Tang Zhong Milk Bread
5.0 from 5 reviews
Author: Anita Jacobson
Prep Time: 3 hours
Cook Time: 25 mins
Total Time: 3 hours 25 mins
- Tang Zhong (starter)
- 2 tablespoon all-purpose/bread flour
- 3 tablespoon water
- 3 tablespoon milk
- Bread dough
- 300 gram (2.5 cup) all-purpose/bread flour (*)
- 50 gram (1/4 cup) sugar
- 2 tablespoon dry/instant milk powder
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1/4 cup (4 tablespoon) unsalted butter, room temperature
- Egg wash (mix the following together)
- 1 egg
- 1 tablespoon water
- Prepare the tang zhong: Whisk together all-purpose/bread flour, water, and milk in a small saucepot. Place the pot over low heat, continue whisking until the mixture is thick. About 5 minutes. Transfer the tang zhong to a small bowl and let it cool to room temperature.
- Prepare the bread dough: Place all-purpose/bread flour, sugar, milk powder, instant yeast, and salt in a large mixing bowl. Make a well, then add in the egg, milk, and cooled tang zhong. Stir into a shaggy mass, then knead until smooth.
- Add unsalted butter to the dough, continue kneading until butter is fully incorporated into the dough and the dough becomes smooth and elastic.
- Shape the dough into a ball, and let it rest in a mixing bowl covered with a damp kitchen towel (or a saran plastic wrap) until puffy and the volume is close to double. This should take about 1 hour in a warm kitchen.
- Shaping the bread: Gently deflate the dough, divide into 4 equal pieces. Roll each piece into an oblong/oval shape, and roll (like a swiss-roll) into a log.
- Arrange the four rolled logs into a lightly greased a a 9"x5" loaf pan. Cover the pan and rest until the dough fills the pan, about 1 hour.
- Baking the bread: Preheat oven to 180 Celsius (350 Fahrenheit). Brush the dough with egg wash, then bake for 25-30 minutes, or until the top is golden brown.
- Remove the bread from the oven. Cool in the pan for 10 minutes, then gently and carefully remove the bread from the pan and cool completely on a wire rack.
- (*) You can also use a combination of 75 gram whole wheat flour and 225 gram all-purpose/bread flour.
Another great recipe by https://dailycookingquest.com.