Hokkaido Milk Bread

Tangzhong Ingredients:

• 6 T Water
• 2 T Bread Flour

(once cooled)

• 1/4 cup Heavy Whipping Cream
• 1-3 T Condensed Milk (or milk powder or both) – optional
• 1 Large Egg

Ingredients:

• 1 1/2 tsp Active Dry Yeast
• 350g bread flour (2 1/2 cup and 1/4 cup)
• 1/4 cup Sugar
• 1 tsp Kosher Salt
• 2 T of Butter, softened & divided

Egg Wash Ingredients:

• Egg
• 1 Tbsp of Milk

Directions

1. Bloom the yeast in the warm milk for 10 minutes.
2. Set out butter to soften.
3. Take your Tangzhong into a larger bowl and whisk the water and flour. Microwave in increments of 20s until ribbon forms. Let cool; once cooled, add cream, condensed milk and egg and yeast.
4. Whisk bread flour, sugar and salt.
5. Mix your liquid ingredients to the dry ingredients. Mix until rough dough form then start kneading in the butter until window pane.
6. Cover and proof for 1-2 hours until doubled in size.
7. Separate dough into 3 balls. Roll out it into a rectangle, fold the sides in, roll it out with a pin and then roll into a cinnamon roll shape. Put in loaf. Proof for another 1-2 hours.
8. Preheat oven to 350. Mix egg and milk for egg wash, brush on top and bake for 30 minutes.