Hakkaido Milk Bread (Tangzhong or Water Roux Method)

Ingredients:
2-1/2 cup bread flour
2 tsp active dry yeast
4 tbsp sugar
1/2 tsp salt
1 egg
119ml fresh milk
43g unsalted butter
1/2 cup Tangzhong (Recipe below)

Directions:

1. In a bottom of a BM pan, add milk (beaten with egg), salt & butter (cup into small pcs).   Add tangzhong.
2. On top of the liquid ingredients, measure out the flour.  Add sugar at the side corner.  Make a well & put the yeast.   Do not allow the yeast to come in contact with the liquid.
3. Use the BM's dough function (prog 10/11), allow the dough to combine knead & rise.
4. Transfer to a clean floured surface.  Deflate & divide the dough into 4 equal portions.  Knead into ball shapes.  Cover with cling wrap, let rest for 15 mins.
5. Roll out each portion of the dough with a rolling pin into an oval shape.  Roll from the under, shorter end down to the bottom.  Flatten the dough with your rolling pin, then roll once again.  The seals face down.
6. Arrange the rolled-up dough in a greased or non-stick loaf tin.  Leave it for the 2nd round of proofing, about 40 mins. or until the dough rises up to 3/4 of the height of the loaf pan.
7. Brush whisked egg on surface.  Bake in a pre-heated 180 deg C for 35-40 mins.  Remove from the oven & loaf pan.  Transfer onto a wire rack & let cool completely.  Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.

Tangzhong

1/3 cup bread flour

1 cup water

• Blend the flour & water in a small saucepan over medium heat while stirring with a whisk.  As soon as the mixture thickens & swirl lines appear, remove from heat & allow to cool. (Note: Refrigerate for up 3 days)