125 g (1/2 cup) plus 1 tablespoon) warm milk (40ºC)
1 tsp active dry yeast
50 g caster sugar
335 g bread flour, plus more for work surface
1/2 tsp coaster salt
1 large egg
55 g unsalted butter, cut into pieces and softened
1 tsp canola oil, for bowl
For the egg wash:
1 large egg
1 tablespoon heave cream
Cooking Instructions
Make the tangzhong :In a small saucepan over low heat, combine the flour and milk and cook, whisking constantly, until thickened to a paste, 2 to 3 minutes.
Immediately transfer the paste into a small bowl, scraping the sides of the saucepan with a flexible spatula. Let cool until warm, 5 to 10 minutes. Texture should resemble mashed potatoes.
Make the milk bread: In a clear or new small sauce pan, scald the milk over medium heat, bringing the milk to a gentle simmer (watch carefully as milk tends to boil over). Pour milk into a small bowl and cool until warm to the touch (40ºC). Stir in yeast and a pinch of sugar, and set aside until the surface of the mixture is foamy, 5 to 10 minutes.
In the bowl of an electric mixer fitted with a dough hook, I use bread mixer, combine the sugar, flour, salt and egg.
Add tangzhong and milk and mix on low until shaggy.
Add softened butter one piece at a time, mixing until fully incorporate before adding the next. Increase the speed to a medium high and continue to knead the dough until it is tacky and slightly sticky, 8 to 9 minutes.
Transfer the dough to a lightly floured work surface. We your hand to prevent the dough from sticking, pinch and pull the ends of the dough to form a smooth ball.
Coat a large mixing bowl with the 1 tsp of oil. Add the dough to bowl, gently turning it to cover with oil. Cover the bowl with plastic wrap and set in a warm spot to proof until doubled in size, about 2 hours. I used bread mixer with proofing machine, so I only proof for 1 hour. You can place in the refrigerator to proof at least 8 hours of overnight.
Transfer the proofed dough onto a lightly floured work surface. Punch down the dough to deflate it. Pinch and pull the ends of the dough to form a smooth ball.
Line the bottom and long sides of 10 x 5 inch loaf pan with parchment paper. Divide each dough into 3 equal pieces. Form each pieces into a smooth ball. Roll out a piece of dough into 5×8 cm rectangle. Fold the long edges of the dough over by 1/2 inch and then roll into a 4 inch log, starting at one of the short ends.
Place the dough, seam side down, in the loaf pan. Repeat with the remaining pieces of the dough, placing them side by side in the pan.
Cover the pan loosely with a damp, clean kitchen towel or plastic wrap and allow the dough to proof in a warm spot until reaches just above the rim of the pan, 60 – 90 minutes.
Preheat the oven to 180ºC
To make egg wash: Whisk together the egg and heavy cream in a small bowl.
Brush the top of the dough with egg wash. Bake on the center rack of the oven until the top is golden brown, 30 – 33 minutes.
Transfer the bread to the rack to cool completely. Store in an airtight container for up to 4 days.
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