Milk bread
Formula
- Tangzhong: 25 g flour + 125 g milk
- Dough: 375 g flour
- 100 g milk
- 50 g sugar
- 7 g yeast
- 7 g salt
- 1 egg
- 50 g butter
Method
- Start. Cook tangzhong to a thick paste; cool. Knead with dough ingredients except butter.Watch for: The dough should progress from rough to smooth, elastic, and slightly tacky; pause for 5 minutes if it fights you or begins to tear.
- Then. Knead in butter, rise until doubled, divide into 4 rolls, and pan.Watch for: The dough should progress from rough to smooth, elastic, and slightly tacky; pause for 5 minutes if it fights you or begins to tear. Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer.
- Finish. Proof until crowned and bake 28–34 minutes.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
The concept
A cooked flour paste changes water capacity without making dough sticky.