JAPANESE HOKKAIDO MILK BREAD: TANGZHONG MILK BREAD

Ingredients

For Tangzhong

Bread Flour    30g

Evaporated Milk     150g

For Dough

Bread Flour            350g

Salt                        1/2tsp

Sugar                     75g

Yeast                      1tsp

Evaporated Milk    120g

Butter                       50g

Tangzhong

Porcedure

For Tangzhong

1. In saucepan combined milk and flour, mix well until free from lumps.

2. Heat over low to medium, stir constantly until thick.

3. Set aside. Let it cool.

For Dough

1. In a small bowl combine yeast, sugar and milk, let it bloom. Set aside

2. Combine Bread Flour and salt. Mix well

3. Add tangzhong and yeast mixture. mix until you form a dough.

4. Add butter, mix and knead until smooth and elastic. Rest until double in size.

5. Portion dough into 100g each equal, shape  oblong then flatten, roll towards the ends put it in a greased loaf pan. Rest until double in size.

6. Bake at 170c for 20- 25 minutes until golden brown.