Tangzhong milk bread

Name: Tangzhong milk bread
Prep time: 20 min
Total time: 415 min
Yield: 1
Ingredients: 440 g white flour; 40 g sugar; 10 g yeast; 1 dl milk; 1 eggs; 40 g butter; 1 ½ tsp salt

bake

Total: 6 hr 55 min. | Active: 20 min.

vegetarian

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If there's one snack that everyone likes, it has to be "bread with something". Whether it's bread with chocolate, bread with jam, bread with cold meat or bread with cheese, everyone loves fresh bread and it tastes even better homemade. This milk bread is made using the Tangzhong technique (also known as water roux or starch gelatinization), which enables you to make a very fluffy bread using a pre-cooked, thickened starter dough made from flour and water. Stored in a plastic bag, it can be kept for a long time and will remain soft.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 1 bread

Tangzhong starter dough
40 g	white flour
1 ¾ dl	water

Dough
400 g	white flour
40 g	sugar
10 g	yeast, crumbled
1 dl	milk
1	egg
1 ½ tsp	salt
40 g	butter, soft

How it's done

Tangzhong starter dough

Place the flour and water in a pan, stir until smooth. Heat while stirring and simmer until you have a thick, custard-like mixture. Leave the starter dough to cool, cover and chill for approx. 3 hrs.

Dough

Mix the flour, sugar and yeast in the food processor bowl. Add the milk and egg, knead briefly using the dough hook. Add the starter dough, knead to form a soft, smooth dough. Add the salt and butter, continue to knead for approx. 5 mins. Shape the dough into a ball, cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Shape

Divide the dough into thirds, stretch the pieces of dough into long strips and roll up, place in the prepared dish. Cover and leave to rise for approx. 1 hr. until doubled in size.

Bake

Approx. 35 mins. in an oven preheated to 175 °C (convection). Remove from the oven, remove the bread from the tin and leave to cool on a rack.

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