Tangzhong Milk bread (Eggless) 汤中牛奶吐司（无蛋）

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My family members like to eat bread, breakfast and snack. So, one loaf of bread is very fast finish in two days. So, I baked two loafs.

I didn't take the picture of the sliced bread. 😅 Forgot lar!! The bread is super soft and milky taste. We like the texture of the bread, fluffy and soft.😘


Tangzhong Milk bread (Eggless)  汤中牛奶吐司（无蛋）


Ingredient：( 2 loafs )

Tangzhong/water roux ：

40g  Bread Flour  

200g  Water  


Bread Dough：(2x 500g Loaf Pan)

500g       Bread Flour 

100g       All Purpose Flour

40g         Sugar 

30g         Milk Powder  

6g           Salt

250ml    Milk

200-220g    Tangzhong (all above)

10g       Instant Dry Yeast  

60g    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(1206g).
  4. Divide the dough into 2 equal portions (603g)*. Round it and cover the dough and rest for 15 mins. *(My loaf tin is different size, I divide into 575g dough for 450g loaf tin  & 630g dough for 500g loaf tin)
  5. Divide the dough into 2 equal portions again. Round it and cover the dough and rest for 10 mins. Do the same with the other dough.
  6. Shaping~~ roll the dough into a rectangle, make three folds, roll with a rolling pin and swiss roll up. Put into a loaf pan.
  7. Cover the dough and ferment for 1.30 - 2 hours or until the dough fills 90% of the loaf tin. (It depends on the room temperature)
  8. Preheat the oven at 180°C.
  9. Brush milk on the surface.
  10. Bake for 35-40 minutes*.( It depend on the oven, please adjust the baking time accordingly. ) * For 450g loaf tin bake for 35 mins and for 500g loaf tin bake for 40 mins. 
  11. Let it cool and store in an air tight plastic bag.


HappyBaking!

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