Recipe Index

Ingredients

• 2 tbsp Flour
• 1/2 cup Water
• 2 ½ cups Flour
• 3 tbsp Sugar
• 1 tsp salt
• 1 tsp Yeast
• 1 Egg (beaten)
• 1/4 cup Milk
• 3 Tbsp plus 1 tsp Water
• 2 tbsp Butter
• 1 Egg Yolk
• 2 tbsp Milk

Method

1. Make the tangzhong: mix the 2 tablespoons flour and 1/2 cup water in a pot, then cook over medium heat, stirring, for 3 to 5 minutes, until it thickens into a paste that sticks to the sides and is no longer runny.
2. In a large mixing bowl, combine the 2 1/2 cups flour, sugar, salt, yeast and the warm tangzhong.
3. Add the beaten egg, the 3 tablespoons plus 1 teaspoon water and the 1/4 cup milk. Stir until flaky, then knead until it comes together into a ball; it will be sticky at first.
4. Knead the dough on a lightly floured surface for about 10 minutes, stretching it forward and folding it back, until smooth and no longer sticky.
5. Cut the butter into small pieces and fold it into the dough. Knead again until the dough is smooth and no longer sticks to your fingers, throwing it against the floured surface to knock out air bubbles.
6. Form the dough into a ball, cover it with a damp towel, and let it rest for 1 hour, until doubled in size.
7. Divide the dough into 3 even pieces. Roll out each piece to press out air bubbles, fold in the sides, and roll it up from the top down.
8. Set the 3 rolls in a bread pan and let them rest for 40 minutes.
9. Mix the egg yolk with the 2 tablespoons milk and brush the wash over the top of the loaf.
10. Bake at 350°F for 25 to 30 minutes, watching that the top does not burn. Tip the bread from the pan and rest it on its side for 10 minutes before slicing.

Prep: 5 min · Cook: 180 min · Total: 185 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data