Love Tangzhong breads, so very soft and after a few practice, the Tangzhong/ roux is not that difficult to make, nor takes a lot more time. This recipe is a milk bread which is good enough to eat on its own but goes well with savoury meats too. Christine’s Recipes gave good step by step guidance which helps a lot. My kids have already eaten more than half the loaf shortly after slicing and there are only 3 slices left for breakfast tomorrow.
Recipe (adapted from Christine’s Recipe for 20 cm by 11 cm loaf tin)
- 90 g roux ( using 17g bread flour and 85g water. See here for steps)
- 270g bread flour
- 43g sugar
- 27g milk
- 30g whipping cream
- 1 egg beaten (take out 1 tbsp for egg wash)
- 5g coffee mate or milk powder
- 5g yeast
- 25g salted butter ( I use salted, so no need for additional salt)
Prepare roux and set aside to cool. Gather all other ingredients except butter into mixing bowl.
Add in roux and start mixing with dough hook, till the dough comes together, about 3-4 min.Then add in butter.
Continue mixing until window pane stage, about 5-8 min with constant checking for elasticity.
Using spatula, tuck in loose dough into smooth ball and proof for 1 hour or till double in size. To check for proofing, dip floured finger into dough, it should form a hole with no springing back.
Pour out dough onto floured surface and separate into 3 balls (about 180g). Rest for 15 min in a closed, off oven.
Roll out each portion, fold in one third each from the left and the right.
Roll out this folded dough to about 30 cm, then roll up from the short edge. Place into lightly floured loaf tin.
Now proof for another hour in closed oven till double in size. Brush with egg wash.
Preheat oven to 180 deg c. And bake till golden brown, only about 25 min in my oven. Turn out on wire rack and cool completely before slicing.