Tangzhong Milk Bread

Add water and milk to a pot. Let it come to a simmer. 

Then add in flour and stir to combine. 

Switch off heat and let it cool to room temperature.

Add egg and milk into the bread maker.

Then, add in flour, sugar and milk powder.

Make a well in the corner, add salt and cover.

Then, add in baking powder, yeast, tangzhong and butter.

Insert into bread maker. Select knead/dough function.

Once the kneading is done, let the dough rise until double in size. This should take around 1 hour (depending on surrounding temperature).

Divide the dough into 4 portions. Shape it into a ball and let it rest for 10-15 minutes.

Before shaping the dough, butter the bread tin and set aside.

Take one dough ball, sprinkle generously with flour and slightly flatten it.

Using a rolling pin, roll the dough into an oval with a thickness of around 1cm. Then, fold into thirds.

Rotate the dough 90°, roll a little then fold dough onto itself to form a log. Seal the seams and place into bread tin.

Repeat for the rest.

Let the dough rise for another hour until it is almost at the top of the bread tin. 

Preheat oven to 160°C for at least 10 minutes before baking.

If you are not covering the bread dough with a lid, brush the top with milk before baking.

Bake at the lowest rack for 25-30 minutes.

Once the bread are baked, immediately take it out from the bread tin and transfer to a wire rack to cool completely.

Once cooled, it is ready to be sliced and served. Enjoy!