Tangzhong Milk bread 汤中牛奶吐司

Since I  had some leftover Tangzhong from making the polo buns, so I used it to make this milk loaf too. This bread is super fluffy, silky and creamy.

汤种做出来的面包是超松软，拉丝，且带有奶香味。

Tangzhong Milk bread 汤中牛奶吐司

Ingredient：

Tangzhong/water roux ：

20g  Bread Flour  

100g  Water  

Bread Dough：

300g   Bread Flour 

20g     Sugar 

15g     Milk Powder  

3g       Salt

50g     Ice Water 

90g    Cold milk

60g    Tangzhong ( the balance tangzhong can keep in the fridge for 3-4 days)*

3g      Instant Dry Yeast  

1pcs   Egg (B)

25g    Butter

Method:

1. Make the Tangzhong:  Mix the flour and water then cook over low medium low heat till form a paste and remove from heat, set aside and cool down.
2. Mix in all ingredients (except butter) and knead till all dried ingredients are incorporated. 
3. Add in butter, and continue to knead till you achieve a smooth dough.
4. Round it and cover the dough and ferment for 1-2 hours. (It depends on the room temperature)
5. Flatten the dough and divide the dough into 2 equal portions.
6. Round it and cover it and rest for 15 mins. 
7. Shaping~~ roll the dough into a rectangle, make three folds, roll with a rolling pin and swiss roll up. Put into a loaf pan.
8. Final fermentation~~Cover the dough and ferment for 1-2 hours or until the dough fills 80-90% of the loaf tin. (It depends on the room temperature)
9. Preheat the oven at 190°C.
10. Brush eggwash or milk on the surface ( Optional)       . 
11. Bake for 40-45 minutes.( It depend on the oven )

Happy Baking!