- 1 cup water
- 1/3 cup all-purpose flour
- 3/4 cup whole milk
- 1/2 cup half/half
- 1/4 cup melted butter
- 2 eggs
- 800 grams all purpose flour
- 50 grams milk powder
- 4 tsp dry active yeast
- 1/2 cup white sugar
- 1 tsp salt
- All of the Tangzhong
- Mix flour and water in a sauce pan
- Heat and stir the mixture until it reaches approximately 150 degrees F
- Let the mixture cool before using it in the next steps
- Combine all the ingredients in a bowl or standmixer and mix the heck out of it, 10 or 15 minutes, until the dough is silky and smooth. I didn’t initially add enough liquid so my dough was quite dry, but by adding more to the bowl and using wet hands I was able to work more milk and water into the dough.
- Once you’ve kneaded the dough well, cover the bowl and let the dough rise until doubled in size, roughly an hour.
- Divide the dough into smaller portions. I divided it into 8 ~210g pieces, which I baked 4 to a pan in 2 pans. As you can see, that was a bit much for the pans I have! Next time I think I’ll divide the dough into 12 pieces and bake it in the 3 pans.
- Cover the pans loosely and allow to rise for half an hour, then glaze with milk or an egg wash.
- Heat the oven to 350F while letting the loaves rise another 15-30 minutes.
- Baking the loaves at 350F for approximately 40 minutes. If they are browning too much, you can cover them loosely with foil.