This recipe is shared by Rin and from Pretty Kitchen. Originally for Bacon sandwich, I have adapted it for a plain white loaf. The loaf is fluffy and tall. By using tangzhong, the loaf remains soft for 3 days.
- 80g tangzhong or water roux (using 16g bread flour and 80g water)
- 250g bread flour
- 65g water
- 20g milk
- 3/4 tsp yeast
- 35g sugar
- 30g salted butter
- 1/2 egg or 25g egg (leave other half for egg wash)
1. For tangzhong, mix 16g flour and 80g water in a pot and heat gently. Stir with hand whisk constantly until a thickened paste forms and you can see swirls.
2. Measure out 80g and set aside to cool.
3. Mix all ingredients (including cooled water roux) except butter in a stand mixer, and knead till a rough dough.
4. Add butter and knead till window pane. Cover and proof for 1 hour.
5. Turn out dough onto counter and flatten gently to remove bubbles. Divide dough into 3 parts (about 165g). Form round doughs and rest for 10 min.
6. Roll out each round dough, gently pat away bubbles at edges, then fold 1/3 up and down as shown. Repeat for other 2.
7. Roll out each dough lengthwise and Swiss roll up.
8. Place in loaf tin and proof for 1 hour till close to the brim of tin. Egg wash. If using this same Pullman tin, bake covered at 200 deg C for 50 min. (If not covered, then 40 min at 200 deg C should be enough. Tent the top with aluminum foil if it gets too brown.) If you are not using Pullman tin in this wavy design, then temp and duration needs to be shortened depending on your tin and oven. Invert immediately onto cooling rack, cool for at least 1 hour before slicing.
6 Comments Add yours
Hi, thanks for your sharing on this recipe.. i tried it and love it so much.. it’s really tall and fluffy texture. And of course the texture stay for days soft due to the tangzhong.. I have added bran to the bread and it’s just like wholemeal bread..
Thanks for this feedback!
Hi. Today I’m trying your recipe. However, I noticed after machine mixer ran for 20mintues at speed 1-2, the dough still quite wet. Thus, I took out and tried to stretch and pull in order to create window pane. After roughly 10minutes, the dough still sticky…May I know is it norm as tangzhong been added?
Yes, this dough is rather sticky. Can flour lightly to handle.
Can I bake this into small Buns? If yes, can divide into how many and bake at what temperature for hw long uncovered?
Thanks so much!
Usually I will divide into 9 buns for 7-8″ tray. Bake at 180 for 20 to 25 min, depending on your oven.