TangZhong Soft Milk Bread | 汤种柔软牛奶吐司/面包 | Bread Machine & Hand Kneading | 面包机及手搓面包

How to make TangZhong Soft Milk Bread/Loaf by using bread maker + hand kneading method:-

✧ Ingredients/材料 ✧

A) Tang Zhong 汤种
- 20g Bread Flour (High Protein Flour) 高筋面粉
- 100g Water 水
B) Milk Bread/Loaf 牛奶吐司
- 130ml Milk
- 25g Egg
- 25g Sugar
- 7g Salt
- 7g Malted Milk Powder
- TangZhong (water roux) from A.
- 300g Bread Flour (High Protein Flour)
- 5g Instant Yeast
- 25g Unsalted Butter
C) Egg Wash
- 1 egg yolk
- 1tbsp milk
✠✠✠ FOR THE TANGZHONG:-

1. Whisk flour and water together in a small saucepan. Place over low heat on the stove.
2. Cook and stir constantly, when there are obvious lines being formed turn off the heat.
3. Pour it into a bowl and cover it with cling wrap.
4. Store in refrigerator for at least 6 hours.
***Tips :
- Less than 20sec the dough will become thicken. So, don't leave walk away from the mixture.
- Bring out to room temperature 1 hour before use.
✠✠✠ FOR THE BREAD:-

1. I use bread machine for the first kneading. Add all the wet ingredients (based on your bread maker instructions) first then the dry ingredients:-
- Milk, Egg, Sugar, Salt, Milk Powder, TangZhong, Bread Flour, Instand Yeast.
2. Set to "Raw Dough" option and press "Start".
3. After the machine completed the task (about 23mins), let the dough rest for 20mins.
4. Remove the dough from the bread maker and add the 25g unsalted butter (room temperature). Start the hand kneading process.
5. Hand kneading will take about 7-8mins. In the beginning the dough is very oily but that's fine. Keep on kneading and the dough will gradually absorb the oil.
6. To check if the dough is properly kneaded, stretch the dough into a thin translucent membrane (windowpane). The dough should stretch without breaking.
7. Put the dough in the greased bowl and cover with cling wrap. Let it proof for 40-60mins.
8. Once the dough is doubles in size, remove the wrap.
9. Dip some flour on finger and do a poke test. If the dough doesn't springs back and leaves a small indent, it's ready to bake.
10. Remove dough from the bowl. Knead it for about 1 to 2 mins to eliminate the air bubbles.
11. Split into 3 equal pieces. Fold the dough and roll each piece into a ball. Cover with the cling wrap and let it rests for 15mins.
12. Lightly flour the surface and rolling pin. Roll out the dough away from you into a long oval.
13. Fold the top third of the oval over the middle and same to the bottom third. Lightly roll over the seam to flatten and seal.
14. Place 3 moulded dough into a baking pan. Cover it with cling wrap and proof for 30-45mins.
*** Remember to preheat oven to 180ºC or 350ºF for 15mins ***
15. Until the dough reaches just below the rim of the loaf pan. Brush the top of the bread with a little egg wash.
16. Place in preheated oven at 180ºC (350ºF) and bake for about 25mins. Rotate the baking tray after 10mins.
*** It depends on your oven. Every individual oven will have the different temperature. ***
Thanks and hope you all like it.

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