Hokkaido Bread

Ingredients

Tangtzong

• 3 tablespoons water
• 3 tablespoons whole milk
• 2 tablespoons Bread Flour

Dough

• 1/2 cup whole milk
• 1 large egg
• 1/4 cup (4 tablespoons) or 56.7 grams melted unsalted butter
• 2 1/2 cups Bread Flour
• 2 tablespoons dry milk
• 1/4 cup sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast

Instructions

Tangzhong: 

1. Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
2. Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 2 minutes.
3. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

Dough:

1. In bread maker, add wet ingredients, namely milk, egg and butter, then flour, dry milk, sugar, salt and yeast and allow to mix
2. While mixing, add tangtzong and allow to mix and rise
3. After rising for 1 hour, divide into desired number or rolls and shape and allow to rise for another hour
4. Brush with eggwash
5. Bake in preheated 180 degree C oven for 30 mins
6. Allow to cool before serving