling wrap, and rest for about 10 minutes.
5. Roll out the dough, shape it, put it in a mold, cover it with plastic wrap, and let it ferment for about 30 minutes.
6. Coat the top with milk and bake in an oven preheated to 170 degrees for about 30 minutes.